This March/April 2023 publication is the 174th issue of Cakes & Sugarcraft, an inspirational and informative magazine for anyone who enjoys making and decorating cakes.
The last ever issue of the magazine, we've made sure to provide you with a load of projects and tasty recipes that will help you survive the upcoming months.
There are plenty of home baked goodies to keep you busy in the kitchen, with more than six must-try recipes. From a pretty pastel¬-coloured cake to a classic Canadian Nanaimo Bar dessert; from a scrumptious custard and fruit tart to mini matcha-flavoured tiramisus.
If you're looking for something Easter-specific, there's a bunch of options to choose from. Get the little ones involved and make your own white chocolate Easter eggs, or try out Emma lvane's amazingly easy five ingredient cheesecake. For more of a challenge, test your modelling abilities with some fun carrot and bunny toppers.
This issue covers an array of techniques and trends in the step· by-step tutorials. For something eye-catching, you'll love the stunning isomalt splash, which is a perfect way to add drama to a simple cake. Prepare the chicken and chips illusion cake and trick your friends and family for April Fool's. And not only will the modelled dinosaur topper and carved puppy cake help develop your sugarcraft skills, but they also make great party cakes.
With a slow step into spring, it's only fitting to feature floral decorations. Picturesque for this time of year, follow Sarah Hunter's instructions to pipe a wreath of romantic buttercream flowers. Naomi Burroughes' monochromatic cake is made contemporary by the white rose and complementary leaf branches, while the pink shades and contrasting green foliage of Elena Wilkinson's sugar flowers really set the arrangement apart. From weddings to birthdays, there's something here for you to try.
