New York Pastry Chefs Create Fashionable Eats From the Runway

Billy's Bakery, Magnolia, and others take a cue from the catwalk

Ah, Vogue.

The ultimate fashion superpower apparently has power over the culinary world as well. Well, let's face it, Anna Wintour really can control any situation she wants, no matter what the category or genre. 

In this instance, the folks at Vogue asked some of New York's finest and most beloved bakeries to cook up confections inspired by spring's fashion trends. The results, both from the runway and the oven, are delectable.

Between the delicate, billowy ruffles at McQueen and their soft, ballet-hued counterparts from Soutine Bakery — we're hooked. Even the punchy mini fondant florals from Empire Cake are identical to the sequined stunner at Nina Ricci. Billy's Bakery's tweed-esque petit fours inspried by Chanel would make Coco herself proud and the Necco candy-like sugar flowers at Little Cupcake Bakeshop are nearly identical to those that graced the shift dresses of Louis Vuitton.

Though very opposite worlds, let us acknowledge that fashion and food, when hand in hand, work magnificently together. Every runway show should have a confectionary counterpart like these to really push the bar creatively. Who say's you can't have your cake and wear it, too? Though, what would Karl say about models eating cupcakes? We wonder.