Available only in digital format. This month we are all getting ready for the Queen's Platinum Jubilee, with classic British cakes and bakes that will work perfectly at those countless street parties held over the long Bank Holiday weekend at the beginning of June.
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And nothing quite says 'Best of British' like the cover recipe – a classic Victoria sponge (see page 8 for the recipe).
In honour of the Jubilee, we also have 3 great recipes taken from the pride of the Royal Navy and Marines on page 72, where current and former chefs have collaborated on the charitable book Galley and produced some outstanding bakes that would not look out of place at a Michelin-starred restaurant.
Renowned French chef Raymond Blanc has also got into the Jubilee spirit with a masterclass on page 18, where he has taken us through his Royal Jubilee apple celebration cake.
When it comes to cake decorating we all have our own trusted tips and tricks, but if you are looking for an 'edge', check out our Cake Decorating School on page 65, where we have some stunning mermaid beach doughnuts, sugar flowers and amazing techniques forpiping beautiful designs on top of the humble cupcake.