This publication from spring 2018 is the 66th issue of wedding cakes, the only magazine in the UK featuring hundreds of new and unseen designs from the world's most talented cake makers. This issue looks ahead to the coming season and includes sweet spring shades. You will find delicious candy colors in the Sweet Shop style and bright creations in bold Buttercream. There are also floral patterns for every reception, from loosely gathered wildflowers in a meadow to statement blooms in oversized flowers. One of the key trends at the moment is mixed textures, and we have plenty of ideas for creating tactile surfaces on cakes in Tastefully Textured. We see a couple of current trends continuing into the New Year, we find them in the Going for Gold and Marbled features. Learn how to make painted patterns stand out on a dark background with Emily Hankins' Midnight Garden tutorial. Or if you like a little sparkle, try Helen Mansey's White Lace wedding cake with brush embroidery, paper flowers, and sugar peony. You can also indulge in fondant cupcake and Earl Grey heart recipes. Meet cake cover designer Rachel Hanna from the Marie Antoinette cake design and learn all about her journey into luxury cakes. And if you fancy a bit of luxury yourself, why not enter a competition and win a prize for two at the Royal Lancaster Hotel in London worth over 950 pounds? Wedding Cakes magazine is published four times a year in April, June, September, and December. Visit facebook.com/weddingcakesmag for more information and the latest updates.