Milk Bar Bakery | Vogue – June 1, 2015

“Since the Victorian era, an elaborate white confection, topped with fondant and edged in edible pearls, has been the platonic ideal of a wedding cake. Unfortunately, fondant, though perfectly lovely and smooth, tastes about as good as sugared Play-Doh. It should surprise absolutely no one, then, that in the past year, a new breed of cool-girl bride has turned instead to the unfrosted beauty of a naked cake, which looks good enough to actually eat.” (read more)