Desserts Archives - PlayJunkie PlayJunkie Sun, 20 Mar 2022 13:32:38 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 Tiffany Howard’s Cakes Will Inspire You to Start Baking https://playjunkie.com/leave-room-for-tiffany-howards-cakes/ Mon, 21 Mar 2022 10:48:00 +0000 https://playjunkie.com/?p=38060 Even though the holiday season has been over for months, we still have room for dessert. Especially when it comes in the form of Tiffany Howard’s cakes. The mastermind behind the successful food blog Oh Honey Bakes, Howard has gained online stardom thanks to her seasonal recipes of (mostly) gluten-free cakes. Because who said you can’t have […]

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]]> Even though the holiday season has been over for months, we still have room for dessert. Especially when it comes in the form of Tiffany Howard’s cakes.

The mastermind behind the successful food blog Oh Honey Bakes, Howard has gained online stardom thanks to her seasonal recipes of (mostly) gluten-free cakes. Because who said you can’t have your cake and eat it too?

“I transitioned to a gluten-free diet about a year ago, and while I still love over-the-top cakes, I want to create recipes for every day as well as for special occasions,” relayed Howard in an interview with le buzz.

Some of her recent recipes include dark chocolate pound cake with dark chocolate ganache and pumpkin cake with gingersnap toffee, cream cheese buttercream filling, and cinnamon Swiss merengue (is your mouth watering yet?).

Raised in Virginia, at the base of the Blue Ridge Mountains, Howard is currently based outside of Seattle, where she works from her tiny farm.

“I fell in love with baking about ten years ago,” she shared in the interview. “I started baking insane cakes after I had my son, and friends started asking for the recipes.”

According to Howard, it was when the family moved to Seattle (and after some encouragement from a friend), that she started posting her cake recipes, sharing them with a larger audience. “I really had no expectations, it was just something fun for me to do,” she admits.

Her Instagram page will inspire you to start baking.

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]]> Mother and Daughter Make the Best of Chocolatiers https://playjunkie.com/mother-and-daughter-make-the-best-of-chocolatiers/ Thu, 06 Feb 2020 18:37:00 +0000 https://playjunkie.com/?p=35103 Creighton’s Chocolaterie offers bold and bright chocolate bars handcrafted by an all-female team in the UK. Established by mother and daughter duo, Andrea Huntington and Lucy Elliott, their colorful (and tasty!) creations are handcrafted and wrapped in their Leighton Buzzard kitchen. “We use exceptional Belgian chocolate as a base for our creative flavors and designs, adding natural […]

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]]> Creighton’s Chocolaterie offers bold and bright chocolate bars handcrafted by an all-female team in the UK. Established by mother and daughter duo, Andrea Huntington and Lucy Elliott, their colorful (and tasty!) creations are handcrafted and wrapped in their Leighton Buzzard kitchen.

“We use exceptional Belgian chocolate as a base for our creative flavors and designs, adding natural & high-quality inclusions, flavors, and colors along the way,” write the mother and daughter on their website. Their products include seasonal collections of chocolate bars and gifts, many of which are limited editions.

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“We started making chocolate in 2010 after a short course with an Italian pastry chef,” they further explained in an interview with Printed. “Originally we set up in my parent’s garage with some second-hand equipment to practice our skills, but then in 2011, we got the keys to a small shop in the local town center. Over the years we have grown to now have over 150 stockists around the world and we now have a mini-factory (our shop closed last year) where we can make 10,000 chocolate bars a week!”

While mother, Andrea Huntington, manages the factory and production team, daughter, Lucy Elliott, is in charge of the creative side of Creighton’s, designing each range, packaging, and branding. Inspired by a love for design, combined with a nostalgia for ’90s pop culture and an excessive sweet-tooth, their colorful packaging oozes creativity, adding a playful twist to their chocolate bars.

It’s also good to know that their brand is ethical, committed to reducing the use of non-recyclable plastic with the majority of their wrappers made from recyclable or reusable material such as paper, card, and aluminum.

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You’ve definitely heard of @justacard, right? I can never commit to #instachallenges (find out why below) BUT to join in with this particularly important campaign here are 10 facts about Lucy, Andrea and our business: 1⃣ ‘Creighton’ is said like ‘Brighton’ not like ‘Leighton’ 2⃣ Lucy never went back to Uni to finish her Graphic Design degree after taking ‘a year out’ in 2010 3⃣ Andrea used to have a career as an Aerobics instructor back in the 90s and she’s still got the moves 🤸🏼‍♀️ 4⃣ Our team of 5 ladies have made and wrapped nearly 10000 chocolate bars in the last two weeks 5⃣ @nigellalawson once tweeted that she loved our Peanut Nutter bar 6⃣ With exception to collabs, Lucy draws and designs all our packaging and prints on all our products 7⃣ The first product we ever made and sold was a moustache shaped lolly 8⃣ The wrapping team are currently working through the entire back catalogue of @mydadwrotea whilst they wrap Christmas orders 9⃣ Each collection we design has approximately 10 flavours or designs that don’t make the cut 🔟 Lucy can’t follow rules so that’s why we never commit to Insta Challenges 😂 I’m enjoying reading lots of other people’s facts, a few to check out tagged xoxo

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]]> What’s For Dessert? These Instagram Pages! https://playjunkie.com/whats-for-dessert-these-instagram-pages/ Mon, 28 Oct 2019 09:08:36 +0000 https://playjunkie.com/?p=28831 Did you know that the word “dessert” originates from the French word desservir, meaning “to clear the table?” Our favorite course (and sometimes our entire meal) – we can’t get enough dessert inspiration on Instagram, feeding both our eyes and mouths. Here are some of our favorite accounts to get our sweet fix. naturally.jo Who said a […]

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]]> Did you know that the word “dessert” originates from the French word desservir, meaning “to clear the table?” Our favorite course (and sometimes our entire meal) – we can’t get enough dessert inspiration on Instagram, feeding both our eyes and mouths. Here are some of our favorite accounts to get our sweet fix.

naturally.jo

Who said a dessert has to consist of eggs and milk? 17-years-old, Jose, would argue that you can make a mouthwatering dish that’s 100% vegan. And with more than 1.6 million (!) followers on Instagram, he’s clearly more than proven himself. Based in Lima, Peru, Jose went 100 percent vegan by the age of 14 and taught himself to cook from scratch. His Instagram page features anything from cakes to smoothies. “Life’s too short to eat boring food,” reads his bio.

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1, 2, 3, 4, 5, 6, 7, 8, 9 or 10? 💖✨

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Strawberry or Chocolate? 🍓🍫✨

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loriastern

Chef Loria Stern has turned into somewhat of a celebrity, thanks to her beautiful flower pressed shortbread cookies, which were featured in publications like Vogue, Harper’s Bazaar, and Goop. Entirely made by hand, each cookie is different, pressed with individual botanicals, using flowers and herbs seasonally available. “On a busy week, we bake over 2,000 cookies,” shared Stern with Voyage LA. “I’m most proud that I get to do what I love most for work– and that is feed people.”

hazelzakariya

Drink up! New Zealand-based food artist, Hazel Zakariya, creates remarkable smoothies that are pure delight. Treating her smoothies as a sort of canvas, her smoothie-paintings feature real or fictional characters. As a base, she uses smoothies made from cream, milk, fruits, and berries, while the paintings themselves are created using coconut cream, almond milk, spices, herbs, and vegetable powders. But would you dare destroy this tangible art piece?

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What's this? What's this? October already?! 👻🎃💛 —– Base smoothie: Mango, peaches, nectarines, @mistydayplantpotions moxie brew, @rawnice pitaya powder coconut cream, @oatly oat milk On top: Coconut yoghurt, coconut cream, activated coconut charcoal, moxie brew, turmeric, raw cacao —– . . . . . #jackskellington #nightmarebeforechristmas #halloween #timburton #disney #smoothie #foodart #smoothiebowl #pumpkin #artoftheday #disneyfanart #illustration #arts_help #dslooking #foodstagram #buzzfeast #cupcakeproject #gloobyfood #creativityfound #foodporn #thatsdarling #foodandwine #cutefood #feedfeed #abmlifeiscolorful #foodvsco #foodstyling #TastemadeMeDoIt #f52grams #huffposttaste

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]]> A Mom from the Netherlands Shares Colorful Food Photos https://playjunkie.com/a-mom-from-the-netherlands-shares-colorful-food-photos/ Sun, 09 Jun 2019 08:10:41 +0000 https://playjunkie.com/?p=16631 The Netherlands-based mom named Magda is passionate about food photography and food styling. She runs an Instagram page named Oatmeal Stories where she shares colorful food she makes. “I’m totally not into complicated recipes, most of the times I use around 6 ingredients per recipe,” Magda writes on her website. “I’m not here to talk […]

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]]> The Netherlands-based mom named Magda is passionate about food photography and food styling. She runs an Instagram page named Oatmeal Stories where she shares colorful food she makes.

“I’m totally not into complicated recipes, most of the times I use around 6 ingredients per recipe,” Magda writes on her website. “I’m not here to talk a lot, instead I wanna show you it’s totally possible to eat fun, satisfying and healthy meals using only wholesome ingredients, without giving up on the taste you love!”

Check out her work below.

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Hello lovely people 🙋🤗🤗 This warm, soft and naturally sweet stack of banana oat pancakes was my breakfast this morning, and since many of you seem to be interested in the recipe, I'll drop it here, in case you want to try it on #pancakesunday 😊🥞🥞 This is my 5-ingredient, basic and quick recipe for when I don't have many ingredients to choose from. I mean I'm sometimes out of flour but never out of oats, I keep them in a huge jar and make sure it's always full 😉😄😄 . Banana oat pancakes 3/4 cup rolled oats 1 tsp baking powder 1 ripe banana 1/2 cup oat milk 1/2 tbsp apple cider vinegar Mix oat milk with apple cider vinegar and set aside. Place oats in a food processor and blitz to flour consistency. In a bowl, mash the banana with a fork, add milk mixture and stir to combine. Add oat flour and baking powder and mix until well combined, don't overmix. Bake your pancakes on a hot skillet greased with a drop of coconut oil. Serve warm. . . . . . . #oats #pancakes #breakfast #dairyfree #healthymeals #healthyrecipes #vegan #plantbased #healthybreakfast #breakfastrecipes #veganbreakfast #easyrecipes #bestofvegan #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #veganfood #foodblogger #veganblogger #veganrecipes #foodphotography

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Hello lovely people! ❤ Another busy day and only now I have time to show you my breakfast from this morning 😉 I had golden chia oatmeal, which basically means you add turmeric and other spices to your oats and you get a delicious warm breakfast that has the power to boost your immunity 😊💛💛 I used a teaspoon of @unicornsuperfoods Immunity Blend, which already contains turmeric, ginger, orange and carrot powder. I had to remember to add a pinch of black pepper and some fat (peanut butter!), because these two ingredients help your body to absorb all the nutrients from golden porridge 💛🥣 Have you ever tried it? Hope you have an amazing day! . . . . . . #oatmeal #breakfast #porridge #breakfastbowl #healthybreakfast #breakfastideas #goldenmilk #turmeric #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #breakfastgoals #unicornsuperfoods #superfoods #veganbowl #vegan #plantbased #comfortfood

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Happy weekend peeps! 🎉 Finally! 😄🎉 How about throwing a Saturday toast party? With sweet and savory toppings, so you can have your main and dessert in one sitting 😉😄😄 I love making toasts, they look so fun and colorful, and they are always super delicious! PS I used gluten free bread, so no excuses – you can have your toasts even if you're on gluten free diet 😉🍞🌾 . . . . . . #toasts #bread #sandwich #plantbased #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #breakfastgoals #breakfastideas #veganfood #weekendvibes #healthymeals #plantpowered #youarewhatyoueat #foodphotography #eeeeeats #heresmyfood #vegan #glutenfree

