6 minute read
THE CAKE OF ART
The Emergence of Cake in Contemporary Art
In the realm of contemporary art making and cake baking, time, focus, effort and skill are the essential ingredients. Yet, an intriguing trend is emerging – the contemporary art world is being overtaken by cake.
For some artists, cake serves as a symbolic medium, while for others, it has become the canvas upon which they express their artistic vision. Whatever the case, a widespread enthusiasm for cakes is sweeping through the art world on an international scale. Entire art exhibitions are now dedicated to cakes and the artists who adorn them, creating a fusion where aesthetics seamlessly merge with flavour.
THE ARTISTIC FUSION OF BAKING AND ARTISTRY
It is difficult to resist the allure of sweet, sugary deliciousness that defines a cake. But can an already delicious cake be made any more appealing to the senses?
Enter Chef Tash of Art’tisserie, an artist first and a pastry chef second. For Tash, creativity is not just a passion – it is a way of life. “I have always been creative,” she explains. “When I was younger, my dream was to become an artist when I grew up. I started exploring art at the tender age of four, after my pre-primary schoolteacher recognised my innate talent and recommended art classes. Art is ingrained in my identity – it’s what I believe in and what I stand for. You’ll always find me immersed in some form of creative expression.”
PURSUING AN ARTISTIC CAREER IN PASTRY
As she delved into exploring various artistic careers, none quite resonated with her until she had a revelation: why not combine her hobby and her passion? Her hobby being baking, her passion being art.
Initially setting out to pursue a career as a chef, Tash soon found herself drawn to the pastry side of her studies. It was then that she made the pivotal decision to enrol at the FBI Chef School and Patisserie Academy in South Africa. Reflecting on her entrance interview with founder Nicolas van der Walt, Tash chuckles as she recounts the memorable moment. Despite the prerequisite of having a diploma in pastry to be accepted into the advanced pastry course, Van der Walt was so moved by Tash’s unwavering passion and dedication that he made an exception. “I was so passionate about what I was doing,” Tash reminisces, “that he was like, ‘I’ll take you, I’ll just take you!’ It was a moment I’ll never forget.”
Under the mentorship of Van der Walt, an internationally acclaimed pastry chef who earned a gold medal for his craft at the world championships, Tash embarked on a yearlong journey of intensive study. Such was Tash’s exceptional talent and passion that Van der Walt went a step further, employing her as his wedding cake artist – a testament to her remarkable skills and dedication.
Following her training, Tash returned to Namibia to assume the role of executive pastry chef at the prestigious Safari Court Hotel and Conference Centre. Subsequently, she ventured to the Cape Winelands, where she served as pastry sous chef in the esteemed kitchen of the renowned Delaire Graff Restaurant. Alongside her culinary accomplishments, Tash’s artistic creations have graced the pages of numerous publications in South Africa, earning her gold status in the African Culinary Cup.
DREAMING OF ARTISANAL DELIGHTS
Today, Tash has returned to her roots in Namibia, channelling her passion and expertise into Art’tisserie, her artisanal cake and dessert business. Through Art’tisserie, Tash continues to share her artistry with her community, delighting customers with her exquisite confections that seamlessly blend culinary mastery with artistic flair. What makes the fusion of baking and art so intriguing is the inherent juxtaposition between the two disciplines. Baking, with its methodical and structured approach, often contrasts sharply with the provocative and dynamic nature of art. As Tash aptly describes it, “I’m a bit chaotic as a person. Baking is very structured. So in truth, I’m a structured artist.”
Indeed, the process of creating cakes is deeply rooted in meticulous planning and precision. “You need to plan every detail before you start, and you need to know exactly what you are doing,” explains Tash. It is this meticulous attention to detail that Tash finds particularly appealing. She enjoys unravelling the intricacies of baking, understanding the underlying principles behind each step. “I enjoy understanding the ‘why’ of things,” she says. “Knowing that my macaron is cracking because my oven is too cold, for example.” In this way, Tash seamlessly marries her structured approach to baking with her artistic sensibilities, creating confections that are not only visually stunning but also impeccably crafted.
Tash dreams of owning her own quaint patisserie one day, where she can proudly showcase her latest culinary creations. “I also love to experiment with weird and wonderful flavours,” she shares enthusiastically. “For instance, lemon, raspberry and coconut cakes are among my favourites.”
Her dedication to quality is unwavering, as she insists on using only the finest ingredients in her confections. “I’m very strict with my ingredients,” she emphasises. “I believe in using only the best – proper cream, butter, real chocolate.” This principle stems from her rigorous training and commitment to excellence.
Adding a touch of local charm to her creations, Tash incorporates locally grown wildflowers as decorations, infusing each creation with a unique flair. “Everything is really made with love,” she affirms.
THE GLOBAL CAKE CRAZE
The global popularity of specialty cakes is being spurred along by the influence of social media and our delight with sharing pictures of things we find delicious.
Tash explains that to be able to continue to create cakes that are works of art, it is important to follow the latest global cake trends that are currently revolutionising the baking scene. “I’m obsessed with international bakery websites and following the latest trends in cakes. At one stage the trend was sugar flowers, now it’s all about fresh flowers on your cake. Another trend is abstracts – it’s like a painting where you use actual palettes. A lot of smear work, marble effect, with gold leaf. It’s all really creative and beautiful.”
One does not need to do a lot of online searching to find that there is boundless creativity in baking. This, coupled with a cake’s magical ability to add a touch of joy and festivity to any gathering, has revealed a whole new world of creativity and experimentation. In the meantime, as penned humorously by Dorku in a tweet, “Marie Antoinette has finally been uncancelled after everything actually turned out to be cake.”
