Wedding Cakes Magazine - Spring 2016 Back Issue

Wedding Cakes Magazine Spring 2016 Back Issue

English

In this issue you’ll find over 250 of the best new cakes divided into 12 collections, as well as tips, tutorials and techniques to help make your big day a success.

The Dress Details collection takes inspiration from the bridal catwalk for fashion-forward couples, while the designs in Hessian would be perfect for rustic celebrations. Colours are moving away from pale pastels to stand-out shades, whether they’re the deep berry tones and oxblood accents in Very Berry, metallic finishes in Luxe Designs or bright and beautiful hues in Asian Influence. And chocolate is back: not only is it delicious, it provides a wonderful canvas for on-trend copper tones.

Designed by Scrum Diddly, the spectacular front cover cake incorporates gold leaf, sugar flowers and edible pressed pansies – find out how to make it in this issue. Plus, there's a pretty cake-painting tutorial by expert Natasha Collins and you can make your own lavender and raspberry marshmallow favours with a recipe from The London Marshmallow Company.

Cake-cutting is one of the most important features of a wedding reception, so calm any big-day nerves with Wedding Cakes magazine's guide to 8 Things All Couples Should Know About Cutting the Cake.

Wedding Cakes

Spring 2016 In this issue you’ll find over 250 of the best new cakes divided into 12 collections, as well as tips, tutorials and techniques to help make your big day a success. The Dress Details collection takes inspiration from the bridal catwalk for fashion-forward couples, while the designs in Hessian would be perfect for rustic celebrations. Colours are moving away from pale pastels to stand-out shades, whether they’re the deep berry tones and oxblood accents in Very Berry, metallic finishes in Luxe Designs or bright and beautiful hues in Asian Influence. And chocolate is back: not only is it delicious, it provides a wonderful canvas for on-trend copper tones. Designed by Scrum Diddly, the spectacular front cover cake incorporates gold leaf, sugar flowers and edible pressed pansies – find out how to make it in this issue. Plus, there's a pretty cake-painting tutorial by expert Natasha Collins and you can make your own lavender and raspberry marshmallow favours with a recipe from The London Marshmallow Company. Cake-cutting is one of the most important features of a wedding reception, so calm any big-day nerves with Wedding Cakes magazine's guide to 8 Things All Couples Should Know About Cutting the Cake.

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