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Cakes & Sugarcraft Magazine

(0 Customer Reviews)   |     Write Review 6 issues per year All you need to bake and decorate your own cakes. Access
current and back issues of Cakes & Sugarcraft magazine or
subscribe to keep up with all the latest in the world of cake
decorating.

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Issue Cover

Cakes & Sugarcraft  |  Spring 2014  


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.
All you need to bake and decorate your own cakes. Access
current and back issues of Cakes & Sugarcraft magazine or
subscribe to keep up with all the latest in the world of cake
decorating.
Packed with exclusive step-by-step tutorials from leading
sugarcrafters, the latest trends and techniques, special
features, recipes, giveaways and more, each issue of Cakes
& Sugarcraft features projects for all levels of ability, whether
you’re just starting out or you’re a professional looking for
new ideas.
Every tutorial contains detailed instructions, as well as
step-by-step photographs to guide you as you create your
own edible masterpieces.
Published by the experts at Squires Kitchen, Cakes &
Sugarcraft is beautifully presented, reliable and varied.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 6 issues during a 1 year Cakes & Sugarcraft magazine subscription.

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Issue Cover

Cakes & Sugarcraft   |   Spring 2014   


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.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 6 issues during a 1 year Cakes & Sugarcraft magazine print subscription.
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