I made different kinds of cake and French pastries for two week. Through this period, I experienced variety of decoration skills including piping icing and writing chocolate on the cakes and pastries. Also, I realized that I have to understand about elements and principles of design in order to improve my decorating skill and knowledge.
According to result searching Interne (www.pearltrees.com)and a book, a design is created with elements by line, shape, color, value and texture. And these elements put together using principles such as unity, variety, emphasis, balance and scale. Although elements and principles are divided in design, these elements and principles have to work together to form for successful design.
*Elements are like the ingredients in a recipe in the baking.(from http://www.pearltrees.com)
*The design principles are procedures which are used for putting elements together to create effective design. The elements of a design mean “what” and the principles mean “how.”(www.pearltrees.com)
|Unity is the fundamental principle of design and it is supported by all the other principles.||Variety means “to change the character” of an element, to make it different.||Emphasis creates a focal point in a design. Emphasis can be created by contrast and placement|
|Balance is the equal distribution of visual weight in a design.||Space, in two-dimensional design, is essentially flat; it has height and width, but no depth.|
During searching, I realized that the color is used various in the design and it was surprised.(www.pearltrees.com)
*pictures from (www.weddingsromantique.com)
Also, line can have different qualities which can be curved or straight, thin or thick, loose or precise, delicate or bold, expressive or controlled. Line qualities will remind different feelings. For example, a curved line feels natural and organic, while a straight line feels manmade and mechanical. A delicate line feels soft and feminine, while a bold line feels strong and masculine.
These elements can be transferred to cake and pastries decoration. First, a design is piped onto the plate in chocolate and allowed to set. The spaces can then be filled with colorful sauces. A squeeze bottle is useful for making dots, lines, curves, and streaks of sauce in many patterns.(from Gisslen Professional Baking 6th)
Also, decorative work use piping skills which are widely used in cake and pastry design. When you work with different color, you can make more gorgeous cake and pastries.(from Gisslen in Professional Baking 6th)
Past two weeks, I made different kinds of cake and pastry. Of course, I had to make various color of icing and write as chocolate on top of cake. It was so hard work but I could gain the result that I am satisfied.
Through this session, I learned lots of skill and knowledge also I can understand about element and principle of design. It will help me improve my decoration skill and I can make variety color of icing. I cannot wait to learn pastry next course.