Style Court

Nine Years of Textiles, Art History, Gardens, and a Little Mental Traveling with Courtney Barnes


Art All Around

The other day, while doing research in Anthropologie for another blog post, I stumbled upon Sarah Magid's guide to making lovely yet mouth-watering sweets, Organic and Chic. Enticed by the beautiful photography, I succumbed to all the buzz (InStyle, domino, Design * Sponge) and bought a copy.

Magid's background is in fashion. She has designed for Frye and J. Crew, among others, and her eye for jewelry composition is definitely evident in her delicate cakes. Although, when it comes to covering her cakes, she eschews pristine fondant in favor of taste bud-satisfying buttercream. Personally, I love the imperfect natural look. Her aesthetic approach incorporates classic principles that apply to nearly all forms of art and design, whether it's arranging a room, hanging a group of pictures or painting a still life. With Magid's reminders, I'm starting to see similar principles everywhere I look. For example:

1. Use odd numbers of elements.

2. Begin with a small number of large pieces and build around them using smaller things.

3. Create depth and texture by layering small pieces within larger ones.

4. Use jolts of bold color in unexpected places -- as cake filling, for the lining of a traditional coat, or inside closets and powder rooms.

Be sure to visit Design * Sponge to enjoy a video with Sarah Magid. The photography for Organic and Chic was shot by Noah Sheldon in Saipua with flowers styled by Sarah Ryhanen.


Dumbwit Tellher ♥ said...

Sarah's cake is amazing. Will be linking over to her video to take a peek. Thanks for the tips!!

Style Court said...

DT -- enjoy!

KATIE said...

Oh My...I am very hungry right now. Not fair.

Heather said...

such pretties! The blue one with the branches, is along the lines of my "perfectly imperfect" wedding cake...details to come sometime in late October :)

annechovie said...

That cake has such tremendous visual appeal. I see why you had to have this book - Sarah's work is amazing! I am so happy to see the buttercream in lieu of fondant as well. Delicious!