46-year old Vipula Athukorale spends tens of hours creating some of the most intricate food-art masterpieces in the world.

Mr. Athukorale has worked, as a chef, in high ranking restaurants in Grece, Cyprus, Bahrain, Iraq and England, creating amazing works of edible art, out of butter. Actually, he uses pastry margarine, but “margarine sculptures” doesn’t roll as smoothly off the tongue. This fancy chef won two gold medals and a silver one, at the international Salon Culinaire Awards, in London, last week , for his detailed Rolls Royce, and scenes from Pinocchio and Pied Piper stories.

According to the artist, the Rolls Royce took around 90 hours to complete, and features detailed interior and underside. In order to get everything right, Vipula Athukorale doesn’t even breathe, when sculpting margarine. To keep his hands from shaking, he leans in toward the artwork, takes a deep breath, does some sculpting, then leans back and breathes out. He also washes his hands in ice-cold water, to prevent his hot fingers from damaging the artwork.

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Now this is what all chocolate eggs should look like: huge! I remember, as a kid, I was nuts about those Kinder chocolate eggs, with the toy in the middle, but looking at these babies…I was a dumb kid.

These beautiful ornate chocolate eggs are made by Tim Fonseca, executive pastry chef, at the Four Seasons Hotel, in Boston. There’s not much else I can tell you about these chocolaty masterpieces, except that all chocolate eggs should be like these.

via ThePastryChannel

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Calm down Apple fanboys, I’m not calling your venerable hero cheesy. It’s just that what else are you going to call the head of Steve Jobs, made of Mozzarella cheese?

An able cook, who also happens to be an avid Apple fanboy, decided to show his appreciation for the “greatest consumer electronics company of all times”, by making the head of its leader, Steve Jobs, out of Mozzarella.

I have to say the cook made great use of only cheese and pepper, to create a very detailed image of Steve Jobs. He’s going to serve Steve Jobs’ Mozzarella head at an iPad Launch Party. If you want to do the same, head over to The Cook’s Den, for detailed instructions on how to make your own.

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They say you shouldn’t play with your food, but when something as awesome as the Death Star is involved, rules don’t really apply. And plus, it’s food art!

The Death Star cantaloupe isn’t very new, It was showcased for the first time in 2008, on the Evil Scientist blog, together with hints on how to make your own. Apparently, all you need is the cantaloupe, a pen knife and five minutes. Placed against the right background, the Death Star cantaloupe looks just as deadly as the real thing, but it’s much tastier.

The Death Star watermelon needs a bit more carving, because it doesn’t have the texture advantages of the cantaloupe, but the end result is even more impressive, and just as tasty. Unfortunately, both organic Death Stars are very vulnerable, even without that damned exhaust port.

via Kuriositas

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Over 900 people took part in the World’s Longest Lunch event, during the 2010 Melbourne Food and Wine Festival.

On March 12, Melbourne weather was almost perfect for the longest lunch in the world. nearly 1,000 hungry strangers gathered at a 400-meter-long table, and enjoyed several scrumptious dishes and various types of wine. The oriental theme of this unusual event included entertainment like dragon dances, martial arts and parasol dancers.

But the true unsung heroes of the 2010 World’s Longest Lunch were the servers. This disciplined fleet of swift-footed soldiers made sure everyone was served almost at the same time. And that’s no small feet.

Photos by Agencies via CCTV

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Daniel Angerer, a young chef from New York, gave in to his curiosity and made some Mommy’s Milk Cheese, out of his wife’s breast milk.

Angerer says that, as a chef, he’s always curious about what different things taste like. The idea of making cheese out of human breast milk came to him while his wife was feeding their 4-weeks-old daughter. They pondered a while on whether it was ethical to use breast milk as the main ingredient, but since their daughter has more than enough frozen mommy’s milk, they decided it was ok.

It was reported that Daniel Angerer even treated customers of New York’s Klee Brasserie to his exotic cheese, and the New York Post quoted him as saying ” it tastes like cow’s-milk cheese, kind of sweet”. After the Health Department warned him about offering mother’s milk dairy in the restaurant, Angerer denied even considering offering his wife’s breast milk to anyone else.

Whether he commercialized it or not, I think making cheese out of human breast milk is strange enough. If you’d like to try out check out Daniel’s Angerer’s blog, for the full recipe.

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You’ve probably seen cool cakes before, but as far as cakes-shaped-like-other-foods go, these are by far the most awesome I’ve ever seen.

Debbie Goard has almost 20 years of decorating behind her, and it’s this vast experience that helps her design the most incredible cakes most of us have ever seen. She does all kinds of designs, but I was particularly impressed by her food cakes that look just like the dishes they’re trying to mimic.

The perfect steak you see below is just one of the sweet wonders Debbie has created over the years, but there are other jaw-dropping masterpieces, including that awesome slab of bacon. That thing should be framed and posted on a wall of fame, or something.

Check out more of Debbie’s cakes on her Flickr profile and feel free to read more about her work, and even order cakes and cupcakes from on delicious-looking website.

