Cakes & Sugarcraft Magazine May/June 2021 Edizione posteriore

The new May/June issue is out now and includes a little bit of everything, from firm favourites to elaborate techniques.

Kicking things off is Pamela McCaffrey’s cover cake – a stunning orange blossom beauty. The perfect centrepiece for any occasion, learn how to make delicate sugar flowers and hanging modelled oranges, ideal for this time of year.

And if you’re interested in florals, check out our other step-by-step projects from Trudy Mitchell and Tessa Whitehouse, ranging from a pretty pastel arrangement to piped ombre blossoms made from royal icing.

Pamela’s also prepared a second project using the new SK Neonz Paste Food Colours. This colourful cake is simple but effective, using only hexagons to make the geometric tiles and flowers.

Influenced by the fun polymer clay earring trend, Rachel Bevan is giving us some serious boho vibes! She’s incorporated lots of boho shapes, textures, botanicals and abstract landscape patterns into her cake for you to try out.

You can fly up into the clouds with Vicky Teather’s roller coaster celebration cake, featuring a combination of simple shapes and modelling techniques.

Or have a go at Emily Hankins’ three-tiered cake inspired by dreams of summer holidays in stunning Santorini. Learn how to create an edible trellis effect, graduated ombre, and hand-painted landscape and floral elements.

And if you’re stuck with what to get this Father’s Day, have a go at making some mini chocolate and Guinness sponge cakes. These are sure to be a hit with the dads!