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)
In 2014, a dessert shop in Hokoto, Japan called the Kinseiken Seika Company exploded in popularity when the internet discovered their crystalline mizu Shingen mochi, a completely translucent edible cake that looks like a huge water droplet. The sweet gelatinous rice cake comprised mostly of mineral water and agar is so delicate it can only stand at room temperature for about 30 minutes before disappearing into a lumpy puddle.
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)
Have your cake and eat inside it too? That’s what Break Bread LA, a six-room installation of cake sculptures, is hoping to achieve for 30 days starting this past weekend at Think Tank Gallery. The immersive art experience will include performance, visual art, and pop-up dinners within the frosted walls put on by Scott Hove and Keith Magruder (aka Baker’s Son). Seven thousand square feet will be dedicated to the sugary experience, made even sweeter by an ice cream truck selling watercolors that match the bright pinks, blues, and peaches found within its surroundings.
Hove’s Cakeland installation is not all frosting and cherries however. To add detail, and a bit of darkness to the works, Hove adds unexpected elements within his sculptural confections. “To contrast that bougie cake look, I collect items that have an inherent violence, but beauty at the same time,” said Hove. “That’s why I choose things like switchblades, wolf jaws, and leopard jaws. Even though they are plastic, they possess a real fierce quality that affects us on a very deep level.”
Exploring his installation during the day is free, but performances at night will be ticketed and need reservations. Events include dinner clubs, pop-up brunches, improv, poetry readings, and other food-themed activities from deep inside a frosting-lined mega-cake. You can learn more about the pop-up and how to get tickets on Break Bread LA’s website here. (via LAist)
Apropos of I’m on a diet and am also a masochist, Brooklyn-based baker Alana Jones-Mann has a sweet DIY article on how to make cupcakes that look like common miniature cacti. It turns out all you need is mass quantities of tasty, tasty frosting (because why does anyone eat a cupcake anyway), green food coloring, and an unreasonable amount of baking talent. If you liked this, you might also like cakes that look like planets. (via Neatorama, Blazenfluff)