Originally I started this blog to establish a forum to study and write about art as well as experiment in the kitchen (experimenting with photography was an added bonus!). I do however, have certain goals, one of which is to curate an exhibition revolving around the idea of a meal. I won’t go into detail but you can imagine my delight when I discovered Caitlin Williams Freeman’s Mondrian Cake from the cafe at the San Francisco Museum of Art. It is my dream! In cake form!! I decided I had to make one but I wanted my version to be easily recreated in any home kitchen. The cake was delicious but there are a few things I will change the next time I try this recipe. First, I will use angel food cake rather than pound cake – I think it would better absorb the natural food coloring and not appear so yellow. Secondly, I will try mixing the berry juices into the batter to see if I can achieve an even stain. Although the slice of cake pictured below turned out pretty even, my results throughout the rest of the cake were spotty at best. Finally, I would wrap the outside in fondant to hold all of the segments together. Using the natural food colorings will not achieve the bright results found in Freeman’s cake but it does provide a pretty tasty way to insert a bit a flavor into each slice.
The painting recreation was inspired by Bridget from The Way the Cookie Crumbles.
Piet Mondrian, Composition No. 8, 1939-42
Oil on canvas, 74 x 68 cm, Kimbell Art Museum, Fort Worth
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