mymodernmet.com: Contemporary bakers have transformed the conventional practice of cake decorating into an art form, proving that cake is so much more than just a party staple. From buttercream bouquets to sugary stones, creative pastry chefs adorn their cakes with figurative elements inspired by real-life imagery. Sometimes, however, they take a more experimental approach to the craft and dabble in abstract designs.
2 comments:
I LOVE CAKE!! Cake is one of those foods that is actually on my top favorite foods list. I also enjoy art, architecture, and theatre. This article pointed something out to me that I had never really thought of before. In loving cake, I see it as both a very tasty thing to eat but also as an art on its own. The cakes shown in the article are inspired by art and architecture and that is not something I really ever thought about before and find to be very intriguing. Of course, I am still imagining eating each one of the cakes shown; I am also looking at how they could create such art out of those delicious edible materials. They create the cake with such detail and precision as well. I would love to see a video of someone making one of these cakes because I can just imagine the effort and time it takes but to see the process would be amazing to say the least.
Cake decorating is one of those amazing satisfying things that I could spend hours watching. It is so cool to see how bakers and pastry chefs use the tools, materials, and skills they have a culinary artists and scientists to create such amazing products. Some of these cakes don't even look like they could be edible – just perfect little sections of polished marble or tarnished metal. It is so cool haw these chef's pull from fine arts and architecture and mathematics for inspiration. And on top of creating amazing aesthetics on the these cakes, its seems that all these bakers boast having imaginative and tasty flavors in their cakes as well. I want to know how these bakers create these detailed textures and designs. How does Annushka create the rose-esque frosting pattern on her cakes? How does Rae create the the metallic look on her cakes? How does Utzon-Frank get such an accurate imitation on a matte marble surface conic layered cakes? How does she make conic layered cakes like the ones pictured in this article?? It blows my mind. I agree with Nicolaus – I want a taste.
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