Chatelaine Magazine is celebrating 85 years this month and featured some very pretty cakes to celebrate! They transformed four of their best-ever cakes into stunning works of art (that are apparently easy to make too). Check out how to ice them from videos they've posted online. (F above): Vanilla Cake in Pink Ombre, (below) Cherry Cake with Marzipan Roses, Double Chocolate Espresso Cake and Guinness Fudge Cake with Cloud Icing. Photographs by Colin Faulkner | Food Styling by Ashley Denton, Irene Ngo and Kristin Eppich. I picked up my Chatelaine on Zinio.com yesterday.
Update: Props were source/styled by Emma Reddington, she talks about where she sourced them on her blog today - click here to read.
