Please do not lick the landmark.
By
Mikey Nicholson

12 May 2016 - 12:40 PM  UPDATED 13 May 2016 - 12:13 PM

It has to be said, why wasn’t the Leaning Tower of Pisa made from a stack of delicious pancakes. I mean, sure, perishable food left out in the elements is a literal recipe for disaster, but it would have been delicious.

You may not have ever wondered what landmarks made of food would look like but DesignCrowd did, and commissioned its community of designers to swap out famous tourist attractions with their food look-alikes. We’re drooling. Or laughing. Maybe both. 

St. Pavolvasburg - Saint Basil’s Cathedral, Russia

You'll be Russian to get to this melting masterpiece.(DesignCrowd)

Leaning Tower of Nom - Leaning Tower of Pisa, Italy

Everyone is hoping this leaning tower will topple. (DesignCrowd)

Macronehenge - Stonehenge, England

More like Stoner-henge, right? (DesignCrowd)
 

Sydney Opera Brunch - Sydney Opera House, Australia

A Sydney property has never been so affordable. (DesignCrowd)
 

Eyeful of Creme Tower - Eiffel Tower, France

Voulez-vous eclair avec moi ce soir? (DesignCrowd)
 

The Puff Pastry of Egypt - Pyramids of Giza, Egypt

Little known fact, Tutankhamen loved samosas... probably. (DesignCrowd)
 

Statue of Cheeses - Christ the Redeemer, Brazil

Son of God that's a lotta cheese. (DesignCrowd)

Check out more of the photoshopped landmarks here.

Feeling hungry now?
Proper Punjabi samosas

“Samosas and a cup of masala tea are perfect tea-time fare but equally delicious as a light meal. Samosas were the first Indian food I remember helping my mother with. She would sit me down at the table with the filling and strips of dough and I would try my hardest to make perfect triangular samosas for the guests coming that evening. These would then be fried when the guests were there so they could enjoy hot samosas. These may look complicated with a long list of ingredients but they are actually quite straightforward to make and you can double the batch and freeze half for another day. While samosas are usually fried, I like to wrap mine in filo pastry and bake them.” Anjum Anand, Anjum's Australian Spice Stories

Croissants a bit like cinnamon buns (des croissants un peu comme des kanelbullar)

This recipe doesn’t make traditional croissants, but more of a beautiful cross between a kanelbulle (Swedish cinnamon bun) and a croissant. They’re soft and slightly flaky, as I only give the dough two ‘simple turns’, as opposed to my usual croissant routine of three. In fact, a look inside will give it away: the membranes are thicker, and cinnamon speckles dot them throughout.

Buttermilk pancakes with fresh coconut and kaffir lime maple syrup

A diner classic meets the Asian tropics in this pancake stack flavoured with lime and served with fresh coconut shavings.