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Kristiane KegelmannEphemeral Artwork

Tuesday, November 15, 2016
Kristiane Kegelmann kunstvolle Torten Berlin Arrangement
Address Kristiane Kegelmann
Danziger Straße 5
10345 Berlin-Friedrichshain
How to get there
+49 176 576 965 91

I've never seen the likes of such incredible tortes. At first glance, they could be taken for sculptures or modern art, and the first bite leaves an equally astounding impression. Kristiane Kegelmann calls it "eat art" – and we love what she's done with it.

Confectioner Kristiane Kegelmann is only twenty-six years old, yet she already has a formidable career behind her. The Munich native completed her apprenticeship in a renowned organic confectionary in her hometown, where she learned her trade entirely from scratch.

She then went to Demel, a venerable Salzburg establishment, for nine months before gathering more experience in various restaurants' patisseries during a year abroad in Australia. After returning to Demel once more, she moved on to Vienna.

Here she internalised her meticulous work which, after four years as a decorative aside, has become a true matter of the heart. With the tools of her trade in hand, she came to Berlin a few months ago to bring her vision of extraordinary cakes and pralines to life.

Kristiane Kegelmann eat art Installation
Kristiane Kegelmann eat art Torte
Kristiane Kegelmann eat art Berlin
Kristiane Kegelmann kunstvolle Torten Berlin Verzierung
Kristiane Kegelmann kunstvolle Torten Berlin Verpackung
Kristiane Kegelmann kunstvolle Torten Berlin Pralinen
Kristiane Kegelmann kunstvolle Torten Berlin Fertigung
Kristiane Kegelmann kunstvolle Torten Berlin
Kristiane Kegelmann kunstvolle Torten Berlin Asymetrische Torte

She'd always been interested in art and design, wishing she could bring her two passions together. So she stopped producing classic cakes and began creating entire orchestrations, individually conceptualised and transformed from dream to reality.

Just as in art, she creates special forms, stages, and light installations for the presentation. She develops new fillings and mousses, most of which are gluten- and lactose-free. These edible objects shouldn't just look good, they should be a special culinary experience.

She principally only works with the best ingredients, predominantly organic. The couverture, for example, is made of Felchlin chocolate and original Swiss cocoa beans. Even the food-colouring is completely natural.

Her insane creations naturally come at a price, which is why her customers are mostly companies, gallery owners, or designers who use her work as a highlight for corporate events or performances.

Most of her private commissions are for weddings or customers determined to offer their guests something very special – and her cakes are guaranteed to impress!

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