One more creation for SoGood magazine. Cake “Lime-basil triangulation”. Mousse lime-basil with Italian merengue, lime mousse-marshmallow, confit lime-basil, sponge cake, crunchy layer with almond. The idea was to use geometrical shapes, connect the patisserie and the architecture, and make unique creations for SoGood. The work consisted from 3D modeling, 3D printing and casting silicon. I used triangulation principle for this cake.
Today with my friends we were trying to cut out something on a chocolate surface using a milling-machine. The experiment succeeded and we got two words Valrhona with different edge, drill bit rotated clockwise and anticlockwise. I’m going to cut out something more complex with the machine.
A new mould 3*3*3 spheres from the series Geometric desserts and the raspberry cake inside. You can order the silicone mould at http://ift.tt/2sNWkED
The shape looks very cool, and you want to bite off one of the balls. 😊 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.
Video of 3D modeling and printing my Cherry cake. Read more about the cake and how we model it here http://ift.tt/2wou0KI
The Ultimaker was moving a little during printing, I should have fixed it stronger. The printing process took almost 3 days, it was normal quality. I used intervalometer in Magic Lantern with my Canon 5d2 to shoot the printing process and After Effects to make the video, if you are wondering.
You can see more of Dinara’s incredible work on her YouTube channel and her website.
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