The talent behind these absolutely stunning creations lies in the artist called Ivenoven, who is based in Jakarta, Indonesia.

Looking at these lush succulent desserts anyone could easily mistake them for being actual terrariums.

The lush succulent terrariums are made using butter, powdered sugar, food coloring, and sometimes some additional flavoring as well, all of which give them that velvet-smooth texture.

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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.

Follow her on Instagram for more insane designs.

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Anatomy cake made by Annabel de Vetten, creator of the Dexter Cake. Creepy!

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New York-based pastry chef Amber Spiegel has taken the artistry of cookie decoration to an entirely new level, creating edible objects that legions of online commenters profess “guilt” for wanting to consume, but not because of calories.

Spiegel devotes 45 minutes to decorating a single cookie. Her attention to detail has turned cookie decorating into a full-time career as she films her own cookie decorating videos and travels the world teaching others her techniques.

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It’s time to add in a new macabre treat for Halloween! Nordic Ware’s Skull Cake Pan will help you create the perfect dessert for any upcoming Halloween events. Simply bake the two halves of the cake, then press them together with icing…preferably something green, gooey and positively gross looking! 

Also available on the Design Fetish Store.

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This is a chalkboard cake with edible chalk that you can make yourself.

The chalkboard effect is made with black fondant dusted with powdered sugar and the chalk is made out of white candy melts.

Head on over to A Subtile Revelry for the recipe.

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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Rhiannon of Baking Adventures made this hemispherical cake that looks like the Earth. And when you cut it open, it looks like the inside of the Earth. Like, the layers and stuff. Pretty cool!!!

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This molten chocolate lava cake is designed by chef Stéphane Bureaux. Instead of blowing out the candle once you receive the treat, you let the candle reach the bottom which turns the candle into gooey chocolate inside the cake!Mmmmm…!!!

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Doctor's orders...oh well!!! *shrugs*
I'm ok with that.

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Pantone tarts!!! <3
You can find them here, along with their recipes.

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