Party Cakes Magazine

I have created an exclusive new step by step project for Party Cakes Magazine which is featured on the cover of the new issue.

Photography by Sarah Kay Hospitality Photography.

Here is the original design and mood board I created whilst designing this cake. I incorporated red and white poinsettia flowers, Christmas roses and holly into the design. You can find full step by step instructions for how to create this cake in the new issue of Party Cakes Magazine, on sale Thursday 3 October at WH Smiths or a subscription is £16.80, or you can go to www.cake-craft.com to order

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Nude pink wedding cake

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Jubilee Baking

Viennese Whirls Viennese whirls make a lovely Jubilee treat. I made half of mine with strawberry jam and half with raspberry jam. Delicious! Viennese Whirls (Adapted from a recipe by The Hairy Bikers ) Ingredients 250g soft butter 50g icing sugar 250g flour 50g cornflour ½ tsp vanilla bean paste Filling 100g butter 100g icing sugar plus ½ tsp for dusting ½ tsp vanilla bean paste 75g seedless raspberry or strawberry jam Method Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. T ake a circular cutter and trace 16 circles onto the greaseproof paper. Flip the paper over so that the ink is on the bottom. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in an electric mixer and mix until smooth. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe whirls of dough onto the greaseproof paper using the circles as a guide. Bake in the centre of th

Sugar Ruffles

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