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Contemporary Wedding Cakes
 
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Contemporary Wedding Cakes (Hardcover)

by Nadene Hurst (Author)
3.2 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 41.95
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Product Description

Product Description

A collection of new and traditional wedding cakes, providing ideas for all brides and different types of weddings. There are 24 designs, with sections on cake accessories, table styling, favours and bombonnieres. It is divided into the following sections: Royal Iced Wedding Cakes, including a traditional Victorian cake with heavy scroll piping, the more modern look of Oriental string-work, and a three-tier hexagonal cake with ornate panelled sides; the American staked cake, with designs ranging from three to six tiers; and a sugarpaste section, containing cakes from Art Nouveau and Art Deco designs to a New England folk art look.

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4 Reviews
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Average Customer Review
3.2 out of 5 stars (4 customer reviews)
 
 
 
 
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3.0 out of 5 stars artifact from an earlier era in wedding cake design, Mar 29 2009
By Thea J. Willgress "www.sweetthea.com" (Surrey BC) - See all my reviews
(TOP 500 REVIEWER)    (REAL NAME)   
Looking at "Contemporary Wedding Cakes" makes me realize how much wedding cake design has changed in the last two decades. This book was very useful when I started (it was the first book about wedding cakes that I bought), but now I look at it and think "did I get anything useful from it?" hmmmmm..

This book was published when the trend in wedding cakes started to change; most cooks used fruitcake or other heavy, stable base cake with buttercream icing and sugar flowers. There are some good techniques in here, and some practical information - stencils, how to measure things, and so on - but only ideas that work with solid foundation - fruitcake, carrot cake, layer cake. And some of the designs are a bit goofy, IMHO

However - nowadays mousse cake is most popular, giving a wedding cake lighter weight, with a wide range of possible flavors and features. As mousse is unstable (compared to fruitcake!), I can only work an hour or so at a time, before popping the cake back into the fridge. Modern cakes may take longer, but yield more delicate, flavorful, interesting results.

I learned how to make snowdrops from this book, and I still use their Royal Icing recipe. Otherwise this book is mainly an artifact from an earlier era in wedding cake design, and shouldn't be mistaken for a current resource.
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5.0 out of 5 stars Creativity at its Best, July 11 2002
By Paula Ray (Alpharetta, GA United States) - See all my reviews
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The cakes in this book are not for the novice cake decorator. However for the experienced cake decorator it gives directions for some of the most amazing and beautiful cakes you have ever seen. If you are skilled beyond Wilton 1-2-3, and you are experienced in the use of rolled fondant and gum paste, give this book a try.
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4.0 out of 5 stars Unique wedding cake design ideas., Mar 26 2001
By "sweetartist" (South Euclid, Oh USA) - See all my reviews
I enjoyed many of the off-beat ideas for wedding cakes in this book. Some of them are not very practical for the everyday wedding couple, but that being said, I sold two cakes based on photos from this book within the first week of purchasing it! Paid for itself already. Good directions for creating each of the styles shown.
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1.0 out of 5 stars Disappointing
I found this book to be disappointing at best. When I think of a cake book, I expect more than merely TWO cake recipes to be in it. Read more
Published on Nov 8 2000

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