Volume 6 Issue 3

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ON THE COVER

Modern & Floral Wedding Cakes

Peach Basil Ice Cream - A sweet southern recipe with a twist

Michelle Yoder - A cakemaker in pursuit of perfection

Imagine the Possibilities - with 5 types of sugar dough

Create Elegance - with our gumpaste magnolia tutorial

Nicholas Lodge - The reigning king of cake

Cover Cake by Teresa Scott

IN THIS ISSUE

Your Slice
What have you learned since you started cake decorating?

Spotlight
Michelle Yoder is dedicated to creating top-notch, high-quality cakes that taste amazing and look incredible, and her ambition to never settle for less is inspiring.

Diary of a Decorator
Sweet Tribute | Made with love, specialty cupcakes are sweeter made in the memory of a loved one. By Sarah Flannigan

Feature
The King of Cake | As a Pastry Chef, Master Sugar Artist, international instructor, author of 12 books, and much more, Nicholas Lodge continues to have a tremendous impact on the world of cake.

Dear Cake Genius
Weeping whipped cream, fading fondant and sweetly stacked cakes. By Kaysie Lackey

Business of Baking
Welcome to the Real World! | Bakery owner Kaysie Lackey gives us an inside look at all that goes into running a bakery. By Kaysie Lackey

Tutorial
Gumpaste Magnolia | Take your floral cake design to the next level! By Michelle Yoder

Ever Wonder
7 Fun Facts About Nutella | “God’s favorite spreadable food, made by pixies in the magical land of yum.”

Then & Now
A Burmese Wedding Cake

Web Browsing
Shugary Sweets | A blog packed with recipes that will have your mouth watering and your sweet tooth ready for something new

Inspiration Bites
Types of Sugar Dough | Depending on what you’re making, you’ll want to choose your dough accordingly!

From the Recipe Box
Peach Basil Ice Cream | Amy made her own version of her childhood treat, and it doesn’t even require an ice cream maker By Amy Duska

THE CAKES

Modern & Floral Wedding Cakes
Vibrant Expression
Majestic Elegance
Ornate Mystery

 

CAKEMAKERS FEATURED IN THIS ISSUE