{"id":13178,"date":"2013-04-04T07:00:36","date_gmt":"2013-04-04T07:00:36","guid":{"rendered":"https:\/\/www.zatista.com\/blog\/?p=13178"},"modified":"2016-07-19T20:44:53","modified_gmt":"2016-07-19T20:44:53","slug":"modern-art-desserts","status":"publish","type":"post","link":"https:\/\/www.zatista.ie\/blog\/2013\/04\/modern-art-desserts\/","title":{"rendered":"Modern Art Desserts"},"content":{"rendered":"
\"\"<\/a>

Slated for release this April by Ten Speed Press, Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art by Caitlin Freeman<\/p><\/div>\n

Now here’s a twist on something sweet. According to the LA Times:<\/p>\n

Caitlin Freeman is a former UC Santa Cruz photography student who co-founded San Francisco bakery Miette and then started making pastries for her husband’s Blue Bottle Coffee<\/a> locations in the Bay Area, including the cafe on SFMOMA<\/a>\u2019s rooftop.<\/p>\n

\"\"<\/a>

Caitin Freeman\u2019s real-life interpretation of Wayne Thiebaud\u2019s lithograph Chocolate Cake, 1971. Clay McLachlan<\/p><\/div>\n

As SFMOMA\u2019s in-house pastry chef, Freeman and team are able to channel a love for paintings and photography into baking, resulting in cakes, cookies and confections that pay homage to artworks on view in the museum\u2019s galleries.<\/p>\n

\"\"<\/a>

Lichtenstein Cake - Red Velvet cake gets even fancier in Freeman\u2019s polka dotted homage to pop art icon Roy Lichtenstein. photo: Photo by: Clay McLachlan (c) 2013<\/p><\/div>\n

Past creations have included a Katharina Fritsch<\/a> ice cream sandwich, with poodle-shaped chocolate cookies sandwiching vanilla ice cream; a Thiebaud<\/a> pink cake inspired by the museum’s large collection of Bay Area artist Wayne Thiebaud’s paintings; and a fresh spearmint ice milk and strawberry popsicle for Santa Monica-born artist John Zurier<\/a>\u2019s painting “Arabella.”<\/p>\n

\"\"<\/a>

Miette's spearmint ice milk and strawberry popsicle photo: LA Times<\/p><\/div>\n

All of said edible spinoffs and more — a Mondrian cake, Kahlo wedding cookies, Matisse parfait, Warhol gelee and Koons white hot chocolate — are in Freeman\u2019s new cookbook \u201cModern Art Desserts.\u201d The cookbook will be released on April 16, just in time for those wanting to try their hand at making the cafe\u2019s art-inspired desserts while the museum is closed for renovation, starting June 2, until early 2016.<\/p>\n

\"\"<\/a>

Bradford Cheese Plate For beginner bakers, the simple cheese plate gets an upgrade with homemade buttermilk crackers, apricot butter, and savory slices of cheese arranged according to Mark Bradford\u2019s layered, abstract paintings photo: Clay<\/p><\/div>\n

Freeman has some treats in store before the museum and cafe close including an ice cream cake based on a Garry Winogrand<\/a> photograph that plays music while you eat it.<\/p>\n

 <\/p>\n

Related articles<\/h6>\n