The opportunities for attending a grown-up kids’ party at a chic dance space in New York City are grievously dwindling. Fortunately, Cake Zine, an independent print magazine for culinary sweeties, alongside new production company Area Projects and countless other diversely talented vendors, hosted neon-attired partygoers at Brooklyn’s Public Records for an opportunity to relive this canon event for their latest issue, aptly titled Candy Land.

In true Brooklynite fashion, face painting was traded for flash tattoos, and balloon animals for tarot card readings. Queues snaked around every corner of the outdoor space, leading to wispy, white cotton candy wrapped around hand-picked, ethereal flower bouquets, and avant-garde sorbets of Zerbinati melon, pink peppercorn, and drizzled olive oil.

Founded in 2022 by Tanya Bush, a pastry chef and writer, and Aliza Abarbanel, a food journalist and podcaster, Cake Zine celebrates and strengthens community through dessert, leaving readers with much to chew on.

Candy Land event-goers happened to be friends, contributors and followers of the publication, as well as food industry folks—many repeat attendees from previous launch parties. Introductions and socializing were made easier by inevitable sugar highs, induced by mezcal cocktails, conversation hearts, and gummy candies as easily snackable as olives at a tapas bar.

Speaking with Abarbanel after the soirée, she noted that she’s seen many new relationships form from their beloved gatherings. “The parties are quite large, but we still are a growing, community-based magazine, so I think people have things in common just by finding themselves there. I have friends who attend because they’re looking for a cutie… my fantasy is that someone will get married to someone they met at a Cake Zine party,” voices Abarbanel.

Another important surprise guest appearance to note: vegetables—as decoration, lining seating areas in the atrium space. Bites, human ones, were found in the eggplants and beets by hour three. Forgoing food waste, much of the photogenic produce was taken home as well.

V stayed for Cake Zine’s infamous cut-and-slice ceremony, for a persistent yet polite crowd. The cake du jour: a tiramisu mud pie, complete with gummy worms sedimented inside, and Oreo-cookie-crumb dirt. The after-cake digestif you ask? Artisanal tequila Jell-O shots in every tropical flavor under the sun, or, in this case, under the disco ball.

Cake Zine’s latest issue can be purchased directly from their website.