cake

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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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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)

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Image via Break Bread Los Angeles

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Photo via Irena Logra

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Image via Break Bread Los Angeles

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Design Food

DIY House Plant Cupcakes

March 5, 2014

Christopher Jobson

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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)

 

 



Animation Food

New Animated Cake Zoetrope from Alexandre Dubosc

September 12, 2013

Christopher Jobson

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Artist Alexandre Dubosc (previously), known for his whirling cake zoetropes, just release this new piece he calls the Phytopage. While not as creepy as his earlier Tim Burton-inspired cake, any kind of animated cake is fine with me.

 

 



Design Food

Planetary Structural Layer Cakes Designed by Cakecrumbs

August 1, 2013

Christopher Jobson

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Self-taught chef Rhiannon over at Cakecrumbs has been working on a fun series of planetary cakes that are designed to be scientifically accurate with different types of cake representing various layers within Earth and Jupiter. For her Jupiter Cake the center is the theoretical rock/ice core (mudcake), followed by a layer of liquid metallic hydrogen (almond butter), and finally the liquid molecular hydrogen (colored vanilla). She layered her Earth Cake similarly and finished it off with some absurdly detailed continent design made with marshmallow fondant.

Due to high demand she just posted an extremely detailed tutorial including a video that explains how to make spherical concentric layer cakes. Which is now a thing. That I will have at my birthdays now and forever. (via I F’ing Love Science)

 

 



Art Food

Sugar Murals and Cake Icing Graffiti by Shelley Miller

October 31, 2012

Christopher Jobson

Using materials that for centuries have been reserved as tasty decoration the finest cakes and pastries, Montreal-based artist Shelley Miller attacks brick walls and deteriorating urban surfaces with cake icing to create ornate scrolls and decorative motifs. While the medium itself is purely culinary, her illustrations and patterns borrow heavily from calligraphy and decorative arabesque scrolls seen in ancient temples and mosques. Another added dimension is its impermanence as the works crack, drip, and melt off the wall, potentially disappearing in just a few days.

Most recently Miller presented an interactive piece at Nuit Blanche in Montreal called Throw-Up, and you can follow updates via blog—check out that book sculpture! (via collabcubed)

 

 



Music

Autoerotique: Turn Up The Volume

April 4, 2011

Christopher Jobson

Some hot cakesplosive action in this new music video for Autoerotique. Directed by Miles Jay & Derek Blais
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