AND NOW FOR THE CAKE
The Mondrian Cake was created by Caitlin Freeman, pastry chef of San Francisco’s Blue Bottle Coffee and author of Modern Art Desserts, published by Ten Speed Press, April 2013 (the book, of course, includes the recipe).
Here’s a video showing how the cake is made.
It takes time; but when you’re done, the bragging rights are worth it.
MORE ABOUT MODERN ART DESSERTS
Pastry chef Caitlin Freeman took inspiration from the art world to create a book of 27 desserts inspired by the modern greats. Cakes, cookies, drinks, gelées, ice cream, ice pops, and parfaits pay homage to Richard Avedon, Frida Kahlo, Ellsworth Kelly, Jeff Koons, Roy Lichtenstein, Henri Matisse, Cindy Sherman, Wayne Thiebaud and Andy Warhol, among others.
A slice of Mondrian Cake. Photo courtesy Tenspeed Press.
Easy-to-follow, step-by-step instructions enable home cooks to create their own edible masterpieces. (Note that “easy to follow” does not mean “easy to make.”)
Each recipe and dessert photo is paired with a photo of the original artwork, along with a museum curator’s perspective on the original piece.
For just $16.18 at Amazon.com, it’s a nice gift for dessert lovers who are also art lovers.