Cakes & Sugarcraft Magazine March/April 2022 Back Issue

If you're looking for some inspiration to transition from winter blues to spring hues, you'll definitely find it in this new issue.

Got a wedding coming up? Elli Saayman's stunning showstopper featuring pink torn textured sugarpaste alongside pretty gold sugar flowers and branches is perfect for contemporary weddings.

Elena Wilkinson has also provided instructions for making the fresh green orchid arrangement in her rainbow sugar flower series; easy to incorporate into any style of wedding.

And if new textures or techniques are what you're interested in, why not try one of the seasonal celebration cakes? With hand-painted floral designs and piped buttercream cherry blossoms, there's plenty for you to experiment with.

Some easy Easter creations in this issue include a carved sponge cake in the shape of a bunny, as well as some cute cakesicles with modelled rabbit, chick and carrot decorations. Something else as cute as a button is Vicky Teather's unicorn project. Showcasing a pink airbrushed ombre cake with modelled decorations in soft shades of yellow, purple and blue, this simple cake would be ideal for spring birthdays or even baby showers.

And what's more seasonal than fresh flowers? This Mother's Day, try adding some pretty edible flowers to your handmade chocolates. The bonbon project really captures the beauty of springtime, with tiny purple blossoms and leaves decorating the tasty pink treats.

Alongside the more than 10 tutorials, this issue also has a BONUS recipe section specifically for children. With treats including Easter nests and lemon drizzle cake, there are lots of ideas to keep kids busy over the school holidays.

So be it yourself or with your mini bakers, celebrate the start of the new season and try your hand at all these original projects!