Presenting Cake Central Magazine's 2013 Holiday Issue
Just released: Cake Central Magazine’s holiday 2013 issue (Volume 4, Issue 12)!
This winter, our Bells, Bows and Birds theme is bringing together modern and classic aesthetics to usher in a new year of cake artistry. Traditional reds and greens give way to a fresh pastel color palette inspired by the latest in holiday trends. Classically romantic elements— silken bows, singing love birds and delicate snowflakes— are represented in crisp silhouettes and cool tones, echoing the elegance of the modern winter wedding.
From silver bells to modern metallics, traditional Norwegian rosemaling techniques to ombré ruffles, our cakemakers’ designs capture the wonderment of today’s holiday celebrations while remembering the timeless traditions of seasons past.
Here’s a sneak peek inside this month’s issue:
- CAKECENTRAL.COM users tell us about their best cakes of 2013
- A tour of the bakeries that are putting Vermont on the cake making map
- A feature on Dawn Parrott’s journey from her first Wilton kit to becoming a Certified Working Pastry Chef
- The Cake Genius explores perfect cook times, mudcake misfortunes and sturdy cake assembly
- An all-new tutorial for a festive Nutcracker Cookie Box
- The exotic tale of Turkish Delight
- Winter Spice Cupcake recipe from our favorite NYC dessert and cocktail bar, Sweet Revenge
On the Cover:
December’s colorful cover cake was created by Kimberly Fullerton, owner of The Sweet Course Bakery in East Tawas, MI, US.
From her at-home commercial kitchen, Kimberly enjoys creating signature cakes for clients throughout the Detroit metro area. Her cake making journey began in 1995 when, on a whim, she picked up a box of fondant from a local craft store and went to town. Though she never received formal training, Kimberly was hooked on cake making from the start and immediately began promoting her one-woman business at local bakeries, bridal shops and expos. Big events are her calling, and although she now boasts a long list of dedicated clients, she maintains a small staff and enjoys having a hand in each and every order.
Here’s what Kimberly had to say about the vintage-inspired wedding cake gracing the cover of December’s issue:
I wanted a refined, elegant mood, but I also wanted to push for it to be as ‘overdone’ and ornate as possible while still evoking refinement. And I wanted to add a little surprise with the mechanical bird. My favorite part has to be the birdcage, but I love the way the hand painting turned out, too.”
Download your copy of Volume 4, Issue 12 of Cake Central Magazine to see close-up photos of Kimberly’s stunning cover cake, along with dozens more holiday wedding masterpieces!
Is there a way I can purchase hard copies of back issues and subscribe to future issues of the magazine, or is it only available online? Thanks!
MaresaMade, Cake Central Magazine is not available in print, but you can purchase a bundle of all back issue, or choose individual back issues to purchase here: http://shop.cakecentralmagazine.com/collections/all-issues/products/all-issues-bundle
Leanne
I wish you (CC) would honour people's subscriptions. I paid for an annual subscription and received just three magazines and nothing since late last year and this seems to be quite a problem as there are numerous complaints about this,.