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New oatmeal recipe 😊🥣🥣 Tahini cinnamon oatmeal, creamy, comfy, date sweetened and served with even more tahini on top = breakfast heaven. Ok, probably some of you are not tahini lovers, in this case you can skip this one or use your favourite drippy nut butter instead 😉 Looks like spring is coming, there's more sun and the air is different ☀ Can you feel it? But it's still cold enough to make me crave my porridge bowls for breakfast and to be honest I already had this one 2 days in a row 😋 Do you want to give it a try? . Tahini cinnamon oatmeal 1/2 cup porridge oats 4-5 small dates, chopped (use 2-3 if using big medjool dates) 3/4 cup hot water 1/2 cup oat milk 1 tbsp light tahini 1 tsp cinnamon generous pinch of sea salt In a small pan, cover your oats and chopped dates with hot water and leave for 10 minutes to soak. After that time, add all the remaining ingredients, bring to a simmer and cook for 3-5 minutes or until desired consistency. Serve warm topped with more tahini and cinnamon 😉🥣🥣 . . . . . . #oatmeal #breakfast #porridge #breakfastrecipes #plantbased #breakfastgoals #breakfastideas #veganfood #porridgebowl #breakfastfood #comfortfood #healthybreakfast #healthyrecipes #oats #oatmealbowl #vegan #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #foodphotography #foodblogger #veganblogger #veganrecipes

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Happy Thursday my friends 💚 Another day, another oatmeal bowl 😊 It's matcha oatmeal today, warm and so delicious with all the toppings, especially my home made peanut butter and melting chocolate 🍫 What did you have today? . Matcha oatmeal 1/2 cup porridge oats 1 tbsp chia seeds 3/4 cup hot water 1 tbsp maple syrup 1/2 cup oat milk 1 tsp matcha powder In a small pan cover oats and chia seeds with hot water and leave for 10 minutes to soak. After that time add milk and maple syrup, bring to a simmer and cook until thick, stirring frequently. Remove from heat and mix in the matcha powder (I prefer not to cook it to keep all the nutrients). Serve warm with your favourite toppings 💚💚💚 . . . . . . #oatmeal #breakfast #porridge #breakfastrecipes #plantbased #breakfastgoals #breakfastideas #veganfood #matcha #oats #healthybreakfast #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #foodphotography #cleaneats #comfortfood #veganbowl #breakfastbowl #whatveganseat #vegansofig #wholefoods #cleaneating

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Vegan panna cotta cake 🍰 I promised you to post my panna cotta recipe. I was testing it yesterday and the idea of making panna cotta cake came to my mind… I couldn't resist! It's already almost gone now, it's such a perfect, light and delicious weekend dessert 🍰🎈 I combined pistacchio, strawberry and vanilla flavours in this cake, which tastes really amazing! I'll leave you the recipe below in case you wanna try it! . Vanilla strawberry panna cotta cake For the base 1/2 cup pistacchios, roasted and salted 1 cup almonds 2 tbsp maple syrup For the vanilla layer 1 can full fat coconut milk 1/2 cup unsweetened oat milk 1 tsp agar agar 2 tbsp maple syrup 1 tbsp lemon juice 1 tsp vanilla For the strawberry layer 1/2 cup oat milk 150g strawberries 1 tsp agar agar 2 tbsp maple syrup Place pistacchios and almonds in a food processor and proces until consistency of sand. Add maple syrup and process until it becomes sticky. Transfer the crust into a baking mold (18-21cm), lined with parchment paper, and press firmly with a spoon or bottom of a glass. Place in the freezer. In a small pan combine half cup of oat milk with 1 tsp agar agar and bring the mixture to a simmer. Let simmer for 30 seconds, then remove from the heat. In a bigger pan heat up coconut milk (don't boil). When warm, add maple syrup, lemon juice and vanilla. Slowly add agar agar mixture and stir it in. Let cool to room temperature, then pour on the cold crust and place in the fridge. Repeat the process with agar agar and oat milk. Blend the strawberries into puree and combine it with maple syrup and agar agar mixture. When in room temperature, pour it on the vanilla layer and place in the fridge for a couple of hours of overnight. . . . . . . #pannacotta #cake #vegancake #veganbaking #dessert #healthydessert #sweettooth #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #foodphotography #veganpannacotta #pannacottacake #tart #healthyrecipes #bestofvegan #healthycake #foodphotography

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This morning I prepared two jars of my "salted caramel" oatmeal topped with chia pudding and berries 😋✌🍰 The second one was supposed to wait in the fridge for tomorrow, but after a couple of hours I decided to have it as my midday snack. Meal prep fail 🤣 I just love this oatmeal too much, it's creamy, thick, sweet and salty at the same time 😋🥣 I'll leave you the recipe! . Salted caramel oatmeal 1/2 cup porridge oats 4 small or 2 big dates, chopped 1/2 cup hot water 3/4 cup oat milk, unsweetened 1 tbsp white tahini generous pinch of sea salt 1/2 tsp natural vanilla extract In a small cooking pan, combine oats, chopped dates and hot water. Leave for 10 minutes to soak. After that time add all the remaining ingredients, bring to a simmer and cook until desired consistency. Serve warm. . . . . . . #oatmeal #breakfast #porridge #breakfastrecipes #plantbased #breakfastgoals #healthybreakfast #healthydessert #healthyrecipes #veganrecipes #bestofvegan #foodphotography #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #heresmyfood #eeeeeats #chiapudding

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Two weeks of rainy, stormy weather and looks like it's not going to end anytime soon… Rainbow lunch bowl to the rescue! 🌈🍜💚 I made spicy pan-fried sesame tofu and pink noodles, coloured with @unicornsuperfoods antioxidant blend 🥗🦄🌈 Fun looking, delicious, and with those extra nutrients from superfood powder, it's a win win win for me 🙌🙌🙌 Would you eat pink noodles? If you want to buy any of these rainbow blends you can get 15% off with my code OATMEAL15 Have a nice rest of the day peeps! I really hope the weather is better where you live 🙏☔☔ . . . . . . #buddhabowl #nourishbowl #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #lunchideas #healthymeals #healthylunch #vegetarian #vegan #plantbased #tofu #noodles #veganbowl #superfoods #eattherainbow #veganfood #foodphotography

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This morning I officially opened 'icecream for breakfast' season 😋😄😄 I made berry banana ice cream (frozen bananas blended with a handful of berries) and it tasted amazing paired with chia pudding and quinoa puffs 🍒🍨🍨 I only wish it was finally a bit warmer outside 🙏 Spring, where are you?!! 🤔🌸 . . . . . . #nicecream #smoothie #breakfast #dairyfree #glutenfree #icecream #breakfastgoals #foodphotography #cleaneats #breakfastideas #veganfood #plantbased #vegan #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #breakfastrecipes #healthybreakfast

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Gloomy weather is back and so is my favourite comfort food – fried bananas 😋🍌🍌 Have you ever tried them? I usually slice the banana, sprinkle coconut sugar on it and fry it on some coconut oil. It takes literally 5 minutes and brings your oatmeal bowl to the next level of coziness 😋🥣🥣 Ohh spring, where are you??? . . . . . . #oatmeal #breakfast #porridge #breakfastrecipes #plantbased #breakfastgoals #healthybreakfast #breakfastbowl #veganbowl #oats #veganbreakfast #veganfood #foodphotography #cleaneats #breakfastideas #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes

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I haven't had breakfast tarts in something that feels like ages 🍰🍰🍰 So today was the day! I made no-bake tartlets with chocolate almond crust and 'cheesecake' millet cream. Yes, millet, I used this healthy grain because I wanted to have something different than usual cashews. And it worked perfectly! Have you ever had millet? 🍧🍧🍧 I'll leave the recipe below so you can give it a try! 🍰🍰🍰 Millet 'cheesecake' tarts (makes 4 tartlets) Crust: 1 cup almonds 1/2 cup oats 3 medjool dates 1 tbsp cacao powder 1 tbsp coconut oil Pinch of salt 2-3 tbsp cold water In a food processor, blitz almonds and oats into rough flour consistency. Add dates, cacao powder, coconut oil and salt and blend until combined. Add cold water, spoon by spoon, blending continuously, until the dough comes into a ball. Divide it in 4 parts and press into tartlet molds. Place in the freezer while preparing the cream. Millet 'cheesecake' cream: 1/2 cup millet 1 cup water 1/2 cup full fat coconut milk Juice of half lemon 2 tbsp maple syrup 1 tsp vanilla extract Rinse the millet several times in warm water. Cook it in 1 cup of water until all the liquid is absorbed. Let cool to room temperature, add all the remaining ingredients and blend into a smooth cream consistency (I used hand blender). Fill tart crusts with the cream and refrigerete before serving. . . . . . . #tarts #breakfastgoals #breakfastideas #veganfood #plantbased #vegan #foodphotography #thatsdarling #eeeeeats #heresmyfood #tartlets #sweettooth #whatveganseat #vegansofig #wholefoods #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #breakfastrecipes #healthybreakfast #desserts #vegandessert #bestofvegan

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Happy Friday 🎉🎉🎉 We made it to the end of the week! Any baking plans for the upcoming weekend? I baked this healthy chocolate cake, there are veggies hidden inside, can you guess which? 😉🍫🍫 It's chocolate zucchini cake, super moist, delicious and easy treat, one of my all-time favourites. Hope I'll have some leftovers for breakfast tomorrow, cause there's nothing better than chocolate cake for breakfast, right? 😉🍰🍰 . Chocolate zucchini cake 2 cups spelt flour 2 tsp baking powder 1/4 tsp pink salt 1/2 cup cacao powder 1 tbsp chia seeds + 3 tbsp water 3/4 cup raw cane sugar 1 medium zucchini, shredded 1/2 cup coconut oil, melted 1/2 cup unsweetened plant milk 1 tsp vanilla Prepare chia egg – mix chia seeds with water and set aside. In a large mixing bowl combine flour, baking powder, salt and cacao powder. In a second bowl combine wet ingredients – coconut oil, milk, sugar, chia egg and vanilla. Add wet ingredients along with shredded zucchini to the bowl with dry ingredients and mix until combined. Transfer to a baking dish lined with parchment paper and bake in 180C for 35-40 minutes (test the cake with a toothpick). For the chocolate frosting you can heat up 1/4 cup of coconut milk and whisk in 75g of chopped dark chocolate until completely dissolved. . . . . . . #chocolatecake #zucchinicake #dessert #healthydessert #veganbaking #vegancake #recipes #cake #chocolate #desserts #vegandessert #bestofvegan #sweettooth #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #foodphotography #comfortfood

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]]> Amazing Desserts That Make You Hungry Just By Looking https://playjunkie.com/amazing-desserts-that-make-you-hungry-just-by-looking/ Mon, 03 Jun 2019 08:15:07 +0000 https://playjunkie.com/?p=20873 Modern desserts can be decorated so lovely that you’ll feel sorry for destroying them as you eat. In New York, we’ve found three fabulous dessert shops that make adorable sweets in rich colors and with perfect details and delicious toppings. Take a look and prepare for serious cravings! The Cupcake Market Are cupcakes still a […]

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]]> Modern desserts can be decorated so lovely that you’ll feel sorry for destroying them as you eat. In New York, we’ve found three fabulous dessert shops that make adorable sweets in rich colors and with perfect details and delicious toppings. Take a look and prepare for serious cravings!

The Cupcake Market

Are cupcakes still a thing? Yes, and they’re bigger and better than before!

At the bright, pastel-colored Cupcake Market you will find lively, edible bouquets and cute personalized face cookies that attract flocks of sweet-obsessed clientele. Made out of frosting, every rose is handmade and looks insanely realistic.

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🍦💐@cupcakemarketnyc

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The Flour Shop

The Flour Shop, dubbed as the “most Instagrammable bakery” in The Big Apple, is all about flour power!

The charming shop is known for making some of the most colorful cakes you’ll ever see. Every layer has a different color and the center is hollowed out and filled with sprinkles. If you think the exterior is gorgeous, wait until you cut it!

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✨🌈Pour Up. SPRINKLES.✨🍰 #flourshop @williamssonoma

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Cookie DŌ

Have you ever just wanted to scoop the cookie dough mix with a spoon and enter sugary heaven? Well this shop, devoted to cookie dough, offers you to do just that! And if that’s not enough, you can have a cookie dough ice cream sandwich!

Which place you’d visit first?

