Thiebaud Pink Cake Recipe from Modern Art Desserts by Caitlin Freeman

7/29/2019 Thiebaud Pink Cake Recipe from Modern Art Desserts by Caitlin Freeman

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C A I T L I N F R E E M A NPhotography by Clay McLachlan

Contributions from Tara Duggan | Curators notes by Janet BishopForeword by Rose Levy Beranbaum

TEN SPEED PRESSBerkeley

Recipes for Cakes, Cookies, Confections,

and Frozen Treats Based on Iconic Works of Art

M O D E R N A RT D E S S E RTS


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A TRI O OFT H I E B A U D C A K E S

3 3

THIEBAUDCHOCOLATE

CAKE5 5

RYMAN CAKE 6 3

LICHTENSTEINCAKE

6 9

MONDRIAN CAKE7 9

DIEBENKORNTRIFLE

9 3

DIJKSTRAICE BOX CAKE

9 9

KAHLO WEDDINGCOOKIES

1 0 3

C O N T E N T S

F O R E W O R D B Y R O S E L E V Y B E R A N B A U M . . . 1| I N T R O D U C T I O N . . . 5E Q U I P M E N T . . . 2 1 | I N G R E D I E N T S . . . 2 7


5/20

BUIL D YOUR

OWN NEWMAN1 0 7

KUDLESS

S M O R E S

1 1 1

WARHOL G ELE

1 1 7

CASTRILLO DAZ

PANNA COTTA1 2 3

AVEDON PARFAIT 1 2 7

TUYMANSPARFAIT

1 3 5

MATISSE PARFAIT1 4 1

KELLYFUDGE POP

1 4 7

Z U R I E R I C E P O P 1 5 1

CRAGG I CEC R E A M C O N E

1 5 5

CARTAGENA ICECREAM AND

S O R B E T T R I O 1 5 9

FRITSCH ICECREAM

SANDWICH163


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R E S O U R C E S . . . 2 0 5 | A C K N O W L E D G M E N TS . . . 2 0 9| I N D E X . . . 2 1 2

WONG

ICE CREAMS A N D W I C H 1 7 1

SHERMAN ICE

CREAM FLOAT

1 7 7

LASKEY

LEMO N SODAWITH BAY ICE CUBES1 8 1

KOONS WHITE

HOT CH OCOL ATEWITH LILLETM A R S H M A L L O W S

1 8 5

FULLERHOT CH OCOL ATE

WITHMARSHMALLOWAND SEA S ALT

1 9 1

WOODMANCHEESE AND

CRACKERS1 9 7

BRADFORDCHE ESE PL ATE

2 0 1

.


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T H I E B A U D P I N K C A K E

M A K E S O N E 8 I N C H C A K E , S E RV I N G 8 T O 1 0

H A N D S O N T I M E : 1 H O U R

F R O M S TA RT T O F I N I S H : 1 D AY

The most dainty and cute o the three, this little pink cake was the one that propelledme into a li e in cake making and was the original inspiration or the cakes I made atMiette. For the SFMOMA, I make the Thiebaud Pink Cake pink by cooking down straw-berry syrup and adding it to the buttercream, and I top the rosted cake with either ared buttercream dot or a big, ripe raspberry i theyre in season. I use lemon curd in the

illing because, being the giant kid that I am, I love the combination o strawberry andlemon in a dessertto me, it always tastes like Froot Loops.

D O A H E A D : This cake has many different components that require preparation be ore the cake

can be assembled. The cake needs to be baked and thoroughly chilled be ore assembly, so con-

sider making it the day be ore. It will keep or up to 5 days in the re rigerator or or up 2 months

in the reezer. The lemon curd takes 3 to 4 hours to set, so consider preparing it while the cake

is baking. It can be kept or up to 1 week in the re rigerator or or 4 months in the reezer. The

strawberry concentrate can be made ahead and stored or up to 1 week in an airtight container inthe re rigerator or 4 months in the reezer, but should be at room temperature be ore using. The

buttercream is easiest to use when its reshly made, but it can also be made ahead and easily

rewarmed be ore rosting the cake (see Working with Buttercream, page 43). It will keep or up

to 1 week in the re rigerator or or up to 4 months in the reezer. The simple syrup can be made

shortly be ore assembling the cake but, i made ahead o time, will keep or up to 3 weeks in the

re rigerator. To store lefover cake, press plastic wrap against the cut sides and re rigerate or up to

1 week. Bring to room temperature be ore serving.


