Have you ever thought of creative, innovative food design?!
The first thing that came to my mind, when I merged this two notions, was the setting of a table or the packaging of a product, but never really eating a designed piece of cake.
It's important not to confuse it with gastronomy and the art of garnishing dishes.
Caitlin Freeman is a pastry chef at the Blue Bottle cafè at the San Francisco Museum of Modern Art's, where she roams for inspiration, then translates the artwork into edible masterpieces.
Her famous Mondrian Cake is featured in her own book Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art.
From Matisse parfait to Mondrian cake to Frida wedding cookies to Fuller hot chocolate, the recipes hit the spot for art-lovers and foodies alike, adding an extra layer of whimsical delight to the art of dessert
The story of the Blue Bottle cafè is itself a heartening tale of modern creativity. It was founded by Freeman's husband, James - a former professional clarinet player and hobbyist coffee-roaster - in 2002, after he started experimenting with roasting coffee at home and began selling his drinks at Bay Area farmers markets. A few years later, he dreamed up a cafe at Rooftop Garden of the SFMoMA and approached them with the idea.
The museum loved it. Meanwhile, Caitlin had just sold her own pastry business, so the timing was perfect for her to bring her talents to the newborn venture. The rest, as they say, is modern history.
I was instantly enamored with this delicious-looking desserts so if you want to have a home-made cooking session in the kitchen, take a look of the shortened process of making the Mondrian cake which is featured in the video enclosed in the article, along with many other artful takes on dessert.
Wishing you flavourful, yummy fun ^_^
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