We're nearing the end of our museum-worthy behind-the-scenes look at our art-inspired cakes. Sadly, there's no gift shop to peruse, but hopefully these extra snapshots and our new Fall issue will keep you happy.
Our last cake was inspired by Damien Hirst. Our go-to in-house cake creator, food editor Elizabeth Colling, executed this confection.
1 Elizabeth cut out each dot using the back of a piping tip.
2 Britni and Elizabeth met to review the colors and placement of the dots.
3 A very rough sketch of the Hirst cake, paired with the Ruysch cake.
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