Rating: 
Summary: Simply Delicious!
Review: "Reader from Florida" wrote that she prepared the Chocolate Raspberry Truffle cake for a recent dinner party. Well, I was one of those fortunate enough to have been there and I must say, that was easily the best cake I have in a long, long time! If the rest of the cakes in this book are as tasty as Chocolate Raspberry Truffle cake, this book is a true winner.
Rating:
Summary: Very Beautiful and Inspiring
Review: As a professional cake artist and designer, I truly enjoy looking at this book's illustrations and phots as well as baking the recipes. Directions are easy to follow and the flavor combinations are delicious. Some of the designs are a bit on the edge, but as a whole, these designs will appeal to brides that want a tailored, elegant feel at their reception. Bakers will appreciate the layout of each cake which includes very detailed equiptment and ingredient lists. Ms. Wilson also leaves"~ room for some individuality in the design. The artist and bride are able to add their
Rating: 
Summary: Beautiful ideas, but a bit too fancy for the typical bride
Review: Dede Wilson has some wonderful ideas for unique wedding cakes. Her White Cake With Lemon Curd, Blackberry Curd and Pressed Flowers looks especially lovely. However, I think most of her cakes are too fancy for the typical bride. For example, the Flaming Baked Alaska Cake was a little weird for me. Wilson herself says that people will either love or hate her Honey Lavender Cake. I do not want to serve a cake that people may really dislike at my wedding! Wilson does include some interesting "ethnic" cakes, such as the Tropical Passion Coconut Cake with Macadamias and the Tahitian Vanilla Bean Pound Cake with Orchids and Fruit, both of which would be nice in tropical climates. However, as a northerner, this cake wouldn't work very well for me. My conclusion is that the book is not very useful for the everyday bride. My sister will be making my wedding cake, so I was looking for a book that had some pretty and creative wedding cake ideas. I found Wilson's book to be a little TOO creative for my (and I think most brides') tastes.
Rating:
Summary: These cakes are not just for weddings!
Review: Dede Wilson's clear instructions and love of fine ingredients inspired me to take her advice and try my hand at a few "practice" cakes. I took the Chocolate Raspberry Truffle cake to a potluck dinner, and it was the hit of the party! I enjoyed the White Chocolate Apricot cake so much, I'm making another one. Because Wilson includes individual recipes for the sizes of all the tiers, from 6" up to 14" in some cases, the reader can make a smaller cake for any type of function. I believe this book IS for the typical bride, if the typical bride is someone who loves the best ingredients combined in a pleasing manner and presented beautifully. I've tried samples of wedding cake from six local professional bakers, and the cakes I've made from this book top them all! Brides, please keep in mind that some wedding cake bakers use mixes; armed with Wilson's book, a bride is sure to serve the best on her wedding day, or any other day that calls for a cake.
Rating:
Summary: These cakes are not just for weddings!
Review: Dede Wilson's clear instructions and love of fine ingredients inspired me to take her advice and try my hand at a few "practice" cakes. I took the Chocolate Raspberry Truffle cake to a potluck dinner, and it was the hit of the party! I enjoyed the White Chocolate Apricot cake so much, I'm making another one. Because Wilson includes individual recipes for the sizes of all the tiers, from 6" up to 14" in some cases, the reader can make a smaller cake for any type of function. I believe this book IS for the typical bride, if the typical bride is someone who loves the best ingredients combined in a pleasing manner and presented beautifully. I've tried samples of wedding cake from six local professional bakers, and the cakes I've made from this book top them all! Brides, please keep in mind that some wedding cake bakers use mixes; armed with Wilson's book, a bride is sure to serve the best on her wedding day, or any other day that calls for a cake.
Rating:
Summary: Clearly the best choice for the amateur wedding cake maker
Review: DeDe Wilson, a self-taught pastry chef from western Massachusetts, has done amateur bakers an enormous favor with the publication of "The Wedding Cake Book." Not only does she make the awe-inspiring task of making a wedding cake easier than you might imagine by breaking it down into manageable steps, but the recipes actually WORK and work beautifully. As Wilson says in the book, "A wedding cake should not only be beautiful, but delicious." Sounds like good sense, of course, but it really is amazing how many weddings you can go to where the wedding cakes are either sort of blah and unmemorable or they're just downright unattractive because of dryness, Crisco-like frosting, or a discord of flavors. In "The Wedding Cakes Book," Wilson gives you the benefit of her experience of more than a decade. She knows which flavors go together beautifully (white chocolate and apricot, anyone?) and gives you not only "the usual suspects" of flavor combinations, but some deliciously unusual ones as well. She takes carrot cake to a sublime level by giving you a recipe for Honey Maple Carrot Cake with Pecans and Raisins (perfect for that crunchy granola bride who's wearing flip-flops, a wreath of daisies in her hair, and a cotton gauze dress). For an autumn wedding, what could be prettier or more appropriate than a Pumpkin Cake with Crystallized Ginger, Walnuts, and Dried Cranberries? The Gianduja Truffle Cake is a dream of a dessert which incorporates both bittersweet chocolate and gianduja paste, a hazelnut/chocolate confection that's typically Italian and utterly delicious. For the second-time or ultra-sophisticated bride who wants something utterly different, Wilson provides a recipe for a handsome and savory Smoked Salmon Cheesecake Wedding Cake. I could go on and on, for all the cakes here are splendid to look at and really, truly not difficult to make as much as demanding of your time. Even those who haven't foolishly offered to provide a wedding cake for someone they love will get a kick out of the sumptuous photographs, the clear, clear, clear directions, and the fact that almost every single recipe can be made as just a regular cake as well (hint: just make one tier of the many tiers involved and you're in business!). Highly recommended!
