Romantic Wedding Cakes (Hardcover)
Renowned sugar artist Kerry Vincent shares not
only her breathtaking cakes, but the how-to's on these
signature recipes."
The Oregonian
“Kerry Vincent’s not a cake decorator—unless you call
Michelangelo a church painter. She’s an artist.”
The Tulsa World -- February 20, 2002
Queen of Sugar, she's more like ginger than sugar but
the spicy gal's sweet stuff has earned her worldwide acclaim.
The Daily Oklahoman -- October 10, 2001
Cake Design wins Respect in State. A one-woman ambassadress
for sugar art she is not shy about promoting the art.
Pastry Art & Design -- December 2001
Queen of Gumpaste. Completely self taught, Kerry is internationally
known for her spectacular and botanically correct sugar
flowers.
The National Culinary Review -- March 2002
IT TAKES THE CAKE, as Vincent states "most of us
are in the business of creating cakes for serious money."
Chef Magazine -- February 2002
Top Tier - rolled fondant the new contender for oohs and
ahs among the brides. Romantic walks you through it.
From the Author
I must admit I have been thrilled to see so many reviews
from cake artists saying how much they have enjoyed Romantic.
Thank you all so very much for that. I have had three
inquiries relating to some confusion about identifying
the equipment and matching the vendor. I spent many hours
researching and cross referencing each so that it would
be easy for readers to understand, locate and access.
Just in case others have questions, each tool is listed
in the recipe supply list and alongside each there is
a set of initials, e.g. (OP) check the suppliers list
and this would translate to Orchard Products. In the suppliers
guide each is listed in the country of origin and when
appropriate, the address, phone, fax, e-mail or website
iformation is given. These were correct when we went to
press. I have chosen and used many inexpensive things
from hobby craft stores, these of course have no code
numbers but are easily identified. I stayed away from
very expensive sugar craft equipment to make it affordable
to all. Many of the tools have been used repetitively
throughout the book so the real shopping list is very
small considering the variety of cake designs. I hope
Romantic will contribute something positive in each designers
creative life as well as becoming a serious resource reference.
Review: Great! But not for beginners
I bought this book when I was only a beginner in cake
decorating. I remember how disappointed I was when I received
this book --- it was beautiful, but not practical at all
to me at the time. All the gum paste and fondant work
were just too difficult and new to me (and the whole book
IS about gum paste and fondant, no buttercream and royal
icing whatsoever).
Now that I have completed my gum paste classes and am
doing my fondant course, this book became a great reference
book! There are indeed some tools that can't be found
in any store where I live, but the ideas and designs are
amazing!
If you are looking for a book in fondant
and sugar art, this book is highly recommaded. But if
you are looking for a beginner's tool book or something
more practical, I will say Wilton's tool books are a lot
better.
Review: Elegant, but Inaccessible
I ordered this book online, without the opportunity to
browse through the pages. There is no denying that the
designs have intricate, exquisite details, and the finished
products are gorgeous. I especially admire the high-heeled
shoes and the violin, both with floral and leaf accents.
However, these cakes are much better suited
for display windows than for plates. I am a cake decorator
looking for design ideas, and I suspect most brides looking
for wedding cake inspiration would not choose any of the
designs in this book, unless they had an unlimited cake
budget and a preference for very modern styles.
I'm no Colette Peters, but I love her books
because at least you can take her ideas and adapt them--create
one or two tiers instead of six, or skip the pounds of
luster dust and use beads or ribbons. These designs would
be extraordinarily difficult, expensive, and time-consuming
to make. They're all fondant, with draping and other details
that don't translate into better-tasting buttercream.
When I look at these pictures, I can't help but be impressed
by the details and the technical skill, but for all the
elegance, the cakes lack personalized charm.
I applaud the contributers and Vincent for
this compilation of distinctive, original designs. I just
don't think they're the kind of cakes most people want
to make or order for themselves.
Review: A little over the
top
This book tries too hard to come up with new ideas. Some
of the cakes in this book have so much stuff on them that
they dont even look like food. There are a few new and
interesting techniques, but over all I think they are
all over done.
Review: I'll never buy new
again!
I loved the book. Fast delivery.
Review: Elegant All The Way
Kerry Vincent opens my eyes on design possibilities of
wedding cakes, and how fine a work could be. To all wedding
cake decorating lovers, this is a must have! The useful
step by step illustrations and full colour diagrams give
a clear instruction of how skills and techniques could
be performed. Recipes, method of setting up a wedding
cake even cake table arrangement is included.
For brides who want something special, than ordinary wedding
cakes decorated with flowers only, this is a book that
you could get inspired. Perhaps not a complete duplicate
of any wonderful cakes in the book, you could definitely
find something you will like and you wish to have on your
dream cake!
Review: A First Class Book
It was a pleasant surprise to be asked to be one of the
'guest decorators' in Kerry Vincent's book, "Romantic
Wedding Cakes". Until I saw the book in print, I
didn't fully realize what an honor it was for my work
to be included with Kerry's innovative sugar art that
was planned and decorated with such precision.
While at the photographers studio during the shooting
of some of the works, I was impressed with the attention
given to every aspect of the display and it's presentation.
The exactness demanded by Kerry was maintained throughout
the entire project resulting in a truly first class book.
This book has certainly opened my mind to look beyond
the traditional techniques of decorating.
Thank you Kerry for including me in this circle of sugar
artists.
Review: Definitely a class
act
It may be biased of me to review this book since I was
one of the fortunate "guest artists" to be featured,
but I knew from the beginning that Kerry would pull this
off with flying colors. I have known Kerry for years,
and she personally sparked my resurgance into the world
of quality sugar craft. I know Kerry fought hard to have
other sugar artists included in her book, and we all had
to submit proposals and show previous works to the publisher
before the approval was granted. Thank you Kerry for going
to bat for us. I know the selection of only four of us
was a difficult task.
The execution of only one project in this book was a great
deal of work, but a labor of love. My project was very
involved and used a lot of techniques relatively new to
the sugar art community. Editing the text to fit into
the book was quite a challenge, but every effort was made
in all projects to list specific equipment and show step-
by-step proceedures. I have received numerous corresponcance
from others trying to duplicate my project. What an honor!
I was so delighted to see the final book
in print and was not the least bit dissapointed. Kerry
has a definite style to her work that is so injoyable.
Her attention to detail, no matter how simple the project,
is a trait I so admire. This book appeals to many levels
of readers- I know from personal contacts with them. This
was definitely not a beginner's book, nor was it intended
to be. It is full of exquisite workmanship we can all
only strive to achieve. I am so proud to have been part
of this publication.
Review: EXQUISITE!
I love this book. Thank you Kerry for the beautiful cakes,
awesome detailed instructions, and for sharing your sugar
artistry. Everytime I look through this inspiring book,
I see something I new.
The Wedding Cake Book (Hardcover)
Amazon.com
Although the wedding cake is usually one of the
last details engaged couples settle on before the big
day, it's just as important for setting the tone and style
of the celebration as the flowers or the invitations.
