Wednesday, 12 December 2012


I started my design process by creating some ideas generation sheets.


 I had two favourite concepts after my ideas generation. The first is my idea of filling a bag with cake and creating words, and the second cutting letters out of a slab cake. After thinking about my first idea, I came across a problem. Using this method I would want to create script style typographic cake. However, the cake would rise in the oven expanding both outwards and upwards, no doubt ruining the legibility of the type. Therefore, I have decided to create my typogateaux by cutting individual cake letters out of a slab cake.

I also explored some possible box designs.


I have decided to produce the cake which uses has individually cut letters, that make up the main ingredients of the cake.


Due to how I have decided to create my typogateaux the top design is best suited to package the cake. I will create the net in illustrator, measuring the front side of the box at A4, so that there is plenty of room for the cake letters. I will also design a front for the box typographically listing the ingredients in the cake.

Below is the digital design process of my packaging, as I had previously produced the cover design this was relatively quick. It was very important that the net was measured correctly otherwise the cake will not fit in the box. In order to fit the dimensions of my cake the box needs to be A4 in size. I carefully used the guides and rulers within illustrator to set up my net and ensure that the dimensions were correct. 

One of the main functions of the typogateaux’s packaging is to protect its contents. Therefore, the box will need to be strong, I considered this when choosing the stock to print my design on. Unfortunately, I could not print on card as thick as I wanted to due to the capabilities of the printer. Furthermore, due to time restrictions I could not use the screen-printing process, because of this I had to print on to a thick paper called ‘Antique’. The stock was not suitable but although the packaging was flimsy, it did work. In future projects, I need to set aside more time for the printing process.

Below is my typogateaux production process, I did not experiment with a practice cake so had to get it right first time. Before I started anything, I thoroughly cleaned all work surfaces and utensils that I would be using, along with my hands to ensure everything was hygienic. 

The first ingredient needed for my cake mix was butter; I used the markings on the packaging to measure 225 grams.  Next, the butter was cut into individual slices and added then placed in the bowl. 

Next, following the instructions collected in my research I added sugar to the mix. Using a spatula, I mixed the butter and sugar until they formed a thick creamy paste.

Adding the eggs one at once enabled me to ensure no shell was accidentally added to the mix, which would have been an unpleasant surprise. Then, using the spatula I continued to blend the mixture until it was lump free.

I then added 225 grams of self-raising flour to the mixture, I should have used a sieve to refine the flower to a light powder before adding, but this was not possible as I didn’t have the utensil. Instead, I spent more time blending the mixture with the spatula, adding milk when the mix started becoming dry. I continued this process until the cake batter was lump free and of a soft consistency.

Producing a good tasting cake was one of my top priorities, which is why I chose to add chocolate chips and marshmallow chunks to the cake mix. I used Terry’s Chocolate Orange and, using a knife chopped the chocolate bar into small chunks, the same was done with the marshmallow and then both were added to the cake batter. Once the chocolate and marshmallow was mixed into the batter, I preheated the oven to 200C.

Next, I prepared the baking tray, as I was producing a slab cake the tray needed to have a large surface area. I used the remaining butter to prevent the cake from sticking to the tray when it is cooking. After greasing the tray I added a thin layer of cake mix and placed in the preheated oven.

I baked the cake for 25minutes and then removed it from the oven and let it cool on the side in the kitchen, this would make it easier to move the cake off the baking tray. However, I encountered a problem when trying to move the cake off the baking tray. The butter that was applied to stop the cake from sticking had not worked, and some parts of the cake were stuck down, due to this the cake had to be divided before being removed. As the cake was only think and I baked it for 25minutes, the sides of the cake had hardened and turned brown. Before I continued producing my typogateaux I cut these parts off.

I then used stencils to help me cut out letters from the cake, this was a painstaking and lengthy process as often the letters would fall to pieces due to the complexity of their shape. One of the main reasons the letters were so hard to produce was their size. To fit all the words inside the dimensions of the box the sizing of the letters was small, the stencils where printed at 155pt adding to the challenge of creating accurately shaped cake letters. Regardless, After hours of cutting all the letters were produced. 

After all of the cake letters had been cut, I added a healthy layer of vanilla icing. To do this I had to make an icing bag, so that I could accurately apply the icing to each letter. I used a freezer bag and with scissors cut the corner off one side of the bag, then after spooning the icing in it was ready to decorate the letters. I then used a spoon to evenly spread the icing over each letter form.

For added decoration I sprinkled icing sugar onto the word flower, to imitate the meaning of the word, I also added sugar granules to the word sugar.

Finally, I carefully moved each letter into the box, arranging them so that the smallest word was at the top and the longest at the bottom. I then placed the cake box inside the refrigerator overnight and transported it to university the next day. 

Unfortunately my entry did not win anything, the competition was fierce and there were some amazing entries. Below are some pictures I took after the judging had taken place.


Firstly, conducting my research enabled me to generate ideas about what to make. Producing design sheets enabled me to explore possible outcomes and finalise an idea for my packaging and cake. The process of making the cake went very smoothly, having all of the ingredients out and pre-prepared defiantly helped. I faced my first problem when taking the cake off the baking tray, as I had no grease proof paper butter was used to stop the cake from sticking. However, parts of the cake still stuck to the tray, this resulted in the cake having to be halved to remove it properly. Additionally, I also faced problems when cutting out the individual letters.  This was very tedious and stressful as due to their small size the letters often fell to pieces. Although my cake did not win the contest it was still very tasty!

Moreover, I also designed the outer packaging for my cake. As I was transporting the cake from my accommodation to university, I needed a way of protecting it against the weather. Additionally, the packaging would also be aesthetically appropriate and reflect the theme of my cake. The packaging printed well,  and the dimensions were correct so the cake fitted inside perfectly. However, I printed onto 'Antique' paper, which unfortunately was slightly too flimsy, because of this the packaging had to be supported with a book when carrying the cake, otherwise it bent and warped. I should have printed onto the thickest stock possible so that the box was strong enough to support its contents. Despite this, it served well as aesthetically appropriate packaging.

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