"It's a bundt, Marie!" A favorite line of mine from My Big Fat Greek Wedding that replays in my head every time I see an intricate copper mold or the fanciful cakes themselves. Everything comes full circle and the same goes for desserts. We've seen the rise and fall of many dessert trends in the past decade. I, too, waited in line at the famed Magnolia Bakery in NYC for their signature swirled frosting atop a cupcake. It was 2006 and I couldn't wait for my pick of their pastel pretties. I've witnessed cakes of all kinds, including those too cool for frosting. Ahhh the naked cake. And champagne gummy bears and boozy popsicles and cereal milk and don't forget the cupcake ATM. Cookies in all shapes and sizes, too. In the wedding world, the dessert bars I've designed have covered all the bakery bases from hand pies to pie pops to whoopee pies. Coconut cakes to layer cakes to cheesecakes to 12 cakes instead of one. Tarts and tartlets. Krispie Kreme towers and ATL-local Sublime donut bars. I've seen 'em all. But bundts are up next. I'm calling it.