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 deserts 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.
If you want to learn how to make these artistic delights and are wondering exactly how, Freeman has brought out a step-by-step guide with her book titled Modern Art Desserts: Recipes for Cakes, Cookies, Confections and Frozen Treats Based On Iconic Works of Art.
Click through the gallery below to see more beautiful and whimsical creations: