When decorating the tiered cake with pillars, make roses and leaves out of royal icing and place on the disc between each layer (figure A). It's much easier to decorate a cake by placing it on a turntable. Begin decorating by piping a border around the bottom layers of the cake (figure B). You can then make half-circle loops all around the top edge of each cake layer (figure C). Make a double loop by repeating the same procedure and dropping a loop beneath the first loop. (Keep in mind that many brides like their cakes to be decorated in their wedding colors.) At the top of each loop, make a small flower. Personalize the top of the cake with a figurine of your choice or with fresh flowers (figure D). A newer trend today is to make miniature cakes that are replicas of the actual wedding cake (figure E) and serve them instead of sliced wedding cake. The groom's cake can be a simple chocolate cake with fondant icing (figure F). This cake can be made to represent his profession or favorite hobby, etc.
Web site resources for Wedding Cakes:
Mini Wedding Cakes from Food TV.com Emeril's Wedding Cake from Food TV.com Dark Chocolate Ganache from Food TV.com We at DIY believe all of the recipes fromCake Baking and Decorating are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Wilton Cake Decorating: The 2000 Yearbook, Special Millennium Edition
Model: 0912696613
Fabulous Cake Decorating : Step-By-Step Instruction for Beautiful Results
Model: 155870549X
Cakes in Bloom
Model: 1864482273
Author: Anna Von Marburg
Sweet Celebrations: The Art of Decorating Beautiful Cakes
Model: 0684846756
Author: Sylvia J. Weinstock
The Wedding Cake Book
Model: 0028612345
Author: Dede Wilson
(1997)
Simon & Schuster
New York, NY 10020
Phone: Private
Fax: Private
Email: ssonline_feedback@simonsays.com
Website: www.simonsays.com
Walt Disney World Resort Restaurants
Lake Buena Vista, Fla. -- Stylish Walt Disney World restaurants are now as entertaining as the famous Disney theme parks, with high-energy chefs, exceptional food and incomparable service. Today, both the parks and resorts offer more than 300 choices for dining -- more eateries than many cities.
The most notable additions are the award-winning specialty restaurants, from the trend-setting California Grill to the casual Flying Fish Cafe, where the freshest seafood dominates the American menu.
Walt Disney World guests can dine upscale at Victoria & Albert's at Disney's Grand Floridian Resort & Spa with white-gloved servers, or share tapas at Spoodles at Disney's BoardWalk, where families and friends gather around giant wooden tables for a feast from the Mediterranean. Wine lovers appreciate the international vintages at Citricos at Disney's Grand Floridian Resort & Spa.
Stroll around Epcot World Showcase and you can sample ethnic cuisine from the four corners of the world: the new Tangierine Cafe in Morocco serves lentil salad, hummus and slow-roasted lamb, and Canada's recently renovated Le Cellier offers maple-glazed salmon and tender grilled steaks.
Longtime Epcot favorites still draw hungry diners, from Mexico's popular San Angel Inn to L'Originale Alfredo di Roma Ristorante in the Italy pavilion, where guests return time after time for the renowned Fettuccine Alfredo.
Even quick service eateries in the parks and resorts offer delicious fare, from grilled chicken and freshly tossed salads to fresh fruit from street-side vendors.
To make a priority seating, call 407-WDW-DINE (939-3463).
Walt Disney World Restaurants
Phone: 407-939-3463
Email: Go to Web site!
Website: www.disneyworld.com
How To Make An American Layer Cake: An Illustrated Step-By-Step Guide
Model: 1936184175
Author: Editors of Cook's Illustrated
(1996)
Boston Common Press
Boston, MA 02445
Phone: 617-232-1000
Email: webmaster@bcpress.com
Frosting on the Cake
Model: 1562802666
Author: Karin Kallmaker
(May, 2001)
Naiad Press
Cakes For Your Wedding
Model: 1567999611
Author: Bette Matthews
(2001)
Contemporary Wedding Cakes: A Unique Collection
Model: 1853918075
Author: Nadene Hurst and Julie Springall
(2000)
Tuttle Publishing
Boston, MA 02109
Phone: 617-951-4080
Fax: 617-951-4045
Website: www.tuttlepublishing.com
GUESTS :
Erich Herbitschek
Master pastry chef, Disney's Grand Floridian Resort and Spa
Creating $3,000 wedding cakes is all in a day's work for chef Erich Herbitschek. Part of his job is to fashion the cakes for weddings all across Walt Disney World Resort, where about 1,500 ceremonies take place every year.
Born in Falkenstein, Austria, Herbitschek received his diploma from the Mollard Pastry School in Vienna and apprenticed for four years at the Ludwig Man Pastry Shop. He worked at hotels and resorts throughout Austria, then headed to the United States to work as an assistant pastry chef at the Grove Park Inn and County Club in Asheville, N.C. He then baked international pastries on a Norwegian-American cruise ship. In 1982 he joined Hilton International and worked at the Manila in the Philippines, the Tokyo Hilton, the Vista International Hotel in New York and the Grand Wailea Resort in Maui, Hawaii.
He has won numerous awards for his edible works of art. One of the most noted was a first-place medal in a festival of Russian cooking in New York. Hundreds of pastry chefs from around the world have requested to work under this tutelage.
Chef Herbitschek has a staff of 28 (with three chefs who do nothing but decorate wedding cakes) that turns out about 1,200 loaves of bread and 2,000 rolls on an ordinary day.
What Herbitschek loves so much about his Disney job is the ability to be as creative as anywhere in the world. "I have a lot of freedom," he says, "and though it is challenging, at the same time it is fun." Currently he is helping create a dietary book for the Grand Floridian so that special-request -- fat-free, sugar-free, gluten-free -- recipes are on file. They are working to create delicious and healthful dessert offerings. "That is where the demand will be in the future," he says.
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