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Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake | 
 enlarge | Author: Dede Wilson
Publisher: Hungry Minds Inc,U.S.
Category: Book
List Price: £15.99
Buy New: £9.02
You Save: £6.97 (44%)
New (25) Used (6) from £9.02
Avg. Customer Rating:  5 reviews
Sales Rank: 22716
Media: Hardcover
Edition: New title
Number Of Items: 1
Pages: 176
Shipping Weight (lbs): 1.5
Dimensions (in): 9.1 x 7.9 x 0.8
ISBN: 076455719X
Dewey Decimal Number: 641.8653
EAN: 9780764557194
ASIN: 076455719X
Publication Date: March 11, 2005
Availability: Usually dispatched within 1-2 business days
Condition: Brand new item! We deliver internationally! All items dispatched locally. Orders only take 3-8 days!
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| Customer Reviews:
 Elegant and Delicious! February 17, 2008
I made my first wedding cake from this book as a guide. I owned most of the cake decorating books but this one is very easy, less stressing and simple but beautiful. It's made with Buttercream which is more delicious than the fondant icing. It's a kind of wedding cake which is lighter than the fruit cake version and very elegant as a center of attraction for that special day. Very palatable looking that you don't hesitate to slice and serve it right away with coffee or tea after that heavy dinner.
 I made my own wedding cake using this book September 23, 2007
6 out of 6 found this review helpful
I wanted a stacked sponge cake and everyone seemed to like the end result - it all got eaten. I looked at a lot of wedding cake books and this was the only one that seemed to concentrate on slightly less formal sponge cakes. It did not require sugar-craft skills and had a lot of background information that is really essential if you have never made such a large cake before, like me. She concentrates on making a delicious and attractive cake rather than icing perfection which is an approach that suited me well. If you like marzipan and crunchy icing, which I don't, this is not the book for you.
My experience of using the book was as follows:
The moistening syrup worked really well and made a big difference to the finished cake. The butter cream recipe took a long time to make and worked perfectly the first time but two later attempts had to be thrown away and I thought I followed the same method. I switched to a simple sugar and butter, butter cream recipe and this saved my sanity. I wish I had made everything in advance and frozen it.
I found it hard to manage larger cake layers and would make a smaller cake and have more spare layers behind the scenes if I did it again.
I did not follow a specific cake design from the book and seemed to be forever flicking from one page to another and recalculating the ingredients to fit the sizes I was making. I think this is a shortcoming of the book which could have been solved by a few tables with all recipes and ingredient quantities for all tin shapes and sizes - I should have put it in a spreadsheet, it would have saved a lot of time. In all other respects some trouble had been taken to make the advice and information easy to follow.
I transported my cake in separate layers in cake boxes and assembled it at the venue, I think assembling at home, as suggested for a stacked cake, would have been too heavy to carry easily and might have resulted in disaster.
My finished cake was a little lopsided and the icing was not as smooth as it could be but after adding ribbon and a lot of fresh flowers I was really pleased with the result. Using this book meant I got a cake that tasted and looked as I wanted for a lot less money than buying one, but it took a lot of time. Also, I have a kitchen aid stand mixer and it would have been very difficult to make with anything less powerful but the money saved could probably easily cover the cost of buying a good mixer.
original and beautiful designs July 27, 2007
1 out of 1 found this review helpful
After weeks of searching online for a cake to buy, I read this book and decided to ice my own. Her designs are beautiful and original, using fresh flowers and butter-icing rather than the sickly sugar paste most often used for wedding cakes nowadays. The recipes all use sponge cake but its not difficult to replace the sponge with a fruit cake if prefered. You can also easily mix and match her recipes and designs or keep it very simple and ignore some of her more complicated suggestions. I have never iced a cake before, let alone build a 3 tiered wedding cake and ice it the day before my wedding - this book was my only guide, and the cake was a great success, so I thouroughly recommend it!
 Not Suitable for UK Brides/ Weddings May 1, 2006
21 out of 24 found this review helpful
I was very dissappointed with this book. It claimed to be a step by step guide of how to make the perfect wedding cake, which it is if you want a sponge cake or another type of cake to make the week before the wedding.
There is no mention of how to make a traditional fruit wedding cake and the designs are not very helpful either.
All in all for a British bride/Wedding this book is not the one to buy for an easy guide of how to make the perfect traditional wedding cake!!
 disappointment March 18, 2006
23 out of 24 found this review helpful
The style is very North American. Only sponge cake recipes are covered. There are very few pictures, few designs.
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