Thursday, February 14, 2008

Chocolate Cake Study


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Finally, they say heaving a sigh of relief, a painting. From Houston We Have Cake, here is a study, meaning a little warmup for the larger painting. Painting chocolate is a tricky thing. Ask Paris Breakfasts. You can't imagine the pigments, the blends, the choices that go into getting it to "feel" like it tastes. Chocolate is brown you say? Well, yes and no. Just like a horse can be roan or sorrel, bay or chestnut, chocolate has color that brings it to life. You might want to check out Tim Ferriss's Scharffen Bergen tasting to see what they put in their best chocolate bars. Our eyes, just like our taste buds, want a range of sensations to heighten the experience. It's like fine wine or good scotch. So the search across the painting palette is particular and idiosyncratic as well. Not only do your eyes need to see it, they need to "taste" it too. And it tasted pretty dog gone good, if I do say so myself. Well I had to check, purely for authenticity...really.

Gosh...and Happy Valentine's Day Too!

8 comments:

ParisBreakfasts said...

GOLLY GEE!
I'm opening the window...
I'm getting a chair...
I have one foot on the sill...
That chocolate cake is ENTIRELY UNFAIR!
Better than the REAL THING!!!

Janice C. Cartier said...

DON' T JUMP! We have cake and chocolates.... :) I think in the interest of research and all our lovely friends we need to explore this a bit more...purely in a scientific, artistic honing the skill set way.

Yeah, scientifically. For the good of the world. I think I might have to head to the Godiva seashore...spring break is surely coming up...who am I kidding? I really need to paint those little starfish with the raspberry inside...and the shells... My own little chocolate Sea Of Cortez... Yep. Sounds good to me.
And silly you who painted brilliantly for this am. no telling what you are up to next...Paree is coming up soon...color me green with envy here. I am thinking maybe I'll get to Marfa Texas... :) I know, again such glamour.

Aran Goyoaga said...

Thank you for leaving that nice comment on my blog today. You have a beautiful blog yourself and I love the chocolate cake! That looks delicious! Yes, I am Basque. Surprising you even knew what basque meant! I will be checking in to see what you are posting for sure. Thanks again!

Janice C. Cartier said...

Thanks Aran. We'll have talk pastry... your things are gorgeous.... JC

Cakespy said...

Oh, yes. This "study" looks pretty realized to me though! I especially love the bit of "gloss" on the top edge of the frosting, very nice indeed. It really makes me feel that unique texture and decadent taste of sweet chocolate cake.

Janice C. Cartier said...

Maybe I should rename it "in the chocolate zone" :)
Now to the large one...gulp. JC

Vienna for Beginners said...

I did it!
I dared to enlarge the image.
It's still there,
but barely,
I almost had it for tea.

The glossy touch is great, escpecially since it really is not so easy to make it shiny, even when making the real chocolate frosting.

Janice C. Cartier said...

You brave soul. Virtual cake for tea...there's a concept.