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"Your e-Books, your instructions, your tips, just everything you offered helped me pull this off. "It wasn't perfect, but it was delicious.
I iced and assembled the cake out here (the Hamptons) and two strong men loaded it in the back of a station wagon to drive it from the Inn to the wedding. The bride cried when she saw it and people couldn't believe I had done it. It was a home grown wedding on the water and I brought the "home grown" cake!
Thank you, thank you, thank you. You were my wedding cake angel. I am attaching a photo...it's kinda messy and kinda lopsided, but hey! Not bad for my first wedding cake".
My e-Book and video have been formatted with everyone in mind. They include:
"I made my first wedding cake with the help of your e-Books Lorelie Carvey. I used your vanilla cake...and chocolate ganache (everyone loves it) My cakes have never looked so smooth.
Thank god for your cake support group... I feel much more confident now doing a wedding cake."
Follow me as I make a beautiful wedding cake from scratch. You will see the entire process from baking to decorating.
The video can be watched on a password protected page here at Wedding Cakes For You, for customers eyes only. The video will show you step-by-step how to...
You will literally have all the knowledge and recipes you need to make the best wedding cakes you can possibly imagine, right at your fingertips!!! Make your money back ten fold with one wedding cake sale!!! Save a ton of money if you DIY or WOW your family and friends with your new skills !!
Take a browse down this page and read more of the wonderful things my book customers are saying and check out their creations with rave reviews about the recipes.
~Sylvia Mosca UK Nov 2016~
"Hi Lorelei, Just want to say thanks for the White Wedding Cake recipe (especially for the metric conversions!). I made a 5-tiered naked wedding cake using Italian Meringue Buttercream (which I use ALL the time) which was a hit! I now use the variation when making the IMB - i.e. Adding some sugar in the meringue and increasing the temperature of the sugar syrup. Works like a charm and holds its texture well. I now use the WWW for all my vanilla cake recipes. I couldn't understand why my cakes were heavy when I used recipes from the USA (I'm Australian) until I realised that your cup and spoon measurements were different to ours (hence why I was thrilled that you included grams in your recipes). Thanks for doing that. Love your cakes and your books! Thank you!"
The step by step approach in my books and video are so clear and concise that even someone who has never baked a cake can follow the directions with success.
During the first few years of working in the pastry business I learned from many mentors who shared their experiences with me. With all kinds of situations and a few mishaps along the way, the School of Hard Knocks wasn't easy at times, but it did pay off in the end.
Now you can benefit from those years. I am sharing it all with you in my e-Books and Video guides to making wedding cakes.
I am so sure that you will be happy with your purchase that I am offering a 30 day money back guarantee. You may contact me anytime with questions about the e-books or video or if you would like to learn more about me go to about Lorelie
THANKS FOR VISITING!
Only want the recipes? Lorelie's Best Recipes EBOOK
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