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]]> Dinara Kasko And Her Architecture Cakes https://playjunkie.com/dinara-kasko-and-her-architecture-cakes/ Sat, 06 Apr 2019 12:47:26 +0000 https://playjunkie.com/?p=16793 Everybody loves cakes, in all shapes and sizes. Cakes make you feel good, they taste good and even look delicious! As we all know, if something looks good, it’s almost certain it tastes good but what happens when something looks so good that it makes you feel guilty just for the thought of eating it? […]

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]]> Everybody loves cakes, in all shapes and sizes. Cakes make you feel good, they taste good and even look delicious!

As we all know, if something looks good, it’s almost certain it tastes good but what happens when something looks so good that it makes you feel guilty just for the thought of eating it?

Meet Dinara Kasko. She’s a 28-year-old pastry chef from Ukraine, whose creativity takes pastry to a whole new level. She has worked as an architect, designer and 3D visualizer but she also loves baking. So, she decided to merge the two things she loves most – baking and architecture. The results are beyond awesome.

She models her own moulds and prints them with a 3D printer. There are no limits to her imagination but her most commonly used colors are black, red and white, while she also likes to experiment with plain geometric shapes like cubes, triangles and spheres. These unusual cakes are a huge hit and are definite proof that everything can work out no matter how strange it may sound. All we know for now is that cakes never looked so good and we’re hungry for more!

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Cheesecake with goat cheese and cranberries for Dulcypas N. 451, pastry magazine from Spain @revistadulcypas. I had wanted to make this dessert for a long time. It wasn't easy to cope with these chocolate rings. The secret is simple: the decor has to be thin, then the rings won't break and will perfectly fit together, and of course patience. Ingredients: sponge cake, crispy layer with dried cranberries, cranberry mousse, cranberry raspberries confit, mousse with goat cheese, chocolate decoration. My classes: November 6-12 Moscow December 4-6 Romania @icephotelschool . Чизкейк с козьим сыром и клюквой. Я хотела сделать это пирожное очень давно, первая попытка соединить шоколадные кольца была ещё в прошлом марте. Однако справиться с ними оказалось не так просто. И вот наконец все получилось 👏🏻 Секрет прост: декор должен быть тонким, тогда кольца не ломаются и отлично стыкуются друг с другом, ну и конечно терпение. Состав: бисквит, хрустящий слой с сушенной клюквой, клюквенный мусс, конфи клюква-малина, мусс с козьим сыром, шоколадный декор. Классы: 6-12 Ноябрь Москва @sugar_art_studio 4-6 Декабря Румыния @icephotelschool . #dinarakasko #cake #desserts #pastrychef #chefstalk #okmycake #pastry #pastryinspiration #cakes #kharkov #харьков #pastryart #sweets #geometry#art#redcake

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Cake Chocolate block, photo from my class in China school Sweet time. Inside: crusty layer with grey de cacao, chocolate biscuit, chocolate cremeux, chocolate mousse. For decoration I use chocolate spraying and glaze. You can make this velvet very easy. Mix melted cocoa butter with chocolate and use with spray gun. . Торт Шоколадный блок, фото с мк в Китае в школе Sweet time. Внутри: хрустящий слой с какао бобами, шоколадный бисквит, шоколадное кремю, шоколадный мусс, для покрытия шоколадный велюр и глазурь. Многие меня часто спрашивают, что же это такое на торте бархатное и как сделать такой эффект. Очень просто: смешиваем жидкое какао масло и шоколад и брызгаем из специального пистолета или краскопульта. Пропорции ингредиентов для смешивания могут быть разные, но я предпочитаю 50/50. . . @dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #chefsofinstagram #gastroart #pastryart #chefstalk #pastry #chefs #instadessert #foodporn #beautifulcuisine #siliconemould #baking #cake#dinarakasko #china#kharkov#харьков

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The Cherries. This is the most in-demand my mould at this moment. It’s such a pleasure to see a great number of cherry cakes of different colors and of different kinds😊 Sugar flowers were used for decoration that was untypical for me, but it was quite interesting to make them. All the decor is edible. . Вишни. На данный момент одна из самых востребованных форм. Безумно приятно видеть столько вишневых тортов самых разнообразных цветов и видов 😊 В этот раз для декора не характерные мне цветочки из мастики, но было крайне интересно их делать. Весь декор съедобный. . @dinarakasko #dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #pastryart #chefstalk #pastry #chefs #instadessert #foodporn #beautifulcuisine #baking #cakes #dessert #cakestagram #dessertporn #parametric #art #geometry #designmilk #cherry #cherries

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Land Rover 70th Anniversary cake. We were discussing the project and how we could get it realized for about a month. Then it took a week to create this project Stages: 1- we made a 3D model on the computer, 2- we prepared drawings for cutting chocolate cars out of chocolate plates, 3- I made plates of tempered chocolate (they were of different color), 4- we cut chocolate cars, 5- we put all the cars together, 6- I made the cake, 7- the last stage – photo shooting (we devoted a lot of time to it). Of course, the most important part is the cake itself. I was working on its recipe individually. I wanted to create a cake that would meet modern trends. It’s a cherry cheesecake with Sakura tea. The crunchy layer is made of caramelized pecans and dried cherries; almond sponge with lemon zest; berry confit ; berry cremeux; the last layer is cheese mousse. This cake doesn’t contain cream and is very low in fat and sugar. . Торт на юбилей компании Land Rover специально для журнала ONELIFE Land Rover @landrover. Мы обсуждали проект и его реализацию около месяца. Затем у меня была всего неделя на его реализацию, поэтому работали практически круглосуточно. Этапы: 1- 3D-модель на компьютере, 2- подготовка чертежей для резки на фрезеровочном станке, 3- подготовка пластин из шоколада разного цвета, 4- нарезка плоскостей, 5- сборка композиции вместе, 6 – приготовление торта, 7 – последний этап – фото и видеосьемка, которые длились около 15 часов. Конечно очень важная часть для меня это – рецепт. Я хотела создать торт, который бы соответствовал современным тенденциям, поэтому здесь нет сливок, низкое содержание сахара и жиров. Это вишневый чизкейк с чаем Сакуры. Хрустящий слой изготовлен из карамелизированных орехов пекан и сушенной вишни; миндальная бисквит с лимонной цедрой; ягодное конфи; ягодное кремю; последний слой – сырный мусс. Для меня было большой честью готовить этот торт специально для юбилея Land Rover. . . @dinarakasko #dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #

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My new crazy project for @ditaeyewear 7kg of chocolate + 2,5kg of plastic + 10kg of silicone + my pastry passion = ❤ Follow my publications. Tomorrow I will publish an incredibly beautiful video and whole story about this project! How many pieces in whole composition? Try to guess:) . Новый невероятный проект для @ditaeyewear 7кг шоколада + 2,5кг пластика + 10кг силикона + мой кондитерский энтузиазм = ❤ Следите за постами, завтра будет мое самое любимое и красивое видео на данный момент, а также история о том, как я создавала эту композицию! Как думаете: сколько деталей в общей композиции? Я даже сама точно не знаю, сейчас посчитаю:) #dinarakasko @dinarakasko

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To cover my cakes, I often use neutral glaze and a spray gun. You can buy ready-to-use glaze or prepare it yourself. But glazing cakes with a spray gun doesn’t always give you the perfect result; you can face different problems when doing so. What about you? What problems do you face when glazing? Forward your questions, and I will do my best to answer them 🙂 Я очень часто использую для покрытия нейтральную глазурь и краскопульт. Ее можно сварить самостоятельно или купить готовую. При этом покрытие через краскопульт не всегда даёт стабильный отличный результат, бывают разные проблемы. А как у вас? С чем сталкиваетесь? Задавайте вопросы, я постараюсь ответить:) #dinarakasko @dinarakasko #torus

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]]> Cake Artist from Denmark Makes Incredible Desserts https://playjunkie.com/__trashed-3/ Thu, 21 Feb 2019 10:15:33 +0000 https://playjunkie.com/?p=12886 Talented lady named Maja Vase lives in Denmark where she works as a cake artist – a pretty delicious job, if you ask us. She’s also a food photographer and thanks to the combination of those two skills, her Instagram feed looks irresistible. Vase is the author of several cookbooks and her recipes are also […]

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]]> Talented lady named Maja Vase lives in Denmark where she works as a cake artist – a pretty delicious job, if you ask us. She’s also a food photographer and thanks to the combination of those two skills, her Instagram feed looks irresistible.

Vase is the author of several cookbooks and her recipes are also available on her app, Maja Vase, available in the App Store.

Scroll down to check out her perfect cakes that look too yummy not to take a bite but too perfect to ruin! She’s approaching 300,000 followers on Instagram and you may want to hang around for more of her work.

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6 textures of 🍫

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Flourless, fudgy, 4-ingredient and far too delicious ✌🏼🍫❤

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When raspberry and pistachio fall in love… 💗💚

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]]> Check Out Colorful Instagram Page “Sprinkles for Breakfast” https://playjunkie.com/check-out-colorful-instagram-page-sprinkles-for-breakfast/ Sat, 26 Jan 2019 10:10:31 +0000 https://playjunkie.com/?p=11098 Whenever we see a colorful Instagram page like Sprinkles for Breakfast, we always imagine a fun and playful person behind it. Lindsay Nathanson is exactly that. It’s difficult not to stay cheerful when your job involves creating adorable, pastel desserts day after day and sharing them with the world. How did she get into baking? […]

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]]> Whenever we see a colorful Instagram page like Sprinkles for Breakfast, we always imagine a fun and playful person behind it. Lindsay Nathanson is exactly that. It’s difficult not to stay cheerful when your job involves creating adorable, pastel desserts day after day and sharing them with the world.

How did she get into baking?

“I have always had a sweet tooth,” Lindsay says, “so when I first started baking, it was for my own pleasure. But, I soon realized that I loved sharing my baked goods with friends and family – it made me so happy to see others happily eating my sweet treats! So, I started baking more and more.”

We wouldn’t mind having her for a friend!

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]]> 16-Year-Old Creates Deserts that Got Him 750k Instagram Followers https://playjunkie.com/16-year-old-creates-deserts-got-750k-instagram-followers/ Thu, 12 Apr 2018 08:22:34 +0000 https://playjunkie.com/?p=4413 Are you already following Jose, a 16-year old vegan who creates fun food and shares it on Instagram? His desserts and breakfasts have got him 750k followers and for a good reason. As Jose says, “life is too short to eat boring food”. Thus, he creates colorfully designed smoothies, pies, and other treats that will […]

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]]> Are you already following Jose, a 16-year old vegan who creates fun food and shares it on Instagram? His desserts and breakfasts have got him 750k followers and for a good reason.

As Jose says, “life is too short to eat boring food”. Thus, he creates colorfully designed smoothies, pies, and other treats that will make you hungry just from looking at them

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Starry Night Toast 🍞🌃✨

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Fat Unicorn Cake 🦄💖 Yay or Nay?✨

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Fruit Tetris 😆🍉💖 Yay or Nay? ✨

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Oceanic Smoothie Bowl 🐠🐚🌊💦✨

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Panda Drinks 🐼🍫🖤 Yay or Nay? ✨

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Narwhal Smoothie Cups 🐳🌊✨

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]]> When Architectural Designer Starts Baking Desserts.. https://playjunkie.com/when-architectural-designer-starts-baking-desserts/ Mon, 09 Oct 2017 16:43:46 +0000 https://playjunkie.wpengine.com/?p=818 Have you ever wondered how it would look like if an architectural designer started baking desserts? It’s even more beautiful than you could imagine. Dinara Kasko from Ukraine creates these masterpieces using the skills she required while she was working as an architect. She bakes with the help of math, algorithms, and complex diagrams. Check […]

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]]> Have you ever wondered how it would look like if an architectural designer started baking desserts? It’s even more beautiful than you could imagine.

Dinara Kasko from Ukraine creates these masterpieces using the skills she required while she was working as an architect. She bakes with the help of math, algorithms, and complex diagrams. Check out how it looks below.