An elegant, towering Croquembouche studded with golden
almonds and wrapped in clouds of spun sugar sends a different
message than a rich-looking Gianduja Truffle Cake decorated
with fresh fruit and dusted with gold powder or a White
Chocolate Satin Apricot Cake adorned with flowers (click
to see photos). Chef Dede Wilson believes that wedding
cakes should be aesthetically pleasing, but above all
should "reflect the tastes, beliefs, and desires
of the bridal couple." With the aim of creating cakes
that taste as good as they look, Wilson lends her expertise
and creative spirit to the marvelous constructions in
The Wedding Cake Book.
As much a cookbook as a source of inspiration, The Wedding
Cake Book takes bakers--novices and experts alike--step
by step through the process of conceptualizing, baking,
assembling, and decorating wedding cakes of all levels
of difficulty. Each recipe page includes the components
needed to make the pictured cake (layers, fillings, decorating
accouterments, equipment); the number of servings; the
level of difficulty (easier, moderate, or complex); and
the recipe and preparation instructions. Other chapters
cover finishing touches, cake accompaniments such as sauces
and fillings, equipment, and resources for special ingredients
or professional equipment. Bakers looking for detailed
instructions and delicious recipes and brides seeking
ideas for the perfect cake for their postnuptial celebration
will find what they're after in The Wedding Cake Book.
Book Description
The wedding market is a $32 billion business. Experts
say that brides-to-be generally buy every book and magazine
they can get their hands on when planning a wedding, and
yet, remarkably, The Wedding Cake Book is the first cookbook
of its kind -- a gorgeous idea book that really shows
you how to bake a beautiful wedding cake. There are 30
complete recipes in all, with detailed, step-by-step instructions.
A one-of-a-kind resource, with gorgeous photography throughout,
The Wedding Cake Book is sure to become a classic cookbook
among bakers, and makes the perfect shower gift.
From the Inside Flap
How many tiers should the wedding cake have? Should the
tiers be separated with pillars or stacked? Chocolate,
vanilla, or almond cake layers? What flavor buttercream?
Fresh lilies or marzipan roses? Lemons curd, blackberry
curd, or both? Decorative with ganache, ribbons, gold
dragées, nuts, or icing?
The Wedding Cake Book offers you the answers
to all of these questions, along with complete baking
and decorating instructions for thirty gorgeous cakes,
all beautifully photographed.
The wedding cake is often the centerpiece
of the reception — it is a symbol of new love. It's meant
to be savored long after the last bite is eaten. Whether
you're planning your own wedding (Congratulations!) or
making a wedding cake for a special friend or relative,
The Wedding Cake Book will be invaluable to you.
Frst, author Dee Wilson helps you to plan:
will the wedding be casual or formal; how many guests
are there; what is the budget? The basics of making a
wedding cake come next: cake sizing, baking techniques,
storing and transporting, how to work with chocolate and
pastry bags. Specialty tools are discussed, including
icing spatulas, decorating turntables, masonite boards,
and combing tools. Then there are specialty techniques
like assembling cakes with pillars, crystallizing flowers,
working with fresh greenery, sugar molding, and working
with marzipan and chocolate plastic.
A chapter on basic cake making contains
dozens of recipes for cake layers in every flavor and
size, varieties of buttercreams, frostings, curds and
fillings, and chocolate ganache.
If you're tired of the old standard—white
cake with white buttercream—then The Wedding Cake Book
is the book for you. gorgeous designs feature fresh flowers
and foliage, crystallized flowers and fruits, marzipan
flowers, nuts and leaves, both square and round cakes,
and more. If you're looking for something unique, you'll
find cheesecakes, coffee cakes, and even a Flaming Baked
Alaska wedding cake.
Dede believes a cake should not only be
beautiful but also delicious. Here are a few of her exciting
recipes: White Chocolate Satin Apricot Cake with White
Chocolate Flowers and rapes, Double Expresso Wedding Cake,
Hazelnut Dacquoise and Hazelnut Génoise Wedding
Cake, and Chocolate Raspberry Truffle Cake.
Wedding memories are meant to be cherished
for a lifetime. and the cake should be just as special.
The Wedding Cake Book presents a world of delicious flavors,
wonderful colors, and striking designs to make sure that
your wedding day mdash; and your cake — are unforgettable.
From the Back Cover
"Looks like an instant classic! Dede Wilson's The
Wedding Cake Book has it all—whether for the professional
cake maker or the aspirant—detailed recipes, thoughtful
tips and comments, and the classiest wedding cakes I've
seen. The only items missing are the bride and groom."—Marcel
Desauliners, Author of Death by Chocolate and Desserts
to Die For
"After reading this amazing book I
felt that I had earned a Ph. D. in wedding cakes. All
of these gorgeous cakes are truly works of art. Dede writes
with such loving care and great attention to detail that
she will be right there with you through the whole process.
You will be thrilled with the results."—Maida Heatter,
Author of seven baking books, including Maida Heatter's
Brand-New Book of Great Cookies
"Dede Wilson's The Wedding Cake Book
tells you everything you need to know to create sumptuous-tasting
masterpieces, whether you want to start your own business,
inspire your favorite baker, or just bake one yourself."—Flo
Braker, Author of The Simple Art of Perfect Baking and
President of the International Association of Culinary
Professionals.
"Dede Wilson has given us a complete
guide to wedding cakes—the most delicious recipes are
coupled with the most beautiful designs and decorations.
The Wedding Cake Book is a triumph!"—Nick Malgieri,
Author of How to Bake and Vice President and Director
of Baking Program for Peter Kump's School of Culinary
Arts.
About the Author
DEDE WILSON is a self-taught pastry chef whose specialities
include chocolate work and wedding cakes. She has worked
professionally for more than ten years as a restaurant
pastry chef, bakery owner, caterer, and recipe developer.
Currently, Dede's focus is on teaching, baking for private
clients, and writing about food in local newspapers and
national magazines such as Cook's Illustraated and Pastry
Art and Design. She is an active member of the IACP and
resides in wester Massachusetts.
Review: Best recipes with mixing amounts included
for differing pan sizes!
I just made a wedding cake for my cousin's wedding and
this book was clearly the best as far as giving practical
advice, explaining how to fix problems (for example, what
to do if you are making Italian meringue frosting and
the egg whites are whipped before the sugar syrup is up
to temperature or vise versa so each recipe comes out
perfectly!), and including such a wonderful array of gourmet
recipes including how to make marzipan (which is so easy!
using just corn syrup and almond paste which can be shaped
like clay for edible decorations and then I hand tinted/painted
mine using paste icing color) and chocolate plastic (simply
white chocolate and corn syrup which can be molded or
cut out with cookie cutters). The book has lovely photographs
with the recipes and directions immediately following
each photo, or, if you're like me, you can pick and choose
what ideas you like and augment to your heart's content!
