Jessica Clark-Bojin remembers at one time having a reputation for her lack of cooking skills.

B次元官网网址淚 couldnB次元官网网址檛 crack an egg. I was shooed out at family gatherings,B次元官网网址� says the Vancouver native, laughing. B次元官网网址滻 had no experience in a kitchen whatsoever.B次元官网网址�

Now Clark-Bojin is shaking up the baking world with her elaborate pie creations, which range from detailed celebrity portraits to towering three-dimensional B次元官网网址減ie-scrapers.B次元官网网址�

The former filmmakerB次元官网网址檚 journey from kitchen klutz to pastry pro started with a New YearB次元官网网址檚 resolution to cut down on sugar in 2016, when she began experimenting with pies to sate her dessert cravings. What began as a creative foray has become a full-time gig.

B次元官网网址淚tB次元官网网址檚 the most fun job that IB次元官网网址檝e ever had in my life,B次元官网网址� she said. B次元官网网址淚 never thought IB次元官网网址檇 be doing anything like this.B次元官网网址�

Clark-BojinB次元官网网址檚 multi-tiered masterpieces include Calvin and Hobbes riding a wagon down a hillside and an Aladdin-themed castle. The self-described science fiction nerd has also concocted a glow-in-the-dark Tron apple pie and Star Wars themed fruit turnovers shaped like Jabba the Hut.

Along the way, Clark-Bojin has tapped into her science background as a former university physics student to develop new methods and materials. Her innovations include colouring pastry dough, creating pigments that glow in the dark and baking three-dimensional shapes.

B次元官网网址淭his isnB次元官网网址檛 cooking. This is chemistry!B次元官网网址�

The American talk show The Chew invited Clark-Bojin to New York to present a pie on the show in late 2016, which was followed by an invitation from the Food Network to start making videos for the cooking channel, she said.

Pies are especially challenging because pastry dough quickly becomes tough when overworked and its inconsistency means it often changes shape unpredictably in the oven, Clark-Bojin said.

She said one B次元官网网址渁ha momentB次元官网网址� came while designing an alien face from the sci-fi franchise B次元官网网址淧redator,B次元官网网址� when Clark-Bojin came up with a method of blending different layers of pastry together, B次元官网网址渓ike modeling clay,B次元官网网址� using an egg mixture.

B次元官网网址淭hat opened a whole new world,B次元官网网址� she said.

Clark-Bojin said most of her baking gets done late at night after her five-year-old son, Cillian, is in bed. She described him as her harshest critic.

B次元官网网址淗eB次元官网网址檒l look at something that IB次元官网网址檝e been slaving over for days and IB次元官网网址檓 really proud of and heB次元官网网址檒l be like, B次元官网网址淗mm. ItB次元官网网址檚 not your best work, mommy,B次元官网网址� B次元官网网址� she said.

Clark-Bojin doesnB次元官网网址檛 sell her pies directly. She supports her work by offering how-to guides and dough stencils for sale.

Her next task is to simplify her techniques.

B次元官网网址淢y mission with all of this is not just to be a snooty pie artist,B次元官网网址� she said, adding that the overall goal is to create a new industry.

B次元官网网址淚 want to teach other people and inspire other people to create cool things in this medium that they love with this food that they love.B次元官网网址�

Geordon Omand, The Canadian Press

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