Comments on: Colette’s beauty

By: Never teh Bride

Never teh Bride — Sat, 18 Feb 2006 21:58:30 +0000

It is certainly different, BeckoningChasm. I’m not sure I would choose it for my wedding, but it definitely catches the eye.

By: BeckoningChasm

BeckoningChasm — Sat, 18 Feb 2006 07:28:39 +0000

I’m sorry, but that cake looks like it will come to life, start flashing lights from its eyes, and tell us all that we’re to be ex-ter-mi-na-ted. Or subjected to injectopods, whichever is easier on its obviously foreign biology.

By: Neb

Neb — Sat, 18 Feb 2006 02:54:19 +0000

Ooooh baby. I’ve had that book for years, and it’s been a huge inspiration. I’m still a weenie and haven’t learned how to do fondant, but I will conquer it eventually.

By: Never teh Bride

Never teh Bride — Fri, 17 Feb 2006 18:13:08 +0000

That sounds divine, La BellaDonna! I love marzipan fruits!

By: La BellaDonna

La BellaDonna — Fri, 17 Feb 2006 16:43:47 +0000

My wedding cake was devil’s food chocolate, since it was what the groom and I both like. The frosting was a creamy gold, and it was decorated with tiny hand-modeled and tinted marzipan fruits, and was lovely to look at and to eat (made as a wedding present by my wonderful matron of honour).

By: Never teh Bride

Never teh Bride — Fri, 17 Feb 2006 15:58:32 +0000

That has to be one of my favorite cartoon gags, jenny - People eating or making omelettes with Faberge� eggs.

By: jenny

jenny — Fri, 17 Feb 2006 08:55:24 +0000

My goodness! This creation looks like something from the house of Faberge’. Let’s hope it doesn’t taste like one…

By: Never teh Bride

Never teh Bride — Fri, 17 Feb 2006 00:58:10 +0000

I’d love to learn to airbrush cakes. But when I judge cakes, taste comes first. I agree, Twistie, that it’s good that more couples are choosing cakes that are good to eat. Once we’re all on the same page with that, we can start making them look pretty.

By: Twistie

Twistie — Thu, 16 Feb 2006 22:19:29 +0000

I agree it’s a shame so many wedding cakes are just big, white lumps. It’s easy enough to fix that situation with a few flowers (double-check that they’re edible first! lily of the valley is lovely, but will poison your guests), some fresh or glace fruit, or even a touch of food coloring. One of the prettiest cakes I ever saw was an orange-flavored cake decorated with a few carefully arranged pieces of orange peel and some walnut halves. Simple, elegant, delicious.

Of course, if you’ve got the patience to learn the skills needed to decorate the cakes in these books, more power to you!

At least the days when wedding cakes were pretty much all sweet Wonder Bread with Crisco frosting spread on too thick are waning. More couples seem to be putting some thought into the flavor as well as the look of the cake, and that’s all to the good.