Cake Zine Let V Eat…candies

Opportunities to attend a party for adult children at a fancy dance hall in New York City are seriously diminishing. Fortunately, Cake Zinean independent print magazine for foodies, alongside new production company Area Projects and countless other diversely talented vendors, welcomed neon-clad partygoers to Brooklyn’s Public Records for a chance to relive the hot event for their latest issue, aptly titled Candy Land.

In true Brooklyn tradition, face paint was replaced by flashy tattoos and balloon animals by tarot card readings. Lines snaked around every corner of the outdoor space, leading to wispy white cotton candy wrapped around bouquets of ethereal, hand-picked flowers and avant-garde sorbets of Zerbinati melon, pink peppercorns and boozy olive oil.

Founded in 2022 by Tanya Bush, a baker and writer, and Aliza Abarbanel, a food journalist and podcaster, Cake Zine celebrates and strengthens community through dessert, leaving readers with plenty to think about.

Candy Land Attendees at the event included friends, contributors, and fans of the publication, as well as food industry professionals, many of whom were regulars at previous launch parties. Introductions and networking were aided by the inevitable sugar highs of mezcal cocktails, conversation hearts, and gummies that were as easy to munch on as olives at a tapas bar.

Speaking with Abarbanel after the party, she noted that she’s seen many new relationships form from their beloved gatherings. “The parties are pretty big, but we’re still a growing community magazine, so I think people have a common ground just by being there. I have friends who go because they’re looking for a cute girl… my fantasy is that someone gets married to someone they met at a party.” Cake Zine “party,” said Abarbanel.

Another important surprise to note: the vegetables, as decoration, lining the seating areas in the atrium. Human bites were found in the eggplants and beets at the third hour. To avoid food waste, much of the photogenic produce was also taken home.

V stayed for Cake ZineThe famous cutting and slicing ceremony, for a persistent but polite crowd. The cake of the day: a tiramisu pie with sedimented gelled earthworms and Oreo crumb soil. The after-cake digestif, you ask? Shots of Jell-O handcrafted tequila in every tropical flavor under the sun, or, in this case, under the disco ball.

Cake ZineThe latest issue can be purchased directly from their website.