Still Life With Cake (1818), a typical still life by Raphaelle Peale (1774 – 1825), the son of Charles Willson Peale, may have been the picture exhibited in 1819 at the Pennsylvania Academy of the Fine Arts as Still Life—Wine, Cakes, Grapes, &c. A similar picture dating from the same year is in the Detroit Institute of Arts. Peale’s tightly-grouped still lifes are often permeated with a delicate melancholy akin to that which characterized the life of the artist; he was an alcoholic who suffered the effects of arsenic and mercury poisoning caused by his work as a taxidermist in his father’s museum. His spare, essential style may have been influenced by the Spanish still lifes he studied in Mexico and by the works of Juan Sanchez Cotan, exhibited at the Pennsylvania Academy in 1818.
Photographed in The Metropolitan Museum of Art in NYC.
This delicious-looking, multi-tiered cake couldn’t help but catch my eye as we passed the Empire Cake, where it was prominently displayed in the bakery shop’s front window. Check out the colorful fondant cut-outs in the shapes of some of the most iconic works by the late artist and activist Keith Haring. Brilliant.
Empire Cake is Located at 112 Eight Avenue (Between 15th and 16th Streets) in Chelsea, NYC.
Neil and Liane as Alice and Alice (Photo Courtesy of Liane Butler)
When my friend Liane and her husband Neil were invited to a Wacky Alice in Wonderland-Themed 40th Birthday Party, they took the term Wacky as seriously as possible. Not only did Neil go full drag as an extremely authentic blonde-haired Alice, but Liane took her look even further, recreating the classic Shock Rocker eye makeup of Alice Cooper. Seriously, that is just genius. Genius!
Although they are obviously having a great time at the party, notice how Liane stays in character. What dedication!
Liane is also the mother of adorable, two year-old identical twin boys! Welcome to her nightmare!
Here they are again at the party! It looks like fun! Alcohol!
Today Liane also posted a photo of the cake on FaceBook! Amazing!
“I work with very simple things that I come across walking to work,” Claes Oldenburg explained in 1964, “such as a certain kind of pastry. . . or certain kinds of displays or presentations and advertisements that I naturally come across as part of the urban landscape.” Pastry Case, I replicates just this sort of everyday sighting. The desserts are presented for the viewers enjoyment on real dishes, heightening the tension between attempting evocation of edible goods and their obvious artifice. Oldenburg later described this tension as a way of “frustrating expectations: the food, of course, can’t really be eaten, so that it’s an imaginary activity which emphasizes the fact that it is, after all, not real – that it’s art, whatever that strange thing is of doing something only for itself rather than for function.”
Oasis’ Definitely Maybe was released 20 years ago this [past] weekend – and what better way to celebrate the birthday of this great British debut? A cake, of course. Baker Adam Cox said: “Creating a cake to mark the anniversary of this album was a must. It remains as one of my favourite albums and I wanted to celebrate it in the only way I know how to.”
Do you like cake? I sure do. Just recently, I was introduced to two fantastic new cake mixes from Duncan Hines® – a brand you know and trust – Blue Velvet and Pink Velvet, both of which I had the opportunity taste at Winter Food Fete. These mixes really elevate the quality of desserts that you can make conveniently at home.
Pink Velvet Cake (With Cake Balls) is Introduced at Winter Food Fete in February 2014
Just in time for Easter, Duncan Hines® has introduced Limited Edition Spring Velvets™ Cake Mix as a part of their new velvets line; the first in the baking aisle to extend velvet cake beyond the traditional red velvet. As you can see by these beautiful and tempting photos, Spring Velvets™ provides a uniquely colorful way to brighten up any spring time occasion!
Duncan Hines® Spring Velvets™ Cake Mix will be available at limited retailers nationwide only until May 2014, and has a suggested retail price of $1.99. Check out these two recipes for inspiring, lovely and delicious cakes you can make in time for Easter!
1 package of Duncan Hines® Spring Velvets Cake Mix
1 container Duncan Hines® Creamy Home-Style Cream Cheese Frosting
1. Preheat oven to 350°F. Grease 2 9×6 loaf pans with shortening or oil spray.
2. Prepare the batters according to the package directions and scoop each batter into each pan.
3. Bake 30-33 minutes or until toothpick inserted in center comes out free of crumbs. Cool completely.
4. Slice the pink velvet in half lengthwise. Then take each half and slice it in half vertically. You will have 4 strips of cake.
5. Repeat the above process with the yellow velvet.
6. Place a pink slice next to a yellow slice onto a plate. Ice the top with frosting.
7. Next place a yellow slice on top of the pink slice and a pink slice on top of a yellow slice, Ice the top.
8. Repeat the above process until there are no more remaining cake slices.
9. Frost the entire cake upon completing the 4-layer checkerboard.
*Tip – You can build as many checkerboards as you want; you just need to cut smaller slices of cake – refer to picture for guidance.
Spring Velvets Bundt Cake
Hands on time: 10 minutes
Total Time: 1 Hour and 40 minutes
Servings: 10-12 servings
1 Box of Duncan Hines® Spring Velvets Cake Mix
1 (3.4 oz.) box of Lemon Instant Pudding and Pie Filling Mix, divided in half
1½ cups water
½ cup oil
1 cup powdered sugar
2Tbsp. lemon juice
1. Preheat oven to 350°. Grease and flour 10-inch Bundt* pan or tube pan
2. Combine 2 eggs ¾ cup of water, ½ cup of dry pudding mix, and ¼ cup oil with first velvet cake mix.
3. In a separate bowl, combine 2 eggs, ¾ cup of water, ½ of dry pudding mix, and ¼ cup oil with second velvet cake mix
4. Beat each mix at medium speed with electric mixer for 2 minutes.
5. Pour Yellow Velvet batter into pan
6. Pour Pink Velvet batter on top of the Yellow Velvet batter.
7. Insert a butter knife halfway into the batter when all of the batter is in the pan. Swirl the batter by gently moving the knife in a circular motion around the pan.
8. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out free of crumbs.
9. Cool in a pan for 25 minutes. Invert onto serving plate. Cool Completely
10. Make glaze by adding lemon juice to powdered sugar and stir until smooth. Drizzle over cake.
Please don’t eat these shoes! Creating works that are very similar to the art of contemporary sculptor Scott Hove, designer Chris Campbell has expertly painted and sculpturally enhanced dozens of pairs of Jimmy Choux shoes so that they appear to be decorated with the accoutrements of a fancy bakery cake! Apart from his light up shoes line-up from last fall, these are now my favorite. Clever and beautiful, but definitely not edible!
Chris sells his visually delectible creations at his own shop, The Shoe Bakery which appears to be located in Orlando Florida, but who knows. With prices that are very reasonable at just $60 for a pair of flats to $200 for the high heels – I’d say these are not only a fashion bargain but a unique investment for art collectors as well!
Read more and see additional photos of these deliciously collecitble shoes at This Link!
Water, vegetable oil and eggs called for on cake mix box
Red and Green food color
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Betty Crocker® Decorating Decors® Red, Green and White Candy Sprinkles
Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well.
Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully pour green batter over red batter. Then pour remaining white batter from medium bowl over the top. Do not mix the colors.
Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack placed over a cookie sheet; remove pan. Cool completely, about 30 minutes. Place cake on serving plate.
Divide frosting between 2 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; mix well with spoon until smooth enough to drizzle. With the spoon, drizzle white frosting back and forth around the whole cake in a striping pattern until you use all of the frosting (allow some frosting to drip down onto plate in middle of cake, if desired).
Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until frosting is set before serving.