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Cake "Chocolate block" for #sogoodmagazine. Very tasty, beautiful textures, amazing Valrhona chocolate…One of my favorite cake! And my new silicone mold😉 Inside: crunchy layer, sponge cake, cremeux, mousse Alpaco, mousse Biskelia. Торт "Шоколадный блок" для журнала So good.. magazine. Нереально вкусный, особенно когда внутри Valrhona Biskelia и Alpaco. Разные текстуры шоколада, гармоничный вкус, орехи и нежное кремю… Необычайный торт. Я им очень довольна. Ну и конечно ещё одна новая форма😉на следующей неделе напишу подробно о заказе и продажах форм. Сделаю сегодня трансляцию в перископе из школы, где я сейчас на курсах, кому интересно – не пропустите😀 #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #callebaut #photoart#raspberry#chocolate#valrhona#callebaut#

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The composition "Ball, cube, triangle" Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake with red currant, berry glaze. For decoration isomalt and chocolate. Композиция "Шар, куб, треугольник" Внутри: Мусс с карамелизированным белым шоколадом, конфи черника, конфи черная смородина, шоколадный бисквит с красной смородиной, ягодная глазурь. Для декора изомальт и шоколад. Ровно год назад 14го октября я выложила эту работу впервые. Сегодня добавляю видео и абсолютно случайно это ровно тот же день спустя год😳😱 Мой стиль, моя концепция, моё виденье… Чем дальше, тем и больше я понимаю, что это просто я. #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #callebaut #photoart#raspberry#cakevideo#glaze #glazing#silikomartprofessional #silikomart

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Christmas cake 🎁 Inside: gingerbread, spiced biscuit, caramel mousse with cinnamon, cremeux apricot-orange, compote orange-dried apricot and honey, spices and Cointreau. The full version of the video and a detailed RECIPE on my site http://www.dinarakasko.com/christmas-cake/ The idea of ​​design with biscuit crumbs was taken from the course with chef Nicolas Boussen👍🏻 Happy holiday!!! . Пирожное "Рождество" 🎁 Внутри: пряник, пряный бисквит, карамельный мусс с корицей, кремю абрикос-апельсин, компоте курага-апельсин, а также мёд, специи и куантро. Очень хотела поделиться рецептом. Полная версия видео и подробный РЕЦЕПТ у меня на сайте http://www.dinarakasko.com/christmas-cake/ Идея дизайна с бисквитной крошкой взята с курса Николя Буссена. Легко, удобно и очень практично👍🏻 С наступающими праздниками! #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #callebaut #photoart#raspberry#cakevideo#glaze#christmas#silikomart#gingerbread

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My new cake The Heart ❤ in this wonderful day! Happy Valentine's Day😘 The mould is already available at dinarakasko.com/shop Also there will be smaller hearts for individual cakes soon. I fell in love with this shape. Sharp edges, sophisticated style, all that I like. Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and mousse with white chocolate. Very light cake, tasty, unusual and airy as a cloud . Мой новый торт и новая форма The Heart ❤ в этот замечательный день! Уже доступна к заказу на сайте dinarakasko.com/shop В этой форме мне нравится все: четкость линий, утонченный стиль, небольшой размер. Также на дня появятся аналогичные формы для порционных пирожных. Состав: бисквит на заварной тесте с цукатами грейпфрута, воздушный белковый мусс с грейпфрутом и лаймом, кусочки грейпфрута в сиропе, мусс с белым шоколадом, шоколадный велюр. Торт очень вкусный, необычный и воздушный. Мы постоянно работаем над улучшением качества форм. Именно эта будет в продаже без пластиковой коробки. А также цена снижена✌🏻 Этот торт будет в программе на моих весенних мк😉Киев 28-30 апреля в @culinaryacademy #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #callebaut #photoart#cakemould#heart#heartcake#redcake#valentineday#valentinecake#love#lovecake

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Vanilla tart by me😋 Vanilla baked cream, Vanilla shortcrust dough, crispy layer with almond and apricot pit, apricot marmalade, vanilla cream, whisked vanilla ganache, neutral glaze, chocolate decor. A lot of vanilla and very tasty. New recipe for next classes. Schedule: 18-19 April Italy Padova studio Silikomart @_hangar78 April 28-30 Kiev @culinaryacademy May 26-28, Krasnodar @vipmasters_krasnodar June 5-7 Spain Valencia @academia_sistem_formacion September 25-26 Belgium @chocolateacademybelgium . Ванильный тарт в моем исполнении. Песочное ванильное тесто, ванильный выпеченный крем, хрустящий слой с дюжа миндаль-абрикосовая косточка, абрикосовый мармелад, ванильный крем, взбитый ванильный ганаш, нейтральная глазурь, шоколадный декор. Очень ванильно и очень вкусно 😋 Будем делать совсем скоро на моем мк в Киеве. Ближайшие классы: -18-19 апреля Италия Падова студия силикомарт @_hangar78 -28-30 апреля Киев @culinaryacademy -26-38 мая Краснодар @vipmasters_krasnodar -5-7 июня Испания Валенсия @academia_sistem_formacion -25-26 сентября Бельгия @chocolateacademybelgium Летом планирую длительную поездку с мк в Азию. #dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #chefstalk #pastry #chefs #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #photoart

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Cake Apricot in my Cloud mould from my masterclass in Kiev in @culinaryacademy This cake was made by my students. There is a neutral glaze with a colorant titanium dioxide. We use it at 75 degrees with spray gun and covering was perfect. Every time it depends on your products. I work with Sosa NH Pectine and glucose 40. Watch more photos from this class at www.dinarakasko.com/category/events/ . Торт Абрикос в моей форме Cloud с апрельского курса в Киеве в @culinaryacademy Каждый раз на курсах получается довольно таки разное покрытие. В это раз, как обычно, мы красили нейтральную глазурь белым красителем и наносили из краскопульта при 75 градусах. Самое важное для хорошего покрытия – это подобрать ингредиенты. Я работаю с Sosa NH пектин и 40 глюкоза и получается замечательно! Все фото с курса теперь на сайте www.dinarakasko.com/category/events/ За фото большое спасибо @dmitriykhoroshayev! . . . #dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #chefstalk #pastry #chefs #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #photoartwork #apricot#cloud#cloudmould#forward_gastronomic

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Working process with my new mould 3*3*3 spheres from the series Geometric desserts. You can order the silicone mould at www.dinarakasko.com/shop . Suitable for glazing and covering with chocolate spray, but I’d advise you to dip the cake in the glaze, as shown in the video. Inside: pistachio sponge cake, raspberry mousse with rose, raspberry cream, confit raspberry – black currant. . Процесс работы с моей новой формой 3*3*3 из серии геометрические десерты и малиновое пирожное внутри. Эту силиконовую форму можно приобрести на сайте www.dinarakasko.com/shop . Подходит для покрытия велюром и глазурью, однако для глазури я советую именно окунать пирожное, как на видео. Внутри: фисташковый бисквит, малиновый мусс с розой, кремю малина, конфи малина-смородина. Music Cola & Spar – U know #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine#cakevideo#glaze #glazing#siliconemould#siliconemoulds

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Cherry cake for SoGood magazine. The cake looks very realistic. By the way, you can buy the mould at www.dinarakasko.com/shop/ I decided to experiment with various objects placed in a constrained space. At first, the idea was to pour spheres into an invisible box. However, soon after I decided to replace spheres with cherries. I liked this idea alot – the cake was supposed to look exactly like real cherries! I used neutral glaze and isomalt decor for green stems and leaves. Read more about how the new cake was created on my website, the link in the profile. Also in the SoGood magazine there are three of my new recipes and intresting article about combination different arts with pastry. Special thanks to the artist-designer Andrey Pavlov for help with modeling. Inside: chocolate sponge cake, crispy layer, cherry confit with LUXARDO Maraschino, cherry cremeux with Valrhona Manjari, chocolate mousse (gluten-free recipe). . Торт Вишни для @sogoodmag Безумно красивая новая форма в продаже на сайте dinarakasko.com/shop К форме прилагается рецепт вишневого торта. Изначально идея была в том, чтобы поместить объекты в невидимый объем, а затем мы решили использовать модель вишни. О том как создавалась форма можете почитать подробнее на сайте, ссылка в профиле. Также в журнале So Good magazine помимо интервью есть три моих рецепта. Отдельное спасибо за помощь в моделировании художнику-дизайнеру Андрею Павлову. Форма выглядит очень реалистично, для покрытия использована нейтральная глазурь и декор из изомальта. Внутри: шоколадный бисквит, хрустящий слой, фишневое конфи с LUXARDO Maraschino, вишневое кремю с Valrhona Manjari, шоколадный мусс (рецепт без глютена). . . #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #glaze #glazing #siliconemould #cherry #sogoodmagazine #baking #dessert

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Experiment. Tart #4 The work took place in several stages. It was a small, but a very interesting adventure. Of course, the most difficult part was to combine the details, but I made it faster and better each time. Inspired by José @j.margulis , I wasted no time and made the 3D chocolate sculpture by his drawings. I have friends who are crazy about different machines and cutting tools. These unstoppable enthusiasts created their own workshop in my city called Garage Hub. We tried to cut out the slices from many sheets of red and white chocolate. It worked extremely well. Once the cutting was done, I assembled the pieces and put the composition on top of the tarts. What an amazing result! It was a magical collaboration of three artists: a sculptor, an engineer and a pastry chef – each of us an artist in their own domain. Composition: streusel, almond sponge cake, cherry confit, yogurt mousse. Read more on my website dinarakasko.com . Эксперимент. Тарт #4 Работа происходила в несколько этапов. Это была небольшая, но очень интересная авантюра. Конечно, сложнее всего было собирать детали, но с каждым разом получалось быстрее и лучше. Вдохновленная работами José, я попыталась воплотить его идеи используя шоколад и его чертежи. Также в моем городе есть ребята, которые работают с различными станками и механизмами. Эти энтузиасты создали свою собственную мастерскую под названием Garage Hub. Мы попытались вырезать слайсы из большого количества листов окрашенного шоколада. И все получилось! В конце я собрала слайсы в единую композицию, поставив ее поверх торта. Результат потрясающий, очень люблю эту коллекцию! Это было удивительное сотрудничество трех художников: скульптора, инженера и кондитера – каждый из нас художник в своей области. Внутри: ореховый штройзель, миндальный бисквит, вишневое конфи, мусс с йогуртом Читайте всю статью на сайте dinarakasko.com . #dinarakasko #cake #desserts #pastrychef #chefstalk #okmycake #pastry #pastryinspiration #cakes #kharkov #харьков #pastryart #sweets #geometry #kineticart #art #jmargulis #geometricart #sculpture #kinetic #parametric

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@dinarakasko You can order Cluster mould on my website www.dinarakasko.com/shop Another cake that was modeled using the help of algorithmic tools. This work was made with parametric designer Andrej Pavlov for SoGood magazine #18. We partitioned a simple body into a large number of fragments, using Voronoi diagram. In mathematics, Voronoi diagram is a partitioning of a plane into regions based on distance to points in a specific subset of the plane. This amazing principle is universally found in nature with plant and animal waste products up to the structure of minerals. Here is the same trick, when the cake does not look like a whole object, but as if it consists of the items that are not connected to each other. It looks like you can take one of these stones in your hands! . Inside: chocolate mousse, confit raspberry, confit black currant, chocolate sponge cake, shortcrust dough, chocolate spraying. . Форма доступна к заказу на сайте www.dinarakasko.com/shop Еще один торт созданный с помощью матемитических алгоритмов. Эта работа была сделана совместно с дизайнером Андреем Павловым для журнала So good.. Мы разделили простое тело на большое количество фрагментов, используя диаграмму Вороного. Это принцип разбивки пространства на регионы. Эта форма на первый взгляд не похожа на цельный объект, как будто она состоит из отдельных частиц и вы можете легко взять один из этих камней в свою руку! Работая над этой ней, мы сделали несколько вариантов. Меняли размер, форму камней, их компоновку и зазоры между ними, пока не пришли к финальному, идеальному варианту. Надеюсь вам также понравится моя новая форма 😃 . Внутри: шоколадный мусс, конфи малина, конфи черная смородина, шоколадный бисквит, песочное тесто. . . . #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #pastryart #dinarakasko #chefstalk #pastry #chefs #instadessert #foodporn #beautifulcuisine #siliconemould #sogoodmagazine #baking #cakes #dessert #cakestagram #dessertporn #parametric #art #geometry #designmilk

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]]> ersion="1.0" encoding="UTF-8"?> Desserts Archives - PlayJunkie PlayJunkie Sun, 20 Mar 2022 13:32:38 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 Tiffany Howard’s Cakes Will Inspire You to Start Baking https://playjunkie.com/leave-room-for-tiffany-howards-cakes/ Mon, 21 Mar 2022 10:48:00 +0000 https://playjunkie.com/?p=38060 Even though the holiday season has been over for months, we still have room for dessert. Especially when it comes in the form of Tiffany Howard’s cakes. The mastermind behind the successful food blog Oh Honey Bakes, Howard has gained online stardom thanks to her seasonal recipes of (mostly) gluten-free cakes. Because who said you can’t have […]

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]]> Even though the holiday season has been over for months, we still have room for dessert. Especially when it comes in the form of Tiffany Howard’s cakes.

