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Wedding Cakes Magazine Winter 2017–18
SK SFP Sugar Florist Paste White 200g
SK Food Colour Dust Pink 4g
SK Essentials Edible Glue 25g
This May/June 2021 publication is the 163rd issue of Cakes & Sugarcraft, an inspirational and informative magazine for anyone who enjoys making and decorating cakes.
Kicking things off this issue is Pamela McCaffrey’s stunning orange blossom beauty. The perfect centrepiece for any occasion, learn how to make delicate sugar flowers and hanging modelled oranges, ideal for this time of year.
And if you’re interested in florals, check out our other step-by-step projects from Trudy Mitchell and Tessa Whitehouse, ranging from a pretty pastel arrangement to piped ombre blossoms made from royal icing.
Pamela’s also prepared a second project using the new SK Neonz Paste Food Colours. This colourful cake is simple but effective, using only hexagons to make the geometric tiles and flowers.
Influenced by the fun polymer clay earring trend, Rachel Bevan is giving us some serious boho vibes! She’s incorporated lots of boho shapes, textures, botanicals and abstract landscape patterns into her cake for you to try out.
You can fly up into the clouds with Vicky Teather’s roller coaster celebration cake, featuring a combination of simple shapes and modelling techniques.
Or have a go at Emily Hankins’ three-tiered cake inspired by dreams of summer holidays in stunning Santorini. Learn how to create an edible trellis effect, graduated ombre, and hand-painted landscape and floral elements.
And if you’re stuck with what to get this Father’s Day, have a go at making some mini chocolate and Guinness sponge cakes. These are sure to be a hit with the dads!