I had fun making a pound cake with raspberry mousse filling,
Italian meringue buttercream frosting (so smooth and not
as sweet as the usual confectioners sugar frostings and
it tastes like whipped cream), and decorations out of
marzipan and chocolate plastic in the shapes of grapes,
acorns, leaves, and roses for the woodland theme wedding.
The advantage of marzipan is that it can make very large
decorations with little fear that it will collapse. I
adore this book and have Dede Wilson's other book as well
and hope she'll put out more!
Review: Great book for amateurs!
This book has great pictures, and I appreciate Wilson's
willingness to explain things thoroughly. I will be trying
another recipe soon!!!
Great Great Book!
I finally had a chance to really read this whole book,
and I must say that DeDe Wilson gives very detailed instructions
for every recipe and technique that she uses. I also tried
out some of the recipes, and they worked perfect. Though
I did find that she got some of her recipes from "The
Cake Bible", which I also purchased, DeDe Wilson's
book is a lot more "attractive" to read. Although
the designs are in no way as fancy as those in other wedding
cake books, I love the detailed recipes in this one. Most
cake book authors just want to show you how skillful and
how artistic they are, but DeDe Wilson really wants to
teach you how she does it. Great Book!
Review: Good recipes, but not the
cake designs.
Though this book has no creative cake design whatsoever,
it has a great deal of non-traditional cake recipes that
can come in handy. If you are looking for beautiful cake
designs, this book is not recommanded, but having many
books in cake decorating already, a recipe book like this
does prove to be quite useful.
Review: Good Reference Book For
Recipes
This book is a good reference book for cake recipes. I
have not yet attempted to make any cakes as some ingredients
are hard to come by or never heard of before eg cake flour,
chantilly cream. All the cakes look delicious though but
most are royal iced or butter cream iced cakes, not many
sugar paste or fondant iced cakes. This book has basic
and few instructions on piping and making sugar flowers
as most of the cakes in her book are decorated with just
cream, berries or fresh flowers. If you are a cake decorator
and are tired of making fruit cake, mud cake or madeira
and wish to increase your recipe library, this book is
perfect for you as long as you know where to get the ingredients.
Review: a must have
This book is a must have for anyone interested in baking
cakes for weddings or any occasion! I am not a "professional"
baker but I am a self-taught baker and many people order
cakes, cookies, etc from me for weddings and special occasions.
I found this book to be very detailed and easy to understand
for anyone at any level of baking knowledge. Dede Wilson's
explanations, tips and resource section are exceptional
and not to mention the fabulous recipes. I particularly
like how she has divided the recipes into cake sizes so
that they are easily adaptable especially if you want
to use the recipe for a simple party rather than a wedding.
She also provides tidbits of knowledge on some flavors
or methods that she has tried and have found not to be
as successful as others and these insights can be very
helpful down the road. I'd suggest this book to anyone
and everyone, even if I wasn't already an avid baker this
book would make me want to run out to the grocery store
and straight back into the kitchen!
Review: Excellent How To!
If you want to make a wedding cake, or just want to know
how they are made, this is the book to get!
The author generously shares her expertise in planning,
making, transporting, and storing wedding cakes in a very
friendly and interesting format. After reading this book,
I felt like I'm ready to be a pro. :-) Also the book has
many, many recipes of creams and fillings. I didn't know
a wedding cake could come in so many different flavor!
If you're looking for design ideas, however,
this book is probably a bit outdated. I think Martha Stewart
Weddings and The Perfect Wedding Cake have beautiful and
elegant designs.
Review: If you only buy one wedding
cake book ....
I am not a professional wedding cake baker. I work in
the food industry though, and have baked wedding cakes
and groom cakes (from this book) from family and friends.
The family friend who made our wedding cake, used a recipe
straight from this book as well- and went out to buy her
own copy of the book afterwards. She has baked cakes professionally
for quite a few years.
Dede wrote the book well, with detailed descriptions of
how to go about making the cakes and the frostings described.
I think an amateur could easily use this cookbook to create
a cake that they would love -- and I think that 'experts'
can learn something from the book, as well. Too many wedding
cakes today could just as easily be made of frosting and
styrofoam for all the flavor (or personality) which they
have. White, shortening-based frosting towers of mediocrity
seem to dominate the cakes used at weddings -- if that's
what you're looking for, don't bother to look at this
book.
If you want something which *might* be unusual
(there are some cakes which could satisfy the more 'basic'
wedding cake desires some might have) -- if what you want
is a cake with actual flavor, not out of a box, and with
potentially even, some personality to reflect the interests/backgrounds
of the bride and groom -- this is a good place to look.
The Chocolate Raspberry Truffle recipe is
divine, and simple. I've given the recipe out many times!
I've used several recipes from this cookbook, for special
occasions and also just to see what they tasted like.
To be honest, one of the things that attracted me to the
book is that it focuses on the multiple uses that the
cakes could have -- and the fact that for someone who
*is not* into frosting details, it isn't intimidating.
If you want to create an elaborate frosted cake, you can
easily do so (some are elaborate) -- but you can also
create a more simple and elegant version if you want to.
The cakes and frostings have enough personality to be
able to stand without the fancy frostings, if you don't
want an elaborate design.
The information about ingredients and where
to get them etc. is also good - the author does talk about
pesticide concerns with flowers etc., if people pay attention
to what's written in her introduction/ingredient area
and in the index as well.
I would recommend, though, that for people
who aren't used to making things like divinity etc., it
would be a good idea to have someone in the kitchen helping
you the first time or two that you attempt the Italian
Buttercream frosting. It helps to coordinate so that the
various steps are ready at the same time, and makes it
easier to make when you're first figuring out how it works.
Also one detail not mentioned -- the syrup-based
frostings used, may need to be adjusted for altitude,
if you try to make them based on temperature. Your boiling
temperature etc. will change with altitude, so unless
you're comfortable using the old-fashioned "hard
ball" "soft ball" etc. stages, you'll want
to contact your local Extension office to find out how
you might need to adjust the recipes for your elevation.
Review: Excellent!
I bought this book with a view to making a tiered chocolate
wedding cake for my wedding in June. The recipes are brilliant
and the one I chose to follow was absolutely foolproof.
I have NO cake baking experience yet with the help of
this book (and my mum!) I have the most perfect chocolate
wedding cake for my wedding. I am delighted. It was easy
to do and turned out completely perfectly. Buy this book
if you want to make your own cake or have a friend/member
of the family make it.
Colette's Wedding Cakes (Paperback)
Review: colettes wedding cakes
This was a fabulous book! Lots of beautiful cakes with
the instructions on how to make them.
Review: Beautiful cakes!
This book has the most beautiful cakes I've ever seen.
We used it for our wedding cake. Unlike other reviewers,
I don't think these designs are too difficult for most
good bakeries. We just brought them the picture and description
and they did a fabulous job. On the other hand, I don't
know if these designs are realistic for doing at home
since they are pretty complicated and require a lot of
experience. The directions are pretty thorough, though,
so it might be worth a shot!
Review: Beautiful
If you are a bride looking for unique wedding cake designs,
this book is full of non-traditional ideas, organized
by each season. From a coral-colored peach cake covered
with edible shells for summer, to "stained glass"
poinsettias on white for winter, these cakes are elaborate
and distinctive.
