cake

Posts tagged
with cake



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)

 

 



Food

DIY Edible Glass Cats: A Translucent Feline Water Cake that Melts Away in Minutes

November 16, 2016

Christopher Jobson

water-cat-1

water-cat-2

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.

Earlier this month Twitter user @mithiruka took a modified recipe for the mizu Shingen mochi and paired it with a silicon cat mold to make this jelly-like cake that’s now being shared by cat lovers across the internet—apparently there’s quite a few of them. (via RocketNews, My Modern Met)

 

 



Design Food

Unusual Geometric Cake Designs by Dinara Kasko

September 21, 2016

Christopher Jobson

cake-1

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)

cake-2

cake-3

A video posted by Dinara Kasko (@dinarakasko) on

cake-4

cake-5

cake-9

cake-6

A video posted by Dinara Kasko (@dinarakasko) on

cake-7

cake-10

cake-8

 

 



Art Design Food

Dive Deep Inside a Seven Thousand Square Foot Cake at LA’s Break Bread

February 15, 2016

Kate Sierzputowski

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)

BreakBread_04

Image via Break Bread Los Angeles

BreakBread_03

Photo via Irena Logra

BreakBread_06

Image via Break Bread Los Angeles

Break-Bread-14

Break-Bread-15

 

 



Design Food

DIY House Plant Cupcakes

March 5, 2014

Christopher Jobson

houseplant

houseplant-2

houseplant-3

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)