Geology & Geophysics GeoFIZZ

Tasty Treats from the 2018 Great Geobakeoff

Eat your way across fascinating geologic marvels, one sweet, sugary dessert at a time.

By and

Dust off those pans. Shake out that whisk. Break out that…er…rock hammer. It’s time once again for the Great Geobakeoff!

For the past 5 years, the Geological Society of London has hosted a friendly competition with a delicious twist. Scientists from around the world show off their baking prowess with geology-inspired challenges that delight the taste buds and showcase the staggering geologic diversity of Earth, space, and fantastic worlds.

This year’s competition took geobakers from the breathtaking vistas of Mr. Darcy’s Derbyshire to a galaxy far, far away to places a little closer to home. The contest isn’t over, so we’ll be on the lookout for more geologically inspired confections. But in the meantime, check out some of the many geoinspired treats this year that we just want to gobble right up.

On your mark…get set…bake!

Ammonites Could Not Have Tasted This Good


Other Cakes Have Nothing to Compare to the Wild and Untamed Beauty of the Frosting Peaks


Can I Have a Thin Section of Polarized, Please?


Don’t Be Fooled! It’s Really Cake


An InSAR Entry in Progress

InSAR cake
Credit: Rowena Lohman


The Only Magnet(ite) That’s Safe to Eat


Who Ordered Swirls of Lava Sludge—I Mean, Fudge?


May the Cake Be with You


A Cambrian and Flavor Explosion


It’s Not Every Day That Your Cake Reflects the News


We’ve Always Wondered What Microfossils Taste Like


Twinning on a Cookie!


Man Brings Back Dinosaurs…on Cake!


Hot (Trilobite) Pockets


Excavation in Progress!


The Texture Here Is Actually Spot On…


When You Can Eat Your Favorite Fossil


Entries are due 13 May. See #Geobakeoff for more!

—Kimberly M. S. Cartier (@AstroKimCartier), Staff Writer; and Mohi Kumar (@scimohi), Scientific Content Editor

Citation: Cartier, K. M. S., and M. Kumar (2018), Tasty treats from the 2018 great geobakeoff, Eos, 99, Published on 11 May 2018.
Text © 2018. The authors. CC BY-NC-ND 3.0
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