Anyone Read The Book "alwasys The Baker Never The Bride"?

Lounge By kakeladi Updated 26 Jun 2017 , 7:52pm by kakeladi

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kakeladi Posted 24 Jun 2017 , 7:12pm
post #1 of 7

I just discovered this book by Sandra D. Bricker published in 2011.  There are a few recipes & suggestions that I wonder if anyone has tried?  A couple of wedding cake  & cookie recipes along w/ 'directions' on how to make gp or fondant roses, tips for decorating, making fondant, how to crumb coat and stack tiers etc, etc.   Some of the information I don't agree with - no suprise after being on this board (& others) for more than 20 yrs:)  Anyhoooo, let's discuss the book.

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SandraSmiley Posted 24 Jun 2017 , 11:52pm
post #2 of 7

I have not seen it, @kakeladi ‍, but would like to hear your opinion on Ms Bricker's advise.

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kakeladi Posted 25 Jun 2017 , 8:12pm
post #3 of 7

One of the 'tips' on stacking wedding cakes was: be sure to "use 2 or 3 dowels for support."   *2 or 3*???  Maybe in the next to the top tier, but for the base cake one needs at least 5 and more if it's like a 14 or 16"er w/3 more tiers above it.    They talk about the main character's "sour cream white wedding  cake" recipe winning awards but never actually expand on it or give a recipe for it - instead giving a general 'white cake' recipe :) 

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SandraSmiley Posted 25 Jun 2017 , 8:24pm
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Oh, you are so right on the doweling!  I am totally paranoid and subscribe to the formula of one dowel (or straw) for every inch in diameter of the tier that will be setting on them - for an 8" base tier and a 6" top tier, I would use six dowels.  Maybe overkill, but I would rather be safe than sorry!

I have no interest in any other white, sour cream cake since I discovered your WASC.  You cannot improve upon perfection!

It would be fun to read this book for the entertainment factor.  If you find any more goodies, please share!

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kakeladi Posted 25 Jun 2017 , 9:30pm
post #5 of 7

OMgoodness Sandra!  No, no - that's over doweling :)  For a 6" tier there is almost no weight so no more than  3 in the shape of a triangle is needed, but for  a 10" & 6" on top of a 14 then 5 is the right # :)  You are taking away edible cake and serving slices w/holes in them using that many.

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SandraSmiley Posted 25 Jun 2017 , 11:28pm
post #6 of 7

LOL - I always make so much extra cake that the portions displaced by dowels would never be missed.  You can tell I am just a "for fun" baker!  I know you had told me before that the number of dowels I used were too many, but I am a real chicken....heart.  For some reason, my cakes are always super heavy, too.  Where most people do 4" tiers, mine are always at least 6" and often taller.  They weigh a ton.  My husband always moves the stacked cakes for me because I cannot pick them up!

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kakeladi Posted 26 Jun 2017 , 7:52pm
post #7 of 7

Oh well, I'm sure you are not the only person doing that :)  Let's just agree to diagree LOL

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