The mastermind behind the successful food blog Oh Honey Bakes, Howard has gained online stardom thanks to her seasonal recipes of (mostly) gluten-free cakes. Because who said you can’t have your cake and eat it too?

“I transitioned to a gluten-free diet about a year ago, and while I still love over-the-top cakes, I want to create recipes for every day as well as for special occasions,” relayed Howard in an interview with le buzz.

Some of her recent recipes include dark chocolate pound cake with dark chocolate ganache and pumpkin cake with gingersnap toffee, cream cheese buttercream filling, and cinnamon Swiss merengue (is your mouth watering yet?).

Raised in Virginia, at the base of the Blue Ridge Mountains, Howard is currently based outside of Seattle, where she works from her tiny farm.

“I fell in love with baking about ten years ago,” she shared in the interview. “I started baking insane cakes after I had my son, and friends started asking for the recipes.”

According to Howard, it was when the family moved to Seattle (and after some encouragement from a friend), that she started posting her cake recipes, sharing them with a larger audience. “I really had no expectations, it was just something fun for me to do,” she admits.

Her Instagram page will inspire you to start baking.

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]]> Mother and Daughter Make the Best of Chocolatiers https://playjunkie.com/mother-and-daughter-make-the-best-of-chocolatiers/ Thu, 06 Feb 2020 18:37:00 +0000 https://playjunkie.com/?p=35103 Creighton’s Chocolaterie offers bold and bright chocolate bars handcrafted by an all-female team in the UK. Established by mother and daughter duo, Andrea Huntington and Lucy Elliott, their colorful (and tasty!) creations are handcrafted and wrapped in their Leighton Buzzard kitchen. “We use exceptional Belgian chocolate as a base for our creative flavors and designs, adding natural […]

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]]> Creighton’s Chocolaterie offers bold and bright chocolate bars handcrafted by an all-female team in the UK. Established by mother and daughter duo, Andrea Huntington and Lucy Elliott, their colorful (and tasty!) creations are handcrafted and wrapped in their Leighton Buzzard kitchen.

“We use exceptional Belgian chocolate as a base for our creative flavors and designs, adding natural & high-quality inclusions, flavors, and colors along the way,” write the mother and daughter on their website. Their products include seasonal collections of chocolate bars and gifts, many of which are limited editions.

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“We started making chocolate in 2010 after a short course with an Italian pastry chef,” they further explained in an interview with Printed. “Originally we set up in my parent’s garage with some second-hand equipment to practice our skills, but then in 2011, we got the keys to a small shop in the local town center. Over the years we have grown to now have over 150 stockists around the world and we now have a mini-factory (our shop closed last year) where we can make 10,000 chocolate bars a week!”

While mother, Andrea Huntington, manages the factory and production team, daughter, Lucy Elliott, is in charge of the creative side of Creighton’s, designing each range, packaging, and branding. Inspired by a love for design, combined with a nostalgia for ’90s pop culture and an excessive sweet-tooth, their colorful packaging oozes creativity, adding a playful twist to their chocolate bars.

It’s also good to know that their brand is ethical, committed to reducing the use of non-recyclable plastic with the majority of their wrappers made from recyclable or reusable material such as paper, card, and aluminum.

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You’ve definitely heard of @justacard, right? I can never commit to #instachallenges (find out why below) BUT to join in with this particularly important campaign here are 10 facts about Lucy, Andrea and our business: 1⃣ ‘Creighton’ is said like ‘Brighton’ not like ‘Leighton’ 2⃣ Lucy never went back to Uni to finish her Graphic Design degree after taking ‘a year out’ in 2010 3⃣ Andrea used to have a career as an Aerobics instructor back in the 90s and she’s still got the moves 🤸🏼‍♀️ 4⃣ Our team of 5 ladies have made and wrapped nearly 10000 chocolate bars in the last two weeks 5⃣ @nigellalawson once tweeted that she loved our Peanut Nutter bar 6⃣ With exception to collabs, Lucy draws and designs all our packaging and prints on all our products 7⃣ The first product we ever made and sold was a moustache shaped lolly 8⃣ The wrapping team are currently working through the entire back catalogue of @mydadwrotea whilst they wrap Christmas orders 9⃣ Each collection we design has approximately 10 flavours or designs that don’t make the cut 🔟 Lucy can’t follow rules so that’s why we never commit to Insta Challenges 😂 I’m enjoying reading lots of other people’s facts, a few to check out tagged xoxo

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]]> What’s For Dessert? These Instagram Pages! https://playjunkie.com/whats-for-dessert-these-instagram-pages/ Mon, 28 Oct 2019 09:08:36 +0000 https://playjunkie.com/?p=28831 Did you know that the word “dessert” originates from the French word desservir, meaning “to clear the table?” Our favorite course (and sometimes our entire meal) – we can’t get enough dessert inspiration on Instagram, feeding both our eyes and mouths. Here are some of our favorite accounts to get our sweet fix. naturally.jo Who said a […]

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]]> Did you know that the word “dessert” originates from the French word desservir, meaning “to clear the table?” Our favorite course (and sometimes our entire meal) – we can’t get enough dessert inspiration on Instagram, feeding both our eyes and mouths. Here are some of our favorite accounts to get our sweet fix.

naturally.jo

Who said a dessert has to consist of eggs and milk? 17-years-old, Jose, would argue that you can make a mouthwatering dish that’s 100% vegan. And with more than 1.6 million (!) followers on Instagram, he’s clearly more than proven himself. Based in Lima, Peru, Jose went 100 percent vegan by the age of 14 and taught himself to cook from scratch. His Instagram page features anything from cakes to smoothies. “Life’s too short to eat boring food,” reads his bio.

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1, 2, 3, 4, 5, 6, 7, 8, 9 or 10? 💖✨

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Strawberry or Chocolate? 🍓🍫✨

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loriastern

Chef Loria Stern has turned into somewhat of a celebrity, thanks to her beautiful flower pressed shortbread cookies, which were featured in publications like Vogue, Harper’s Bazaar, and Goop. Entirely made by hand, each cookie is different, pressed with individual botanicals, using flowers and herbs seasonally available. “On a busy week, we bake over 2,000 cookies,” shared Stern with Voyage LA. “I’m most proud that I get to do what I love most for work– and that is feed people.”

hazelzakariya

Drink up! New Zealand-based food artist, Hazel Zakariya, creates remarkable smoothies that are pure delight. Treating her smoothies as a sort of canvas, her smoothie-paintings feature real or fictional characters. As a base, she uses smoothies made from cream, milk, fruits, and berries, while the paintings themselves are created using coconut cream, almond milk, spices, herbs, and vegetable powders. But would you dare destroy this tangible art piece?

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What's this? What's this? October already?! 👻🎃💛 —– Base smoothie: Mango, peaches, nectarines, @mistydayplantpotions moxie brew, @rawnice pitaya powder coconut cream, @oatly oat milk On top: Coconut yoghurt, coconut cream, activated coconut charcoal, moxie brew, turmeric, raw cacao —– . . . . . #jackskellington #nightmarebeforechristmas #halloween #timburton #disney #smoothie #foodart #smoothiebowl #pumpkin #artoftheday #disneyfanart #illustration #arts_help #dslooking #foodstagram #buzzfeast #cupcakeproject #gloobyfood #creativityfound #foodporn #thatsdarling #foodandwine #cutefood #feedfeed #abmlifeiscolorful #foodvsco #foodstyling #TastemadeMeDoIt #f52grams #huffposttaste

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]]> A Mom from the Netherlands Shares Colorful Food Photos https://playjunkie.com/a-mom-from-the-netherlands-shares-colorful-food-photos/ Sun, 09 Jun 2019 08:10:41 +0000 https://playjunkie.com/?p=16631 The Netherlands-based mom named Magda is passionate about food photography and food styling. She runs an Instagram page named Oatmeal Stories where she shares colorful food she makes. “I’m totally not into complicated recipes, most of the times I use around 6 ingredients per recipe,” Magda writes on her website. “I’m not here to talk […]

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]]> The Netherlands-based mom named Magda is passionate about food photography and food styling. She runs an Instagram page named Oatmeal Stories where she shares colorful food she makes.

“I’m totally not into complicated recipes, most of the times I use around 6 ingredients per recipe,” Magda writes on her website. “I’m not here to talk a lot, instead I wanna show you it’s totally possible to eat fun, satisfying and healthy meals using only wholesome ingredients, without giving up on the taste you love!”

Check out her work below.

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Hello lovely people 🙋🤗🤗 This warm, soft and naturally sweet stack of banana oat pancakes was my breakfast this morning, and since many of you seem to be interested in the recipe, I'll drop it here, in case you want to try it on #pancakesunday 😊🥞🥞 This is my 5-ingredient, basic and quick recipe for when I don't have many ingredients to choose from. I mean I'm sometimes out of flour but never out of oats, I keep them in a huge jar and make sure it's always full 😉😄😄 . Banana oat pancakes 3/4 cup rolled oats 1 tsp baking powder 1 ripe banana 1/2 cup oat milk 1/2 tbsp apple cider vinegar Mix oat milk with apple cider vinegar and set aside. Place oats in a food processor and blitz to flour consistency. In a bowl, mash the banana with a fork, add milk mixture and stir to combine. Add oat flour and baking powder and mix until well combined, don't overmix. Bake your pancakes on a hot skillet greased with a drop of coconut oil. Serve warm. . . . . . . #oats #pancakes #breakfast #dairyfree #healthymeals #healthyrecipes #vegan #plantbased #healthybreakfast #breakfastrecipes #veganbreakfast #easyrecipes #bestofvegan #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #veganfood #foodblogger #veganblogger #veganrecipes #foodphotography

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Hello lovely people! ❤ Another busy day and only now I have time to show you my breakfast from this morning 😉 I had golden chia oatmeal, which basically means you add turmeric and other spices to your oats and you get a delicious warm breakfast that has the power to boost your immunity 😊💛💛 I used a teaspoon of @unicornsuperfoods Immunity Blend, which already contains turmeric, ginger, orange and carrot powder. I had to remember to add a pinch of black pepper and some fat (peanut butter!), because these two ingredients help your body to absorb all the nutrients from golden porridge 💛🥣 Have you ever tried it? Hope you have an amazing day! . . . . . . #oatmeal #breakfast #porridge #breakfastbowl #healthybreakfast #breakfastideas #goldenmilk #turmeric #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #breakfastgoals #unicornsuperfoods #superfoods #veganbowl #vegan #plantbased #comfortfood

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Happy weekend peeps! 🎉 Finally! 😄🎉 How about throwing a Saturday toast party? With sweet and savory toppings, so you can have your main and dessert in one sitting 😉😄😄 I love making toasts, they look so fun and colorful, and they are always super delicious! PS I used gluten free bread, so no excuses – you can have your toasts even if you're on gluten free diet 😉🍞🌾 . . . . . . #toasts #bread #sandwich #plantbased #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #breakfastgoals #breakfastideas #veganfood #weekendvibes #healthymeals #plantpowered #youarewhatyoueat #foodphotography #eeeeeats #heresmyfood #vegan #glutenfree