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A B O V E A N D B E Y O N D : In the painting Display Cakes , the pink cake is the smallest o the

three. But since 6-inch cake pans arent common in home kitchens, Ive made this cake the

same size as the other two. To make a more aith ul replica o the painting, bake the cake bat-ter in two 6 by 2-inch cake pans; see Variations in Roses Downy Yellow Butter Cake (page 39)

or details. Split each baked cake into 2 even layers so that you have a total o 4 layers. Build

the cake on a 6-inch cardboard cake round or directly on a serving platter, using slightly less

simple syrup, buttercream, and lemon curd on each layer.

S T R AW B E R RY C O N C E N T R AT E1/2 pound (227 g) resh strawberries

1/2 cup (4.3 oz / 120 g) water1/4 cup (1.8 oz / 50 g) sugar

Roses Downy Yellow Butter Cake (page 39)

3/4 cup (6.4 oz / 180 g) Lemon Curd(page 49)

Vanilla Buttercream (page 42;see Variations)

Simple Syrup (page 44)

1 resh raspberry

To make the strawberry concentrate, wash, dry, and hull the strawberries. Cut the berriesin hal or quarter them i they are especially big.

Combine the strawberries, water, and sugar in a medium nonreactive saucepan andbring the mixture to a simmer over medium-low heat, stirring to help the sugar dissolve.Turn down the heat to the low, cover, and simmer until the berries are sof, 8 to 10 min-utes. Remove rom the heat and let the berries rest, covered, or 5 minutes.

Trans er the berry mixture to a ine-mesh sieve set over a medium nonreactive sauce-pan. Once all o the juice has drained, set the berries aside to use in another project. Bringthe juice to a simmer over medium-low heat until it has reduced down to 1/4 cup (2.1 oz /60 g), about 10 minutes, and set aside to cool.

To assemble the pink cake, place the cooled cake on a lat, stable work sur ace. Usinga long, serrated kni e, slice off the rounded top o the cake so that it is per ectly level. An

even, lat top is key to the look o this dessert.Using the serrated kni e, split the cake horizontally into 2 even layers. Split each hal

in hal again so that you have a total o 4 layers. Place the bottom layer on an 8-inch card-board cake round or directly on the serving platter and set on top o a cake turntable, iyou have one. Generously brush the sur ace o the cake with simple syrup.

Prepare the buttercream by warming and whipping it to achieve a mayonnaise-likeconsistency (see Working with Buttercream, page 43). Measure out 1/2 cup (2.6 oz / 73 g)o buttercream and, using an offset spatula, spread it evenly on the bottom cake layer,


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being care ul not to let it blop over the sides. As you spread the buttercream, let a smallwall (about 1/4 inch high) orm around the outer edge, creating a well or the lemon curd.

Evenly distribute 1/4 cup (2.1 oz / 60 g) o the lemon curd in the well. Set another cakelayer on top and brush with simple syrup; spread with buttercream, creating a well, and

ill with lemon curd just as you did with the irst layer. Repeat with the third layer. Top withthe inal cake layer.

I necessary, warm the buttercream once again. Measure out 1 cup (5.2 oz / 146 g) obuttercream and use the offset spatula to apply it as a crumb coat, a thin coating cover-ing all sur aces o the cake; a crumb coat will seal the exterior o the cake to help preventcrumbs rom marring the inal rosting. (Its important to measure out buttercream speci i-cally or the crumb coat so that the unused buttercream remains crumb ree.) Re rigeratethe cake or 10 to 15 minutes to set the crumb coat.

Reserve about 1/2 cup (2.6 oz / 73 g) o buttercream or the top o the cake. Using anoffset spatula, apply a thick layer o the remaining buttercream to the sides o the chilledcrumb-coated cake. At this point, its not important that the cake look prettyits mostimportant that the buttercream be evenly distributed around the sides. With the cake sitting


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squarely in the middle o the turntable and with the offset spatula held vertically againstthe rosting, begin spinning the turntable. Keep the cake moving steadily in one direction

and apply light pressure with the spatula; the buttercream will begin to even out. I like toimagine the spatula as the needle that stays steady while the record (or cake) spins roundand round on the turntable. My goal is to make the sides per ect be ore adding any Thie-baud personality. Make sure to watch the vertical line o the cake; I ind it help ul to look atthe right side o the cake at eye level while spinning the turntable. You can add more but-tercream to any spots that seem thin and whittle down any thick spots with the spatula.

