Wednesday, July 24, 2013

Modern Art Turned Into Desserts by Caitlin Freeman

Caitlin Freeman is the resident cake artist at the Blue Bottle café at the San Fransisco Museum of Modern Art. She and her team of assistants conjure up tasty creations inspired by the grand art that surrounds them.

The team have translated works from some of the most renowned artists in the world into modern art desserts that not only look good, but taste good too. Examples include cakes inspired by Piet Mondrian and Wayne Thiebaud that use chocolate ganache as glue, ice-lollies with references to John Zurier’s paintings and a whimsical display of an ice-cream float based on portraitist Cindy Sherman’s celebratory pieces.


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