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Quote by Beth Webb Hart

“It's Kitty B.'s specialty: a lemon sour cream pound cake with a little hint of Grand Marnier liqueur. Each tier is iced with an ivory-colored buttercream and decorated with pearl drops and an elegant piped pearl border. A cascade of real white orchids starts at the top tier and curls its way down the side to the bottom, encircling the base with delicate white petals and dark pink centers.”

Quote by Beth Webb Hart

Book:The Wedding Machine
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The Wedding Machine

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Beth Webb Hart

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“It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with pastry cream, bound together with luscious, glistening strands of caramel and chocolate into a conical, colorful Christmas-tree shape that rose proudly high over the heads of the delighted newlyweds. 'Chef de Patisserie' Pettibone had covered his 'piece montee' with a lustrous white-chocolate marzipan roses and dusted ever so lightly in twenty-four-karat gold.”

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Book:Angelina's Bachelors
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“Antonio spotted the owner, Signora DelAbate, who was coating the sides of a Trionfo di Gola cake with chopped pistachios. Trionfo di Gola, or Triumph of Gluttony was a very old cake recipe passed down from nuns over the centuries. The batter was divided among three different-sized round cake pans. After the individual cakes were baked, filling was spread on top of each layer, and then they were stacked one on top of the other. Once the cake was assembled, it was then frosted with marzipan paste, and the finishing touch was the coating of the chopped pistachios around the cake. The cake's tall, pyramid shape gave it a unique, impressive appearance. Rosalia had wanted to make a cake that was more elaborate than a typical wedding cake.”

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Book:Rosalia's Bittersweet Pastry Shop
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“America may have landed a man on the moon, but the French have the coolest wedding cakes on earth. It's not really a cake. It's called a croquembouche- a "crunch in the mouth"- or, more regally, a pièce montée. It's like you climb the ladder to your new life on a four-foot pyramid of individual vanilla cream puffs, held together with glossy praline- caramelized sugar that shatters in your mouth like glass and sticks in your teeth like toffee.”

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Book:Lunch in Paris: A Love Story, with Recipes
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“Sylvie flicked her brush over the dragon, leaving a line of glittering pigment on the spiked tail. The edible paint had an oil-slick effect, shimmering from blue to pink to purple to black under the light. "What time do I have to---" Jay began. "Shhh," hissed about fifteen voices at once, as Sylvie picked up the dragon and set it on the lowest tier of the cake. Three layers of rich chocolate cake, covered in mirror glaze icing, marbled blue, purple, and black, with gold paint etched and feathered to replicate the appearance of the sugar dragon's scales. She wound the tail upward, adjusting the long curve to swoop neatly around the top tier, the very tip coming to rest protectively on the sculpted couple who sat on the edge, their legs dangling, tiny sugar ankles entwined. One totally edible princess with long black hair and thick eyeliner. Her endearingly fluffy blond love. And Caractacus, the dragon sentinel from the video game I, Slayer, over which the royal couple had apparently bonded, turning an excruciating first private date into an all-nighter. From curt questions and stammering answers to a beer-drinking, ogre-bashing bonk-fest. Just like all good fairy tales. The Brothers Grimm would be proud.”

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Book:Battle Royal
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“Next stop: the cake. The couple had ordered theirs through one of Alfie's hotel pastry chefs, and it was three tiers of buttercream-frosted flowers that cascaded down all sides. One thing Cedric taught his planners was to consider where a wedding would take place and what was most appropriate for that setting---especially when it came to the cake. For example, if the couple wanted their wedding cake displayed at an outsider reception, they were limited to the type of frosting since many varieties melted in warm temperatures. Obviously, ice cream cakes were almost always out of the question, not only because they melted but also because they should only appear at toddler's parties, as Cedric was quick to say. Meanwhile fondant, while gorgeous, wasn't always the tastiest but could withstand a nuclear attack. We gave Camila and Alfie the gentler version of this spiel, but they insisted on savory buttercream regardless---and agreed to leave the cake inside on the big day. I had doubts about how much the bride actually loved cake anyway, given that she looked as if she maybe one piece of lettuce a day. But, "A wedding without a cake isn't really a wedding"---another one of Cedric's truisms, this one inspired by the Candy Bar Craze of 2009 and the Great Doughnuts of 2013.”

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Book:Without a Hitch
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