Once the sides are per ectly vertical and smooth, create as much or as little texture as youwant in the buttercream. I constantly re er back to Display Cakes as I try to capture the casual,slightly imper ect look o Thiebauds cakes onto my neatly rosted sides. Its not easy! Whilespinning the cake on the turntable, I ofen hold my offset spatula vertically and gently wobble itback and orth, or I take a quick swipe at the cake with the spatula blade as the turntable spins.

When the sides are to your liking, youll ind a ring o buttercream standing up abovethe sur ace o the cake. Lightly grab the excess buttercream in one area with the offset

spatula and pull it toward the center o the cake, spreading it toward the center. Repeatuntil you have a nice, clean edge all around.

I necessary, warm the reserved buttercream, and then mound it up on top o the cakein the center. Using a small offset spatula, start rom the center and begin smoothing outthe buttercream, inching it closer and closer to the edge o the cake. I work airly slowlywhen doing this in order to get a nice, voluminous lip o buttercream where the sides andthe top o the cake meet, re-creating the ring that appears around the top edge o Thie-bauds pink cake.

Place the raspberry in the center o the cake.The cake is best served immediately.


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L e m o n C u r d

M A K E S 33 / 4 C U P S 3 2 O Z / 9 0 0 GH A N D S O N T I M E : 1 H O U R

F R O M S TA RT T O F I N I S H : 5 H O U R S

The name curd belies the silken beauty that is this tangy lemon custard. Some lemoncurd recipes do live up to this chalky and lumpy sounding moniker, but this is not oneo those recipes. Theres no need or cornstarch or any other thickening agentper ect

lemon curd requires only our ingredients, some heat, and a little time.The magic o this recipe is that its incredibly easy, requiring very little hands-on time,

and the beauti ul results keep or up to our months, which is why I suggest making sucha large batch. As long as youre devoting an hour to lemon curd, you may as well makeenough to give as gifs or to reeze and enjoy or yoursel or the next ew months.

N O T E : This recipe can easily be halved or quartered. Re er to the Modern Art Desserts recipe

that youre making or the quantity o lemon curd that youll need.

D O A H E A D : Stored in an airtight container, the lemon curd can be held or up to 1 week in

the re rigerator or or 4 months in the reezer.

In a saucepan over medium heat, bring 2 to 3 inches o water to a simmer.In a heatproo medium bowl, whisk together the egg yolks and sugar until thoroughly

combined. Whisk in the lemon juice and zest and set the bowl on the saucepan, making

sure the bottom does not touch the simmering water. Cook, whisking occasionally, untilthe mixture is thick enough to coat the back o a spoon and the temperature registers180F on a digital thermometer, 20 to 30 minutes.

12 large egg yolks (8.1 oz / 228 g)

2 cups (14.3 oz / 400 g) sugar

1 cup (8.6 oz / 240 g) resh lemon juice

Grated zest o 4 lemons

1 cup (8 oz / 227 g) unsalted butter, cut into1 tablespoon pieces, at room temperature


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Strain the curd through a ine-mesh sieve set over a clean medium bowl. Add thebutter a ew pieces at a time, stirring with a rubber spatula. When all the butter has been

incorporated, blend with an immersion blender until the curd is completely smooth, about30 seconds.

Strain the curd once again, this time into a storage container. Press plastic wrap ontothe sur ace and re rigerate until chilled and set, 3 to 4 hours.


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Va n i l l a B u t t e r c r e a m

M A K E S E N O U G H F O R O N E 8 I N C H C A K EH A N D S O N T I M E : 4 5 M I N U T E S

F R O M S TA RT TO F I N I S H : 4 5 M I N U T E S

Almost nothing makes me happier than buttercream at the per ect temperature, a smalloffset spatula, and a beauti ul cake waiting to be rosted. There are different types obuttercreams, but I pre er the Italian-meringue version, perhaps because its consistency

is very similar to thick oil paint, Thiebauds medium in Display Cakes . I youre makingone o the variations, ensure that whatever youre adding is at room temperature andincorporate it slowly.

N O T E : This recipe requires an accurate thermometer or taking the temperature o the sugar

syrup. Instant-read thermometers are notoriously inaccurate (which is why I love my thermo-

couple; see page 25), so i you own an instant-read thermometer, its good practice to check

its calibration be ore beginning. Simply bring a small pot o water to a boil and veri y that the

thermometer registers 212F (at sea level) when inserted into the water. To easily clean a pan

or measuring cup thats sticky with the remnants o sugar syrup, ill it with warm water and

let it stand until the sugar dissolves, about 30 minutes.

