Cakes & Sugarcraft Magazine March/April 2021 Back Issue

The next couple of months are full of fun holidays and seasonal celebrations.

Kicking things off is the all-important Mother’s Day. Spoil your mum this year with some pretty bite-sized cakesicles adorned with hand-painted flowers and moulded bees. Not only would they make the perfect gift, but they are super easy to make!

We can’t talk about April without mentioning Easter. Why not have a go at making some cute speckled Easter Bunny macarons filled with a milk chocolate ganache and marshmallow fluff in the centre? Or, you can try your hand at one of the numerous chocolate recipes scattered throughout the issue.

Spring represent the start of something new, so it’s really no surprise that we’ve got a sweet baby shower cake in this issue from the fabulous Pamela McCaffrey, featuring a modelled a kangaroo and joey.

Also tying in with the time of year, Elena Wilkinson has prepared an ethereal arrangement of delicate pink cherry blossoms and a crisp white magnolia flower, the perfect springtime combination.

But if you’re looking for something less seasonal, there’s still plenty you can enjoy. There’s a fun baby crocodile cake made from carved cake and sculpted marshmallow rice cereal, as well as a sleek and stylish pearl-themed wedding cake, which is a huge upcoming trend this year.

Squires Kitchen has also just launched its brand new Neonz Paste Food Colour range. And long-standing contributor Vicky Teather has trialled and tested them across every single element of her latest project – a fabulously eye-catching neon drip cake.

There's plenty for everyone this issue!