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Alumna filmmakers concoct new stop-motion movie about a four-tiered dessert.

May 10, 2013
New York Times

Food for the Epicurean Cinephile

By Robert Ito

LOS ANGELES β€” For four hours, the filmmakers Natasha Subramaniam and Alisa Lapidus constructed a four-tiered dessert out of whipped cream, amaretto cookies, baked meringue and locally sourced edible flowers. β€œIt’s a Pavlova meets a croquembouche,” Ms. Subramaniam said.

As Ms. Lapidus stacked Frisbee-size discs of meringue atop the ever-growing sweet, Ms. Subramaniam took still shots of each layer, which would be edited together into a stop-motion sequence. Stray crumbs were brushed out of camera range; tweezers were used to pluck errant pea tendrils adorning the sides. The result was a wintry peak festooned with lilacs and pink jasmine, an edible, cream-filled Matterhorn.

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