Modern Art Desserts

There’s nothing like a bit of cakespiration for a Monday morning. I love this video about pastry chef pastry chef Caitlin Williams Freeman and the work she is doing at The Blue Bottom Cafe, at San Francisco’s Museum of Modern Art.

It seems Caitlin is well known in the area for converting well known works of art into gorgeous cakes and desserts and she has recently released a book on how to make her Modern Art Desserts at home.

The book offers step-by-step instructions on how to create the Mondrian Cake and her trio of Thiebaud cakes, as well as recipes inspired by the works of Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Francesca Woodman, Roy Lichtenstein, and Richard Avedon.

Modern Art Desserts1

Modern Art Desserts4Sometimes I wish I did something as real and satisfying as this for a living!

1 Comment

  • Jo says:

    I went to the San Francisco MOMA especially to see the cakes – shallow?! I’d seen pictures of these cakes around the internet for ages and when we went on a family holiday to the West Coast a couple of years ago, I had to go see.

    I did look at the art too, on the way up to the cafe. It was interesting as so many of the names were unfamiliar. In, say the Tate Modern, I can recognise most of the names as they are European or big name American, but there so many were unknown to me. I didn’t have time to even scoff a cake as my two philistine companions didn’t think it worth the $18 entrance and went off to a bar.

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