Sorry, you need to enable JavaScript to visit this website.

Not Just Cake Design: Kristiane Kegelmann's Edible Sculptures

24 September, 2016
Kristiane Kegelmann ©Pujan Shakupa

Photo Pujan Shakupa

What challenges/rewards do you encounter when working on a new cake design/cake project?
That's the best part! Because every project is a new challenge for me. I never do a piece twice, every time it’s an individual creation. After I work with a lot of complicated construction and creamy consistencies, very often I have to evolve new ways of translating a picture, which has developed in my head, into practice. That’s always a challenge.

I learn a lot and in the end, there is something that no-one has seen before in this edible context. Usually, I am never totally happy at the end, but I guess, that’s how it is in the creative business. Finally, you always see, what you could have done better :) And with some self-reflection you grow.

Can you tell us about any specific techniques or equipment you use to create your cakes?
I think, what is special about my working process, is that I work more like a designer than as a pattissière. Of course the fillings and bases I produce with the same techniques, but my installations always involve elements, who I build specifically for the installation to complete the whole setting. Like getting some material, sometimes I pour concrete blocks to arrange it on top or every now and then I work with lights.

Once or twice I created installations, that were hanging on the walls, so I had to plan and build (or let someone build, if it wasn't possible for me) a „frame“ for that. Nothing is prohibited, so I can work with whatever is hygienically ok to be around food. I am running from the material place for a curtain to a tasting with a client to my Laser-Partner, who lasers some special boxes, that I have designed for the next tasting. At most of the events, I will be there to present my edible installation. It’s very exciting to be part of the whole process and see at the end how the recipient reacts. That makes me happy.

How do you manage to incorporate design and technology into your cakes to keep them relevant and contemporary?
I incorporate my own taste for design and colors into my cakes and then I have to figure out how to get to the finished sculpture. Of course, technology these days is a great help. When I create smaller new molds, the 3D-Printer makes it possible to print a perfect prototype. I can even build my own chocolate molds and with some connections, you can find a place to make my personal shapes in plastic molds.

Are there any future trends that you can foresee in the cake/patisserie industry?
I think the trend of good quality and clean food, in general, will grow even more in the coming years. To keep up with the high standard of taste is very important. And I notice at every event, the guests are surprised that it tastes great when it looks that interesting. Not even most of the traditional wedding cakes taste good. To have after the visual pleasure the upfront taste as well is definitely something, that people remember.

What is there still to come from you? Any future projects you would like to share with us?
I will surely be part of bigger projects in the future. My own exhibitions and even more complex installations. Every day we learn so much and get new ideas, it would be sad if there weren't so much process. At the moment I am working a lot on creating installations, that are built on many small pieces, so at an event, no-one has to cut the cakes, but people take a piece and the sculpture still exists in a clean and beautiful way, it changes but doesn’t suffer for it.

To find techniques to make different types of designs and shapes possible, in my style, is a new challenge. 

Experimental Gastronomy Steinbeisser

Experimental Gastronomy, Creativity at the Table

Next Article