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New oatmeal recipe 😊🥣🥣 Tahini cinnamon oatmeal, creamy, comfy, date sweetened and served with even more tahini on top = breakfast heaven. Ok, probably some of you are not tahini lovers, in this case you can skip this one or use your favourite drippy nut butter instead 😉 Looks like spring is coming, there's more sun and the air is different ☀ Can you feel it? But it's still cold enough to make me crave my porridge bowls for breakfast and to be honest I already had this one 2 days in a row 😋 Do you want to give it a try? . Tahini cinnamon oatmeal 1/2 cup porridge oats 4-5 small dates, chopped (use 2-3 if using big medjool dates) 3/4 cup hot water 1/2 cup oat milk 1 tbsp light tahini 1 tsp cinnamon generous pinch of sea salt In a small pan, cover your oats and chopped dates with hot water and leave for 10 minutes to soak. After that time, add all the remaining ingredients, bring to a simmer and cook for 3-5 minutes or until desired consistency. Serve warm topped with more tahini and cinnamon 😉🥣🥣 . . . . . . #oatmeal #breakfast #porridge #breakfastrecipes #plantbased #breakfastgoals #breakfastideas #veganfood #porridgebowl #breakfastfood #comfortfood #healthybreakfast #healthyrecipes #oats #oatmealbowl #vegan #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #foodphotography #foodblogger #veganblogger #veganrecipes

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Happy Thursday my friends 💚 Another day, another oatmeal bowl 😊 It's matcha oatmeal today, warm and so delicious with all the toppings, especially my home made peanut butter and melting chocolate 🍫 What did you have today? . Matcha oatmeal 1/2 cup porridge oats 1 tbsp chia seeds 3/4 cup hot water 1 tbsp maple syrup 1/2 cup oat milk 1 tsp matcha powder In a small pan cover oats and chia seeds with hot water and leave for 10 minutes to soak. After that time add milk and maple syrup, bring to a simmer and cook until thick, stirring frequently. Remove from heat and mix in the matcha powder (I prefer not to cook it to keep all the nutrients). Serve warm with your favourite toppings 💚💚💚 . . . . . . #oatmeal #breakfast #porridge #breakfastrecipes #plantbased #breakfastgoals #breakfastideas #veganfood #matcha #oats #healthybreakfast #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #foodphotography #cleaneats #comfortfood #veganbowl #breakfastbowl #whatveganseat #vegansofig #wholefoods #cleaneating

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Vegan panna cotta cake 🍰 I promised you to post my panna cotta recipe. I was testing it yesterday and the idea of making panna cotta cake came to my mind… I couldn't resist! It's already almost gone now, it's such a perfect, light and delicious weekend dessert 🍰🎈 I combined pistacchio, strawberry and vanilla flavours in this cake, which tastes really amazing! I'll leave you the recipe below in case you wanna try it! . Vanilla strawberry panna cotta cake For the base 1/2 cup pistacchios, roasted and salted 1 cup almonds 2 tbsp maple syrup For the vanilla layer 1 can full fat coconut milk 1/2 cup unsweetened oat milk 1 tsp agar agar 2 tbsp maple syrup 1 tbsp lemon juice 1 tsp vanilla For the strawberry layer 1/2 cup oat milk 150g strawberries 1 tsp agar agar 2 tbsp maple syrup Place pistacchios and almonds in a food processor and proces until consistency of sand. Add maple syrup and process until it becomes sticky. Transfer the crust into a baking mold (18-21cm), lined with parchment paper, and press firmly with a spoon or bottom of a glass. Place in the freezer. In a small pan combine half cup of oat milk with 1 tsp agar agar and bring the mixture to a simmer. Let simmer for 30 seconds, then remove from the heat. In a bigger pan heat up coconut milk (don't boil). When warm, add maple syrup, lemon juice and vanilla. Slowly add agar agar mixture and stir it in. Let cool to room temperature, then pour on the cold crust and place in the fridge. Repeat the process with agar agar and oat milk. Blend the strawberries into puree and combine it with maple syrup and agar agar mixture. When in room temperature, pour it on the vanilla layer and place in the fridge for a couple of hours of overnight. . . . . . . #pannacotta #cake #vegancake #veganbaking #dessert #healthydessert #sweettooth #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #foodphotography #veganpannacotta #pannacottacake #tart #healthyrecipes #bestofvegan #healthycake #foodphotography

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This morning I prepared two jars of my "salted caramel" oatmeal topped with chia pudding and berries 😋✌🍰 The second one was supposed to wait in the fridge for tomorrow, but after a couple of hours I decided to have it as my midday snack. Meal prep fail 🤣 I just love this oatmeal too much, it's creamy, thick, sweet and salty at the same time 😋🥣 I'll leave you the recipe! . Salted caramel oatmeal 1/2 cup porridge oats 4 small or 2 big dates, chopped 1/2 cup hot water 3/4 cup oat milk, unsweetened 1 tbsp white tahini generous pinch of sea salt 1/2 tsp natural vanilla extract In a small cooking pan, combine oats, chopped dates and hot water. Leave for 10 minutes to soak. After that time add all the remaining ingredients, bring to a simmer and cook until desired consistency. Serve warm. . . . . . . #oatmeal #breakfast #porridge #breakfastrecipes #plantbased #breakfastgoals #healthybreakfast #healthydessert #healthyrecipes #veganrecipes #bestofvegan #foodphotography #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #heresmyfood #eeeeeats #chiapudding

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Two weeks of rainy, stormy weather and looks like it's not going to end anytime soon… Rainbow lunch bowl to the rescue! 🌈🍜💚 I made spicy pan-fried sesame tofu and pink noodles, coloured with @unicornsuperfoods antioxidant blend 🥗🦄🌈 Fun looking, delicious, and with those extra nutrients from superfood powder, it's a win win win for me 🙌🙌🙌 Would you eat pink noodles? If you want to buy any of these rainbow blends you can get 15% off with my code OATMEAL15 Have a nice rest of the day peeps! I really hope the weather is better where you live 🙏☔☔ . . . . . . #buddhabowl #nourishbowl #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #lunchideas #healthymeals #healthylunch #vegetarian #vegan #plantbased #tofu #noodles #veganbowl #superfoods #eattherainbow #veganfood #foodphotography

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This morning I officially opened 'icecream for breakfast' season 😋😄😄 I made berry banana ice cream (frozen bananas blended with a handful of berries) and it tasted amazing paired with chia pudding and quinoa puffs 🍒🍨🍨 I only wish it was finally a bit warmer outside 🙏 Spring, where are you?!! 🤔🌸 . . . . . . #nicecream #smoothie #breakfast #dairyfree #glutenfree #icecream #breakfastgoals #foodphotography #cleaneats #breakfastideas #veganfood #plantbased #vegan #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #breakfastrecipes #healthybreakfast

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Gloomy weather is back and so is my favourite comfort food – fried bananas 😋🍌🍌 Have you ever tried them? I usually slice the banana, sprinkle coconut sugar on it and fry it on some coconut oil. It takes literally 5 minutes and brings your oatmeal bowl to the next level of coziness 😋🥣🥣 Ohh spring, where are you??? . . . . . . #oatmeal #breakfast #porridge #breakfastrecipes #plantbased #breakfastgoals #healthybreakfast #breakfastbowl #veganbowl #oats #veganbreakfast #veganfood #foodphotography #cleaneats #breakfastideas #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes

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I haven't had breakfast tarts in something that feels like ages 🍰🍰🍰 So today was the day! I made no-bake tartlets with chocolate almond crust and 'cheesecake' millet cream. Yes, millet, I used this healthy grain because I wanted to have something different than usual cashews. And it worked perfectly! Have you ever had millet? 🍧🍧🍧 I'll leave the recipe below so you can give it a try! 🍰🍰🍰 Millet 'cheesecake' tarts (makes 4 tartlets) Crust: 1 cup almonds 1/2 cup oats 3 medjool dates 1 tbsp cacao powder 1 tbsp coconut oil Pinch of salt 2-3 tbsp cold water In a food processor, blitz almonds and oats into rough flour consistency. Add dates, cacao powder, coconut oil and salt and blend until combined. Add cold water, spoon by spoon, blending continuously, until the dough comes into a ball. Divide it in 4 parts and press into tartlet molds. Place in the freezer while preparing the cream. Millet 'cheesecake' cream: 1/2 cup millet 1 cup water 1/2 cup full fat coconut milk Juice of half lemon 2 tbsp maple syrup 1 tsp vanilla extract Rinse the millet several times in warm water. Cook it in 1 cup of water until all the liquid is absorbed. Let cool to room temperature, add all the remaining ingredients and blend into a smooth cream consistency (I used hand blender). Fill tart crusts with the cream and refrigerete before serving. . . . . . . #tarts #breakfastgoals #breakfastideas #veganfood #plantbased #vegan #foodphotography #thatsdarling #eeeeeats #heresmyfood #tartlets #sweettooth #whatveganseat #vegansofig #wholefoods #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #breakfastrecipes #healthybreakfast #desserts #vegandessert #bestofvegan

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Happy Friday 🎉🎉🎉 We made it to the end of the week! Any baking plans for the upcoming weekend? I baked this healthy chocolate cake, there are veggies hidden inside, can you guess which? 😉🍫🍫 It's chocolate zucchini cake, super moist, delicious and easy treat, one of my all-time favourites. Hope I'll have some leftovers for breakfast tomorrow, cause there's nothing better than chocolate cake for breakfast, right? 😉🍰🍰 . Chocolate zucchini cake 2 cups spelt flour 2 tsp baking powder 1/4 tsp pink salt 1/2 cup cacao powder 1 tbsp chia seeds + 3 tbsp water 3/4 cup raw cane sugar 1 medium zucchini, shredded 1/2 cup coconut oil, melted 1/2 cup unsweetened plant milk 1 tsp vanilla Prepare chia egg – mix chia seeds with water and set aside. In a large mixing bowl combine flour, baking powder, salt and cacao powder. In a second bowl combine wet ingredients – coconut oil, milk, sugar, chia egg and vanilla. Add wet ingredients along with shredded zucchini to the bowl with dry ingredients and mix until combined. Transfer to a baking dish lined with parchment paper and bake in 180C for 35-40 minutes (test the cake with a toothpick). For the chocolate frosting you can heat up 1/4 cup of coconut milk and whisk in 75g of chopped dark chocolate until completely dissolved. . . . . . . #chocolatecake #zucchinicake #dessert #healthydessert #veganbaking #vegancake #recipes #cake #chocolate #desserts #vegandessert #bestofvegan #sweettooth #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #foodphotography #comfortfood

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]]> Amazing Desserts That Make You Hungry Just By Looking https://playjunkie.com/amazing-desserts-that-make-you-hungry-just-by-looking/ Mon, 03 Jun 2019 08:15:07 +0000 https://playjunkie.com/?p=20873 Modern desserts can be decorated so lovely that you’ll feel sorry for destroying them as you eat. In New York, we’ve found three fabulous dessert shops that make adorable sweets in rich colors and with perfect details and delicious toppings. Take a look and prepare for serious cravings! The Cupcake Market Are cupcakes still a […]

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]]> Modern desserts can be decorated so lovely that you’ll feel sorry for destroying them as you eat. In New York, we’ve found three fabulous dessert shops that make adorable sweets in rich colors and with perfect details and delicious toppings. Take a look and prepare for serious cravings!

The Cupcake Market

Are cupcakes still a thing? Yes, and they’re bigger and better than before!

At the bright, pastel-colored Cupcake Market you will find lively, edible bouquets and cute personalized face cookies that attract flocks of sweet-obsessed clientele. Made out of frosting, every rose is handmade and looks insanely realistic.

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🍦💐@cupcakemarketnyc

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The Flour Shop

The Flour Shop, dubbed as the “most Instagrammable bakery” in The Big Apple, is all about flour power!

The charming shop is known for making some of the most colorful cakes you’ll ever see. Every layer has a different color and the center is hollowed out and filled with sprinkles. If you think the exterior is gorgeous, wait until you cut it!

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✨🌈Pour Up. SPRINKLES.✨🍰 #flourshop @williamssonoma

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Cookie DŌ

Have you ever just wanted to scoop the cookie dough mix with a spoon and enter sugary heaven? Well this shop, devoted to cookie dough, offers you to do just that! And if that’s not enough, you can have a cookie dough ice cream sandwich!

Which place you’d visit first?

