almediah.fr
» » Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake

Download Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake eBook

by Dede Wilson

Download Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake eBook
ISBN:
076455719X
Author:
Dede Wilson
Category:
Baking
Language:
English
Publisher:
Houghton Mifflin Harcourt; 1 edition (February 25, 2005)
Pages:
176 pages
EPUB book:
1329 kb
FB2 book:
1652 kb
DJVU:
1208 kb
Other formats
mbr lit rtf lrf
Rating:
4.3
Votes:
260


Let prominent wedding cake expert Dede Wilson guide you through every layer of the process-from choosing among flavors and styles to baking . If you want to make your own wedding cake, Dede Wilson is the perfect guide.

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.

Make the cake? Yes, you can. If you love to bake and are willing to plan ahead, yo. .If you want to make your own wedding cake, Dede Wilson is the perfect guide

Make the cake? Yes, you can.

Let prominent wedding cake expert Dede Wilson guide you through every . An awesome book, to say the least. I used it for baking my own wedding cake.

Feb 13, 2011 Sarah rated it really liked it. Recommended to Sarah by: sarah. The one thing I found lacking (and perhaps this is a sign of the times) are recipes for different diets.

Customs services and international tracking provided.

Yellow Flowers and Chevron Wedding Cake Piped yellow buttercream dahlias envelop the top and bottom tiers.

What others are saying. Things Festive Wedding Blog: Yellow Wedding Cakes - Sunny. Yellow Flowers and Chevron Wedding Cake Piped yellow buttercream dahlias envelop the top and bottom tiers. Accents of white frosting highlight the center of each bloom. The handpiped chevron pattern on the middle tier balances out the frilly blooms with a more tailored detail making this cake perfect for a spring or summer event. A Modern Yellow-and-White Wedding in Toronto.

It's got plenty of lovely designs that are perfect for a novice baker. Hopefully you can get it from your local library. com/, not yet open at the time I got married) that design gorgeous cakes very reasonably. A small two-tier stacked party cake with a simple design (wedding cake counts as simple, except for the fondant bride & groom on top.

Yellow ombre wedding cake with flower a large accent

What others are saying. Sunny yellow wedding cakes, this site has nice ides by color palette. Yellow ombre wedding cake with flower a large accent. Yellow Birthday Cakes 18th Birthday Cake Yellow Cakes Drop Cake Holy Communion Cakes 21st Cake Pineapple Cake Buttercream Cake Lemon Cake Frosting.

