New York Magazine
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Modern Love
Neapolitan cake with strawberry preserves and vanilla-mousseline buttercream filling, $12 per serving, by Sweet Element.
Photo: Danny Kim
Winter White
Matcha-green-tea cake with raspberry mousse and vanilla buttercream filling, $8 per serving, by Soutine Bakery.
Photo: Danny Kim
Snowy Chic
Red-velvet cake with peppermint-candy buttercream filling, $18 per serving, by Cake Alchemy.
Photo: Danny Kim
Terrace Garden in White
Valrhona chocolate cake with mango-tangerine buttercream filling, $13 per serving, by Bijoux Doux.
Photo: Danny Kim
Luxury in Chiffon
Orange mimosa cake with Champagne buttercream filling, $16 per serving, by Lulu Cake Boutique.
Photo: Danny Kim
The Elizabeth
Valrhona chocolate cake with raspberry and strawberry buttercream fillings and white-chocolate ganache, $14 per serving, by Mark Joseph Cakes.
Photo: Danny Kim
Taj
Pistachio cake with saffron buttercream filling, $14 per serving, by Love Street Cakes.
Photo: Danny Kim
White Garden
Yellow butter cake with raspberry jam and red-berry buttercream filling, $13 per serving, by Cheryl Kleinman Cakes.
Toast to Love
Almond-vanilla cake with blackberry buttercream filling, $11.75 per serving, by Michelle Doll Cakes.
Photo: Danny Kim
Happiness
Purple-velvet cake with green-tea buttercream filling, $11 per serving, by Silk Cakes.
Photo: Danny Kim
Sugar Drape With Classic Sugar Roses
Dark-chocolate cake with raspberry cream filling, $7 per slice (plus decorations), by A Simple Cake.
Photo: Danny Kim
Have a Ball!
Raspberry, lemon, pistachio, and cocoa cake balls wrapped in white chocolate, $2.50 to $4.50 per ball, by Desserts NYC.
Photo: Danny Kim
Silk Origami
Green tea pound cake with mocha buttercream filling and Japanese rice crackers, $14 per serving, by Lulu Cake Boutique.
Photo: Danny Kim
Pistachio Cake Truffle Croquembouche
Pistachio cake, lemon, and milk crumb truffles, $150, by Momofuku Milk Bar.
Photo: Danny Kim
Beaded Polka Dots
Vanilla cake with strawberry and chocolate buttercream filling, $11 per serving, by Cheryl Kleinman Cakes.
Photo: Danny Kim
A Royal Wedding
Red velvet cake with cream cheese filling, $10 per serving, by Victoria Zagami for Made in Heaven Cakes.
Photo: Danny Kim
Slide Header
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.
Photo: Danny Kim
Slide Header
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.
Photo: Danny Kim
Slide Header
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.
Photo: Danny Kim
Slide Header
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.