An aspiring cake decorator can't go wrong
with a Colette Peters title on the shelf. I don't think
these cakes are just for weddings, either--you can take
these ideas and scale them down for birthdays, graduations,
business celebrations, showers, etc. The little cottage
house stacked on a cake garden would be lovely for a housewarming,
another cake with crawling icing ants might be great at
a summer family reunion or picnic, etc.
Colette's instructions are clear enough
for intermediate decorators, but you'll have to take a
deep breath before you actually dive in with a spatula
(unless sculpting several hundred flowers, molding sugar
vases, or spending your life savings on luster dust doesn't
give you pause).
Some of the most impressive designs include
Chocolate Fantasia, an exact replica of a Cloisonne Bell,
an all-white Edwardian cake covered in grapes, roses,
and intricate details, and a cake for a fashion designer
with each tier decorated in a different "fabric"
pattern.
I agree with other reviewers that many of
these design ideas are impractical--many inedible features,
difficult to transport, complicated to dismantle and serve,
and incredibly time consuming to create. However, these
designs are inspiring and beautiful.
Review: Loved It!
I really enjoy this book, I've read it not only once but
I read it all the time - I continually go to it for inspiration.
There is such detail in helping you do the beautiful artwork
for your cakes, with practice, you really can do it. Yes,
I agree with some of the other reviews that these cakes
are very extravagant, but the detail given on how to do
them is superb! This book is a great inspiration to me
in helping set my goal of what kind of cake decorator
I want to become. I look forward to seeing more books
like this and all her masterpieces. If you've ever heard
Collette Peters speak or seen her interviewed, you know
that each and every piece of cake art was done from her
heart and that she loves doing it!
Review: Collector's Buy
This is not a great book, but it is still very good. Only
about a third of the cakes featured were excellent-the
rest were mediocre for my taste. As another reviewer stated,
the directions are generous and well-written for the most
part.
This is a good purchase for the person who collects cake
books but if you are in need of a good all-purpose cake
decorating book-this would not be it.
Review: Outstanding!
This books was in "brand new" condition. No
signs of wear. Fast, fast delivery. Will use this seller
again.
Review: Beautiful.....but unrealistic
The cakes in this book are beautiful, but are meant to
be created by professionals. There are too many non-edible
items that need to be removed from the cake before serving.
Impractical.
The Perfect Wedding Cake (Hardcover)
Book Description
The Perfect Wedding Cake is an inspirational
guide for the bride and groom on how to choose a wedding
cake that reflects the style of their wedding. It covers
everything they need to know, including how to select
a cake design and baker, when to cut and serve the cake,
and how to choose delicious flavor combinations and a
cake to complement the season. For those who want to bake
their cake at home, the book includes basic but delicious
cake and frosting recipes created by a leading pastry
chef that can be executed in a home kitchen.
Thirty-five full-color photographs of gorgeous wedding
cakes showcase a wide variety of inspirational styles
and types-from traditional tiered cakes to contemporary
alternatives such as jewel-like single-serving cakes-created
by some of the most respected chefs working today, including
Sylvia Weinstock, FranÁois Payard, Gail Watson,
and Ron Ben-Israel. An extensive resource guide of the
top wedding cake bakers in the United States completes
the book.
About the Author
KATE MANCHESTER is a food writer and a private chef. She
is coauthor of Sylvia Weinstock's Sweet Celebrations (Simon
& Schuster), and her articles have appeared in Martha
Stewart Living, Outside, and Vermont Life magazines. ZEVA
OELBAUM, is a New York-based still life and food photographer,
who contributes to the New York Times, Bon AppÈtit,
and Metropolitan Home. She has photographed many books,
including Perfect Vinaigrettes (Stewart, Tabori &
Chang), The Sutter Home Napa Valley Cookbook (Chronicle),
and My Favorite Dessert Company Cookbook (HarperCollins).
Review: Wedding Cake Guide for Brides
This whimsical book features 35 full color and 10 black
and white photographs of wedding cakes. The diversity
of the cakes is the real strength to this book. Many modern
books focus primarily on fondant-covered cakes (the cover
of this book is a fondant cake), but this book strikes
out into buttercream and even stacked pastry cakes. The
variety of cakes in this book is a great value-add for
brides.
The book is arranged topically. Chapters include an Introduction
to Wedding Cake Lore and History, Cake Flavors Fillings
and Icings, Choosing a Wedding Cake Baker, and even Recipes
for Baking Your Own Cake. While the majority of brides
will prefer to purchase a cake, the inclusion of recipes
will help brides understand exactly what goes into making
a wedding cake, ensuring that the brides who read this
book are well-educated consumers.
The cake designs feature modern and classic
inspirations. On page 18, you will find a fondant cake
covered in impeccable gum paste roses and calla lillies.
On page 22 you will find a buttercream cake adorned with
chocolate seashells and coral, perfect for a summer wedding.
On page 28, you will find the modern favorite tilted design,
accented with gold and metallic colors. You will even
discover a stacked cupcake design as an alternative to
a traditional tiered cake.
Creatively written for the bride, this is
an essential guide to choosing your wedding cake. For
friends of the bride, this makes a lovely gift.
Review: Good guide for the bride
to be
This is a book that is more suited as a guide for the
bride to be on how to decide on a cake, choose a baker,
etc. It has some beautiful and unusual cakes by a variety
of cake designers for those looking for ideas. However,
there weren't as many cakes as I had hoped.
Review: Beautiful Book
So many beautiful cakes! I made a friends wedding cake
based on one of the cakes in this book and it came out
so pretty! There were many helpful tips but basically
I used this book for inspiration.
Review: Cakes! Glorious Cakes!
As I looked for a book that would assist my dearest friend,
plan the perfect wedding for her daughter?I was fortunate
enough to come across a copy of ??The Perfect Wedding
Cake??. This beautifully photographed collection of wedding
cakes not only provided us with practical information
(such as how to choose a baker, in addition to a resource
guide to the best cake designers in the US), it made a
glorious coffee table book as well. Moreover, the recipes
inspired my single friends to create some of the cakes
for occasions that call for a touch of ??decadence??!
Why wait for a wedding to make one of these gorgeous cakes?
Review: A Beautiful Book...
As a wedding planner, I can attest that anyone who says
this book is 'disappointing' has simply never gone through
the wedding cake books currently on the market. Most of
the cakes in those books look dated and uncontemporary.
This is, without a doubt, the prettiest book on wedding
cakes. The cakes themselves are stylish, very today, and
simply the most beautiful we have ever seen. Bravo Ms.
Manchester et al. on a fabulous job!!
Review: Not a good choice if you're
looking for ideas for your cake
I chose this book because I'm getting married in June
and I have no idea what I want my cake to look like. I
thought this book would be filled with pages of designs...I
was very disappointed.
Review: Really Beautiful...
