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May 2015 issue OUT NOW!

Welcome to the May issue of Cake Masters Magazine.

Spring has finally sprung and summer is on the horizon, so what better way to celebrate than with some beautiful floral cakes. I’m really excited to announce our Edible Images competition in association with Icing Images. We want to see something new and different that incorporates edible images as decorations for your cakes, cookies or cupcakes. The winner will be featured in the next issue with their winning cake. I can’t wait to see your entries!

Packed full of tutorials, in this issue we have a brilliant variety of floral cakes. In our special floral feature, we teach you how to make over ten wired sugar flowers. The feature displays ten stunning cakes that each focus on one central flower and includes a mini tutorial.

Sugar flower royalty, Alan Dunn, is our interviewee this issue, and if that wasn’t enough, we have a very special Indian lotus flower tutorial from the man himself.

We have an amazing poppy quilling tutorial from Nisha Fernando, of Sweet Delights Cakery. Instead of placing quilled flowers on the side of the cake, Nisha takes us through her innovative technique for creating quilled wired poppies, leaves and filler flowers, which can be adapted to any flower you like. Next is a charming teapot cake from Mery Cobre, of Mery Cakes. From cake, to carving, to covering, Mery shows you every step for making a perfect teapot cake. We also have a beautiful tiered cake by Edna de la Cruz, of Design Me a Cake, that displays how to use edible imaging to create a show-stopping cake and pretty wafer paper daisies. Finally, we have painted roses as Natasha Collins, of Nevie-Pie Cakes, takes us through how to make a gorgeously simple painted rose cake.

Sticking with the floral theme, the main ingredient in this month’s great recipes is edible flowers. The Elevenses section is also filled with floral information, with a water coloured infographic on edible flowers, a simple guide to crystallising edible flowers as our Cake Hack, and Chef Nicholas Lodge is in our Ask the Expert chair answering your sugar floristry questions.

We’ve also got the most delicious afternoon tea review from Paul’s Bakery to share with you this month. At only £12.50 a person, it is so affordable and so delicious, we’ve already booked to go back!

I hope you enjoy this issue.

Rosie 

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