Wedding Cakes
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.