Cake Zine's Second Birthday Party
We're having a reading and garden party in Brooklyn to celebrate.
Cake friends,
Just about two years ago, the first copies of Cake Zine were born. We gathered contributors and friends at one of our favorite bars (Honey’s, we’ll love you forever!) to celebrate Sexy Cake. We didn’t expect to pack the bar or lose power merely hours before opening, but such are the surprises of independent publishing!
The past two years have yielded four print issues and an incredible community of contributors, readers, and dessert tattoo-getters. We’re celebrating it all with a special birthday party on April 11 at the Invisible Dog Art Center in Brooklyn, featuring readings from our past issues.
🎤 Readings by Nicolaia Rips, Annika Hansteen-Izora, Lexie Smith, Adam Dalva, Ali Domrongchai, Melissa Lozada-Oliva, Makshya Tolbert, and Sabrina Imbler.
🎂 Treats from all four issues by Lauren Schofield, Stacey Mei Yan Fong, Abi Balingit (baked by Kayla Wong), and Sanaë Lemoine available for purchase
🎥 Projections by Christine Balcer from our party archive
📚 Discounted copies of Tough Cookie, Humble Pie, Wicked Cake (sold-out online!)
🍷 Free wine, beer, and n/a drinks
We will also be selling prints of an illustration by Natalia Palmies for N. E. Mansour’s article “Colonial Cake,” on the popular British Jaffa Cake’s colonial roots in Palestine, originally published in Wicked Cake. All proceeds will benefit Anera’s work providing essential food, water, and healthcare in Palestine as forced famine sweeps Gaza after six months of Israel’s ongoing genocide and blockade.
If this event is cost prohibitive, please reach out to hellocakezine@gmail.com
Misc cake content
Read: Why cocoa prices are up 60% and what this means for the future of your favorite chocolate treats, a must-read convo with our friends William Mullen and Emily Sundberg via her excellent newsletter Feed Me.
Listen: Cake Zine’s recipe editor Sanaë Lemoine joined Aliza on the TASTE podcast to talk about her new book with Olga Massov, Hot Sheet.
Bake: Cake Zine co-founder Tanya Bush has a recipe for savory scones with country ham, gruyere and scallion in the Washington Post.