Showpiece Design

Sugar Work By SugarCreations Updated 20 Nov 2005 , 12:30am by SugarCreations

SugarCreations Cake Central Cake Decorator Profile
SugarCreations Posted 22 Oct 2005 , 9:36am
post #1 of 16

Lets get off the bubbles and tech stuff for a while. Where does everyone get their ideas for showpiece designs and how do you design it? In your head or on paper?

15 replies
copperppot Cake Central Cake Decorator Profile
copperppot Posted 22 Oct 2005 , 11:48am
post #2 of 16

I guess that would be up to the individual. I usaully just do mine from memory. Might do a sketch every now and then. Showpieces are tricky especially for the larger stuff because then you get into wieght distribution and structural formations a lot of complicated stuff. Then you have to consider the overall scope or size of the piece how large or small you want it to be. The larger and taller the more likely it will collaspe. Thats the reason you should consider weight distribution and structural intergrity. Just some thoughts.

SugarCreations Cake Central Cake Decorator Profile
SugarCreations Posted 22 Oct 2005 , 11:51am
post #3 of 16

Interesting. I guess it would make sense though, I mean structure, size, distribution and all that other stuff. Tried to keep my pieces small up until now, but thinking about trying a larger design this weekend. Good tips. Thanks.

ThePastryDiva Cake Central Cake Decorator Profile
ThePastryDiva Posted 22 Oct 2005 , 12:17pm
post #4 of 16

Size and weight distribution are things to very much keep in mind when you are designing your showpieces, but there is also artistic integrity of the piece.

I went to Orlando a few weeks ago and they had THE Most amazing sugar and chocolate showpieces....they all had a circus theme!

It's interesting to see the different interpretations...

So..if you've made showpieces....Copperpot...I'm very excited for you to post some pics and show US beginners how it's REALLY done!

*Diva doing the Snoopy dance of happiness!

copperppot Cake Central Cake Decorator Profile
copperppot Posted 22 Oct 2005 , 6:31pm
post #5 of 16

Yeah I think artistry is definitely involved. But the piece should have a sense of flair to it. Part of it is having a good eye for color and overall design flair. Everything should meld has one continous piece and be smooth and graceful as well as artistic. Imagination plays a big role as well.

ThePastryDiva Cake Central Cake Decorator Profile
ThePastryDiva Posted 22 Oct 2005 , 6:36pm
post #6 of 16
Quote:
Originally Posted by copperppot

Yeah I think artistry is definitely involved. But the piece should have a sense of flair to it. Part of it is having a good eye for color and overall design flair. Everything should meld has one continous piece and be smooth and graceful as well as artistic. Imagination plays a big role as well.




I so agree with you on this. You can be technically perfect but if the piece doesn't "speak" it's not worth the time or trouble.

You sound like you have an awesome talent and I can't wait till you start posting pictures of your work!

SugarCreations Cake Central Cake Decorator Profile
SugarCreations Posted 22 Oct 2005 , 8:22pm
post #7 of 16

I agree to. The work has to have a flow. The artists emotions and creatvity should speak volumes about what the piece is about.

duckduck Cake Central Cake Decorator Profile
duckduck Posted 5 Nov 2005 , 11:56pm
post #8 of 16

I sketch them out with detailed notes as I'm brainstorming and then worry about the "how to pull it off" part later. My sketches don't look like much to anyone but me but they are a way to remember details as I go through many variations of the same piece in my head. I love getting a new theme and letting the creative part of me run with it without over thinking it. Right now I'm playing with the rock'n'roll theme of the foodnework competition they'll be doing in Memphis this next week. Looking forward to all the different takes people have on the theme.

SugarCreations Cake Central Cake Decorator Profile
SugarCreations Posted 6 Nov 2005 , 12:14am
post #9 of 16

What FoodNetwork competition in Memphis are you talking about? First I have heard of it. And I am a FoodNetwork fanatic.

duckduck Cake Central Cake Decorator Profile
duckduck Posted 8 Nov 2005 , 7:41pm
post #10 of 16

Pretty much as we speak, they should be doing a chocolate and sugar showpiece with a theme of rock'n'roll at the Peabody Hotel and a Elvis cake competition at Graceland. As far as I know, neither are open to the public (I could be wrong though) and it will take a number of months before they air.
More info here.
http://forums.egullet.org/index.php?showtopic=75440

copperppot Cake Central Cake Decorator Profile
copperppot Posted 15 Nov 2005 , 12:03am
post #11 of 16

Aye, posts some pics.

SugarCreations Cake Central Cake Decorator Profile
SugarCreations Posted 15 Nov 2005 , 11:15pm
post #12 of 16

Good idea copperppot. Pics would be great.

vicky Cake Central Cake Decorator Profile
vicky Posted 18 Nov 2005 , 4:24pm
post #13 of 16

I'd like to start, but am a little intimidated by it all. I started gumpaste and did okay with that. Is working with the pulled sugar similar to making gumpaste roses except for the heat of the material?
I'd like to try.
Vicky, MO

SugarCreations Cake Central Cake Decorator Profile
SugarCreations Posted 18 Nov 2005 , 9:38pm
post #14 of 16

Somewhat.

copperppot Cake Central Cake Decorator Profile
copperppot Posted 19 Nov 2005 , 12:37pm
post #15 of 16

Well????

SugarCreations Cake Central Cake Decorator Profile
SugarCreations Posted 20 Nov 2005 , 12:30am
post #16 of 16

Ones no different from the other.

Quote by @%username% on %date%

%body%