baking

Posts tagged
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Design Food

Dizzying Geometric Pies and Tarts by Lauren Ko

February 7, 2018

Laura Staugaitis

Lauren Ko brings mathematical precision to her baking, using elaborate intertwined patterns to form transfixing patterns to the top of her homemade pies and tarts. The Seattle-based amateur baker has been piecrafting for just a couple of years, she tells Mic, and if you’re wondering, this is her favorite pie crust recipe. Ko combines classic crusts with colorful fillings like blueberries, kumquats, purple sweet potatoes, and pluots to create her visually striking sweets. You can follow her on Instagram.

 

 



Design Food

Bold New Mathematical Cake Designs by Dinara Kasko

September 5, 2017

Christopher Jobson

Tart #4. Streusel, almond sponge cake, cherry confit, yogurt mousse.

Since we last checked in with Dinara Kasko, the Ukrainian pastry chef has continued to innovate at a dizzying pace, further incorporating her use of mathematical algorithms and 3D printing into her baking process. Many of the cake designs begin as a collaboration with mathematicians or sculptors who help develop the patterns she then utilizes to print special molds. The final desserts are interpretations of cakes, tarts, and other fully edible desserts that might look more at home inside an art gallery than on a dinner table.

Kasko now sells a variety of silicone molds on her website so you can try your hand at many of the desserts seen here. You can follow more of her baking experiments on Instagram.

A post shared by Dinara Kasko (@dinarakasko) on

Collaboration with parametric designer Andrej Pavlov.

Composition: streusel, almond cream, confit strawberry – red currant, mousse with white chocolate.

Composition: crunchy layer, sponge cake with dry apricot, cremeux dulcey-apricot, confit apricot-kumquat, mousse dulcey-apricot.

Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and mousse with white chocolate.

A post shared by Dinara Kasko (@dinarakasko) on

“Ball, Cube, Triangle.” Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake with red currant, berry glaze. For decoration: isomalt and chocolate.

“Voronoi cells with berries.”

 

 



Design Food

Abstract Cakes Topped With Chocolate Brushstrokes

June 27, 2017

Kate Sierzputowski

Moscow-based bakery Kalabasa takes a more abstract view of cake decorating, mounting its confections with stiff swipes of chocolate that look like painted brushstrokes. The colorful cakes and cupcakes are each decorated with layers of the crisp painterly gestures, and often drizzled with similar colors to tie together the whole production. You can view more of the artistic treats in a variety of shades on the bakery’s Instagram. (via Design You Trust)

 

 



Food

Amazing Terrarium and Flower Cakes Created by Iven Kawi

April 6, 2017

Christopher Jobson

Jakarta-based pastry chef Iven Kawi says she made her first honest attempt at baking in December of 2013 when she made a batch of Christmas cookies for her daughter’s school. As you can see, things have progressed quite a bit. Kawi now runs a bakery shop out of her home in Lippo Karawaci called Iven Oven where she creates elaborately decorated baked goods. Among her specialties are cakes adorned with terrarium environments where buttercream frosting is sculpted into an abundance of cacti and flower petals atop beds of crumbly sand or dirt. You can follow more of her work on Instagram. (via My Modern Met)

 

 



Design Food

Unusual Geometric Cake Designs by Dinara Kasko

September 21, 2016

Christopher Jobson

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When looking at a case of pastries in a bakery it’s usually possible to intuit what something might taste like because of its familiar shape or color. Such is not the case with these radically unusual cake designs by Ukrainian pastry chef Dinara Kasko whose experimental techniques result in edible objects unlike anything we’ve ever seen.

Most of her creations would look just fine sitting on a pedestal inside a contemporary art museum, but surprisingly everything you see here is completely edible. Kasko actively works math into her creations, incorporating principles like the Voroni method or utilizing 3D modeling and printing to create different cakes or silicone molds. If the cake shapes are unfamiliar, it might be easier to relate to some of the ingredients she uses like sponge cake, chocolate mousse, berry confit, shortcrust dough, and meringue.

A number of the pieces seen here were created for an article in the February issue of So Good pastry magazine, more photos of which you can find on Instagram. (via Quipsologies)

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A video posted by Dinara Kasko (@dinarakasko) on

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A video posted by Dinara Kasko (@dinarakasko) on

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Craft Food

Mesmerizing Embroidery-Inspired Cookie Decorating by Mezesmanna

March 1, 2016

Christopher Jobson

Chef Judit Czinkné Poór is the mastermind behind Hungarian cake decorating shop Mézesmanna, a small studio with a giant social media presence because of the incredible photos and videos they share of their decorative confections. Nearly everything they produce falls into the ‘looks too good to eat’ category, from elaborate illustrations of animals, to intricate patterns inspired by embroidery. Seen here is a quick video of her ‘royal icing’ technique. You can see even more here. (thnx, Larry)

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Design Food

New Laser Engraved Rolling Pins by Valek Imprint Elaborate Designs on Baked Goods

June 12, 2015

Christopher Jobson

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Last year around this time, Zuzia Kozerska of Valek Rolling Pins (previously) practically set the internet on fire with lasers, more specifically her laser engraved rolling pins that imprint different patterns in cookie dough. Kozerska has been hard at work creating increasingly more complex designs as well as special mini pins just for kids. You can see more in her Etsy shop.

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