D O A H E A D : Stored in an airtight container, buttercream will keep or up to 1 week in the

re rigerator or or up to 4 months in the reezer. See Working with Buttercream, opposite, to

return the rosting to the proper consistency be ore use.

11/3 cups (9.5 oz / 266 g) sugar1/3 cup (2.9 oz / 80 g) water

7 large egg whites (7.4 oz / 210 g),at room temperature

1/2 teaspoon cream o tartar

2 cups (16 oz / 454 g) unsalted butter,cut into 1 tablespoon pieces,

at room temperature

2 tablespoons vanilla extract

The sugar syrup and egg whites will need to be ready at roughly the same time, so prepar-ing them will require some coordination. In a small saucepan over medium-low heat, bringthe sugar and water to a simmer, swirling occasionally, and cook until the sugar dissolves.Continue simmering, without stirring, until the syrup reaches 248F on a digital thermom-

eter, about 5 minutes.


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Meanwhile, in the bowl o a stand mixer itted with the whisk attachment, whip the eggwhites and cream o tartar on medium speed until the whites hold sof peaks, 8 to 10 minutes.

Immediately trans er the sugar syrup to a heatproo liquid measuring cup. With themixer running on medium-high speed, add the hot sugar syrup to the whites in a thin,steady stream; aim to pour it into the small space between the mixer bowl and the whisk.Continue to whip the mixture until thick and shiny and the outside o the bowl eels coolto the touch, about 10 minutes.

Decrease the speed to medium and, with the mixer running, add the butter one pieceat a time. The mixture wont resemble per ect buttercream until the last o the butter has

been added. I its looking de lated, wet, or broken during mixing, make sure the butter isat room temperature and slow down the additions, adding the next piece only afer thelast one has been ully incorporated. Add the vanilla and beat on medium speed until wellcombined, about 1 minute, until the texture is similar to mayonnaise.

VARIATIONS

For the Thiebaud Pink Cake (page 45) substitute Strawberry Concentrate (page 46) or thevanilla extract, adding it slowly with the mixer running.

W O R K I N G W I T H B U T T E R C R E A M

In order to make the most beauti ully deco-

rated cake, your buttercream must be per ectly

smooth and spreadable. Whether youre using

a just-made batch or one that has been made

ahead and re rigerated, to get it to the opti-

mal consistency or decorating, its necessary to

warm and rewhip it. Heres how. Place about 2 cups (10.4 oz / 292 g) o but-

tercream in a microwavable container. (I you

do not have a microwave, see page 23 or one

approach to rewarming buttercream.) Heat it or

no more than 5 seconds at a time at ull power

until it begins to look slightly glossy but not at

all melted; it should still be solid, with a sheen

rom a sofened exteriornot unlike ice cream

on a cone as it begins melting and dripping onto

your hand. (Its very easy to overheat and melt

buttercream, so its better to warm only a cou-

ple cups at a time and to use short bursts in themicrowave.) Beat the warmed buttercream in

the bowl o a stand mixer itted with the paddle

attachment until it resembles mayonnaise, about

30 seconds. Repeat as needed.

T H I E B A U D W H I T E C A K E

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S i m p l e S y r u p

M A K E S3

/ 4 C U P 6 . 4 O Z / 1 8 0 GH A N D S O N T I M E : 5 M I N U T E S

F R O M S TA RT TO F I N I S H : 1 0 M I N U T E S

I use simple syrup or keeping cake layers extra moist. Plain simple syrup works per ectlywell on its own, but when I have used vanilla bean pods on hand, I like to steep theminto the syrup ( eel ree to keep them stored in the syrup inde initely). Its an unneces-

sary step, or sure, but I always welcome a little extra pop o vanilla lavor in my cakes.

D O A H E A D : Stored in an airtight container, simple syrup will keep or up to 3 weeks in the

re rigerator.

1/2 cup (4.3 oz / 120 g) water

1/2 cup (3.5 oz / 100 g) sugar

Combine the water and sugar in a small saucepan. Bring to a boil over medium heat andcook until the sugar dissolves, stirring occasionally. Remove rom the heat and let coolbe ore using.