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
  • Dilmal
I bought this a year ago but never tried any of the recipes. Finally, I made the Lemon Blackberry cake yesterday for a friend's daughter's birthday but wasn't impressed with at least the lemon curd filling and the Essential Yellow Cake. Although I received many compliments on it (from people who don't bake or they were just being polite), I didn't care for the recipe nor the texture of the cake - way too dense, dry and tasteless when it's out of the oven. I had a really thin slice at the party - took two bites and threw the rest away because the cake was too dense. Here's a breakdown of what I disliked about this particular recipe:
1) I wanted to make a two layer 10" round cake, and so I followed the recipe on p. 62, which yields "Two 10" x 2" round cake layers." Was I wrong to have thought I'd get a total of 4" high? I've been making cakes for over 15 yrs and use quality ingredients, which I did with this cake. The final amount of batter made me really skeptical about whether I'd get two 2" high cake layers, and I was right. I had divided the batter into two 10" x 2" pans and after baking, each cake was less than an inch high and was very dense and dry. Seriously, who'd make a 2" high cake for a wedding or even a toddler's birthday cake for that matter? So I made a second batch with a different brand of cake flour, and the results were the same. Well, at least now I had a 4" tall cake.
2) If the recipe provided a moist cake right from the start there'd be no need for the Moistening Syrup, which to me is an unnecessary step. The author states in p. 63 that she adjusted her recipes to cater to American taste for moist cakes. I'm originally from Asia and we like our cakes moist too and we usually make them from scratch, but this cake was too dense and dry. Smelled good but was tasteless - I tried some after leveling the cakes. It tasted a little better with the lemon moistening syrup but I wasn't comfortable with brushing on too much syrup because you'd end up eating soaked cake, not a moist cake. Perhaps this is probably how wedding cakes are made (since I've never made one), but I don't think I'd ever use this cake recipe ever again. I'm better off using my own recipes.
3) Also, the lemon curd had an "eggy" taste. Again I thought maybe I made a mistake somewhere along the way, and made a second batch and it still had the eggy taste. I'd find some other recipe to make lemon curd next time.
4) I didn't use the Essential Buttercream recipe in p. 69. The author should have just named it the Essential Meringue Buttercream, because that is what it is; it's not your basic buttercream recipe. On reading through the ingredient list and the instructions, I thought it was unnecessarily complicated with having to boil water with sugar, then whipping egg whites, etc. It was only at the end of instruction step #2 that the author states it is meringue buttercream.
5) Personal preference - recipes for each wedding cake and filling should have been on each cake's page, instead of having to refer to another page and making adjustments for each flavor. For example, the basic moistening syrup recipe is on p. 68 which lists sugar, water and vanilla bean or extract. The Lemon Blackberry cake starts from p. 78 to p. 83. On. p. 80, it states that the moistening lemon syrup can be made up to 1 month ahead and you need to make 1.5 times the basic recipe, but do not use the vanilla bean/extract and do not flavor with lemon juice until right before using. But it doesn't tell you how much lemon juice is required to replace the vanilla. That is only given on p. 82 (things to make 1 day ahead), where it states you then add 2.25 cups lemon juice into the syrup. The Lemon Curd recipe is however in p. 97 within the section for Lemon Coconut Cupcake Tower. I just feel this is unnecessarily confusing - list each recipe required (cake, fillings, and frosting/decoration) for each wedding cake within the section pages of that cake instead of having readers keep turning pages here and there.

What I like about this book:
1) It gives great information on timelines for making and transporting a wedding cake, but again, you could probably save time and not have to make so many things for a cake if the cake recipes produced moist cakes in the first place.
2) Step by step instructions and pictures are given for stacking tiers, and the basics of cake-making and cake-decorating.
3) Recipes for different size cakes, but as explained above, at least one of the recipes isn't accurate.

Three stars for to good tips and information; minus two stars for all the dislikes I had with the recipe I tried.
  • elegant stranger
I just received this and here are my first impressions:

-It is well laid out, and the directions and suggestions are simple enough for an intermediate baker ready to tackle a wedding cake.

-There is a good mix of traditional and less traditional cakes and decorating ideas

-The book is shockingly thin for being so expensive and for a subject such as wedding cakes

-It's small because there are hardly any pictures!!

-I don't think I can really use any of the cake recipes because none of them use weight for measurement. I have a huge problem with this, and understand that any professional, due to the nature of working in bulk quantities and the difference that climate/atmosphere/humidity etc. can have on ingredients, weight measurements are the preferred method for anyone serious about baking. It's fine to use volume for small projects, but when you are going to be multiplying and dividing your quantities by quite a but to make something so large, the only way to ensure a consistent end product is to use weight measurements. I highly doubt the author measures things by the cup in her bakery. This is very disappointing. I will have to use a lot of her suggestions and find my own recipes elsewhere that are similar but use weight. Especially since I live in a very humid environment, I am certain that with all the baking I do this makes a huge difference.
  • Umdwyn
I just tried out one of the cake recipes and the recipe does not give accurate amounts for filling the cake pans. The cakes are still cooling so I haven't tried them yet but as another reviewer stated, if you follow the recipe it will yield cakes that are only slightly over an inch high before torting and filling. I am also suspect of the recipes because they call for an unusually small amount of sugar in proportion to the other ingredients. She calls them American style butter cakes but for a recipe that is supposed to make two 8" x 2" cake rounds, it only calls for 3/4 cups of sugar. I have worked as a professional baker and the appearance of the finished cakes are consistent with cakes where a baker forgot to add the sugar.
  • Tantil
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!