A new year brings new beginnings. And what better way to celebrate than by taking up baking and cake decorating as your latest hobby? Not only is it fun, but it can be extremely beneficial. Now, we’re not saying you should eat cake all day (as much as we want to!). But we do know that baking and wellbeing go hand in hand. In addition to being a creative outlet, it can reduce stress, improve your mood and concentration, and also boost your self-confidence. If you like the sound of this, you’ll love the projects and recipes in the brand new January/February 2023 issue.

This blue beauty is the next instalment in the Rainbow Sugar Flower series

Sarah Hunter's elegant centrepiece would be perfect for any wedding, anniversary or engagement

Elena Wilkinson is back and kicking off the issue with her latest sugar flower arrangement, this time focusing on the colour blue. The poppies, forget-me-nots and bramble vines in this bunch would look beautiful adorned on a winter tablescape or as a wedding centrepiece.

Another blue-themed project (very apt for this time of year) is the three-tiered cake featuring decorative royal icing, an elegant option for any wedding, anniversary or engagement. Inspired by the works of Wedgwood, this cake takes on a modern twist by combining piped royal icing, sharp edges and natural-looking borders.

Pamela McCaffrey's textured tree stump cake is adorned with sweet primroses and wafer paper bark.

This amazing anemone cake is fun and full of texture.

If you’re looking to try out some textures, there’s a few to pick and choose from. Pamela McCaffrey's innovative woodland tree stump cake is made using dampened wafer paper, the perfect place to begin experimenting. And the ruffled anemone project from Naomi Yamamoto showcases the use of sugarpaste frills, which you can tailor to your own personal preference.

There’s also a contemporary wedding cake where the design incorporates a clean fondant base, with sugar rose petals and rice paper sails, giving it a modern, unique look. Another eye-catching tutorial to try is the spring showstopper from wedding cake designer Naomi Burroughes. The moulded bas relief and aged fondant techniques here add texture and interest to a block colour cake.

This three tiered contemporary cake is inspired by the marriage of classic, modern and floral styles.

This spring design uses pretty moulds and handmade sugar apple blossoms

For something fun and colourful, have a go at painting some floral scenery. You don’t need a lot of equipment to make your own rendition of Amber Seah’s cake, simply use the templates and decorate however you like.

Get your creative hands ready and model a wild safari centrepiece, ideal for children’s birthday parties. With cute modelled characters – an elephant, zebra and giraffe – this cake can be easily tailored to any age or animal fan.

Paint and decorate the tropical floral scenery however you like.

Make your own safari-themed cake, ideal for a child’s birthday party.

Finally, we can’t run this issue and not mention Valentine’s Day. So if you’re looking to impress that special someone in your life, Viktorija Siskova’s divine chocolate heart mousse cakes will be sure to knock their socks off!

From piping to painting; modelling to mousses; techniques and textures. Whatever you fancy trying your hand at, there’s something for you to get stuck into this New Year.

Viktorija Siskova's chocolate heart mousse cake and mini cakes will impress this Valentines Day.

A dense, delicious chocolate pound cake with hidden vanilla hearts.

Get Your Copy!

Click HERE to get a print copy or visit HERE to purchase a digital edition.

You can also check to see where you can find your nearest copy of Cakes & Sugarcraft magazine in stores. Simply click on our handy store finder at the bottom of the page and search.

Choose between the main cake, mini cakes or you could even make all of them!