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This August/September 2016 publication is the 135th issue of Cakes & Sugarcraft, an inspirational and informative magazine for anyone who enjoys making and decorating cakes.
Each issue of Cakes & Sugarcraft is packed with original step-by-step cake decorating, cookie, cupcake and sugarcraft tutorials for all skill levels from the absolute beginner to the professional. Written by some of the leading names in cake decoration, all projects are beautifully photographed with easy-to-follow instructions.
Cakes & Sugarcraft is published six times a year in January, March, May, July, September and November. Find out more about the magazine at www.cakesandsugarcraft.com.
Please note that there is an amendment to the chocolate sponge recipe on page 58. At step 6, please add 5–6tbsp of hot water to the cocoa powder and espresso powder rather than 2tbsp as printed.