Thursday, 27 December 2012

TYPOGATEAUX - RECIPIES AND PHOTOS


Recipes:

Victoria Sponge, with Vanilla Buttercream and Strawberry Jam:

Cake Batter:

8oz Butter (ideally Stork)
8oz Caster Sugar
4 eggs
8oz Self Raising Flour
1tbsp Vanilla Extract
1/2tsp Baking Powder
Pinch Salt

You will also need a rectangular cake tin, which is greased and lined.
Pre-heat your oven to 180 degrees centigrade.

1. Cream the butter and the sugar together, until fluffy.
2. Add 1 egg at a time, until thoroughly mixed.
3. Add flour.
4. Add vanilla, baking powder and salt.
5. Mix until evenly combined.
6. Spread and smooth out in tin.

Bake for approx. 30-35 until evenly risen, golden brown, and springs to the touch.

Buttercream:

½ tub of Butter (ideally Stork)
Silverspoon icing sugar
½ tsp Vanilla Extract 

1. Cream the butter until soft
2. Gradually add the icing sugar, and mix carefully.
3. Add vanilla.
4. Add icing sugar as necessary to taste and consistency.

Icing:

Pre-coloured icing: Black, Red and White

1. Flour the surface and rolling pin
2. Roll out icing
3. Lightly buttercream the cake and the edges
4. Smooth any edges over the cake
5. Add type/decorations 

Red Velvet Cake with Cream Cheese Frosting:

Cake Batter:

8oz Butter (ideally Stork)
8oz Caster Sugar
4 eggs
8oz Self Raising Flour
1tbsp Vanilla Extract
1/2tsp Baking Powder
Pinch Salt
2oz Cocoa Powder
¾ cup Buttermilk
1tsp Vinegar
Red Food Colouring

You will also need a rectangular cake tin, which is greased and lined.
Pre-heat your oven to 180 degrees centigrade.

1. Cream the butter and the sugar together, until fluffy.
2. Add 1 egg at a time, until thoroughly mixed.
3. Add flour.
4 Add vanilla, baking powder and salt.
5. Mix until evenly combined.
6. Add cocoa powder.
7. Add buttermilk.
8. Add food colouring and vinegar.
9. Spread and smooth out in tin.

Bake for approx. 30-35 until evenly risen, golden brown, and springs to the touch.

Cream Cheese Buttercream:

½ tub of Butter (ideally Stork)
Silverspoon icing sugar
½ tsp Vanilla Extract
200g Soft Cream Cheese

1. Cream the butter until soft
2. Gradually add the icing sugar, and mix carefully.
3. Add vanilla.
4. Add cream cheese, and sugar.
5. Mix carefully and add sugar to desired taste and texture.

Icing:

Pre-coloured icing: Black and White

1. Flour the surface and rolling pin
2. Roll out icing
3. Lightly buttercream the cake and the edges
4. Smooth any edges over the cake
5. Add type/decorations

There were three members of my Typogateaux cake, including myself, along with Beth Dalzell and Sarah Butler. We came up with the final idea of one modern cake, and one traditional, featuring simplistic type and colours which subtly in design differences, with the time period being reflected by the sponge and filling choices.

We decided to do two different flavor cakes, one victoria sponge with vanilla buttercream and jam, and the other red velvet, contrasting the variety of type/flavours today opposed to during the more traditional eras.

Overall the cakes were successful and we placed 2nd, with 8/10 points. 

Photos:
















Thursday, 20 December 2012

RESEARCH, COLLECT, COMMUNICATE - RUPERT MURDOCH








TYPOGATEAUX: INTIAL IDEAS

Brief: You are required to produce a Typogateaux that resembles an existing letterform or glyph.

Background/Considerations: The Typogateaux can be created from a bought cake or from a homemade cake.

You can work independently or as part of a team (maximum team size is three letterforms).

Each Typogateaux should be supported by a broad range of visual investigation in the form of design sheets and notebooks.

Requirements: Must be made/adapted in a sanitary environment.

Inside characteristics: 5 Points (even grain, evenly baked, free from air pockets, etc)
Outside characteristics: 5 Points (consistent shape/size/surface, overall appeal)


Tuesday, 11 December 2012

STUDY TASK - ACCENTS

Based on the research carried out following the previous session, I created different versions of the question, "who are you?" using different fonts to represent a different accent when read. To do this I researched each different country and their stereotypical accents, and attempted to base the phrase around my previous knowledge of the cultural and historical backgrounds of the countries given.

Essex.

Irish.

French.

Scouse.

Australian.

Pirate.

German.

Welsh.

Geordie.

Yorkshire.

 Jamaican.
Russian.

I found this task quite challenging. The British accents I found were much harder to portray through a font, even with different weights, kerning and point sizes, depending on how you personally interpret it. So I thought that aesthetics were a key factor to this task. Some accents were linked to countries which are known for particular styles/aesthetics due to their culture or traditions, such as French. The French accent I think can be shown through vintage, handwritten script. It's features are classical, elegance, roman, romantic, cursive and unpolished.This is much easier to determine by eye for a particular country/accent opposed to differentiating Scouse, Geordie and Yorkshire accents, when none have bold, stereotypical features.  

During the session following the prep work, we placed our work on tables, and moved in groups in an anti-clockwise direction, to place each sentence into the accent category, we thought was appropriate. This was done to see how the written sentences, portraying accents come across.

The most easily determined accents were those which had a cultural reference point, or historical tradition, such as Russian. The fonts used in Russian propaganda are still recognised today as being stereotypical for that country, rather than accent.

HOW TO - PRESENTATION




















I was responsible for the Powerpoint presentation, ensuring all the necessary information was displayed to ensure the audience knew what our verbal presentation related too. I also included facts within my part of the presentation, in relation to the survey and method of feedback.

Overall the presentation ran very smoothly, however one member of my group wasn't present which meant we had to resolve the problem of talking about the individual concepts behind each poster created when displayed. I felt we all engaged with the audience throughout and were confident about the mail shot produced, allowing us to be more relaxed throughout and knowledgable on our product.