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]]> Dinara Kasko And Her Architecture Cakes https://playjunkie.com/dinara-kasko-and-her-architecture-cakes/ Sat, 06 Apr 2019 12:47:26 +0000 https://playjunkie.com/?p=16793 Everybody loves cakes, in all shapes and sizes. Cakes make you feel good, they taste good and even look delicious! As we all know, if something looks good, it’s almost certain it tastes good but what happens when something looks so good that it makes you feel guilty just for the thought of eating it? […]

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]]> Everybody loves cakes, in all shapes and sizes. Cakes make you feel good, they taste good and even look delicious!

As we all know, if something looks good, it’s almost certain it tastes good but what happens when something looks so good that it makes you feel guilty just for the thought of eating it?

Meet Dinara Kasko. She’s a 28-year-old pastry chef from Ukraine, whose creativity takes pastry to a whole new level. She has worked as an architect, designer and 3D visualizer but she also loves baking. So, she decided to merge the two things she loves most – baking and architecture. The results are beyond awesome.

She models her own moulds and prints them with a 3D printer. There are no limits to her imagination but her most commonly used colors are black, red and white, while she also likes to experiment with plain geometric shapes like cubes, triangles and spheres. These unusual cakes are a huge hit and are definite proof that everything can work out no matter how strange it may sound. All we know for now is that cakes never looked so good and we’re hungry for more!

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Cheesecake with goat cheese and cranberries for Dulcypas N. 451, pastry magazine from Spain @revistadulcypas. I had wanted to make this dessert for a long time. It wasn't easy to cope with these chocolate rings. The secret is simple: the decor has to be thin, then the rings won't break and will perfectly fit together, and of course patience. Ingredients: sponge cake, crispy layer with dried cranberries, cranberry mousse, cranberry raspberries confit, mousse with goat cheese, chocolate decoration. My classes: November 6-12 Moscow December 4-6 Romania @icephotelschool . Чизкейк с козьим сыром и клюквой. Я хотела сделать это пирожное очень давно, первая попытка соединить шоколадные кольца была ещё в прошлом марте. Однако справиться с ними оказалось не так просто. И вот наконец все получилось 👏🏻 Секрет прост: декор должен быть тонким, тогда кольца не ломаются и отлично стыкуются друг с другом, ну и конечно терпение. Состав: бисквит, хрустящий слой с сушенной клюквой, клюквенный мусс, конфи клюква-малина, мусс с козьим сыром, шоколадный декор. Классы: 6-12 Ноябрь Москва @sugar_art_studio 4-6 Декабря Румыния @icephotelschool . #dinarakasko #cake #desserts #pastrychef #chefstalk #okmycake #pastry #pastryinspiration #cakes #kharkov #харьков #pastryart #sweets #geometry#art#redcake

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Cake Chocolate block, photo from my class in China school Sweet time. Inside: crusty layer with grey de cacao, chocolate biscuit, chocolate cremeux, chocolate mousse. For decoration I use chocolate spraying and glaze. You can make this velvet very easy. Mix melted cocoa butter with chocolate and use with spray gun. . Торт Шоколадный блок, фото с мк в Китае в школе Sweet time. Внутри: хрустящий слой с какао бобами, шоколадный бисквит, шоколадное кремю, шоколадный мусс, для покрытия шоколадный велюр и глазурь. Многие меня часто спрашивают, что же это такое на торте бархатное и как сделать такой эффект. Очень просто: смешиваем жидкое какао масло и шоколад и брызгаем из специального пистолета или краскопульта. Пропорции ингредиентов для смешивания могут быть разные, но я предпочитаю 50/50. . . @dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #chefsofinstagram #gastroart #pastryart #chefstalk #pastry #chefs #instadessert #foodporn #beautifulcuisine #siliconemould #baking #cake#dinarakasko #china#kharkov#харьков

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The Cherries. This is the most in-demand my mould at this moment. It’s such a pleasure to see a great number of cherry cakes of different colors and of different kinds😊 Sugar flowers were used for decoration that was untypical for me, but it was quite interesting to make them. All the decor is edible. . Вишни. На данный момент одна из самых востребованных форм. Безумно приятно видеть столько вишневых тортов самых разнообразных цветов и видов 😊 В этот раз для декора не характерные мне цветочки из мастики, но было крайне интересно их делать. Весь декор съедобный. . @dinarakasko #dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #pastryart #chefstalk #pastry #chefs #instadessert #foodporn #beautifulcuisine #baking #cakes #dessert #cakestagram #dessertporn #parametric #art #geometry #designmilk #cherry #cherries

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Land Rover 70th Anniversary cake. We were discussing the project and how we could get it realized for about a month. Then it took a week to create this project Stages: 1- we made a 3D model on the computer, 2- we prepared drawings for cutting chocolate cars out of chocolate plates, 3- I made plates of tempered chocolate (they were of different color), 4- we cut chocolate cars, 5- we put all the cars together, 6- I made the cake, 7- the last stage – photo shooting (we devoted a lot of time to it). Of course, the most important part is the cake itself. I was working on its recipe individually. I wanted to create a cake that would meet modern trends. It’s a cherry cheesecake with Sakura tea. The crunchy layer is made of caramelized pecans and dried cherries; almond sponge with lemon zest; berry confit ; berry cremeux; the last layer is cheese mousse. This cake doesn’t contain cream and is very low in fat and sugar. . Торт на юбилей компании Land Rover специально для журнала ONELIFE Land Rover @landrover. Мы обсуждали проект и его реализацию около месяца. Затем у меня была всего неделя на его реализацию, поэтому работали практически круглосуточно. Этапы: 1- 3D-модель на компьютере, 2- подготовка чертежей для резки на фрезеровочном станке, 3- подготовка пластин из шоколада разного цвета, 4- нарезка плоскостей, 5- сборка композиции вместе, 6 – приготовление торта, 7 – последний этап – фото и видеосьемка, которые длились около 15 часов. Конечно очень важная часть для меня это – рецепт. Я хотела создать торт, который бы соответствовал современным тенденциям, поэтому здесь нет сливок, низкое содержание сахара и жиров. Это вишневый чизкейк с чаем Сакуры. Хрустящий слой изготовлен из карамелизированных орехов пекан и сушенной вишни; миндальная бисквит с лимонной цедрой; ягодное конфи; ягодное кремю; последний слой – сырный мусс. Для меня было большой честью готовить этот торт специально для юбилея Land Rover. . . @dinarakasko #dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #

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My new crazy project for @ditaeyewear 7kg of chocolate + 2,5kg of plastic + 10kg of silicone + my pastry passion = ❤ Follow my publications. Tomorrow I will publish an incredibly beautiful video and whole story about this project! How many pieces in whole composition? Try to guess:) . Новый невероятный проект для @ditaeyewear 7кг шоколада + 2,5кг пластика + 10кг силикона + мой кондитерский энтузиазм = ❤ Следите за постами, завтра будет мое самое любимое и красивое видео на данный момент, а также история о том, как я создавала эту композицию! Как думаете: сколько деталей в общей композиции? Я даже сама точно не знаю, сейчас посчитаю:) #dinarakasko @dinarakasko

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To cover my cakes, I often use neutral glaze and a spray gun. You can buy ready-to-use glaze or prepare it yourself. But glazing cakes with a spray gun doesn’t always give you the perfect result; you can face different problems when doing so. What about you? What problems do you face when glazing? Forward your questions, and I will do my best to answer them 🙂 Я очень часто использую для покрытия нейтральную глазурь и краскопульт. Ее можно сварить самостоятельно или купить готовую. При этом покрытие через краскопульт не всегда даёт стабильный отличный результат, бывают разные проблемы. А как у вас? С чем сталкиваетесь? Задавайте вопросы, я постараюсь ответить:) #dinarakasko @dinarakasko #torus

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]]> Cake Artist from Denmark Makes Incredible Desserts https://playjunkie.com/__trashed-3/ Thu, 21 Feb 2019 10:15:33 +0000 https://playjunkie.com/?p=12886 Talented lady named Maja Vase lives in Denmark where she works as a cake artist – a pretty delicious job, if you ask us. She’s also a food photographer and thanks to the combination of those two skills, her Instagram feed looks irresistible. Vase is the author of several cookbooks and her recipes are also […]

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]]> Talented lady named Maja Vase lives in Denmark where she works as a cake artist – a pretty delicious job, if you ask us. She’s also a food photographer and thanks to the combination of those two skills, her Instagram feed looks irresistible.

Vase is the author of several cookbooks and her recipes are also available on her app, Maja Vase, available in the App Store.

Scroll down to check out her perfect cakes that look too yummy not to take a bite but too perfect to ruin! She’s approaching 300,000 followers on Instagram and you may want to hang around for more of her work.

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6 textures of 🍫

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Flourless, fudgy, 4-ingredient and far too delicious ✌🏼🍫❤

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When raspberry and pistachio fall in love… 💗💚

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]]> Check Out Colorful Instagram Page “Sprinkles for Breakfast” https://playjunkie.com/check-out-colorful-instagram-page-sprinkles-for-breakfast/ Sat, 26 Jan 2019 10:10:31 +0000 https://playjunkie.com/?p=11098 Whenever we see a colorful Instagram page like Sprinkles for Breakfast, we always imagine a fun and playful person behind it. Lindsay Nathanson is exactly that. It’s difficult not to stay cheerful when your job involves creating adorable, pastel desserts day after day and sharing them with the world. How did she get into baking? […]

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]]> Whenever we see a colorful Instagram page like Sprinkles for Breakfast, we always imagine a fun and playful person behind it. Lindsay Nathanson is exactly that. It’s difficult not to stay cheerful when your job involves creating adorable, pastel desserts day after day and sharing them with the world.

How did she get into baking?

“I have always had a sweet tooth,” Lindsay says, “so when I first started baking, it was for my own pleasure. But, I soon realized that I loved sharing my baked goods with friends and family – it made me so happy to see others happily eating my sweet treats! So, I started baking more and more.”

We wouldn’t mind having her for a friend!

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]]> 16-Year-Old Creates Deserts that Got Him 750k Instagram Followers https://playjunkie.com/16-year-old-creates-deserts-got-750k-instagram-followers/ Thu, 12 Apr 2018 08:22:34 +0000 https://playjunkie.com/?p=4413 Are you already following Jose, a 16-year old vegan who creates fun food and shares it on Instagram? His desserts and breakfasts have got him 750k followers and for a good reason. As Jose says, “life is too short to eat boring food”. Thus, he creates colorfully designed smoothies, pies, and other treats that will […]

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]]> Are you already following Jose, a 16-year old vegan who creates fun food and shares it on Instagram? His desserts and breakfasts have got him 750k followers and for a good reason.

As Jose says, “life is too short to eat boring food”. Thus, he creates colorfully designed smoothies, pies, and other treats that will make you hungry just from looking at them

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Starry Night Toast 🍞🌃✨

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Fat Unicorn Cake 🦄💖 Yay or Nay?✨

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Fruit Tetris 😆🍉💖 Yay or Nay? ✨

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Oceanic Smoothie Bowl 🐠🐚🌊💦✨

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Panda Drinks 🐼🍫🖤 Yay or Nay? ✨

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Narwhal Smoothie Cups 🐳🌊✨

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]]> When Architectural Designer Starts Baking Desserts.. https://playjunkie.com/when-architectural-designer-starts-baking-desserts/ Mon, 09 Oct 2017 16:43:46 +0000 https://playjunkie.wpengine.com/?p=818 Have you ever wondered how it would look like if an architectural designer started baking desserts? It’s even more beautiful than you could imagine. Dinara Kasko from Ukraine creates these masterpieces using the skills she required while she was working as an architect. She bakes with the help of math, algorithms, and complex diagrams. Check […]

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]]> Have you ever wondered how it would look like if an architectural designer started baking desserts? It’s even more beautiful than you could imagine.

Dinara Kasko from Ukraine creates these masterpieces using the skills she required while she was working as an architect. She bakes with the help of math, algorithms, and complex diagrams. Check out how it looks below.

