Architectural Pastries and Cakes
Architecture is an art of measurements, and so is baking. While some might consider juxtaposing the two to be an untraditional pairing, pastry chef Dinara Kasko disagrees. In fact, her practice stems from a degree in architecture, which surely comes in handy with her precision-cut cakes, biscuits, and other sweets. Using 3-D printers and bespoke cake molds, Kasko bakes pastries into radical shapes, then layering on chocolates or bright and shiny glazes that belie each creation’s spongey core. The result? A portfolio of pastries pushing the boundaries of edible sculptures.
See more from chefs and designers who happily play with their food in our book Visual Feast.