Editor’s let­ter

You and Your Wedding - - Editor's Letter - Ju­lia Scir­rotto EDITOR

Sev­eral years back, when cup­cake tow­ers were just emerg­ing as a trendy new wed­ding op­tion, an en­gaged friend of mine ended up in tears be­cause her mother (who was fi­nanc­ing the op­er­a­tion) had ve­toed her plan to have one. Even worse, a bat­tle then erupted over whether ad­di­tional flavours be­yond the stan­dard fruit cake would be per­mit­ted.

Fast for­ward to last sum­mer, when I found my­self be­side a moon­lit lake at mid­night, danc­ing to ’90s R&B with a plate­ful of key lime pie in one hand and wav­ing a dessert fork over­head with the other. (Forks are the new glow­sticks, don’t you know?) It was my cousin’s wed­ding, and in a to­tal shake-up of con­ven­tion, she and her hus­band had opted for a dis­play of sweet Amer­i­can-style pies in ev­ery flavour imag­in­able – from peach to choco­late to ba­nana cream.

We’ve cer­tainly come a long way from try­ing to talk mums and grannies into any­thing but fon­dant-topped fruit cake. In this is­sue alone, we show­case a three­tier tower cov­ered in ed­i­ble flow­ers (p108), de­signer dough­nuts with quirky-cool top­pings (p35), cup­cakes styled like retro milk­shakes (p99) and – for the #eat­clean crowd – the new school of gluten- and sug­ar­free cre­ations that are ev­ery bit as mouth-wa­ter­ing as the clas­sics (p62). As our tagline prom­ises, this is Your Day, Your Way, and we’re here to in­spire and em­power you to build the wed­ding of your dreams. So, you re­ally can have your cake, pie or dough­nut and eat it, too. PS At the risk of over­load­ing your sweet tooth, I’m so proud to share this is­sue with you – my first as Editor. Tak­ing the helm of this fab­u­lous brand re­ally is the ic­ing on the cake for me. I can’t wait to share the jour­ney with you as you plan your dream day (And now, I prom­ise, no more cake puns!)

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