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July 25 2014

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The Icing On The Cake

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January—it’s a month for detoxes, cleanses, a refreshed dedication to working out. It’s also a time when everyone and their mother seems to miraculously develop a gluten allergy, but they will make an exception for one thing: cupcakes. But at BabyCakes bakery, founded by Erin McKenna in New York, there are no excuses needed and all allergies (real, or not) are accounted for—her goods are gluten, dairy, egg, and refined sugar-free. Garance Doré sat down with McKenna, who formerly worked at Flaunt magazine before ditching her stilettos for her apron, to talk about figure-friendly treats, why she made the switch from fashion to food, and what she’s got in the oven these days. Check out Doré’s full post on her blog today, here.

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