Inspiration Board: Breaking Bad

(This post does not contain any spoilers!) This Sunday, Breaking Bad, arguably of the best shows on television ever, ends it's six-year run. In honor of this momentous occasion, I thought it would be a good time to post some of my favorite BB desserts. I'm sure there will be a lot of parties this Sunday, so I thought I would provide a little inspiration to get you started. The most obvious, and probably simplest way to work the BB theme into your desserts is to by using blue rock candy (aka blue meth). I've only selected a few blue meth desserts below, but the ways in which you could use it are pretty much limitless. Personally, I think my favorite piece is the pink bear cake, which was shown floating in a pool, quite mysteriously, in several episodes. It's such a creative and original idea! I hope you're inspired by the rest of the desserts as well. Enjoy the the finale on Sunday and have an A-1 day! (Cookies above by Semi Sweet) ~ Erin

Blue Meth Cake by 17 and Baking

Bear Cake by hollyicing

Cookies by Sugar Rush Treats
Cookies by Semi Sweet

Heisenberg Hat Cake by Sweet and Splendid Bakeshop


KLY21: Molecular Popsicles

A creative looking popsicle gets me every time. Having grown up with tradition, one-dimensional popsicles, I always get excited when I see someone put a new spin of these frozen treats, and David Marx, food scientist and founder of The Science Kitchen in Berlin, is just the guy to do it!

Marx’s popsicle line, named KYL21 after the Swedish spelling of molecule (molekyl), features futuristic looking sweets that have been molded into complicated, geometric shapes. He describes them as “the reinvention of popsicles and a real masterpiece of avant-garde cuisine.” They are also free of additives, organic, vegan, and gluten free. They aren’t due to hit the marketplace until the Spring, but, in the meantime, you can click here to check out KYL21 website. ~Erin


Cereal Boxes

Oh, sugary cereals. They always bring up such feelings of nostalgia for me. I'm not sure why. Sugar cereals were not exactly a staple in our house, although they did find their way onto our breakfast table from time to time, and it was always exciting when they did! Marshmallows for breakfast? Yes, thank you. I think I will. Apparently, I'm not the only one that gets all nostalgic over the thought of eating Lucky Charms or Count Chocula. In fact, the folks over at CerealBoxes are hoping that you are so eager to relive the sugar-fueled cereal days of your youth that you'll want to look at cereal every day, on your wall. That's right. CerealBoxes is turning your favorite cereals into art by placing them in handcrafted specimen boxes like the kind you would see in a museum, normally filled with dead insects. Each box includes nine cereal specimens, ranging from Raisin Bran to Corn Puffs to Fruit Loops. In addition, the samples are tagged and dated with the year they went on the market. At the moment there are three different boxes to choose from, with each box costing $225. Click here to check them out and to order online. ~Erin


Matt's - The Chocolate Shop

Okay, let’s talk about minimalism for a second. I’ve always had a soft spot in my heart for minimalism. I am not a tchotchke kind of gal. That said, minimalist desserts don’t come up that often on this site. I’m not sure why. Maybe because minimalist sweets aren’t as showy, aren’t as “oh, wow,” that I wonder if people will be interested. Well, the minimalism freeze is about the thaw out right now because I am in love with the design concept of Matt’s - The Chocolate Shop! The brown and navy packaging was created by design firm Tofu and features a graphic yet simple theme, while the shop’s interior is sparsely decorated with a clean, contemporary feel. But it’s not only Matt’s branding and style that is pared down to the bone. The menu itself is an effort in simplicity, focusing on one modest chocolate fudge cake. Actually, when the shop first opened in Singapore they only sold chocolate cake. I totally love the idea of a bakery selling only one item. They have added a few things to the menu since their opening in the summer of 2012, but the focus is still on the dark, not too sweet, chocolate cake, as it should be.

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