Cakes & Sugarcraft Magazine Autumn 2014 Edición anterior

There are so many step-by-step tutorials for you in this issue that we could barely fit them between the covers! Because we know you love developing new cake decorating and sugarcraft skills, this collection of original projects particularly focuses on techniques to give you the opportunity to learn from the experts themselves.

Find out how to create an expressive face without the use of moulds with world-renowned sugar modeller Carlos Lischetti, use an airbrush to create three-dimensional balloons and recreate a lace design using a variety of royal icing techniques including brush embroidery and pressure piping. Not to mention the front cover star: this gorgeous baby elephant is a great chance to practise novelty modelling and is sure to be a hit with both children and adults.

The wide range of wedding cakes in this issue offers yet more opportunity to try out new and different decorating methods, including buttercream succulents, delicate fabric frills, vintage-style royal icing, as well as chocolate glazing, modelling and moulding. Leading cake designer Peggy Porschen shows how to make her beautiful peony cake design then reveals why her latest book on sugar flowers was ‘a true labour of love for all things floral’.