Emma Ivane (Iivanainen) is an award-winning cake artist, baking book author, blogger and food photographer
The combination of marbled sugarpaste, triangles and gold foiling makes this cake a stylish choice for a modern celebration
Using just four different flower and leaf cutters, this wedding cake’s geometric decoration is super simple to make. Published in the May/June 2021 issue, see how you can use any flower and leaf shapes to create your own design
Emma Ivane (Iivanainen) is an award-winning cake artist and food photographer. In her native Finland she is well known from The Whole of Finland Bakes TV show, the Finnish equivalent of The Great British Bake Off. She is also known for her popular baking blog and numerous baking books. In 2013, Emma was nominated Artisan of the Moment by The Craft Museum of Finland, sealing her a one-year museum exhibition in Jyväskylä.
Black and gold will always stand out from the crowd. This celebration cake is simple, chic and sophisticaed, with moulded gold birds and floral decorations made from sugarpaste and edible paint
The romantic, geometric heart-shaped decorations on this cake from the January/February 2021 issue are perfect for Valentine's Day celebrations. Add a touch of elegance to the design with some edible gold leaf
grab a copy of the November/December 2020 issue and learn how to make this delicious Yule Log dessert for the holiday season. This traditional cake roll is easy to decorate with buttercream flowers and pinecones
Emma is a passionate food photographer whose work has appeared in numerous books, adverts and magazines, including Cakes & Sugarcraft. She has also launched her own international collection of branded bakeware, including cake pans and decorating tools.
Emma enjoys collaborating with different baking brands through her work as a consultant, inspiring people to turn their passion into a career. An engineer by education, Emma creates her baking recipes with mechanical precision, breathing new life into the baking world.
Doughnuts are easy to bake in the oven in a doughnut pan, so there's no need to handle hot oil. This recipe uses ground cinnamon to add some Christmas flavour to the dough, but you can replace this with any other spice or flavour
Flexi-Ice Mats have been used to wrap around the tiers in this design. This easy technique creates a striking gold border, and the pop of green from the sugarpaste leaves add an extra dimension to an otherwise simple cake
Contact Cakes & Sugarcraft
if you are interested in receiving any of Emma's previously published recipes and cake tutorials: email@example.com
Serve up a slice of sponge cake with a cup of tea or coffee!