The Best Thing I Ever Ate?

Mondrian Cake
Vanilla cake, Red velvet cake
Valrhona Chocolate ganache

I took a cue from Chris Cosentino and the Food Network recently. While on a trip to San Francisco's Modern art museum, the SF MOMA, I stopped by their rooftop coffee bar, which is operated by Blue Bottle Coffee, for a blood sugar upping. Pastry Chef, Caitlin Freeman, has taken a creative approach to creating her cakes and cookies by modeling them all after different pieces of art around the museum. 
Chris Cosentino on a recent episode of The Best Thing I Ever Ate  made a claim that the Mondrian Cake at the SF MOMA was the best piece of cake he 
had ever eaten. My friends and I got a piece to share and found it beautiful to look at, but maybe not the best piece of cake we had ever eaten. The crumb(inside of cake) of the cake was moist and dense, and the ganache piping, used almost like caulking work, was very tasty. Later research led me to discover how this cake is made. 
“Freeman makes one Mondrian cake per day. She bakes a big oblong white cake and smaller yellow, red and blue cakes, and cuts them into long thin shapes. She coats each of the pieces in ganache – a thick, rich covering of cream and dark chocolate – reassembles it all in a long loaf pan, lets it chill overnight, then ganaches the whole thing.

Each slice has squares of yellow, blue and yellow interspersed with white squares separated by dark chocolate lines.” Further reading on how the Mondrian Cake is made. 

I think where we went wrong was thinking that a piece of $8 cake, claimed to be the best dessert ever eaten, was going to send off some sort of fireworks in our mouths. Was it tasty and interesting to look at, yes....but the best piece of cake I ever ate, thats up to the judges. 

Piet Mondrian, Composition with Red, Yellow, and Blue, 1935-1942