The extraordinary gelatinous creations of Siew Heng Boon – a one woman artisanal jelly cake maker based in New South Wales, Australia.
Everything you see is edible, including the flowers, leaves and fish, which are formed by injecting coloured jelly into the glasslike seaweed jelly medium.
Cosmic treats from Musse Confectionary in Kiev, Ukraine: vanilla, pistachio, raspberry, salted caramel or chocolate-flavoured, presumably fresh cream-filled choux pastries covered with a swirling, star-speckled, deep space glaze.
The patisserie dioramas of 23 year old Italian pastry chef Matteo Stucchi.
New cake creations unveiled every Thursday and Friday on his Instagram account.