Suzanne's Mom's Blog

Remember how, at the beginning of the pandemic, shut-in families took funny pictures of themselves imitating famous art? The Getty Museum in California was the first I knew to promote the meme, but people all over the world were soon doing it. I wrote about it here.

Well, something similar is going on at a museum in Texas. This time it’s about art turned into pastry.

Sarah Rose Sharp wrote at Hyperallergic about the Blanton Museum of Art in Austin, Texas, and the third annual Great Blanton Bake-Off.

“The contest, conceived in 2020 by Lizabel Stella, the Blanton’s social media and digital content manager, asks art lovers and amateur and professional bakers to recreate a work from the Blanton’s collection in edible treat form. In addition to a regular collection and a host of contemporary exhibitions, the museum is famous for Ellsworth Kelly’s ‘Austin,’ built into the museum’s architecture. …

“Stella told University of Texas student newspaper The Daily Texan, ‘I feel like baking is something that appeals to all ages because it’s so multisensory. You can’t eat or smell art … so this is a completely new way for people to engage with art from our collection.’

“Competition was fierce among the Adult Amateur category, with riffs on everything from Ray Johnson to a red-figure Apulian plate dating back to around 340 BCE. Ultimately, a competitive and humorous field was eclipsed by some expert joconde Imprime work by Blythe Johnson. The technique involves baking a design directly into a sponge cake (rather than simply using the decorative layer of the cake to figure the artwork), and perfectly suited the gentle geometrics of Mac Wells’s ‘Untitled, Meander Paintings, River‘ (1968), in whose likeness it was created. Shout-out to Lois Rodriquez for an iteration of the sculpture ‘The Barefoot Clown‘ (1999) by Tré Arenz (aka Tre Arenz) that offers the disgusting opportunity to eat a foot. …

“The Adult Professional category was a tighter competition, with a series of works on postcards from the Blanton’s collection, converted to cookie form by Hannah Erwin, taking top prize. This beat out a pie by Christine Williams of the Austin bake shop Cookies del Mundo in what is perhaps a miscarriage of justice, as cookie art is a medium with many icing possibilities, but pie offers limited means and requires a sculptural touch. Regardless, the results look all-around delicious, which is hard to say about a pie that has been tinted blue (you made the right choice with blueberry filling there, Christine).

“Finally, the junior bakers came through, a small field that nonetheless proves there is hope for the future. The top prize was taken by Georgia Gross, who meticulously reconstructed a colorful tapestry by Luis Montiel in friendly-looking fondant, but one must frankly tip the hat to the raw ambition of runner-up Jules Beesley, who attempted a functional rendition of the 1987 work of installation art by Cildo Meireles ‘Missão/Missões [Mission/Missions] (How to Build Cathedrals).’ Beesley built a net-covered scaffolding over his cake, the top of which was adorned with golden chips to imitate the 600,000 coins that filled the well of Meireles’s piece. If we haven’t got a baker on our hands, we’ve at least got an arteest.

“But really, everyone is a winner when it comes to competitive baking, because even if you have to eat humble pie, at least you also get to eat regular pie. As Stella emphasized in an interview with Smithsonian Magazine, the point of the event is to feel good.

“ ‘We’re going through a lot of hard things and political stuff right now,’ Stella said. ‘It’s important to remember that it’s okay to take a break — not to ignore the things that are happening, but to make time for the things that move you,’ said Stella.”

I liked this baker cameo at the Smithsonian: “The first time Blythe Johnson, winner of this year’s amateur category, baked a loaf of bread was in elementary school. She eventually started making cookies, cupcakes and pies … but the 40-year-old Austin resident, whose day job consists of medical billing, decided to cut gluten and dairy from her diet a few years ago in order to combat chronic illness. She took a step back from baking, until watching baking competitions, like the Great British Baking Show, rekindled her interest. … Yet, it wasn’t until she heard about the Blanton Bake-Off that she decided to give baking a cake a try. …

“For each Bake-Off, Johnson sets a goal or picks a skill she wants to learn to avoid being overly focused on winning or losing. This year, after seeing that the Great British Baking Show featured the ‘Joconde Imprime,’ a decorative design baked into a light sponge cake, she knew what her next Bake-Off entry would be.

“ ‘I was immediately interested in an Untitled piece by New York artist Mac Wells when I was looking through the museum’s catalog,’ Johnson said. ‘The colors of the painting made me think of blueberry and almond, and the rest just fell into place after that.’

“The cake, which had layers of blueberry almond sponge, lemon curd and whipped cream, was a challenge for Johnson. She made the joconde five or six times to achieve the perfect colors to match the artwork, and worked endless hours, broken up over a two-week period, to finish the cake.”

More at the Smithsonian, here, and at Hyperallergic, here. Wonderful pictures. No firewalls.

There’s a young baker in my neighborhood who could ace this competition. Maybe she’ll try.