We're celebrating spring in the latest issue of Cakes & Sugarcraft magazine!
As the first flowers blossom into life we have plenty of ideas to help you capture some springtime magic in sugar. Stars of the season, daffodils, form the centrepiece for a lifelike arrangement of sugar blooms from Elena Wilkinson. For a carefree look, Maggie Austin has created two elegant cakes featuring petals and leaves floating in the breeze. Plus, try out new trends by contrasting delicate roses with geometric patterns and rose gold brushstrokes, or using large blooms to embellish an edible illustration.
Get set for Easter celebrations with a host of sweet treats. For your Sunday centrepiece, choose from a berry pavlova roulade, a speckled cake decorated with marzipan eggs or modelled sugar bunnies and carrots. And because there can never be too much chocolate, Mark Tilling’s zingy passion fruit chocolates make a sophisticated alternative to eggs.
Do you dream of making money from your cakes? Complete the exercises in our business feature to see whether you could start your own cake business, then hear how four real-life business owners have made a part-time or full-time cake career work for them.
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