VA R I AT I O N : S I M P L E S Y R U P W I T H R A S P B E R RY E A U D E V I E

I youre making the Diebenkorn Tri le (page 93), you can make simple syrup with raspberryeau-de-vie instead o plain simple syrup. Replace 1/4 cup (2.1 oz / 60 g) o the water withan equal amount o raspberry eau-de-vie.


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R o s e s D o w n y Ye l l o w B u t t e r C a k e

H A N D S O N T I M E : 1 5 M I N U T E SF R O M S TA RT TO F I N I S H : 1 1 / 4 H O U R S

Baking is a science. Its about ratios and chemical reactions and, over the years, I havelearned where variations can be made and how best to modi y a recipe to achieve myideal. But Ive also learned that sometimes a recipe is just too good to modi y. There is alot to be said or exercising restraint and knowing when a recipe wouldnt be improved

with your ingerprints all over it. Rose Levy Beranbaums Downy Butter Yellow Cake andWhite Velvet Cake (page 88) are two such recipes. They are the oundations or the twomost iconic works o art in this book, and I am happy to admit that I couldnt haveinvented a better recipe to use in these desserts.

Wayne Thiebauds painted cakes are classic, nostalgic, and all-American. Theyre notchallenging in lavortheyre just simple cakes, like the type your mother mightve made

or your birthday. Roses Downy Yellow Butter cake is the per ect recipe with which to createcakes commemorating Wayne Thiebaud.

N O T E : This cake uses egg yolks only, which is convenient because my favorite frostings are

made with egg whites. Save whites that are untainted by bits of yolk in a clean airtight con-

tainer to use in a frosting; they will keep for up to 4 days in the refrigerator.

D O A H E A D : Wrapped tightly in plastic wrap, the cake will keep for up to 5 days in the refrig-

erator or up to 2 months in the freezer.

5 large egg yolks (3.25 oz / 95 g),at room temperature

3/4 cup (6.4 oz / 180 g) whole milk,at room temperature

13/4 teaspoons vanilla extract

2 cups (9.3 oz / 260 g) cake flour(see note, page 28)

11/4 cups (8.8 oz / 250 g) sugar

1 tablespoon baking powder1/2 teaspoon kosher salt

10 tablespoons (5 oz / 140 g)unsalted butter, cut into pieces andat room temperature

Preheat the oven to 350F. Butter and lour the sides o an 8 by 3-inch round cake pan andline the bottom with a parchment paper round that has been cut to it.

In a medium bowl, whisk together the egg yolks, 1/2 cup (4.3 oz / 121 g) o the milk,and the vanilla.

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Sif the lour, sugar, baking powder, and salt into the bowl o a stand mixer itted withthe paddle attachment, and mix on low speed or 30 seconds. Add the remaining 1/4 cup

(2.1 oz / 60 g) o milk and mix on low speed until moistened, about 15 seconds. Add thebutter and beat on medium speed or 1 1/2 minutes or until smooth and aerated. Scrapedown the sides o the bowl with a rubber spatula. Add the egg mixture in 3 batches, mix-ing on medium speed or 20 seconds and then scraping down the bowl afer each addition.

Trans er the batter to the prepared pan and smooth the sur ace with an offset spatula.Bake, rotating the pan midway through baking, until the cake springs back when gentlypressed in the center, 55 to 60 minutes. You can also test or doneness by listening to thecake: Remove the pan rom the oven, set it on a wire rack, lower your ear to the cake, andlisten. I you hear the cake snap, crackle, and pop, it needs a ew more minutes in the oven.I its quiet, its done.

Let the cake cool on a wire rack or 30 minutes, and then run an offset spatula aroundthe inside o the pan. Invert the cake onto the wire rack, lif off the pan, and remove theparchment. When the cake is cool enough to handle, afer about 20 minutes, reinvert it so

the top is acing up. Let cool completely, wrap tightly in plastic wrap, and re rigerate or atleast 3 hours be ore assembling.

VA R I AT I O N S

I youre going above and beyond with the Thiebaud Pink Cake (page 45), butter and lourthe sides o two 6 by 3-inch round cake pans and line the bottoms with parchment paperrounds that have been cut to it. Divide the batter evenly between the prepared pans.Decrease the baking time to 45 to 50 minutes.

I youre going above and beyond with the Ryman Cake (page 63), butter and lour thesides o two 8-inch square cake pans with 2-inch sides and line the bottoms with parch-ment paper squares that have been cut to it. Divide the batter evenly between the pre-pared pans. Decrease the baking time to 30 to 35 minutes.


