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In this FREE issue, 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 design – friends and family will love the secret centre filled with chocolate eggs. And sugar flower expert, Paddi Clark, shows how to craft a beautiful and contemporary wreath of mimosas in sugar. If you’re looking for a showstopper, we have two projects in this issue which offer a fantastic opportunity to expand your skills. Jan Clement-May shows you how to recreate the characters from The Wizard of Oz film in sugar to celebrate its 75th anniversary and Linda Garnham reveals how to construct a spectacular Parisian townhouse using pastillage. And, if you like baking, you’ll love Karen Taylor’s delightfully kitsch retro oven design. The wedding cake tutorials in this issue all use very different techniques, including hand-painted birds, origami made from SFP, ranunculus flowers, ruffles, gilding and edible sequins. If you’re thinking of starting your own cake decorating business this year, read wedding cake designer Trudy Mitchell’s story and find out her tips for running a successful cake business.