I'm so happy I ordered this book. My daughter and I decided to make her wedding cake ourselves which in this situation will end up being mostly me making the cake. I've only taken the Wilton Basics course and knew I needed more to undertake a project like this. This book is one I refer to over and over. Dede Wilson has recipes to make the cakes from scratch and they are good. She also suggests using syrup, which she gives the recipes for, to put on the cakes before frosting in order to keep them moist. I really like that she has a timeline for each part of the process and detailed instructions including how long before the wedding you can make the cake and the frosting. She also has a fantastic frosting recipe. There are a good number of cake photos to give you ideas about your own cake. She gives a photo of a cake and then tells you exactly how to make that cake. Of course you can always come up with your own idea, but the exact process for making each cake is very helpful. She doesn't include any fondant but only uses buttercream frosting on her cakes because it tastes so much better. She also gives realistic serving sizes for each size tier so you know how much cake to make. I would definitely buy this book again!
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Terrific book!
This book has very detailed information about how to bake, construct and transport the cake... I thought the construction and transport was going to be the hardest part, but it was actually a breeze with all the tips she gave. The buttercream frosting recipe is excellent, though a bit fussy to make (I think everyone is required to fail at their first batch, but after that, it's no problem.) Interestingly, the frosting was ivory when I made it, but the more it softens as it warms up, the more yellow it gets. I'm not sure if we did something wrong or maybe let it sit out too long as we were decorating the cake. We did the orange buttercream, so we added the orange juice concentrate and Grand Mariner... I wouldn't have thought the small amounts of those would make a color difference, but maybe they did. Luckily, the colors we chose for the flowers looked fine with yellow frosting and everyone thought it was so unique that we didn't have a white cake, haha.We did not use the cake recipe... I tried a 6 inch cake and found it to be dry (she mentions this in the book and you are supposed to use moistening syrup). I tried to use the moistening syrup, but I didn't use enough (it seemed like the cake started to fall apart as I put it on). I didn't have time to make numerous test cakes to get it right, so we went with another recipe.The way the book is arranged, you can't just open it up to a page and read the recipe and make the cake. The recipes are arranged such that there are base recipes in the front and then later on in the book, there are ways to modify the base recipe (i.e. "Make 5 batches of the basic frosting recipe and then add 2 tsp of vanilla and 1 tsp of orange zest to each recipe". So, you have to open the page to the base recipe, and then later you flip over to the other page with the modifications. Also, if you are trying to make a round cake, but using one of the recipes for a square cake, you have to do some adjustments in quantities of ingredients. It pays to sit down and figure out exactly what you need to do and just write it all down so you don't have to flip back and forth.If you are at a high altitude, watch out for the frosting recipe, it will overflow the 5 quart bowl on the mixer.
Top reviews from the United States
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Reviewed in the United States on June 8, 2012
Reviewed in the United States on February 22, 2010
Reviewed in the United States on October 16, 2009
This book has very detailed information about how to bake, construct and transport the cake... I thought the construction and transport was going to be the hardest part, but it was actually a breeze with all the tips she gave. The buttercream frosting recipe is excellent, though a bit fussy to make (I think everyone is required to fail at their first batch, but after that, it's no problem.) Interestingly, the frosting was ivory when I made it, but the more it softens as it warms up, the more yellow it gets. I'm not sure if we did something wrong or maybe let it sit out too long as we were decorating the cake. We did the orange buttercream, so we added the orange juice concentrate and Grand Mariner... I wouldn't have thought the small amounts of those would make a color difference, but maybe they did. Luckily, the colors we chose for the flowers looked fine with yellow frosting and everyone thought it was so unique that we didn't have a white cake, haha.
We did not use the cake recipe... I tried a 6 inch cake and found it to be dry (she mentions this in the book and you are supposed to use moistening syrup). I tried to use the moistening syrup, but I didn't use enough (it seemed like the cake started to fall apart as I put it on). I didn't have time to make numerous test cakes to get it right, so we went with another recipe.
The way the book is arranged, you can't just open it up to a page and read the recipe and make the cake. The recipes are arranged such that there are base recipes in the front and then later on in the book, there are ways to modify the base recipe (i.e. "Make 5 batches of the basic frosting recipe and then add 2 tsp of vanilla and 1 tsp of orange zest to each recipe". So, you have to open the page to the base recipe, and then later you flip over to the other page with the modifications. Also, if you are trying to make a round cake, but using one of the recipes for a square cake, you have to do some adjustments in quantities of ingredients. It pays to sit down and figure out exactly what you need to do and just write it all down so you don't have to flip back and forth.
If you are at a high altitude, watch out for the frosting recipe, it will overflow the 5 quart bowl on the mixer.
We did not use the cake recipe... I tried a 6 inch cake and found it to be dry (she mentions this in the book and you are supposed to use moistening syrup). I tried to use the moistening syrup, but I didn't use enough (it seemed like the cake started to fall apart as I put it on). I didn't have time to make numerous test cakes to get it right, so we went with another recipe.
The way the book is arranged, you can't just open it up to a page and read the recipe and make the cake. The recipes are arranged such that there are base recipes in the front and then later on in the book, there are ways to modify the base recipe (i.e. "Make 5 batches of the basic frosting recipe and then add 2 tsp of vanilla and 1 tsp of orange zest to each recipe". So, you have to open the page to the base recipe, and then later you flip over to the other page with the modifications. Also, if you are trying to make a round cake, but using one of the recipes for a square cake, you have to do some adjustments in quantities of ingredients. It pays to sit down and figure out exactly what you need to do and just write it all down so you don't have to flip back and forth.
If you are at a high altitude, watch out for the frosting recipe, it will overflow the 5 quart bowl on the mixer.
Images in this review
Reviewed in the United States on July 22, 2007
This is a great book. I am at that place where I know the basics of cake decorating but knowing what to do with them seems difficult. I bought this book and have had spectacular cakes. The remark I got with the first bite of my first cake was, "WOW!". Everyone thought it was beautiful but they were equally pleased with the taste.
I would say that if you are making one of these professionally, you would have to charge a pretty penny for them. There is a lot of hard work that goes into each one. Well worth it in my opinion.
It helps to be familiar with baking from scratch. You will not find any box mixes or premade icings here! I wouldn't pick this book up if you are unfamiliar with baking and decorating. This book is very thorough and has great instructions but is not for the beginner baker. It was helpful to me though just as I just learned all of the basics. I believe a pro could get some new ideas and recipies from here too.
I would say that if you are making one of these professionally, you would have to charge a pretty penny for them. There is a lot of hard work that goes into each one. Well worth it in my opinion.
It helps to be familiar with baking from scratch. You will not find any box mixes or premade icings here! I wouldn't pick this book up if you are unfamiliar with baking and decorating. This book is very thorough and has great instructions but is not for the beginner baker. It was helpful to me though just as I just learned all of the basics. I believe a pro could get some new ideas and recipies from here too.
Images in this review
Reviewed in the United States on July 27, 2009
Top reviews from other countries
katerella
I made my own wedding cake using this book
Reviewed in the United Kingdom on September 23, 2007
