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The Wedding Cake Book |
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The Wedding Cake Book |
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by: Dede Wilson
Dewey Decimal Number: 641.8653 EAN: 9780028612348 Edition: 1 ISBN: 0028612345 Label: Wiley Languages: Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 208 Publication Date: April 14, 1997 Publisher: Wiley Studio: Wiley Editorial Review: Product 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. Amazon.com Review: 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. Related Items:
Average Rating:
 Rating:  - The Wedding Cake BookJonathan's service is great. good book, arrived a little slowly but due to Christmas mail. Rating: - Too many wordsOf Dede Wilson's books, this is not my favorite. Truthfully, I'm just not inclined to read this book because there are so few pictures and so many words, and I don't want to read when I'm itching to get baking. I more frequently use Dede Wilson's Wedding Cakes You Can Make. When I can be bothered to read this book, there is some good information, such as the serving size info which is valuable. Some of the recipes are a bit far out which I don't have much call for, so I would say this book might not be best for your first wedding cake book, but might be an OK addition if you already have a couple of cake books. Rating:  - FavoriteThis is my favorite cake book. There are many delicious recipes in this book and all have turned out superb. The cakes in this book are traditional with the use of many fresh organic flowers for decorating so there is not large amount of piping instruction. I recommend this book for the simplicity and large amount of recipes. Rating: - Genoise recipe instructions are lackingI bought this book a couple of years ago because I was considering making my own cake. I consider baking a hobby anyway, so I knew regardless I would eventually get some use out of it. There are a lot of recipes I still want to try. All in all I like the book. There is a good bit of detail in how to go about preparing, baking, assembling, etc. I would say this book is not for a newbie, but not for a seasoned baker either. It's for people like me who have a pretty good idea what they are doing but would like instructions from beginning to end. I have two basic complaints about this book. First of all, if you want to make a cake exactly as described it's fine. It also has certain combinations of cake sizes and all the necessary amounts of icing, syrup, etc. It should really break it down into specific amounts per cake size(e.g. you need X cups filling, x cups icing, x cups soaking syrup for x size cake). I'm sure I can figure this out with some effort on my own, but it would really have helped alot to have had that broken down. Second, the genoise recipe instructions just aren't specific enough. The first time I made the espresso genoise it was completely flat, rubbery, and inedible. I did some research on other genoise recipes. Using a combination of techniques my second try was perfect (and delicious). Also, it would have been nice if the author would have warned in the beginning description of any genoise recipe that this is apparently a very finnicky cake. If you do one little thing wrong it will be flat and horrible. Maybe experienced bakers or Europeans may already know this, but I was completely unprepared.
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