Insatiable Mouths and Fingers Rouse a Delicate Tea Set by Artist Ronit Baranga
Israeli artist Ronit Baranga (previously) embodies voracious appetites by merging anatomical parts, desserts, and serving ware in an evocative ceramic series titled All Things Sweet and Painful. Dextrous fingers balance a plate and manage to swipe a bit of frosting from a cupcake. Whether implanted in a fruity pie or a teacup, gaping mouths clamor for a taste of the pastries and stick their tongues out for a taste.
In a statement, Baranga explains that the surreal series is focused on luxurious foods. “The mixed emotions of need and the insatiable hunger for more – more sugar, more attention, more love. There is a constant push against the boundaries of rational consumption, craving the sugar rush, forever tempted to go overboard,” she says.
Baranga has a number of ongoing and upcoming exhibitions scheduled, including at Munich’s størpunkt through October 31 and the Eretz Israel Museum in Tel-Aviv through 2021. The sumptuous artworks shown here will be on view at Beinart Gallery in Melbourne starting mid-October, and you can browse more of Baranga’s sculptures on Instagram.
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Doughy Braids and Sliced Fruits Arranged into Sumptuous Pies by Karin Pfeiff-Boschek
While many people are spending their days starting batches of sourdough, Karin Pfeiff-Boschek has been busy baking sweet pies with mesmerizing arrangements that appear almost too pretty to eat. She tops each pastry with a delicate floral motif of flaky dough, a precisely arranged gradient of sliced fruit, or a checkered weave braided in rows.
The pastry designer tells Colossal that she was raised in a family of bakers, although pies weren’t her first form of artistic expression. “As a child, I enjoyed seeing, smelling, and eating the breads and pastries that both of my grandmothers made. Baking was traditional in our family in rural Germany, and when I was a young teenager, I began baking cakes and pastries for my brother and sister,” she writes. “I did not become a baker, however, but became interested in fabrics, eventually designing, dyeing, and creating my own works of textile art.”
After learning to make pies from her American mother-in-law, Pfeiff-Boschek merged her new culinary skills with her background in design, saying she “began to wonder whether one could decorate them in a manner similar to the way cakes are turned into works of art.” Employing her own techniques, Pfeiff-Boschek modified her mother-in-law’s original recipe in minor ways and opted for chilling the raw pastry in batches.
I found that by cooling the dough while creating decorations, using a very thin, sharp knife such as a scalpel and working very precisely it was possible to create ornate decorations that held their shape during baking. I make it a priority to also show the baked pie because regardless of how beautiful a pie may look before baking, it never will be served in that state and must look good after it comes out of the oven.
To alter the dough colors, Pfeiff-Boschek adds powders made from freeze-dried berries, spinach, and beetroot. She tends to bake sweet pies with peaches, apples, and other fruits, although occainsly assembles a savory version filled with meat and vegetables. Each creation takes between two and six hours to assemble and adorn. “I love nature, and many of my designs come from time I spend in our garden with our German shepherd dog, Halgrim. I am inspired by trees, leaves, and vines but also by classical geometric patterns and quite mundane articles, such as gully lids,” the designer says.
Many of Pfeiff-Boschek’s edible artworks have culminated in a book, Elegant Pie, and on her blog by the same name. To see both pre- and post-bake photographs, head to Instagram. You also might like Lauren Ko’s vibrant pies and tarts.
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