My friend has a copy of the Wedding Cake Book by Dede Wilson and it has some gorgeous-looking cakes in it. I am wondering whether any of you lovely bakers have made any cakes (or components) from the book.

I trust your opinion! Of course, I know many of you use Rose’s recipes exclusively, but I would greatly appreciate any feedback you have on Wilson’s book!

Her new book looks beautiful as well.

Rachel

Rachel,

While I am not as experienced as many of the bakers on this forum, I do have two Dede Wilson books.  The Wedding Cake Book and Wedding Cakes You Can Make. 

As far as cakes from these books, I think I have only (and twice) made the Lemon Buttermilk Cake in a 10” and 6”.  I (and family) enjoyed the cake and I had no problems. I like the both books for the general instructions on doing wedding cakes, the ideas for flavors and flavor combinations, and, of course, the photos.  The photos are great…good inspiration.

Now, in the short time I have been hanging on this forum, I am pretty addicted to weighing.  She only provides volume measures but she does indicate how she measures.  I do intend to try some of the components she offers and will likely borrow the flavor ideas and apply to a Rose cake.

I’ve only made one of her cakes, the lemon buttermilk, and consider it a decent cake for family but not special enough for a wedding. That was the verdict from a bride and groom, too, at their tasting session. Also she doesn’t give ingredient amounts in weights - a turnoff for me personally that I would only override if someone I respected and admired absolutely raved about a particular recipe. You might try popping her name into the search box and see what feedback others have given on her cakes in the past.

p.s. As CRenee says, nice pictures and taste combos to consider for inspiration. If I were you, I’d just get it out from the library or borrow it from your friend.

Yes, Carolita - Rachel - Now that I understand the Rose Factor chart, I see no reason to bake any cake from the Dede Wilson book.  Several of the cakes are just a white or yellow cake with a flavor enhancement.  But as I owned these two already (and the pages are/have separatd from the binder in both) I will keep and use for inspiration.

ok, well, that’s one thing that just makes me a little crazy, and unfortunately I have complained about the Martha Stewart wedding cake book on this forum for the same reason.

A wedding cake recipe without weights? Why?