I gave this book to friends who became engaged over the
holidays, and they absolutely loved it! It's a great gift
for anybody that's having cake at their wedding and wants
it to be something special.
The Perfect Wedding Cake (Hardcover)
Wedding Cakes You Can Make: Designing, Baking, and Decorating
the Perfect Wedding Cake (Hardcover)
Book Description
Make the cake?
Yes, you can.
If you love to bake and are willing to plan
ahead, you can make a spectacular wedding cake—and you
don't have to be a pastry chef to do it! Let prominent
wedding cake expert Dede Wilson guide you through every
layer of the process—from choosing among flavors and styles
to baking, assembling, and decorating your way to a beautiful
and delicious cake. This accessible cookbook not only
gets you ready for the big event, it helps you lend a
truly personal touch to the celebration.
"If you want to make your own wedding
cake, Dede Wilson is the perfect guide. She helps you
bake with confidence every step of the way to a delicious
personalized result."
—Donna Ferrari, BRIDE'S magazine
From the Inside Flap
"I do not believe in cakes that are made for beauty
and ceremony only. I believe they should be eaten—and
enjoyed! In fact, the majority of the time my cakes are
used as the dessert, as opposed to a symbolic addition."
—Dede Wilson
Let them eat cake—in fact, let them eat
your cake. Whether you're the bride, the groom, or a loving
friend or family member who wants to make that special
day unforgettable, public television cooking show host
Dede Wilson knows that you—yes, you—can bake, frost, assemble,
and decorate a spectacular, delicious, and totally unique
wedding cake that won't put your budget over the edge—even
if you've never mastered anything more complicated than
a birthday cake or two. In Wedding Cakes You Can Make,
this top-tier expert reveals that all it takes to make
that big-day cake is a love of baking and a willingness
to plan properly and work patiently.
Whether you're feeding 20 or 150 people,
preparation begins long before you preheat the oven. In
this easy-to-follow, hands-on guide, Wilson takes you
through the entire process, from the drawing board to
the presentation table, sharing time-tested techniques
that help you turn that cake of your dreams into a delectable
reality.
She helps you get started by having you
write a wish list that can be honed into a framework for
the ideal cake. Then it's time to make the cake happen
by working through all the practical elements that come
into play, such as setting your budget (and sticking to
it); choosing the essential flavors (if chocolate is the
bride's passion, don't leave it out!); considering the
wedding date (if it's October, think about fall colors);
accommodating the number of guests (small guest list equals
modest-sized cake); keeping in tune with the wedding's
style or mood (beach-casual vs. black tie-formal); and
getting organized (time to borrow that decorating turntable).
When it comes to execution, Wilson encourages
you to use the highest-quality ingredients and equipment
specific to the task, and to gain a foundation by making
a six-inch sample cake—an integral step that, much like
dating, allows you to try the cake on for size before
making the final commitment. She shares her own favorite
flavor combinations as well as those most frequently requested
by bridal couples. For each of the 16 cakes, Wilson provides
essential details—a timeline, thorough recipe directions,
and tips. Recipes range from the lighthearted Raspberries
and Cream Cake to the contemporary Nutella Cake and the
sophisticated Gilded Mocha Cake. Color photographs of
all the finished cakes and dozens of how-to photos give
you the inspiration and know-how to bake your own special
wedding cake.
As Wilson says, wedding cake flavor and
design choices are infinite. In Wedding Cakes You Can
Make, she helps you create your own special slice of what
is possible.
About the Author
Dede Wilson is a leading baking expert who has taught
wedding cake classes at Rhode Island School of Design,
California Culinary Academy, Sur La Table, and elsewhere.
She hosts the public television food show Seasonings with
Dede Wilson, and has made numerous appearances on The
View, Today, and on Live! with Regis and Kelly. She is
a contributing editor, spokesperson, and writer for Bon
Appétit and is the author of a number of cookbooks,
including The Wedding Cake Book (Wiley) and The Baker's
Field Guide series.
Review: This book REALLY IS helpful!!!
I have an enormous collection of cake decorating books
and I was pleasantly suprised when I received this wonderful
book by Dede Wilson. Most of my books are either centered
around the DESIGN of the cake, with very little emphasis
on the specific how-to's (like how to transport the cake,
which icing to use, etc.)to the taste of the cake (focusing
little on how to decorate.) Both categories are important
but can be daunting if you don't know where to start.
However, Wilson provides designs that almost
anyone can do, as well as fabulous recipes that I have
not seen in condensed form in any other book. Usually,
the reader is provided with a white and chocolate cake
recipe, a ganache, and a buttercream. This is perfectly
fine, but I was looking for something that took my recipes
to the next level. Wilson provides recipes like Lemon
Blackberry Cake, Raspberries and Cream Cake, Marzipan
and Orange Essensia Cake, Chocolate-Covered Caramel Cake,
and my FAVORITE, the Chocolate-covered Cherry Cake. The
design of the last cake has an inside of white cake layers
with bittersweet chocolate shavings folded in, kirsch
moistening syrup, and a filling of vanilla buttercream
with actual chocolate-covered cherries. The outside is
a stunning white-on-white with a bead border and chocolate
plastique roses that are easier to make than you think!
Wilson provides recipes, ideas, and pictures
for a simple and casual summer wedding cake like the Italian
Rum Cream with fresh fruit on top, to a sophisticated
Gilded Mocha Cake with a chocolate glaze topping and real
gold leaf.
In addition, she goes further than any wedding
cake book I've seen in explaining exactly how to transport
the cake and set it up in the venue, and EXACTLY how far
in advance EVERYTHING can be done. I just can't say enough
about this book---IT IS A MUST!!!
Review: The title says it all
I recently agreed to make a wedding cake for my friend's
wedding and although I bake regularly, I had never undertaken
such a large project as a wedding cake. After coming across
Dede Wilson's book and poring over it I was able to make
a beautiful wedding cake with confidence. The pictures
are beautiful, the recipes are wonderful, the instructions
are clear and Ms. Wilson provides helpful tips throughout.
A great book for anyone considering making a wedding cake.
Review: highly recommended!!
This book is a wonderful step by step guide. It has great
recipes and suggested combinations of flavors for cakes
and fillings. It is excellent for beginners through advanced
cake decorators. I haven't done a wedding cake in a long
time and this book has really gotten me prepared to tackle
this fun project again. If you're trying to decide whether
or not you've got the guts to try to make a cake for yourself
or a friend this will give you all the tools and confidence
you need!
Review: Very informative
The book is very informative....has great pictures for
instructions....hoping my wedding comes out great.
Cakes to Dream On : A Master Class in Decorating (Hardcover)
Book Description
Colette peters, the celebrated queen of the confectionary
arts, unveils an inspiring resource for serious home bakers,
professional chefs, and aficionados of Colette's incredible
edible architecture. The ingenious cake decorator - whose
miraculous and luscious concoctions have appeared everywhere
from White House Christmases to royal weddings - presents
a master class in cake design and decoration, alongside
an all-new selection of her own cake designs. With Cakes
to Dream On, Colette's inspired creations can now be rendered
into show-stopping cakes of your own.
