Pastry: from gastronomic pleasure to visual language and ephemeral art. Pastry has always been associated with flavor, technique and celebration. However, in recent years it has gone far beyond gastronomic pleasure to become also a visual and creative language. Before even tasting a cake, we observe it: its shape, its color, its composition and the details that make it unique. As with painting, sculpture or design, baking is directly connected to creativity. Creating a dessert involves making aesthetic choices, telling a story and conveying an emotion. That is why more and more people understand sweet cuisine as a form of ephemeral art, where the work is enjoyed with the senses and disappears, leaving only the memory. In this article we explore how confectionery can become an authentic form of artistic expression, combining technique, emotion and creative vision. From the oven to the gallery: pastry as an artistic medium. What makes a cake a work of art? It is not only the technical complexity, but the creative intention behind it. When a cake ceases to be merely functional and moves on to communicate an idea, an emotion or an identity, it enters the realm of art. Many confectioners are directly inspired by classical and contemporary art: from the use of symmetries and proportions to references to minimalism, architecture or abstract art. The result is pieces that could be displayed in a gallery as well as served on a table. Clear examples of this fusion between art and pastry are creators such as Dinara Kasko, known for her geometric cakes inspired by architecture and 3D design, or Tortik Annushka, whose work turns each cake into a delicate, poetic and visually stunning composition. In both cases, dessert is as valid a creative support as a canvas or a sculpture.
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Rio de Janeiro, Brazil
A course by Puño
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