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Hello Clarice…Actually it’s ‘Good evening, Clarice’, but heck, most people are familiar with just the first one. Anyway, here’s a very cool Silence of the Lambs themed cake.

Created by Celebration Generaton Cakes, for the Czar of Cakes Challenge at the Minnesota Monthly Food & Wine Experience, the Victim of Hannibal Lecter Cake is one of the most original I’ve seen. And as you may know, I’ve recently posted quite a number of cool cakes, lately.

Made with fondant, sugarpaste, gumpaste, cocoa and other sweet ingredients, the Silence of the Lambs theme was chosen because there was no way someone else ‘would think of, much less actually use it’.

via SuperPunch

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Apparently, this video has been on the internet since late last year, but for some reason I’ve never heard about it. Better late than never, I guess.

Colorado Springs-based artist Jaon Baalman used over 50 bags of Cheetos to create an ultra-realistic portrait of popular TV-show host Conan O’Brien. Young Jason used Regular, Flamin’ Hot and Natural Cheetos to complete his work, and in some places used two, three layers, to give it the needed depth.

The edible portrait, made out of over 2000 individual Cheetos was supposed to be presented to Conan O’Brien himself, in December of last year, but the artist and his work fell victim to the whole Late Night Show circus, at NBC.

Well, I know it’s not the same, but Jason Baalman gets two thumbs up from me. Make sure you watch the making-of video, at the bottom.

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Finally a chocolate bar big enough not to make you crave more. This is definitely what the standard chocolate bar size would be, if I ruled the world.

I’m sure you’ve seen bigger-than-usual chocolate bars before, but this is truly gigantic. A dude named Brian created the giant Kit Kat bar for Christmas. He started by going to the local hardware store and buying one of those big flower boxes. Then he filled it with molten chocolate and six packs of Loacker Quadratini cookies (for the crunchy interior).

When it was finished, the giant Kit Kat chocolate bar was 28 inches long and weighed over 13.5 kilograms. Named Mega Giganta Kat, by its creator, this calorie bomb has over 72,000 calories. Considering a person’s daily calorie intake is around 1,800-2,200, that’s pretty scary.

One thing I wasn’t able to find out is how he made the Kit Kat logo, but I think it was carved or something.

via Supersized Meals

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Produced by Japanese company Megahouse, the GUMMIX kit allows kids and grown-ups to make their own jelly insects, as pranks or food decorations.

GUMMIX is part of the Megahouse 2010 Shokking lineup, and consists of special gelatin powder and insect molds. It’s as simple as it is fun. Just mix the gelatin with fruit syrup, ketchup or soy sauce, depending on what you’re trying to achieve, and pour the mixture into the molds.  When the jelly starts to harden, attach the limbs with the included tweezers, and there you have it, an edible bug.

The GUMMIX insect kit comes with a mixing cup, recipe cards, and 4 moulds of a beetle, a crawfish, a stag beetle and a sow bug. It costs 3675 yen ($40) and you can purchase 3 extra moulds, for 1570 yen each ($17).

via Gigazine

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That’s an old saying, or at least it should be, because it often happens you find yourself with a nice, big chicken and no way to cook it.

I don’t know if the guy who came up with this didn’t have a grill at hand or if he simply doesn’t like barbecue. But then again, who doesn’t like barbecue? Anyway, it turns out all you need to cook a delicious chicken, is  an empty can of cooking oil, some wood and a match. So there you have it, next time you find yourself outdoors, in the mood for roasted chicken, you can improvise your own oven.

These pics should so be on Instructables!

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Using LowLow mature cheese, British food artist Prudence Staite has created a series of cheesy celebrity portraits and sculptures.

Ms. Staite has been working with food for some time now. She is actually behind the pizza celebrity pizza portraits we featured her a while back. This time, the medium of her artistic talent was LowLow cheese. After working with chocolate, jelly beans and chocolate, the food-artist found low fat cheese is ideal for sculpting.

The cheese art of Prudence Staite hint at how cheesy some aspects of celebrity culture really are. “Dita von Cheese”, “Chedda Cole” and “Low-bama” have been chosen as most representative for these modern times.

The cheesy art of Prudence Staite are on display at Kings Road Gallery in Chelsea, London.

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I for one had no idea a place like Stonehenge was such an inspiration for amateur or professional bakers, but Stonehenge cakes are apparently pretty popular.

I found a cool looking Stonehenge-inspired cake, the other day,and a small in-depth search led me to an entire collection of mysterious treats.  Oh, the last one isn’t exactly sweet, but it’s bacon, so it definitely qualifies.  Take a look:

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You must be thinking I’m either crazy about brain, cupcakes, or both. Actually is the brain-cupcake combination that intrigues me. I can’t help it, I love brain cupcakes!

This time I found some crazy looking cupcakes made by Alicia Traveria, inspired by the popular TV show Futurama. The vanilla cupcakes are made from scratch, the green slugs from gum paste with royal icing eyes and the pink brains are buttercream icing with a slight grenadine flavor.

Alicia baked the Brain Slug Cupcakes for a friend’s birthday, but I’m sure any Futurama fan would pay serious cash for a chance to feast on these babies.

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