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Cakes & Sugarcraft Magazine February/March 2018
SK SFP Sugar Florist Paste White 200g
SK SFP Sugar Florist Paste White 1kg
Squires Kitchen Dust Food Colour Pearl
This Spring 2018 publication is the 66th issue of Wedding Cakes, the UK’s only magazine to feature hundreds of new and unseen designs from the world’s most talented cake makers.
This issue looks ahead to next season and embraces the sweet shades of spring. You’ll find delicious candy colours in the Sweet Shop style section and bright creations in Bold Buttercream. There are also floral designs for every reception, from the loosely gathered wildflowers in The Meadow to the statement blooms in Oversized Flowers.
One of the key trends of the moment is mixed textures, and we’ve got plenty of ideas for how to create tactile surfaces on cakes in Tastefully Textured. We’re seeing a couple of current trends continue into the New Year too, find them in Going for Gold and Marbled.
Learn how to make painted designs stand out against a dark background with Emily Hankins’ Midnight Garden tutorial. Or, if you like a bit of sparkle, try out Helen Mansey’s White Lace wedding cake complete with brush embroidery, wafer paper blossoms and a sugar peony. You can also get started on your favours with recipes for fondant cupcakes and Earl Grey hearts.
Meet the designer of the cover cake, Rachel Hanna from Marie Antoinette Cake Design, and find out all about her journey into luxury cake making. And, if you fancy a bit of luxury yourself, why not enter the competition to win a break for two at Royal Lancaster London worth over £950?
Wedding Cakes magazine is published four times a year in April, June, September and December. Visit facebook.com/weddingcakesmag to find out more and see the latest updates.