Cakes to Dream On reveals the secrets to fashioning gorgeous
and utterly distinctive cakes for all occasions - whether
it's an opulent marriage reception (the majestic Ivory
Wedding Cake) or a fanciful children's party (the whimsical
Homage to Dr. Seuss). Colette presents designs for cake
architecture ranging from the imperial splendor of Dolce
de Medici, to the elegant grace of Bride's Vintage Cameo,
to the topsy-turvy daydream of Mad Tea Party.
Colette begins with the foundations: she
illuminates step by step the process of constructing a
multitiered cake, from determining serving sizes and choosing
appropriate cake pans to making fillings, and ultimately
stacking layers so they don't tumble off the table. Cakes
to Dream On also discloses insider tricks of the trade:
Colette's easy-to-follow instructions in techniques such
as sugarwork, gumpaste, brush embroidery, and piping will
help readers recreate the spectacular effects of this
singular confectioner's toolbox.
Bakers - and their enthusiastic audiences
- will discover that these sensual masterpieces tantalize
the palate as much as they do the eye. Colette's cake
recipes include the Coco-Loco Cake, an alluring marriage
of coconut and coffee; the Meringue Buttercream and its
luscious lemon, raspberry, and mocha variants; and the
ambrosial caramel-tinged Heavenly White Cake.
As breathtaking as Colette's cake works
appear, her clear explanations of technique are meant
to stimulate readers' creative instincts and give them
ideas for crafting their own distinctive confections.
With more than 150 dazzling full-color photographs illustrating
both processes and finished presentations, and more detailed
instruction than ever before, Cakes to Dream On will inspire
readers to create their own mouthwatering masterpieces.
Colette's master class is truly a launchpad for cake lovers'
own confectionary visions.
From the Inside Flap
Colette peters, the celebrated queen of the confectionary
arts, unveils an inspiring resource for serious home bakers,
professional chefs, and aÞcionados of Colette’s
incredible edible architecture. The ingenious cake decorator–whose
miraculous and luscious concoctions have appeared everywhere
from White House Christmases to royal weddings–presents
a master class in cake design and decoration, alongside
an all-new selection of her own cake designs. With Cakes
to Dream On, Colette’s inspired creations can now be rendered
into show-stopping cakes of your own.
Cakes to Dream On reveals the secrets to
fashioning gorgeous and utterly distinctive cakes for
all occasions–whether it’s an opulent marriage reception
(the majestic Ivory Wedding Cake) or a fanciful children’s
party (the whimsical Homage to Dr. Seuss). Colette presents
designs for cake architecture ranging from the imperial
splendor of Dolce de Medici, to the elegant grace of Bride’s
Vintage Cameo, to the topsy-turvy daydream of Mad Tea
Party.
Colette begins with the foundations: she
illuminates step by step the process of constructing a
multitiered cake, from determining serving sizes and choosing
appropriate cake pans to making Þllings, and ultimately
stacking layers so they don’t tumble off the table. Cakes
to Dream On also discloses insider tricks of the trade:
Colette’s easy-to-follow instructions in techniques such
as sugarwork, gumpaste, brush embroidery, and piping will
help readers recreate the spectacular effects of this
singular confectioner’s toolbox.
Bakers–and their enthusiastic audiences–will
discover that these sensual masterpieces tantalize the
palate as much as they do the eye. Colette’s cake recipes
include the Coco-Loco Cake, an alluring marriage of coconut
and coffee; the Meringue Buttercream and its luscious
lemon, raspberry, and mocha variants; and the ambrosial
caramel-tinged Heavenly White Cake.
As breathtaking as Colette’s cake works
appear, her clear explanations of technique are meant
to stimulate readers’ creative instincts and give them
ideas for crafting their own distinctive confections.
With more than 150 dazzling full-color photographs illustrating
both processes and Þnished presentations, and more
detailed instruction than ever before, Cakes to Dream
On will inspire readers to create their own mouthwatering
masterpieces. Colette’s master class is truly a launchpad
for cake lovers’ own confectionary visions.
Review: Great Cake Designs. Good Book for Professionals
`Cakes to Dream On', subtitled `A Master Class in Decorating'
by major American pastry artist and teacher, Colette Peters
has the ambition to be an advanced class in multi-tiered
cake decorating. This ambition is not to be taken lightly,
as there is very little in this book for the amateur home
/ bake sale cook. This is not to say that the book is
not chocked full of great ideas, if you already know a
lot about how to work with royal icing, fondant, marzipan,
and multi-layered cakes. I have made a two and three layered
birthday cake in my day, but these creations are entirely
out of my league.
The book consists of four general parts.
The first part is the first chapter on `How to Make a
Decorated Cake', which covers materials to use as the
base of a multi-layered cake, who to reinforce the layers,
and how to make crooked cakes on purpose. For those few
of you out there who actually make tiered cakes, this
is one of the more useful topics, although I confess much
of it is pretty common sensical.
The second part of the book is the next
eight (8) chapters, which are almost all alike in being
simply collections of decorated cakes done by the author
and her company with instructions on how to make these
cakes and their decorations. The instructions assume the
person making the cake has access to a lot of specialized
tools, materials, and specialized training. One decorated
cake chosen at random requires:
Fondant
Tracing Wheel
Gumpaste Ribbon Roses and Leaves
Royal Icing dots on wires (oh my)
Luster dust
Royal Icing
Gumpaste Pearls
Three foamboard circles
Foamboard base
Gumpaste curly hearts
Lemon Extract
Piping bag and #2 tip
Oval shaped dragees
Paintbrush
Descriptions of how to construct several
of the cakes include printed templates for preparing some
of the designs on the cake. I find these particularly
unhelpful, as they require one to have an enlarging photocopier
handy to enlarge the diagrams on heavy paper from which
they can be cut and used as a template. Now I am certain
that a commercial pastry shop would have such a copier,
so this reinforces my impression that this book is really
meant primarily as an idea source for other pastry professionals.
The third section is recipes for cakes and
icings. One is likely to find as good or better recipes
for these things in books by Maida Heatter, Nick Malgieri,
or Rose Levy Beranbaum. If your primary interest is in
baking birthday cakes or bakesale cakes, I strongly suggest
you get Beranbaum's `The Cake Bible' (which happened to
win best cookbook of the year from the IACP a few years
back) instead of investing in this book which works much
better as coffee table decoration than as a manual for
cake baking. Beranbaum includes such things as candy and
nut embellishments, food processor fondant, rolled fondant,
chocolate fondant, pastillage, rose modeling paste, crystal
flowers, as well as her extensive recipes for cake, fillings,
and icings.
The fourth section has a title suggesting
that now the `master class' in techniques really begins.
