Wedding Cakes and Sugar Flowers Magazine

Our tutorial for this pretty watercolour wedding cake with lavender and wax flowers is featured in the latest issue of Wedding Cakes and Sugar Flowers Magazine.

The magazine is available to purchase here.

Photography by Jo Bradbury Wedding Photography

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Digital Magazine Subscription Giveaway

Win a digital magazine subscription Zinio recently contacted me to help spread the word about their December discounts and to host a magazine subscription giveaway for my readers. Zinio have thousands of top magazines from around the world and you can browse and purchase subscriptions or single issues instantly from your computer or mobile device to read wherever and whenever you like. My top picks of the digital subscriptions are above. Which are your favourites? Zinio have over 300 magazine titles available at up to 50% off their already-discounted prices. Find out more about these special December deals here BETTER HOMES AND GARDENS has also put out some fantastic special holiday issues at 30% off: Food Gifts, Party Food, and even an entire issue devoted to Christmas Cookies. Find out more here In addition to telling you about these discounts, they offered me a free magazine subscription and 9 free magazine subscriptions to giveawa...

Blue Ombre Ruffles Cake

A blue ombre ruffle cake topped with a white chocolate boat. A cake to congratulate Josh who took part in the Queens Diamond Jubilee 1,000-boat flotilla on the Thames.

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...

Sugar Ruffles

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