Rating: 
Summary: I was very disappointed with the photos.
Review: I am a wedding cake designer and am always searching for beautiful cake pictures to show my customers. This book was sadly lacking the kind of cake design that most (any) bride would find appealing. The photo on the cover is misleading as far as the other cakes pictured in the book. And what is the deal with a smoked salmon cheesecake wedding cake? I will admit that there are some very interesting recipes in the book, but it should not be used as a reference for cake design.
Rating: 
Summary: Great Overall Cake Book
Review: I am an avid cake baker, although not a professional. This book has wonderful recipes. This book, along with Rose Beranbaum's Cake Bible, are among my favorite cake books. The pictures are also very beautiful. I recommend this book to anyone who loves baking delicious cakes.
Rating:
Summary: If you only buy one wedding cake book ....
Review: I am not a professional wedding cake baker. I work in the food industry though, and have baked wedding cakes and groom cakes (from this book) from family and friends. The family friend who made our wedding cake, used a recipe straight from this book as well- and went out to buy her own copy of the book afterwards. She has baked cakes professionally for quite a few years. Dede wrote the book well, with detailed descriptions of how to go about making the cakes and the frostings described. I think an amateur could easily use this cookbook to create a cake that they would love -- and I think that 'experts' can learn something from the book, as well. Too many wedding cakes today could just as easily be made of frosting and styrofoam for all the flavor (or personality) which they have. White, shortening-based frosting towers of mediocrity seem to dominate the cakes used at weddings -- if that's what you're looking for, don't bother to look at this book. If you want something which *might* be unusual (there are some cakes which could satisfy the more 'basic' wedding cake desires some might have) -- if what you want is a cake with actual flavor, not out of a box, and with potentially even, some personality to reflect the interests/backgrounds of the bride and groom -- this is a good place to look. The Chocolate Raspberry Truffle recipe is divine, and simple. I've given the recipe out many times! I've used several recipes from this cookbook, for special occasions and also just to see what they tasted like. To be honest, one of the things that attracted me to the book is that it focuses on the multiple uses that the cakes could have -- and the fact that for someone who *is not* into frosting details, it isn't intimidating. If you want to create an elaborate frosted cake, you can easily do so (some are elaborate) -- but you can also create a more simple and elegant version if you want to. The cakes and frostings have enough personality to be able to stand without the fancy frostings, if you don't want an elaborate design. The information about ingredients and where to get them etc. is also good - the author does talk about pesticide concerns with flowers etc., if people pay attention to what's written in her introduction/ingredient area and in the index as well. I would recommend, though, that for people who aren't used to making things like divinity etc., it would be a good idea to have someone in the kitchen helping you the first time or two that you attempt the Italian Buttercream frosting. It helps to coordinate so that the various steps are ready at the same time, and makes it easier to make when you're first figuring out how it works. Also one detail not mentioned -- the syrup-based frostings used, may need to be adjusted for altitude, if you try to make them based on temperature. Your boiling temperature etc. will change with altitude, so unless you're comfortable using the old-fashioned "hard ball" "soft ball" etc. stages, you'll want to contact your local Extension office to find out how you might need to adjust the recipes for your elevation.
Rating:
Summary: If you only buy one wedding cake book ....
Review: I am not a professional wedding cake baker. I work in the food industry though, and have baked wedding cakes and groom cakes (from this book) from family and friends. The family friend who made our wedding cake, used a recipe straight from this book as well- and went out to buy her own copy of the book afterwards. She has baked cakes professionally for quite a few years. Dede wrote the book well, with detailed descriptions of how to go about making the cakes and the frostings described. I think an amateur could easily use this cookbook to create a cake that they would love -- and I think that 'experts' can learn something from the book, as well. Too many wedding cakes today could just as easily be made of frosting and styrofoam for all the flavor (or personality) which they have. White, shortening-based frosting towers of mediocrity seem to dominate the cakes used at weddings -- if that's what you're looking for, don't bother to look at this book. If you want something which *might* be unusual (there are some cakes which could satisfy the more 'basic' wedding cake desires some might have) -- if what you want is a cake with actual flavor, not out of a box, and with potentially even, some personality to reflect the interests/backgrounds of the bride and groom -- this is a good place to look. The Chocolate Raspberry Truffle recipe is divine, and simple. I've given the recipe out many times! I've used several recipes from this cookbook, for special occasions and also just to see what they tasted like. To be honest, one of the things that attracted me to the book is that it focuses on the multiple uses that the cakes could have -- and the fact that for someone who *is not* into frosting details, it isn't intimidating. If you want to create an elaborate frosted cake, you can easily do so (some are elaborate) -- but you can also create a more simple and elegant version if you want to. The cakes and frostings have enough personality to be able to stand without the fancy frostings, if you don't want an elaborate design. The information about ingredients and where to get them etc. is also good - the author does talk about pesticide concerns with flowers etc., if people pay attention to what's written in her introduction/ingredient area and in the index as well. I would recommend, though, that for people who aren't used to making things like divinity etc., it would be a good idea to have someone in the kitchen helping you the first time or two that you attempt the Italian Buttercream frosting. It helps to coordinate so that the various steps are ready at the same time, and makes it easier to make when you're first figuring out how it works. Also one detail not mentioned -- the syrup-based frostings used, may need to be adjusted for altitude, if you try to make them based on temperature. Your boiling temperature etc. will change with altitude, so unless you're comfortable using the old-fashioned "hard ball" "soft ball" etc. stages, you'll want to contact your local Extension office to find out how you might need to adjust the recipes for your elevation.
Rating:
Summary: Excellent!
Review: I bought this book with a view to making a tiered chocolate wedding cake for my wedding in June. The recipes are brilliant and the one I chose to follow was absolutely foolproof. I have NO cake baking experience yet with the help of this book (and my mum!) I have the most perfect chocolate wedding cake for my wedding. I am delighted. It was easy to do and turned out completely perfectly. Buy this book if you want to make your own cake or have a friend/member of the family make it.
Rating: 
Summary: Disappointing
Review: I found a few of the designs in this book nice, such as one with shells and another with basketweave and fresh fruit, but most of them were either too blah or too different and not what most brides would be interested in. I did not like the heavy use of fresh flowers, without any mention of the problems with pesticide contamination or steps taken to avoid it, and spray-painting of plates and pillars. I tried one of the recipes, white chocolate cake, and it was VERY dry and coarse. Most professional cake artists would not find this book very useful, especially for the price.
Rating:
Summary: not my cup of tea
Review: i have been a cake decorator for many years and i am always looking for new ideas and books,,,but i didnt even buy this book. the photos are very nice but the cakes are very ordinary and the inside of the book doesn't live up to what's on the cover.
Rating:
Summary: awesome how to book
Review: I just bought this book and found it immmensely helpful - very good how to's, resources, and unbelievable pictures. I will attempt my first wedding cake with the help of this fabulous book. worth every penny. Awe inspiring!
Rating:
Summary: awesome how to book
Review: I just bought this book and found it immmensely helpful - very good how to's, resources, and unbelievable pictures. I will attempt my first wedding cake with the help of this fabulous book. worth every penny. Awe inspiring!
Rating:
Summary: I love this book!
Review: I own at least 150-200 cookbooks and most of them are baking related. I'm one of those "avid home bakers" for whom Ms Wilson wrote this book. I made the Peach Bellini cake for a friend's wedding reception and I cannot begin to tell you how many compliments I received!! Thanks Dede!!
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