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Cake Decorating & Sugarcraft Couture Wedding ✔X Holidays, Events & Occasions Mich Turner ✔X
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Sponge Cakes
All Recipes — Sponge cakes are European-style cakes, like the French génoise (zhehn-WAHZ), and are a fundamental block in your cake-building repertoire. Unlike butter cakes and chiffon cakes, sponge cakes include little or no fat, other than what's in the egg ...More…
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Decorating a Wedding Cake - Allrecipes
All Recipes — Baked and frosted cake layers are only the beginning: you need to stack the tiers and add the décor to build a beautiful wedding cake. Once you've transported the frosted cake layers to their final destination, you're ready to stack the tiers and ...More…
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Assembling a Wedding Cake - Allrecipes
All Recipes — If you're an experienced baker, making a wedding cake is well within your reach. Start with the largest cake layer and tackle the base first. Finishing the bottom tier makes assembling the rest of the cake seem easy! 1. This wedding cake was ...More…
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Butter Cakes and Pound Cakes
All Recipes — The main ingredients of shortened cakes are fat, sugar, eggs and flour. Some recipes also call for chemical leaveners (baking powder or baking soda), milk, buttermilk or sour cream, flavoring extracts, and a pinch of salt to heighten the ...More…
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Cooking for a Crowd
All Recipes — The amount of food necessary can change depending on the time of day, type of food served, or even by the people attending (have you watched teenagers eat?). But as a general rule, consider for individual portions: Eight appetizer pieces: ...More…
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Champagne 101
All Recipes — All Champagnes are made from grapes grown in France's northeastern region, the Champagne province. Most Champagnes are non-vintage: that is, they are made from a blend of grapes from different years, aged in the bottle for 18 months. Vintage ...More…
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Bridal Shower 101: Recipe for a Party
All Recipes — Party planning is like a recipe and the tasks are the ingredients. Make a list that includes invitations and follow up, menu, setup, cleanup, photos, decorations, ice-runs, etc. Add details as needed, but hang on to your sanity by keeping things ...More…
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Petits Fours
All Recipes — For more about the cake layer, see our Sponge Cakes advice article. Once your cakes are baked and cooled, they can be wrapped well and frozen for up to one month. Thaw the wrapped cakes at room temperature. Use a long serrated knife to split the ...More…
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Showers, Luncheons and Teas
All Recipes — To create an appealing, colorful display, offer mini portions of several different sweets on your buffet table. Use tiered cake stands for an impressive presentation. The small portions make it easy for guests to sample one of each! If you're ...More…
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Using Ganache
All Recipes — Mix chocolate and cream in a ratio of 3 parts chocolate to 1 part cream. This will create a firm-textured ganache that can hold its shape. Once your ganache has cooled, scoop little balls using a melon baller or small ice cream scoop. Dip the ...More…
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Wedding Cakes and Cultural History by Charsley , ...
Textbooks — Taylor & Francis (1992), Paperback Brand Taylor & Francis Shipping Availability US, Ground In Stock YMore…
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Wedding Cakes by Turner , 9780789318145 0789318148
Textbooks — Random House, Inc. (2009), Hardback Brand Random House, Inc. Shipping Availability US, Ground In Stock YMore…