Taking a Stand for Fantastical Confections

For her elaborate desserts, cake designer Jasmine de Lung embraces the unknown

Words by ANUSH J. BENLIYAN

 

The reign of the naked cake may be coming to an end. In its place? One-of-a-kind confections à la the avant-garde, elaborate masterworks of fine art cake designer Jasmine de Lung.

Though, you might be surprised to learn that the talent’s creative philosophy is rooted not in the pursuit of perfection, but rather, in the limitations of her medium. “I love including elements of surrender in the design and crafting process,” says de Lung, who, in addition to running Jasmine Rae Cakes (cakes from $3,000) in San Francisco, teaches a handful of technique and business workshops internationally every year.

 

Some of her distressed textures, rough stone effects, “torn-paper” ruffles and other signatures “were developed out of the conditions of my studio, such as [it] being very dry,” she says. “It’s always interesting to bring my teaching to a humid climate and be forced to appreciate what is then possible.”

Inside her subtly sweet gateaux, nuanced ingredients with unique flavor combinations shine through, such as chai tea, feta, burnt caramel and roasted apples; and vanilla bean, cinnamon and rose. In the end, as is the case with the best artists, the confines of de Lung’s practice only serve to create more arresting results.

 

Feature image: A steel-blue confection by JASMINE RAE CAKES, made using a rough stone technique and featuring rice paper flowers by DANIELLE M. ESTRELLA.

 

This story originally appeared in the Fall/Winter 2019 issue of C Weddings.

For more wedding content and resources, visit C Weddings.

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