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Wedding Cakes Magazine Spring 2013
Bake Magazine Spring/Summer 2013
Cakes & Sugarcraft Magazine Binder
Animation in Sugar: Take 2
In the Spring 2014 issue of Cakes & Sugarcraft magazine, find out how to make the front cover chicken cake by Sherry Hostler. Tessa Whitehouse dispels the myth that you can’t royal ice a sponge cake with a gorgeous speckled Easter cake filled with chocolate eggs. If you’re looking for a showstopper, Jan Clement-May shows you how to recreate the characters from The Wizard of Oz film in sugar, Karen Taylor gives instructions for her delightfully kitsch retro oven design and Linda Garnham reveals how to construct a spectacular Parisian townhouse using pastillage.
When it comes to wedding cakes there are a selection of fresh designs to choose from in this issue of Cakes & Sugarcraft magazine. They all use very different techniques to create the decorations, including hand-painted birds, origami made from SFP, ranunculus flowers, ruffles, gilding and edible sequins.
From 2016, Cakes & Sugarcraft is published six times a year in January, March, May, July, September and November. To find out more about Cakes & Sugarcraft magazine, visit www.cakesandsugarcraft.com.