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https://play.google.com/store/search?q=9781607743910&c=bookshttps://itunes.apple.com/us/book/modern-art-desserts/id572395965?mt=11http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607743906http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?ISBSRC=Y&ISBN=9781607743903&cm_mmc=Random%20House-_-Modern+Art+Desserts-HC--scribd-9781607743903-_-Modern+Art+Desserts-HC--scribd-9781607743903-_-Modern+Art+Dessertshttp://www.amazon.com/gp/product/1607743906?ie=UTF8&tag=randohouseinc4554-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607743906


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Copyright 2013 by Caitlin Freeman

Photographs copyright 2013 by Clay McLachlanForeword 2013 by Rose Levy Beranbaum

All rights reserved.Published in the United States by Ten Speed Press, an imprint ofthe Crown Publishing Group, a division of Random House, Inc.,New York.www.crownpublishing.comwww.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon areregistered trademarks of Random House, Inc.

Roses Downy Yellow Butter Cake and Roses White VelvetCake reprinted with permission from The Cake Bible by RoseLevy Beranbaum.

Pages 7, 16, 18, 19, 35, 80, 82, 84, 186: Photos andillustrations by Caitlin Williams Freeman

Page 17: Photos by Charles Villyard

Page 33: Artwork Wayne Thiebaud/Licensed by VAGA,New York, NY; photo by Don Myer/Lee Fatherree

Page 55: Artwork Wayne Thiebaud/Licensed by VAGA,New York, NY; photo by Don Ross

Page 63: Artwork Robert Ryman / Artists Rights Society(ARS), New York

Page 69: Artwork Estate of Roy Lichtenstein; photo byBen Blackwell

Page 79: Artwork 2012 Mondrian/Holtzman Trust c/o HCRInternational USA; photo by Ben Blackwell

Page 93: Artwork The Richard Diebenkorn Foundation;photo by Richard Grant

Page 99: Artwork Rineke Dijkstra

Page 103: Artwork 2013 Banco de Mexico Diego Rivera &Frida Kahlo Museums Trust, Mexico, D.F. / Artists Rights Society(ARS), New York; photo by Ben Blackwell

Page 107: Artwork 2013 Barnett Newman Foundation /Artists Right Society (ARS), New York; photo by Ian Reeves

Page 111: Artwork Andrew Kudless; photo by Don Ross

Page 117: Artwork 2013 The Andy Warhol Foundation forthe Visual Arts / Artists Rights Society (ARS), New York; photoby Ben Blackwell

Page 123: Artwork Rosana Castrillo Diaz; photo by Ian Reeves

Page 127: Artwork The Richard Avedon Foundation

Page 135: Artwork Luc Tuymans; Courtesy David Zwirner,New York / London and Zeno X Gallery, Antwerp

Page 141: Artwork 2013 Succession H. Matisse / ArtistsRights Society (ARS), New York; photo 2013 ArchivesH. Matisse

Page 147: Artwork Ellsworth Kelly; photo by Ian Reeves

Page 151: Artwork John Zurier; photo by Ben Blackwell

Page 155: Artwork 2013 Tony Cragg / Artists Rights Society(ARS), New York; photo by Don Ross

Page 159: Artwork Alejandro Cartagena; photo by Don Ross

Page 163: Artwork Artists Rights Society (ARS), New York / VG Bild-Kunst Bonn, Germany; photo by Ben Blackwell

Page 171: Artwork Estate of Tobias Wong; photo by Don Ross

Page 177: Artwork 2013 Cindy Sherman

Page 181: Artwork Ruth Laskey, courtesy Ratio 3, SanFrancisco

Page 185: Artwork Jeff Koons; photo by Ben Blackwell

Page 191: Artwork The Estate of R. Buckminster Fuller,All Rights Reserved

Page 195: Photo by Captain Charlie Jennings

Page 197: Artwork Courtesy George and Betty Woodman

Page 201: Artwork Mark Bradford; photo by Bruce M. White,2010

Library of Congress Cataloging-in-Publication Data is on filewith the publisher

ISBN 978-1-60774-390-3eISBN 978-1-60774-391-0

Printed in China

Design by Betsy Stromberg

Food and prop styling by Caitlin Freeman, Clay McLachlan,Leah Rosenberg, and Tess Wilson

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Thiebaud Pink Cake Recipe from Modern Art Desserts by Caitlin Freeman

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