Anyone who’s looked down and realized their plate is all beige has felt the full force of the role of color in what we eat. Universal Favourite takes the visual element to another level with their modular Complements chocolate. The Australian design studio created the project as a client gift and developed it into a collaboration with sweets experts Bakedown Cakery. Each modular staircase-shaped chocolate (blackcurrant, cherry, cookies and cream, fairy floss, lemon, matcha, pistachio, shortbread, single origin dark, strawberry, vanilla, and watermelon) fits together with a complementary flavor to form a very visually appealing cube. Bakedown also shares their handiwork on Instagram, as does Universal Favourite. (via Ignant)
Glass artist Shayna Leib (previously), like anyone, is deeply attracted to the seductive pull of decadent desserts. Unlike most however, Leib is unable to indulge. Her body reacts to several aspects of puffed pastries and chocolate mouses, causing her to have many severe dietary restrictions. It was this void that pulled her towards the desire to work with the unattainable, to recreate the objects she couldn’t eat.
“This body of work started as a therapeutic exercise in deconstruction and a re-training of the mind to look at dessert as form rather than food,” says Leib in an artist statement about her series Patisserie. “It soon became a technical riddle, and I became a food taxidermist of french pastries.”
To create the glossy sculptures she combines elements of porcelain and glass, utilizing nearly every technique for both to achieve the hyperrealistic quality of each faux dessert. Like a typical French pastry would be rolled, glazed, baked, and trimmed, Leib hot-sculpts, fuses, casts, grinds, throws, and even pipes with a theme-appropriate pastry tube. You can view more of her sweet imitations on her website, Instagram, and Facebook.
Six months in the making, these enormous chocolate-covered rock candy geodes are the creation of culinary students Alex Yeatts and Abby Lee Wilcox, the results of a final project for the Culinary Institute of America in New York. Details are scarce on how the duo went about creating the giant sugar rocks, some of which have the distinct hue of purple amethyst. The calorie count is also illusive, but we can only imagine it equates to the years these things take to form in real life. (via Sploid)
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 silicon 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.
Emerging from the belief that texture influences taste, design studio Nendo has come up with 9 different types of chocolate all made from the same “raw materials” and according to the same size (26 x 26 x 26 mm) but varying in things like roughness, smoothness, hollowness etc. Each is also named after a specific Japanese expression related to texture. Check out more images from this insanely meticulous project below!
French director and animator Andre Dubosc (previously) returns with his latest quirky confection, a towering animated zoetrope cake called Melting POP. This really defies any meaningful description, so just give it a watch and smile. And if you liked this, there’s quite a few more.