The Wedding
Cake Book

by Dede Wilson

The Wedding Cake Book offers answers to the following questions, along with complete baking and decorating instructions for thirty gorgeous cakes, all beautifully photographed in full page, full color photographs:

• 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?
• Lemon curd, blackberry curd, or both?
• Decorate with ganache, ribbons, gold dragées, nuts, or icing?

This book also shows how to plan the wedding cake according to practical data:

• 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.

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