Rating:
Summary: Clearly the best choice for the amateur wedding cake maker
Review: DeDe Wilson, a self-taught pastry chef from western Massachusetts, has done amateur bakers an enormous favor with the publication of "The Wedding Cake Book." Not only does she make the awe-inspiring task of making a wedding cake easier than you might imagine by breaking it down into manageable steps, but the recipes actually WORK and work beautifully. As Wilson says in the book, "A wedding cake should not only be beautiful, but delicious." Sounds like good sense, of course, but it really is amazing how many weddings you can go to where the wedding cakes are either sort of blah and unmemorable or they're just downright unattractive because of dryness, Crisco-like frosting, or a discord of flavors. In "The Wedding Cakes Book," Wilson gives you the benefit of her experience of more than a decade. She knows which flavors go together beautifully (white chocolate and apricot, anyone?) and gives you not only "the usual suspects" of flavor combinations, but some deliciously unusual ones as well. She takes carrot cake to a sublime level by giving you a recipe for Honey Maple Carrot Cake with Pecans and Raisins (perfect for that crunchy granola bride who's wearing flip-flops, a wreath of daisies in her hair, and a cotton gauze dress). For an autumn wedding, what could be prettier or more appropriate than a Pumpkin Cake with Crystallized Ginger, Walnuts, and Dried Cranberries? The Gianduja Truffle Cake is a dream of a dessert which incorporates both bittersweet chocolate and gianduja paste, a hazelnut/chocolate confection that's typically Italian and utterly delicious. For the second-time or ultra-sophisticated bride who wants something utterly different, Wilson provides a recipe for a handsome and savory Smoked Salmon Cheesecake Wedding Cake. I could go on and on, for all the cakes here are splendid to look at and really, truly not difficult to make as much as demanding of your time. Even those who haven't foolishly offered to provide a wedding cake for someone they love will get a kick out of the sumptuous photographs, the clear, clear, clear directions, and the fact that almost every single recipe can be made as just a regular cake as well (hint: just make one tier of the many tiers involved and you're in business!). Highly recommended!
Rating:
Summary: Clearly the best choice for the amateur wedding cake maker
Review: DeDe Wilson, a self-taught pastry chef from western Massachusetts, has done amateur bakers an enormous favor with the publication of "The Wedding Cake Book." Not only does she make the awe-inspiring task of making a wedding cake easier than you might imagine by breaking it down into manageable steps, but the recipes actually WORK and work beautifully. As Wilson says in the book, "A wedding cake should not only be beautiful, but delicious." Sounds like good sense, of course, but it really is amazing how many weddings you can go to where the wedding cakes are either sort of blah and unmemorable or they're just downright unattractive because of dryness, Crisco-like frosting, or a discord of flavors. In "The Wedding Cakes Book," Wilson gives you the benefit of her experience of more than a decade. She knows which flavors go together beautifully (white chocolate and apricot, anyone?) and gives you not only "the usual suspects" of flavor combinations, but some deliciously unusual ones as well. She takes carrot cake to a sublime level by giving you a recipe for Honey Maple Carrot Cake with Pecans and Raisins (perfect for that crunchy granola bride who's wearing flip-flops, a wreath of daisies in her hair, and a cotton gauze dress). For an autumn wedding, what could be prettier or more appropriate than a Pumpkin Cake with Crystallized Ginger, Walnuts, and Dried Cranberries? The Gianduja Truffle Cake is a dream of a dessert which incorporates both bittersweet chocolate and gianduja paste, a hazelnut/chocolate confection that's typically Italian and utterly delicious. For the second-time or ultra-sophisticated bride who wants something utterly different, Wilson provides a recipe for a handsome and savory Smoked Salmon Cheesecake Wedding Cake. I could go on and on, for all the cakes here are splendid to look at and really, truly not difficult to make as much as demanding of your time. Even those who haven't foolishly offered to provide a wedding cake for someone they love will get a kick out of the sumptuous photographs, the clear, clear, clear directions, and the fact that almost every single recipe can be made as just a regular cake as well (hint: just make one tier of the many tiers involved and you're in business!). Highly recommended!
Rating:
Summary: the best wedding cake book i ever purchased
Review: finally someone with a fresh approach to decorating cakes.i am tired of looking at wedding cake books with icing roses it is such a dated look. if thats all you want icing roses buy your cake at your local supermarket! dede really got my creative juices flowing. this is such a wonderful book i recommend it to the experienced cake decorator and to the people like myself who are just beginning.
Rating: 
Summary: The Wedding Cake Book, Cakes like none other....
Review: Growing up in Amherst, MA in the 1980's I worked for a small catering company(Black Sheep). My boss was none other then DeDe Wilson. DeDe was the person who sparked my love for food and cooking. Her abilities to match flavors with colors is unsurpassed. My Mother's wedding cake is featured in this book. I beleive that after you own the book you will dispose of any others you may already own. Enjoy the book as I have enjoyed what Dede taught me. It is all about Fun....
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