• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
currypuff

Wedding Cake books

10 posts in this topic

Anyone have suggestions for good wedding cake books?

I have Simple Art of Perfect Baking by Flo Braker and Wedding Cakes You

Can Make by Dede Wilson...

I've never made a wedding cake before, and would like some books on the

basics, as well as maybe some books about sugar art/flowers, etc...

If this was discussed in a previous thread, my apologies!

Thanks so much :raz:

Share this post


Link to post
Share on other sites

Are you looking for recipes, or decorating ideas/instructions and construction tips?

The books you mention are two good ones. In terms of basic construction techniques, you might also want to check out Wilton's books and website - at least it can get you started.

Other suggestions: Toba Garrett's books have lots of techniques in them. Elisa Strauss of Confetti Cakes has a new book out - I paged through it at the bookstore and it had some nice designs (can't speak to the instructional/construction info, I didn't have time to read it all :biggrin:). Colette Peters has several books, but those are going to have more complex construction methods (lots of decorating ideas, though).

Hope that helps, and gfron is right - the wisdom of eGulleteers is an excellent resource!

Share this post


Link to post
Share on other sites

It's been a while since I was a caterer, but I used to use Martha Stewart's Weddings and Rose Levy Berenbaum's Cake Bible. I second the Wilton suggestion as well.

Share this post


Link to post
Share on other sites

I'm looking for both recipe books and decorating. An easy decorating book to get me started as I have zilch experience in sugar anything... also more ideas to decorate cakes other than fresh flowers or sugar flowers are appreciated.

Thanks for the links! Making a wedding cake looks like it is hard work!

Share this post


Link to post
Share on other sites
I'm looking for both recipe books and decorating. An easy decorating book to get me started as I have zilch experience in sugar anything

The Well-Decorated Cake by Toba Garrett has good step-by-step instructions on decorating basics.

Share this post


Link to post
Share on other sites

The Cake Bible is a good resource for recipes; there's another version of this book coming out next year. Colette Peters' books are good decorating resources, and Margaret Braun's Cakewalk is in the advanced decorating category and might be a little much for a novice. Dede Wilson has another, earlier book that is geared to the home cook wanting to make a wedding cake - I think the title is The Wedding Cake Book.

Share this post


Link to post
Share on other sites

If you're looking for basic recipes, decorating ideas, and methods, maybe take a stroll down the cake-book shelf at your local library? Just search for "cake decorating" in the catalog and it should point you to the right section... my library has a pretty good range of books, from Betty Crocker's decorating tips to cupcake books to Colette Peters and Dede Wilson, so you might find a good range of instructional books to start with. Good luck!

Share this post


Link to post
Share on other sites

Thank you to everyone for the suggestions!

I will check them out.. amazon.ca, here I come :wink:

Share this post


Link to post
Share on other sites

just wanted to add my two cents- i used the "cake bible" when we made our friends' wedding cake. . .the recipes turned out great, it was the building that we had a few problems with.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


    • By Mette
      I've searched high and low for a recipe for lemon mousse, firm enough to make little 'eggs' to go on a dessert plate. Ideally, it should not be based on lemon curd or lemon cream, but just plain old lemons.
      Also, please throw me the best chocolate mousse recipe EVER - I'm in a mousse phase....
      Thanks in advance.
    • By B Edulis
      Once again, I tried to recreate my mother's shortbread cookies, using her recipe, and they didn't turn out. They were so crumbly they fell apart when you picked them up. I'm very attached to this particular recipe -- she told me that she got it from the first boy who ever kissed her, whose Scottish mother was renowned for them. That's one way to get a recipe!) She made them at all holidays. Here the recipe:
      1 cup of butter
      1/2 cup of sugar
      2 cups of flour
      pinch salt
      I've been creaming the butter and suger and adding the flour, chilling it and rolling it out and baking them at about 300 degrees. They spread more than hers did and they're just way crumbly. The taste is good, though.
      I wish I could as her for advice, but she's no longer with us -- can anyone help me?
    • By maui420
      last night was my first attempt at a blueberry coffecake. it came out awesome but i felt that the topping part could be better. basicall, from the top of my head, it was 1 cup of brown sugar, 2/3 c flour, 1/2 cup of small diced up butter, and some cinnamon.
      the topping came out ok but seemed a little "grainy" like sandy and didnt have that crumbly bubbly style top.
      suggestions? thanks. will post pics next time.
  • Recently Browsing   0 members

    No registered users viewing this page.