Colette’s beauty
By Never teh Bride
While wedding gowns are gradually getting more colorful, stark white is still a popular color for cakes. Which, I think, is a shame considering the absolutely gorgeous cakes one can now procure from cake-makers so skilled their confections look like edible art. A certain Colette Peters of New York’s Colette’s Cakes creates masterworks of cake and frosting that will knock your socks off. And they deliver to “anywhere.”
However, if you’re not willing to drop over $600 (plus delivery) on your cake, you can still delight in the beauty and majesty of Colette’s cakes in her books.
In Colette’s Cakes : The Art of Cake Decorating, Colette presents detailed instructions, accompanied by line drawings and color photographs, of three dozen of her elaborate creations.
Cakes to Dream On : A Master Class in Decorating reveals the secrets to fashioning gorgeous and utterly distinctive cakes for all occasions.
Yummy!
February 16th, 2006 at 6:19 pm
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.
February 16th, 2006 at 8:58 pm
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.
February 17th, 2006 at 4:55 am
My goodness! This creation looks like something from the house of Faberge’. Let’s hope it doesn’t taste like one…
February 17th, 2006 at 11:58 am
That has to be one of my favorite cartoon gags, jenny - People eating or making omelettes with Faberge’ eggs.
February 17th, 2006 at 12:43 pm
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).
February 17th, 2006 at 2:13 pm
That sounds divine, La BellaDonna! I love marzipan fruits!
February 17th, 2006 at 10:54 pm
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.
February 18th, 2006 at 3:28 am
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.
February 18th, 2006 at 5:58 pm
It is certainly different, BeckoningChasm. I’m not sure I would choose it for my wedding, but it definitely catches the eye.