Product Details

• Amazon Sales Rank: #1132196 in Books
• Published on: 2003-10-28
• Original language: English
• Binding: Hardcover
• 112 pages

From Publishers Weekly
Wedding cakes have come a long way from the stacked and columned white cakes that were de rigueur just a few generations ago. Now square cakes, cupcakes and brightly-colored confections are all possible and perfectly acceptable. Lavishly illustrated in the manner of Victoria magazine (which is published by the same company), this volume provides an abundance of ideas for choosing or designing "the most memorable dessert you will ever serve." Pink and yellow petit fours, a multi-tiered "cake" made of cupcakes decorated with buttercream sunflowers, a smooth white fondant cake graced with sugared plums-these are just some of the impressive desserts showcased in these pages. And though the text can be cloying, it does contain lots of worthwhile advice, such as tips for negotiating a contract with a baker and for what to do if a cake gets squashed on the way to the reception. Some of Hackett's suggestions are unlikely to be taken up by most readers-including the idea of having a dry run of the reception before the big day-and others may be put off by her discouraging attitude toward home baking. Many brides-to-be might disagree with the author's contention that the wedding cake is "as important as the wedding dress," but those who concur will find ample inspiration in this beautiful work. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Customer Reviews

Worst book on cake decorating I've ever seen
The pictures are sloppy and amateurish. The editorial is very inaccurate. The author/editor appears to have done little or no research and clearly does not know the first thing about cake decorating. There are so many great cake decorating books out there. Don't waste your money on this one.

Note to the idiot from Ilford, England whose review suggests that this is a bad book because it only features American bakers instead of British bakers: there are plenty of books that only feature American style cake decorating which are GREAT. There are two different styles: british decorating covers everything with some sort of rolled icing and cement-tasting flowers. American usually uses soft, piped icings. Both styles can be incredibly complex in their own way and require great skill. This reason this book is bad is not because it is a typical example of american skill, as you sugggest. It's bad because it's NOT typical. The author wasn't really interested in showcasing the best examples.

Come on...is not so bad!!!!!!!!!!
The cover of this book does not match the one above...but does that really matters?????!!!!!!!! Is a nice cover anyway. The pictures inside???....I dont see anything wrong in them!!!!!!!
Give this book a chance. The designs of the cakes could have been better but the bakers featured are not british..at the end of the day the book shows the kind of work american bakers do.

THIS??? Is the book I ordered???
I have been buying from Amazon for years, and this is the first review I have written... and NOT to rave about this purchase, but to convey my disappointment. I was expecting a more professional book... this is certainly not it... I also decorate cakes, and was confused as to how this one got the description it did.... and yes... WHY IS THE COVER OF THE BOOK NOT PROVIDED??? The picture here is located way in the back of the book, and is much smaller... I also thought I received the wrong book... I have to say, that the picture they did choose to advertise the book was the best of the bunch.... so just look at this picture and forget the book.