Piping work takes lots of practice and LOTS of patients, lol
The WBH's piping looks so billowy and thick. I have to be honest and say that as a whole, I think their cakes are the ugliest cakes I have ever seen, lol. I could however understand how others might like them. They just go against my preferred style, which is basically, less is more. I like simple designs, colors matched that don't look like something a circus clown would wear, lol.
What I do like so far about this book is some of the individual techniques that I could use in other ways, more subtle ways, to create some fantastic things, like the piped candy melts mentioned above. I also bought some tonight for a cake I am doing tomorrow. This should be fun.
One of my favorite techniques from the book which I am dying to try is the way they blend multi colors on the sides and tops of the cakes, outstanding. I thought the only way to achieve this kind of look was with airbrushing.
The flaws, besides the few mentioned above, I found are the fact they don't give you any piping tip numbers and their instructions in their piping work are sort of vague. This is ok, I suppose, because there are many books on the subject, but it would have been nice if they had been a bit clearer.
The recipes...wow!! I can't wait to start testing some of these. I also like Kaye's Buttercream recipe, which is an Italian Meringue that includes simple instructions. She gives you times, for example, she states, after the sugar and water start to boil, set a timer for 7 minutes..., etc, no thermometer needed.
Like I said, this book is packed with lots of great ideas, if you do them YOUR way, not theirs, lol. I am so bad.