• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

DessArts logo

  • About
    • About
    • Disclosures and Disclaimers
    • Privacy Policy
  • Recipes
  • Tutorials
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Tutorials
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Fabulous Finds / Modern Art Desserts, truly edible works of art

    Modern Art Desserts, truly edible works of art

    May 2, 2013 · 2 Comments

    After a long bike ride this morning, I came home feeling more energized and motivated. So I finally picked up and started reading this book that's been sitting on my coffee table for over a week. I'm glad I finally opened the book. I realized this is no ordinary cookbook! Modern Art Desserts is written by pastry chef Caitlin Freeman. She creates desserts for the SFMOMA's Blue Bottle Cafe. Caitlin's creations are inspired by the same art found in the museum.  How cool is this cake inspired by Piet Mondrian's Composition (No. III) painting?

    Mondrian-Cake
    Image courtesy of Ten Speed Press, © 2013 Mondrian/Holtzman Trust.

    While it seems like the Mondrian Cake might be something impossible to create, Caitlin makes it easy by providing step by step detailed explanations on each recipe. Each recipe has a picture of the dessert, a picture and description of the original artwork, and a little history on how she was inspired into making that dessert.  The stories behind each recipe make it an interesting read even you don't ever plan on making the desserts.

    Thiebaud-cake
    Image courtesy of Ten Speed Press, © 2013 Clay McLachlan

    While the Mondrian cake and the above Thiebaud Chocolate Cake are more accurate representation of the paintings, most of the other recipes are less literal. Still, it takes a very creative mind turn art into dessert.

    Art-photos
    Photo Source: both images of art work are from www.blog.sfmoma.org

    I love reading about the creative process that Caitlin goes through to come up with each recipe.  I can especially appreciate her aversion (and sometimes just having to give in) to artificial food dyes. In her book, Caitlin explains how hard she tried to avoid it in this red velvet Lichtenstein Cake.

    Lichtenstein-Cake
    Image courtesy of Ten Speed Press, © 2013 Clay McLachlan

    lichtenstein-2Roy Lichtenstein, Rouen Cathedral Set V, 1969; painting; oil and Magna on canvas, SFMOMA.
    Photo Source: www.sfmoma.org

    The book has 27 recipes in all. She throws in tons of other information including what you can make ahead of time as well as where to order resources to make it exactly like they did. She even explains how to knit a coaster for her Matisse parfait! I can't tell you how much I've enjoyed reading her stories on each recipe. This is the painting that inspired Caitlin to be a pastry chef! And yes, she makes this cake trio in her book.

    Display-Cakes-2
    Wayne Thiebaud, Display Cakes, 1963 painting on oil. SFMOMA. Photo from www.sfmoma.org

    A trip to the MOMA, if not just to visit Blue Bottle Cafe, is something I must remember to do the next time I'm in San Francisco. To order Modern Art Desserts, Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, click here.

     

    SaveSave

    « Mexican Corn Soup
    Simple Carrot Cake with Cream Cheese Frosting »

    Did you make one of our recipes? Be sure to leave us a review or comment below. 

    This post may contain affiliate links, to find out more information, please read my disclaimer.

    GET NEW RECIPES SENT TO YOUR INBOX!

    Signup to join my FREE newsletter for recipes, tips and more.

    Privacy Policy

    We don't send you spam. Unsubscribe at anytime.

    Reader Interactions

    Comments

    1. Moses Celedon says

      May 16, 2013 at 7:51 am

      A WE SOME, totally incredible book, if I could I would eat that book to taste those bakes :)

      Reply
    2. Augusto says

      April 16, 2018 at 8:00 pm

      Truly beautiful and mouth watering deserts

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Welcome!

    Hi. I'm Urvashee, the baker, photographer, and writer behind DessArts. Here you will find recipes, tutorials, and more about the art of dessert. Read more...

    Let's Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    YES! HELP ME BAKE WORKS OF ART!

    Subscribe to the FREE newsletter to receive helpful advice and new recipes delivered straight to your inbox.

    Privacy Policy

    Footer

    MORE from dessarts

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • About
    • Privacy Policy
    • Recipes

    Copyright © 2023 · Cravings Pro