This chapter includes short sections on which one could
easily write a whole book, such as:
Mixing paste colors into Fondant
Painting with Powdered Colors
Airbrushing a cake
Fondant Decorations
Gumpaste Decorations
Piping Techniques
Run-in Sugar
Brush Embroidery
Making Edible Crystal Beads
Sugar Beads
Basic Techniques
- Dividing a Round Cake evenly for Decorating
- Sculpting a Cake
- Getting Cakes from Here to There
Quick Reference Guide to Tools and Ingredients
Without a doubt, Ms. Peters' cakes are knockouts
and her photographs and techniques are chocked full of
ideas for professionals. Jacques Torres and Ewald Notter
are not going to endorse just anyone's book. It is just
that her book is simply not very well organized to teach
people with modest skills and objectives.
So, if your objective is to daydream or
to open a professional decorated cake store, this book
is for you. If you simply want to improve your cake baking
and decorating skills a bit, get Beranbaum's book and
an inexpensive pamphlet on cake decorating from Wilton
at your nearest hobby mart.
Review: Excellent book! I can't stop looking
at it.
Colette keeps on surpassing herself. Every cake in this
book is beautiful. It's not a book for beginners, but
if you're an intermediate decorator (like I am) or beyond,
you'll find lots of ideas and inspiration here. The book
is also very well designed. A pleasure to look at, and
a great teaching tool.
Review: very good book
Nice photos, interesting technic inspires for further
application. easy step by step explaination, new design
a very nice book
Review: For professionals only
I took this class with Colette Peters this summer, and
this book now makes sense to me. It is really for those
of us who already know how to decorate cakes using fondant
and gumpaste. This is much more about the engineering
of these crooked cakes, and techniques. Definately not
for the beginner.
Review: Cakes to dream on: A master
class in decorating,
This is an excellent book and I am fully satisfied
Review: Beautiful Idea Book
I bought this book as an idea book and got exactly what
I paid for. It is well put together with plenty of descriptions
of techniques and methods. It is definitely not for a
beginner, but Colette Peters doesn't make beginner-type
cakes! For those who are professionals or those who aspire
to be, I think this book is full of great ideas to inspire
you. Her style is a bit too whimsical and artistic to
be in demand where I live, but I have already used a few
of the ideas from this book in cakes of my own design.
Cakewalk: Adventures with Sugar (Hardcover)
From Publishers Weekly
Margaret Braun is a sugar craft master, for whom a cake
is a work of fine art. In this exquisitely photographed
and beautifully presented book, she explains how to re-create
15 of her amazing, labor-intensive signature designs,
like the three-tier Saint Ursula cake with blue and green
icing and a sugar chalice resting on top. This is more
than a simple instruction book, though: Braun explains
the historic inspiration behind each cake. For example,
she invented the Afternoon with Frederick after a visit
to Sans Souci Palace in Potsdam, Germany, and a four-tiered
cake covered in tiny tiles mimics a mosaic in Ravenna,
Italy. Not all of Braun's designs are so highbrow, however.
The loopy Decal Recall is decorated with flowers inspired
by bathtub no-slip decals. In any case, these cakes are
ambitious projects, and Braun goes over ingredients and
basic recipes, as well as tools and techniques for creating
motifs such as scallop shells and polka dots. Braun (whose
work has been displayed on numerous TV shows and movies,
including Meet Joe Black) is charming, conveying her love
for her work in an introduction in which she compares
a finished cake to a musical score. Still, only the most
experienced cooks won't be daunted by the recipes. Beautifully
photographed by Quentin Bacon.
Copyright 2001 Cahners Business Information,
Inc.
Food & Wine, September 2001
. . . as armchair adventures go, it's hard to beat.
Review
"Margaret Braun's fantastic confections are intricately
and beautifully constructed. She creates edible edifices
that delight the eye and palate. And Cakewalk, beautifully
illustrated, lets us in on the creative and culinary process
of making these delicious and gorgeous cakes."--Maya
Lin
"Margaret Braun is the cake master,
a fact which would be impossible not to acknowledge after
seeing the works featured in Cakewalk. By showing us photographs
of her creations, paired with explanations of the intellectual
process that fuels her inspiration, Margaret has managed
to create an absolutely fascinating book."--Daniel
Boulud, Chef and owner, Daniel, Café Boulud, and
db Bistro Moderne
"Margaret Braun takes the cake! And
Cakewalk is inspirational. Her writing is poetic, instructive,
and certain to influence present and future generations
of chefs, food artists, and scientists. The photography
takes food presentation to new frontiers, while her wonderful
cakes combine design, literature, and architecture in
a way that makes baking and design flow together in a
mellifluous and delicious continuum of art, energy, and
passion. Margaret is a true visionary."--Mario Batali,
chef and owner, Babbo/Lupa, Esca, and Italian Wine Merchants
"This book is an insight into Margaret's
creative mind through her stories, drawings, and techniques.
Quentin's photography is stunning as usual."--Jean-Georges
Vongerichten.
Book Description
Cakewalk showcases and makes available for
the first time the superbly decorated cakes that have
earned cake decorator and sugar artist extraordinaire
Margaret Braun her stellar reputation.
This book contains easy-to-follow step-by-step
instructions for constructing fifteen of Braun's greatest
creations. In addition to offering the tools and a foolproof
decorating method for each featured cake, Braun also provides
the creative and culinary background on each of her confections.
Each sugar masterpiece is the result of many influences--all
of which are conveyed through Braun's own words and an
elegant blend of imagery that includes her diverse visual
references, magnificently drawn and hand-lettered schematic
cake plans, illustrations done in food coloring, and especially
commissioned photography by renowned photographer Quentin
Bacon.
Braun also reveals her secrets for beautiful
cakes, such as achieving the perfect consistency for fillings
and icings, mixing colors to get the right hue, and combining
colors and motifs successfully. A visual glossary covers
every decorative motif featured in the book, describing
its creation through clear visuals and easy-to-follow
text. The volume also includes Braun's favorite recipes,
including basic cakes, an array of icings and ganaches,
rolled fondant, pastillage, marzipan, and family recipes
like Braun's mother's flourless chocolate cake. Finally,
a detailed listing and description of the necessary cake-decorating
tools and a sources section round out this definitive
work.
About the Author
Margaret Braun is a sugar artist whose work
explores the connection between the food arts and fine
arts. She began working in pastry kitchens while studying
art. Her remarkable cakes have been exhibited internationally,
shown on major network television and in notable films,
and featured on the covers of Food Arts and Gourmet, and
in the New York Times, New York magazine, Food & Wine,
Martha Stewart Weddings, Bride's, InStyle, Lucky, the
New York Observer, and Interview, among other prominent
publications. A resident of New York City, Braun maintains
a distinguished clientele and a 27 rating in Zagat's.
Quentin Bacon's work has appeared in Vogue
Entertaining (Australia), Gourmet, Food & Wine, and
Metropolitan Home, as well as in Jean-Georges: Cooking
at Home with a Four-Star Chef by Jean-Georges Vongerichten,
R.S.V.P. by Nan Kempner, and Holiday Food by Mario Batali.
Born in Australia, Bacon lives in New York City.
