We love a good cake at FDL HQ and recently brought you an amazing recipe for a super soft gooey chocolate cake, it's one of our favorites which is why we're not sure what to make of this cake from the artist Greely Myatt.
That's because Myatt makes his cakes not using flour and sugar but wood and varnish.
His treats are carved entirely from wood and the icing around the edges of the sponge reveal the great detail he's managed to achieve.
Sponge, cup cake and even the ice cream cone has been given a wooden makeover. They're certainly impressive but we like our cakes to be edible at FDL.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.