All photos are screenshots from Cake Central Magazine
This morning I woke up to another digital issue of Cake Central Magazine. It's like Christmas when these are delivered to my iPad on a monthly basis. This issue is packed with a lot of useful tips and very informative articles. I am going to show you what caught my eye while reading this magazine this morning. I have taken pictures of iPad screenshots.
The cover cake, which was created by Jennifer Bratko of Beyond Buttercream, caught eye for many reasons. One, its a beautiful cake, and two, the gems and gold really stand out. The stringwork is also stunning on this cake. It's the simplest of stringwork that can be the hardest to achieve. Jennifer's work has been featured in cake central magazine many times and each time I am amazed.
There is a feature article about Roland Winblecker. Roland is known in the cake decorating world for his life sized sculptures in cake. If you didn't know any better you would think that his cakes are real people and figures. The detail that he puts in his work comes from years of experience and a keen eye.
Stringwork is an area of cake decorating that I am still trying to get better at so I was happy when I saw this tutorial on stringwork that is very intricate. I've only seen one person do stringwork this good and that was Nicholas Lodge. This tutorial is shown by Fiona McKenzie and she goes over each step. I am excited to try this technique for stringwork out.
For those who are thinking of starting a baking business this article, which was written by Erin Gardner, is for you. This article gives an overview of things to consider before starting your baking business and how to figure out if it is the right move for you. I learned a lot while reading this article and I know that you will also.
There were two color schemes featured in this issue. The cobalt and onyx cake was created by Wendy McGowan of Wendy Woo Cakes. I love the gradient that is on this cake and the sugar flower that stands out against the gems. Teal is one of my favorite colors so I was glad to see it used so much in cake. The teal and gold cake was created by Marina Danovska. I love the lace detailing at the corners and the frills. This is the perfect shade of teal. I wonder what gel colors she used to achieve it or she could have bought the fondant pre - colored.
I hope that you all have enjoyed this recap of the March 2013 issue of Cake Central Magazine. If you would like to get the magazine delivered to your iPad monthly go here. Have a great weekend.
Savor The Baking,