I can’t tell you how much I love this.

Caitlin Freeman, pastry chef at SFMOMA’s Blue Bottle Cafe (update: there’s no longer a location in the SFMOMA) creates these edible masterpieces inspired by the museum’s works of art. I have complete admiration for those who make the elusive, yet obvious connections and execute them perfectly.

The museum’s Blue Bottle Cafe is closed until sometime in 2016 for a big museum renovation. Luckily the cafe’s closing coincided with the publication of Freeman’s book “Modern Art Desserts,” a step-by-step guide to creating sweet Mondrians, Liechtensteins, Kahlos, and Diebenkorns of your own. You should definitely try your hand and it. Buy the book, and happy creating!

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