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!)