Garrett, the top tier chef at the Department of Decorating and Design at New York's Institute of Culinary Education, offers perky lemon yellow cakes covered in daisies and Martha Stewart-approved rust colored marzipan fruit-topped cakes for that dreamy fall affair (for Goth design tips, you'll need to contact Noelle Carter over at the LA Times Test Kitchen). There's even a tuxedo shirt and vest design for buttoned up groom's cake types.
The 250+ page hardcover is a sweet $50. But it does come with step-by-step forget-me-not instructions and two-dozen traceable wedding cake designs (who knew drawing a heart in decorator's icing was so difficult?). Still, it's hard to imagine the book price is anything more than a relative bargain. When you're talking about a couple of sweet bites that are likely to cost thousands of dollars from a professional cake designer, coughing up a Ulysses S. Grant to give your own designs a whirl is hardly a bad exchange. Do note, however, that this book is more for the classic cake design types. An abstract icing-free Momofuko banana cream-hazelnut crunch tower is not what this book is about. Only those with ganache boutonniere and fondant carnation friends need buy.