Review: A Cakewalk with the Queen of Sugar
Okay everyone ... this one is a GEM. Margaret is an amazing
artist, and her cakes are extroadinary!!! You will get
quite an insight into the technical aspects of her breathtaking
sugar work from this book. It has an endless supply of
historical references, recipes and practice exercises
... not to mention the inspiring photographs! Cakewalk
is overflowing with personality and charm and is a must
for anyone who is interested in cake design. These cakes
are on a whole different level!
So, for those of you who paint ... for those
of you who bake ... (and for those of you who just like
cake!) ... you will NOT be disappointed!!!
Review: Love it!!!
Margaret Braun is an artist. This book is worth every
penny for the pictures alone. Ms Braun includes just enough
instructions and recipes to let an amateur like me make
one of her cakes - which I did for a friend's wedding
(All About the Bows). This book is like a walk through
Tiffany's or something. I am amazed by her work.
Review: This book is orgasmic.
As a cake book, it's great to see something that doesn't
assume all grand cakes are for birthdays or weddings.
There's so much to celebrate in the World.
This is also a fantastic book for people
into craft history, decoration, or design. The pictures
of Braun's cakes, and the fragments and symbols which
inspired them, make this book stand on its own as a visual
feast.
Review: Margaret Braun is
to cake decorating what Yoda is to a Jedi
Finally a Cake Decorating Book that debunks the idea of
cake decorations as cutesy and chintzy. Instead Margaret
Braun brings the well trained eye of a designer to her
cakes. Each cake is, stunningly more elegant than the
one before. More importantly in addition to the book's
gorgeous design and great photography Margaret lets you
into her design process. With this truly unique book Margaret
Braun teaches the reader/ baker to start to see a cake
as your blank canvas and allow yourself to create your
own masterpiece. She gives you the tools to open your
eyes to design elements all around you. If you are like
me you will find that CakeWalk does not find its place
among the bookshelf with the rest of the cookbooks but
on the coffee table as a constant source of culinary inspiration.
Sugar artistry is becoming more popular
in America by the day. Recent specials on the Food Network
have highlighted the wonderful, whimsical, and sometimes
highly competetive field of cake design and sugar artistry.
From novice to professional, here are some books that
are worth their purchase price:
'Wedding
Cakes You Can Make: Designing, Baking, and Decorating
the Perfect Wedding Cake'
This book truly lives up to its promise: these cakes are
absolutely delicious, very versatile, and not as difficult
to pull off as they look! Dede Wilson accomplishes in
this slim book what many others cannot do in 500 pages.
She makes the homemade wedding cake possible, practical,
and professional!
'Cakes
to Dream On : A Master Class in Decorating'
Colette Peters is a genuine artist. She has such amazing
talent that I cannot imagine the sorrow that guests must
feel when they cut into one of her magnificent cakes.
Her designs are in a league of their own, and she also
has a lovely and informative website, through which you
can contact her company, http://www.colettescakes.com/
for ordering information.
'Sugar
Roses for Cakes'
This book, by Alan Dunn, Tony Warren, and Tombi Peck,
is one of several I own by the same authors. Their work
is amazing - unbelievable. When you browse through the
pages you will find it very difficult to believe that
these incredible roses are made of sugar. Some of the
techniques used in this book are very advanced, but it
is the most inspiring book to look at in my whole collection,
and a must-have for a serious floral sugar artist.
'Sugar
Orchids for Cakes (Sugarcraft and Cakes for All Occasions)'
And you thought the roses were great? This book, full
of sugar orchids and various other sugar foliage is possibly
even more awe-inspiring than "Sugar Roses." This book
is for extremely advanced sugarcrafters, and those who
want to become extremely advanced.
'Exotic
Sugar Flowers for Cakes'
This book by Alan Dunn is full of stunning, unusual, and
enchanting floral creations in sugar. There are festive
arrangements, orchids, wildflowers, birds of paradise,
and flame lilies to be found within these pages. Amazing
work.
'Simplifying
Sugar Flowers'
True to its promise, this lovely book by Alison Proctor
shows ways to make amazing flowers with time and effort
saving tricks. I made my very first sugar rose using Alison's
instructions, and if it hadn't been so easy, I might have
given up on sugar crafting right there! She includes helpful
sections on presentation and arranging, as well.
'The
Essential Cake Decorating Guide (Essential Cookbooks Series)'
This book is absolutely packed with helpful information,
wonderful photographs of techniques and details, and some
fantastic recipes. If I were to buy one book for a beginning
sugar artist, this might just be the one. It seems to
have a little of everything, and everything in its 300+
pages is impressive. A very worthwhile purchase.
'Debbie
Brown's Enchanted Cakes for Children'
Debbie Brown is the author of several wonderful cake decorating
books, all of which show her immense skill at sugar modelling
and sculpting. I haven't attempted to copy one of her
creations yet, but these books are an absolute dream to
read.
'Cakes
by Design'
This book is a fantastic resource for any cook or sugar
artist. Almost encyclopaedic in nature, the pictures and
illustrations may seem somewhat antiquated compared to
glossier books, but don't let that fool you. Some of the
work in this book (and every recipe I've tried from it)
can't be beat. I adapted my signature frosting from one
of their recipes and I've been told it's good enough to
take an extra slice of cake home for later.
'Colette's
Cakes : The Art of Cake Decorating'
This book was first published in 1991, and again features
the extraordinary work of painter and "Tiffany's designer
turned cake decorator extraordinaire" Colette Peters.
Compared to "Cakes to Dream On" mentioned above, this
book features more buttercream and royal icing work, and
several of these designs are absolute show-stoppers. The
"multicolored bow cake" on page 123 is beautiful, easy
to adapt, and much simpler to make that it looks, even
though it is in the "Advanced Cakes" section of the book!
'Death
by Chocolate : The Last Word on a Consuming Passion'
For me, this book by Marcel Desaulniers started it all,
and remains my single favorite cookbook. The chocolate
leaves, piped lattices, and raspberrys on "Chocolate Wedlock"
(pages 120-124) inspired my first experiments with cake
decorating in 1993. I can also say that the recipe for
raspberry chocolate cake in this book was responsible
for, hands down, the best-tasting thing that has ever
come out of my kitchen.
Other Excellent Resources
Other books which should be on any aspiring sugarcrafter's
or baker's list to check out include:
'International
School of Sugarcraft: Book 1 : Beginners'
'International
School of Sugarcraft: Book 2 : Advanced'
'International
School of Sugarcraft: New Skills and Techniques (International
School of Sugarcrafts), Vol. 3'
'Desserts
by Pierre Herme'
'Chocolate
Desserts by Pierre Herme'
'How
to Be a Domestic Goddess: Baking and the Art of Comfort
Cooking'
'Sugar
Flowers: The Art Of Sugarcraft'
'The
Cake Bible'
'The
Art of Cake Decorating: Finishing Touches'
'Lesley
Herbert's Complete Book of Sugar Flowers'
'Sensational
Sweets: Baking for Tea Time, Desserts and Celebrations'
'Kaffeehaus:
Exquisite Desserts from the Classic Cafés of Vienna, Budapest,
and Prague'
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