In this issue we have not only eight original sugarcraft projects to stretch your creativity, but also lots of delicious recipes to make sure they taste as good as they look.
With Easter so early this year, it’s not surprising that a lot of the recipes feature chocolate. You’ll find not one but two decadent chocolate cake recipes, one of which contains a surprising secret ingredient. And there are more surprises to come with the hidden centre in the egg hunt cake and a grown-up chocolate egg with a coconut and mango filling.
Since our wonderful readers are at the forefront of cake design, in this issue you’ll find lots of new techniques and innovative products to try out. In her Rainbow Mermaid cake, Laura Dodimead combines ice and isomalt to create glossy waves. Another long-time C&S contributor, Sherry Hostler, is introducing her brand new silicone smoother with a pastel-coloured Russian doll cake. It’s the tool all you cake sculptors have been waiting for!
As spring is a season of new growth, C&S 145 looks to nature for cake decorating inspiration. The Birthday Bugs cake features cute critters on a flowerpot cake whilst the Appliquéd Butterflies and Blossoms uses insects as an elegant motif on a couture-inspired design. Equally elegant is the green, white and gold wedding cake inspired by dappled forest sunlight. And, of course, there’s something for sugar flower fans with seasonal blooms in a yellow and purple colour palette.
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