At Ichibangai, shopping area of Tokyo Station, there is a bakery that offers gelatine cakes containing beautiful flower arrangements. Outstanding desserts and full of poetry looks beautiful as delicious and can take different shapes, from classical round to little cubes.
Alana Jones-Mann presents today two cakes with tropical motifs. The recipe, is really easy to follow and explained with humor. You just have to print your patterns with edible paper and ink and wrap it around the pastry cake. More of this in the following and on blog Alana.
For his project “Do not play with your food”, the artist Alex Palazzi in collaboration with Dani Raya, has mixed food art and lettering producing this three pink edible candy sculptures. This gourmet and pink series is the result of a long association of materials and visual searches. For more information on the manufacturing process, the making-of...
For Häagen-Dazs, Studio Nendo, the cakes were cooked with either milk chocolate, soft caramel, white chocolate powder and caramelized almonds with either orange, dried fruit and chocolate flavored blueberry. Customers could order several villages linked by bridges. This is an ice cream cake sold in its Champs-Elysées store.
Anna Keville Joyce is a designer illustrator originally from the United States and currently based in Buenos Aires. She works as a freelance and imagines of food illustrations for commercial use. Her way of arranging the food made us completely forget the original of raw materials she uses and plunges us deep into the universe of food...
How to turn a popsicle into a work of art? Nuna brand, in collaboration with the Berlin designers Manu Kumar and Stefan Gendl took up this great challenge. By creating polygonal shapes and gradient colors in to bamboo sticks, the brand has gone even further by appealing to the head chef Heiko Antoniewicz.
Ruth Sira and Garcia are two Spanish artists of talent they thought revisited and vanity form of chocolate. With great attention to detail and a vivid imagination, the two artists had the good idea to associate the shape of the brain to that of a mature walnut or gelled.