Art, Architecture And Dessert Collide


Ukrainian pastry chef Dinara Kasko has made a name for herself by merging desserts with geometric shapes and surface architecture to create edible structures.

She says her creations require correctly working with form, volume, composition, proportion, color and texture to find a combination that will result in a “well-balanced cake and a well-balanced building”.

Advances in 3D modeling and 3D printing technology have also been utilized to open up “new interesting possibilities”, and as you’ll see in the additional examples below, those possibilities include desserts that look more like art and less like food.

(via Laughing Squid)

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