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Cake "Chocolate block" for #sogoodmagazine. Very tasty, beautiful textures, amazing Valrhona chocolate…One of my favorite cake! And my new silicone mold😉 Inside: crunchy layer, sponge cake, cremeux, mousse Alpaco, mousse Biskelia. Торт "Шоколадный блок" для журнала So good.. magazine. Нереально вкусный, особенно когда внутри Valrhona Biskelia и Alpaco. Разные текстуры шоколада, гармоничный вкус, орехи и нежное кремю… Необычайный торт. Я им очень довольна. Ну и конечно ещё одна новая форма😉на следующей неделе напишу подробно о заказе и продажах форм. Сделаю сегодня трансляцию в перископе из школы, где я сейчас на курсах, кому интересно – не пропустите😀 #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #callebaut #photoart#raspberry#chocolate#valrhona#callebaut#

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The composition "Ball, cube, triangle" Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake with red currant, berry glaze. For decoration isomalt and chocolate. Композиция "Шар, куб, треугольник" Внутри: Мусс с карамелизированным белым шоколадом, конфи черника, конфи черная смородина, шоколадный бисквит с красной смородиной, ягодная глазурь. Для декора изомальт и шоколад. Ровно год назад 14го октября я выложила эту работу впервые. Сегодня добавляю видео и абсолютно случайно это ровно тот же день спустя год😳😱 Мой стиль, моя концепция, моё виденье… Чем дальше, тем и больше я понимаю, что это просто я. #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #callebaut #photoart#raspberry#cakevideo#glaze #glazing#silikomartprofessional #silikomart

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Christmas cake 🎁 Inside: gingerbread, spiced biscuit, caramel mousse with cinnamon, cremeux apricot-orange, compote orange-dried apricot and honey, spices and Cointreau. The full version of the video and a detailed RECIPE on my site http://www.dinarakasko.com/christmas-cake/ The idea of ​​design with biscuit crumbs was taken from the course with chef Nicolas Boussen👍🏻 Happy holiday!!! . Пирожное "Рождество" 🎁 Внутри: пряник, пряный бисквит, карамельный мусс с корицей, кремю абрикос-апельсин, компоте курага-апельсин, а также мёд, специи и куантро. Очень хотела поделиться рецептом. Полная версия видео и подробный РЕЦЕПТ у меня на сайте http://www.dinarakasko.com/christmas-cake/ Идея дизайна с бисквитной крошкой взята с курса Николя Буссена. Легко, удобно и очень практично👍🏻 С наступающими праздниками! #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #callebaut #photoart#raspberry#cakevideo#glaze#christmas#silikomart#gingerbread

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My new cake The Heart ❤ in this wonderful day! Happy Valentine's Day😘 The mould is already available at dinarakasko.com/shop Also there will be smaller hearts for individual cakes soon. I fell in love with this shape. Sharp edges, sophisticated style, all that I like. Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and mousse with white chocolate. Very light cake, tasty, unusual and airy as a cloud . Мой новый торт и новая форма The Heart ❤ в этот замечательный день! Уже доступна к заказу на сайте dinarakasko.com/shop В этой форме мне нравится все: четкость линий, утонченный стиль, небольшой размер. Также на дня появятся аналогичные формы для порционных пирожных. Состав: бисквит на заварной тесте с цукатами грейпфрута, воздушный белковый мусс с грейпфрутом и лаймом, кусочки грейпфрута в сиропе, мусс с белым шоколадом, шоколадный велюр. Торт очень вкусный, необычный и воздушный. Мы постоянно работаем над улучшением качества форм. Именно эта будет в продаже без пластиковой коробки. А также цена снижена✌🏻 Этот торт будет в программе на моих весенних мк😉Киев 28-30 апреля в @culinaryacademy #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #callebaut #photoart#cakemould#heart#heartcake#redcake#valentineday#valentinecake#love#lovecake

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Vanilla tart by me😋 Vanilla baked cream, Vanilla shortcrust dough, crispy layer with almond and apricot pit, apricot marmalade, vanilla cream, whisked vanilla ganache, neutral glaze, chocolate decor. A lot of vanilla and very tasty. New recipe for next classes. Schedule: 18-19 April Italy Padova studio Silikomart @_hangar78 April 28-30 Kiev @culinaryacademy May 26-28, Krasnodar @vipmasters_krasnodar June 5-7 Spain Valencia @academia_sistem_formacion September 25-26 Belgium @chocolateacademybelgium . Ванильный тарт в моем исполнении. Песочное ванильное тесто, ванильный выпеченный крем, хрустящий слой с дюжа миндаль-абрикосовая косточка, абрикосовый мармелад, ванильный крем, взбитый ванильный ганаш, нейтральная глазурь, шоколадный декор. Очень ванильно и очень вкусно 😋 Будем делать совсем скоро на моем мк в Киеве. Ближайшие классы: -18-19 апреля Италия Падова студия силикомарт @_hangar78 -28-30 апреля Киев @culinaryacademy -26-38 мая Краснодар @vipmasters_krasnodar -5-7 июня Испания Валенсия @academia_sistem_formacion -25-26 сентября Бельгия @chocolateacademybelgium Летом планирую длительную поездку с мк в Азию. #dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #chefstalk #pastry #chefs #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #photoart

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Cake Apricot in my Cloud mould from my masterclass in Kiev in @culinaryacademy This cake was made by my students. There is a neutral glaze with a colorant titanium dioxide. We use it at 75 degrees with spray gun and covering was perfect. Every time it depends on your products. I work with Sosa NH Pectine and glucose 40. Watch more photos from this class at www.dinarakasko.com/category/events/ . Торт Абрикос в моей форме Cloud с апрельского курса в Киеве в @culinaryacademy Каждый раз на курсах получается довольно таки разное покрытие. В это раз, как обычно, мы красили нейтральную глазурь белым красителем и наносили из краскопульта при 75 градусах. Самое важное для хорошего покрытия – это подобрать ингредиенты. Я работаю с Sosa NH пектин и 40 глюкоза и получается замечательно! Все фото с курса теперь на сайте www.dinarakasko.com/category/events/ За фото большое спасибо @dmitriykhoroshayev! . . . #dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #chefstalk #pastry #chefs #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #photoartwork #apricot#cloud#cloudmould#forward_gastronomic

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Working process with my new mould 3*3*3 spheres from the series Geometric desserts. You can order the silicone mould at www.dinarakasko.com/shop . Suitable for glazing and covering with chocolate spray, but I’d advise you to dip the cake in the glaze, as shown in the video. Inside: pistachio sponge cake, raspberry mousse with rose, raspberry cream, confit raspberry – black currant. . Процесс работы с моей новой формой 3*3*3 из серии геометрические десерты и малиновое пирожное внутри. Эту силиконовую форму можно приобрести на сайте www.dinarakasko.com/shop . Подходит для покрытия велюром и глазурью, однако для глазури я советую именно окунать пирожное, как на видео. Внутри: фисташковый бисквит, малиновый мусс с розой, кремю малина, конфи малина-смородина. Music Cola & Spar – U know #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine#cakevideo#glaze #glazing#siliconemould#siliconemoulds

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Cherry cake for SoGood magazine. The cake looks very realistic. By the way, you can buy the mould at www.dinarakasko.com/shop/ I decided to experiment with various objects placed in a constrained space. At first, the idea was to pour spheres into an invisible box. However, soon after I decided to replace spheres with cherries. I liked this idea alot – the cake was supposed to look exactly like real cherries! I used neutral glaze and isomalt decor for green stems and leaves. Read more about how the new cake was created on my website, the link in the profile. Also in the SoGood magazine there are three of my new recipes and intresting article about combination different arts with pastry. Special thanks to the artist-designer Andrey Pavlov for help with modeling. Inside: chocolate sponge cake, crispy layer, cherry confit with LUXARDO Maraschino, cherry cremeux with Valrhona Manjari, chocolate mousse (gluten-free recipe). . Торт Вишни для @sogoodmag Безумно красивая новая форма в продаже на сайте dinarakasko.com/shop К форме прилагается рецепт вишневого торта. Изначально идея была в том, чтобы поместить объекты в невидимый объем, а затем мы решили использовать модель вишни. О том как создавалась форма можете почитать подробнее на сайте, ссылка в профиле. Также в журнале So Good magazine помимо интервью есть три моих рецепта. Отдельное спасибо за помощь в моделировании художнику-дизайнеру Андрею Павлову. Форма выглядит очень реалистично, для покрытия использована нейтральная глазурь и декор из изомальта. Внутри: шоколадный бисквит, хрустящий слой, фишневое конфи с LUXARDO Maraschino, вишневое кремю с Valrhona Manjari, шоколадный мусс (рецепт без глютена). . . #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #glaze #glazing #siliconemould #cherry #sogoodmagazine #baking #dessert

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Experiment. Tart #4 The work took place in several stages. It was a small, but a very interesting adventure. Of course, the most difficult part was to combine the details, but I made it faster and better each time. Inspired by José @j.margulis , I wasted no time and made the 3D chocolate sculpture by his drawings. I have friends who are crazy about different machines and cutting tools. These unstoppable enthusiasts created their own workshop in my city called Garage Hub. We tried to cut out the slices from many sheets of red and white chocolate. It worked extremely well. Once the cutting was done, I assembled the pieces and put the composition on top of the tarts. What an amazing result! It was a magical collaboration of three artists: a sculptor, an engineer and a pastry chef – each of us an artist in their own domain. Composition: streusel, almond sponge cake, cherry confit, yogurt mousse. Read more on my website dinarakasko.com . Эксперимент. Тарт #4 Работа происходила в несколько этапов. Это была небольшая, но очень интересная авантюра. Конечно, сложнее всего было собирать детали, но с каждым разом получалось быстрее и лучше. Вдохновленная работами José, я попыталась воплотить его идеи используя шоколад и его чертежи. Также в моем городе есть ребята, которые работают с различными станками и механизмами. Эти энтузиасты создали свою собственную мастерскую под названием Garage Hub. Мы попытались вырезать слайсы из большого количества листов окрашенного шоколада. И все получилось! В конце я собрала слайсы в единую композицию, поставив ее поверх торта. Результат потрясающий, очень люблю эту коллекцию! Это было удивительное сотрудничество трех художников: скульптора, инженера и кондитера – каждый из нас художник в своей области. Внутри: ореховый штройзель, миндальный бисквит, вишневое конфи, мусс с йогуртом Читайте всю статью на сайте dinarakasko.com . #dinarakasko #cake #desserts #pastrychef #chefstalk #okmycake #pastry #pastryinspiration #cakes #kharkov #харьков #pastryart #sweets #geometry #kineticart #art #jmargulis #geometricart #sculpture #kinetic #parametric

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@dinarakasko You can order Cluster mould on my website www.dinarakasko.com/shop Another cake that was modeled using the help of algorithmic tools. This work was made with parametric designer Andrej Pavlov for SoGood magazine #18. We partitioned a simple body into a large number of fragments, using Voronoi diagram. In mathematics, Voronoi diagram is a partitioning of a plane into regions based on distance to points in a specific subset of the plane. This amazing principle is universally found in nature with plant and animal waste products up to the structure of minerals. Here is the same trick, when the cake does not look like a whole object, but as if it consists of the items that are not connected to each other. It looks like you can take one of these stones in your hands! . Inside: chocolate mousse, confit raspberry, confit black currant, chocolate sponge cake, shortcrust dough, chocolate spraying. . Форма доступна к заказу на сайте www.dinarakasko.com/shop Еще один торт созданный с помощью матемитических алгоритмов. Эта работа была сделана совместно с дизайнером Андреем Павловым для журнала So good.. Мы разделили простое тело на большое количество фрагментов, используя диаграмму Вороного. Это принцип разбивки пространства на регионы. Эта форма на первый взгляд не похожа на цельный объект, как будто она состоит из отдельных частиц и вы можете легко взять один из этих камней в свою руку! Работая над этой ней, мы сделали несколько вариантов. Меняли размер, форму камней, их компоновку и зазоры между ними, пока не пришли к финальному, идеальному варианту. Надеюсь вам также понравится моя новая форма 😃 . Внутри: шоколадный мусс, конфи малина, конфи черная смородина, шоколадный бисквит, песочное тесто. . . . #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #pastryart #dinarakasko #chefstalk #pastry #chefs #instadessert #foodporn #beautifulcuisine #siliconemould #sogoodmagazine #baking #cakes #dessert #cakestagram #dessertporn #parametric #art #geometry #designmilk

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