Designs of the Week: Desserts

By guest authors Charley Bush and Kathy Hwang of brand, design and business strategy consultancy 3Strand Innovation

There’s just something about the experience of digging into warm apple pie and ice cream after a huge Thanksgiving dinner. In honor of one of our favorite holidays, this will be a week of exploring great dessert design.

1) GakuDesign’s Layered Cake
We wanted use this cake to highlight one of the most important the concepts in our design process: creating the element of surprise. Playing with different shades of chocolate and fun asymmetric layering, this cake saves the pleasant surprise for when you cut into it.

2) Tithi Kutchamuch Chocolate Bar

This chocolate bar has a great application of simple design through its playful use of negative space. Incidentally, it also saves you about 30% on calories, without sacrificing an ounce of the fun behind the chocolate-eating experience.

3) DeLafee Gold Chocolate
Zeroing in on the key ingredients for luxury and indulgence, DeLafee combines two of the most sensual pleasures in the world: Swiss chocolate and 24 karat edible gold. Why not?

4) Scorpion Vodka

How about an after-dinner aperitif?  Said to remove toxins from the body, this adventurous concoction uses real scorpions that will be sure to get conversation going again after a post-turkey coma.

5) The Pie Cake

Marti Guixe, a self titled “techno-gastrosof, tapaist and ex-designer,” created these cakes to showcase the proportions of the ingredients by the pie chart on the top. While this is definitely a fun play on information design, the part that is really striking is the precision of the angles and layers. Both the interior and exterior look as though they have been extruded from industrial-grade metal.

This segment is a part in the series : Designs of the Week