The work of Salvador Dali has always been a huge influence on my surrealistic style. His piece "Allegory of the Soul" has always spoken to me from another level of consciousness. I see the caterpillar of the Soul, which burrows into the warm, mortal cocoon of physical existence, where it incubates in the brainpan. That is, until the now-mature, metamorphosed spirit gains inertia and rips through the doughy illusions of the everyday mundane. The Shadow, the projection of this experience, captured on canvas for the observation and education of all, is what we label as "Art". I call this, my re-creation of Dali's sketch, "Parable of the Artist".
More Story, Pix, and in-progress Videos: https://www.art2eatcakes.com/parable-of-the-artist.html
It is with great pleasure that I introduce our new on-demand Giftshop
So many times, people write me, telling me how they LOVE the Rainbow Pegacorn Mama Cake, the Spinosaurus Cake, the Giraffe Meerkat Kisses Cake, and they so want to be able to send that joy in some way to thier darlings. Sadly Such Cake is Performance Art, difficult to ship, but the photo imprint lasts forever. It makes me very happy to be able to offer yummy Schwag; Prints, mugs, t-shirts are all created upon your demand, and not a moment sooner, shippable to anywhere in the world. Please take a moment to browse, look at the fun stuff, and think of your loved ones
I thank you for your support in the past and in advance. It allows me to Create More Sweet Art for you to enjoy! XO Heather at Art2EatCakes
Accessible through the Art2Eat Cakes website: https://www.art2eatcakes.com/store/c1/Art2EatCakesStore
Stay tuned for new sweet offerings! Sign up for our Newsletter and never miss a Crumb: https://www.art2eatcakes.com/
#Giftshop #Art #Cake #Prints #Tshirts #Mugs #OnDemand #Pegacorn #Giraffe #Dragon #Sugar #Food #Gifts #Holiday #BlackFriday #CyberMonday #Boulder #Denver #FoodArt #Art2EatCakes #Sweet #Chocolate #Fun #Shop #Yummy
"Beware Evil Doers, for you face The Tick!!" For my 3rd Year in this super-powered Collab Cake Con International, I had to do one of my all-time favorite, indestructible comic-book characters, The Tick. Created by Ben Englund in 1986 as a spoof character for New England Comics, The Tick has since starred in an independent comic book, an animated series (88), and two live-version series (2001), one very recently (2016). The Tick has been rated as #57 on IGN's Top 100 Comic Book Heroes of All Time list. Leaping off buildings, with a cry of "SPOOOON!" he foils Evil Doers like Chairface Chippendale, El Seed, and Buttery Pat, with the help of his sidekick, Arthur. Stupid Puns Abound!!! "Isn't Sanity just a One Trick Pony anyhow?? You only get one Trick, Rational Thinking. But if you're a little Crazy, hahaha, the Sky's the LIMIT!".
More at: http://www.art2eatcakes.com/the-tick.html
I get this question **all** the time.
And worse, I see cakers ask about it on forums, more every day it seems. So many of them suggest this recipe with GF flour substitution, or that box mix as a solution. It scares me!!
Hence today's Rant
When asked such a question, I ask the clients back, "Is it for a Celiac sufferer?? Or just someone wheat-free like myself???"
Yes, I am a wheat-reactive Cake Artist. Lolz, the Irony, I know
But, it has put me in the position to see that there is a huge amount of dangerous misinformation about GF. That grey area contains a massive amount of risk to both the caker and the client that most are unaware of. So many times well-meaning people ask, "Can we make the anniversary cake GF, because our nephew is GF???"
I tell them...
If the GF consumer in question is **just** wheat free, then yes, a caker can get away with GF flour substitutions, mixes, etc. But if they are a Celiac, or truly Gluten Free, unless you have a dedicated gluten-free kitchen, it's very, very difficult to produce a 100% gluten-free product a Celiac can safely eat. There is a whole cross-contamination issue many are not be aware of.
To be truly gluten-free the food must be cooked/served on cookware that are dedicated to GF, or cleaned in a mind-numbingly specific and thorough manner. These poor Celiac sufferers with true Gluten Free diets can't even eat french fries from the same fryer oil that has been used to cook breaded items, or stir fry made in a skillet used for pasta. GF foodstuffs can't be stored near gluten-bearing foods. The list goes on and on. Even microscopic small amounts (20ppm) that stick to cookware will make them very, very VERY sick.
If you tell a restaurant you are gluten free, you would be amazed to see the hoops they jump through to insure no cross-contamination takes place. Dedicated pans. Hand-washing procedures. Storage requirements.
Wheat flour makes my tummy hurt like crazy (and makes me literally foul company later), but I am so lucky to NOT be truly Gluten-Free. I'm really careful not to do that to restaurant prep lines, they have enough to worry about. I tell them I'm just reactive to wheat, and where is it in the dish so I can avoid it.
Celiacs don't have that luxury. True Gluten-Free/Celiacs is no joke, and the last thing we want is to make people sick with our Cake Art
Please, please please be careful, and be sure your client is merely WHEAT-free, and not actually Celiac or 100% gluten-free before you agree to make that cake
Thank you. Rant Over. XO Heather at Art2Eat Cakes
Info on how a Gluten-Free Kitchen works, plus FDA requirements for GF labeling :
Okay, unpopular opinion. This new Netflix show, "Nailed It". It makes me really really sad, and a little angry. I cant watch it.... it gives me anxiety.
The whole point of the show seems to be to set willing mules up for a fall. To indulge in a predictable and cruel laugh. What's next, having unskilled, unexperienced people wire houses and fix cars??
I've had enough folks copy my Cake Art to have inspired more than a few a Cakewrecks and Nailed It's. And each one, I'm happy to see they TRIED. Like, knew they weren't gonna be able to, but tried anyhow, in the face of failure.
I respect that. Beginners are the lifeblood of any creative pursuit, and I love to see their work. I can't help but feel this sort of TV discourages beginners by sending the message that novice offerings are laughable.
Not so. Please, make that cake. Do your best. HAVE FUN. Repeat
In the spirit of such, here is a pic of one of my early sad cakes, along with my most famous, the flying Pegacorn Mama and Baby.
I invite you to add your own novice cakes in the comments in solidarity, to show novice cakers we were ALL once beginners
And, a link to my article, "Cake and the 10,000hr Rule" http://www.art2eatcakes.com/art2-…/cake-and-the-10000hr-rule
I encourage you, keep caking. The most wonderful thing about our art is that you can easily eliminate (eat) learning pieces and start again!!
STAY SWEET XOXO Heather at Art2Eat Cakes