Modern-day Artwork Desserts by Caitlin Freeman for SFMoMA

Enable them try to eat cake…and artwork! Many thanks to Caitlin Freeman, an creator neé pastry chef with a exclusive and refreshing expertise, we can do just that. Freeman has prepared a visually loaded guide of charming dessert recipes from which you can re-develop edible variations of your beloved operates of modern day artwork. The guide launch is in April, but luckily in the meantime, the desserts are also at present highlighted at the Blue Bottle Espresso Store café situated at the rooftop sculpture backyard garden on top rated of the Museum of Modern-day Artwork in San Francisco, California (SFMoMA). The Mondrian cake is wonderful, the Diebenkorn is delightful, and with this intelligent blurring of the traces in between food items and artwork, Caitlin Freeman and SFMoMA are also proper on craze. This is an illustration of creative imagination and flavor (pun supposed) at it is really very best. Bon Apetit.

still left, “Composition in Pink, Blue, and Yellow” by Piet Mondrian (1930) x Mondrian Cake (vanilla and purple velvet cake with chocolate ganache)

 

Thiebaud Cake (levels of chocolate cake, espresso ganache, and vanilla buttercream)

Jeff Koons White Sizzling Chocolate (white chocolate, cardamom, lemon zest, Lillet marshmallows, and gold leaf) and is served in ornate, gilded Turkish espresso cups.

Diebenkorn Trifle (levels of genoise cake, citrus mousse, and lemon curd topped with pomegranate gelée) is served in crystal clear eyeglasses.

Ellsworth Kelly Fudgsicle (Recchiuti chocolate, milk, product, cocoa, sugar, and salt)

Chocolate Cake by Wayne Thiebaud (1971)

Michael Jackson and Bubbles by Jeff Koons (1988)

Ocean Park #90 by Richard Diebenkorn (1976)

Stele I by Ellsworth Kelly (1973)

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