This beautiful mondrian cake is enough to make me want to go to SF MOMA already. Made by pastry chef Caitlin Williams Freeman who is part artist, part chef:
she bakes a big oblong white cake and smaller yellow, red and blue cakes, and cuts them into long thin shapes. She coats each of the pieces in ganache - a thick, rich covering of cream and dark chocolate - reassembles it all in a long loaf pan, lets it chill overnight, then ganaches the whole thingNot hard technically, just…
