If nothing else, fashion satisfies its sweet tooth for Spring 2009.
The “mélange” of styles designers paraded down the fashion capitals’ runways last month did little to advance current trends or demonstrate continuity, but with garments this pretty in times this ugly, who needs concepts? For Spring 2009, many designers indulged their sweeter aesthetic whims and dished up the sartorial equivalents of the ultimate comfort food: dessert.
That’s right — Spring 2009 was awash with a profusion of frothy frocks, ice cream tones, and even a phenomenon we lovingly refer to as “confectionery sculpture”.
Epicureans will delight!
Hues like “apricot”, “glace à la fraise”, “vanilla”, “cherry“, “sherbet”, and berries and citruses of every variety all will feature heavily into next season’s color story. Zac Posen and Marni served up collections in sorbet and gelato inspired palettes. Now would be a good time to reacquaint yourself with your inner fruitarian.
Often, form and fabric, too, seemingly took their directional cues from the dessert table. From Martin Margiela’s very literal take on anniversary cake to Andy & Debb’s, Erdem’s and Giambattista Valli’s creations reminiscent of sculpted icing, designers were enticed by saccharine shapes and textures.
Betsey Johnson and Abigail Lorick captured the sugary zeitgeist at their presentations and even served cupcakes to models and attendees. That only a few were eaten is beside the point.
Unlike those all too real sweet cravings, you won’t feel guilty treating yourself to this tasty wardrobe candy.
Take a look at our scrumptious batch of evidence. Observe the crimped pie-crust edge on the lemon custard cape from Chloé, and tell us: Are we on to something here or is it our inner six year old dreaming?