Every year I go through the farce of making a gingerbread house with the kids as part of our festive activities. I say farce because the exercise usually ends with me shooing the kids away, flinging icing all over the place, and muttering “This is ridiculous…” quietly to myself as I stand as still as a statue, propping up gingerbread walls until icing sets. So I probably shouldn’t attempt a gingerbread Guggenheim quite yet, should I?
Food artists Caitlin Levin and Henry Hargreaves recently created scaled down models of some of the world’s most famous museums out of gingerbread, fairy floss, bubblegum, lollipops, licorice, chocolate and more. The gingerbread models were part of the Dylan’s Candy Bar presence at Miami’s Art Basel festival and are nothing short of astounding.
My favourite is Frank Lloyd Wright’s New York masterpiece, the Solomon R. Guggenheim Museum – Wright’s smooth curves are recreated with icing, gingerbread, strategically placed licorice straps and sugar. There’s also the instantly recognizable Louvre pyramid extension made from hard candy, gingerbread and licorice and an impressive candyball interpretation of Mexico City’s Museo Soumaya.
Find pictures of the gingerbread museums as works-in-progress here – needless to say, the artist’s gingerbread building blocks and icing cement looks far more robust and accurately made than what I work with!
(via This is Colossal)