Thursday, 31 January 2013

OUGD405. Typogateaux.


super photo realism is displayed in the formation of this cake. i really like the tone quality in this example, the light to dark brown add a great depth to the rock part of the cake.


this cake is an example of constructive genius. the layers are structurally sound, especially the eyes resting on top the neck bit. i think that'd be really tricky to achieve. 


the tone in this cake is also really well achieved. the hippo looks much more 3d with the brown and grey blotches around its body.


the aesthetics of this cake are so subtly beautiful and elegant. it looks posh but sophisticated posh.


i think this cake, while sound in making, looks quite tacky and is overly bright and uninviting. the chocolate swirls on the top are over the top and seem to be trying to get that classy feel but has over done it.


cake r us is a sheffield cake shop specialising in asian desserts and treats. i really like the shop as it has a massive variety of cakes, my favourite are the indian syrup cakes. the shop is really creative in design and shows that you dont need a massive surface area or many ingredients to make an interesting cake.






having looked at some different cake designs i wanted to look at some instructional videos and guides on how to make cakes. 


this is a good video explaining the basics of making and mixing ingredients.

i also found a pictorial guide to baking a cake which i thought was good although it only works with the written instructions. 












having looked at a variety of cakes i wasnt that exited to make one. my baking abilities are next to none and i didnt want to jeapordise any sort of creativity because i cant bake. browsing through various culinary videos i came across an EpicMealTime episode, they are such a creative and humorous group! but their answer to not being able to really cook or bake is fantastic: add as much sweet and fatty ingredients as possible!



i thought this would be a better and more suited path for me to take.


No comments:

Post a Comment