Research round 1 How does the food relates to the art?

Hi everyone!

My topic for the new cycle of research is “how does the food relate to art?”

Recently, there is a new bakery shop, called Uncle Tetsu opened in Metrotown which is close to the place I live, and there is an extremely long waiting line at the front. So, this phenomenon intrigues my interest to start my first round of research with “the cake and art”

Fondant Cakes

Fondant is a play dough like sugar paste that can be rolled out and draped over a simple or sculpted cake. It is usually kneaded until very silky and pliable and can be used to create a smooth seamless finish on cakes in any color. This cake covering is very popular with some decorators because it can be colored any hue, favored and shaped into a dizzying assortment of decorations, figures, flowers, ruffles and other design elements.

Fondant cakes can be put in the fridge and will remain fresh for days which is a positive characteristic especially if the event is during the summer. A cake can be covered, finished with simple borders, set aside until the big day of the event and then decorated on site. Fondant cakes need to be brought to room temperature before serving and care needs to be taken not to touch the cake while it warms. It can become sticky and fingerprint prone! One of the reasons fondant is avoided by decorators is that it has a very sweet taste and funny gummy texture that some people find very unpleasant.


Japanese cheesecake

Japanese cheesecake (also cotton cheesecake or light cheesecake) is a type of sponge cake originated in Hakata, Japan in 1948. It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. The cake is made with cream cheese, butter, sugar, whipped cream, and eggs, and is traditionally made in a bain-marie.

Similar to chiffon cake, Japanese cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately.

The cake was popularised in the 1990s as the signature dish of Uncle Tetsu's Cheesecake bakery.



A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin.

Savory mousses can be made from meat, fish, shellfish,  cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.



It is a popular coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese flavored with cocoa. The recipe has been adapted into many varieties of cake and other desserts. Its origins are often disputed among Italian regions of Veneto, Friuli-Venezia Giulia.

Thanks for reading!


Original Post

Nice post Caroline! I liked your section on fondant used for cakes. My mom loves to decorate cakes as a hobby, and she has used fondant quite a bit. However, I never really knew what it was until I read your post! I hear that pound cake is a popular type of cake used with fondant covering it. It might be interesting to look into some facts on it. 

Here is a link to help you:

Hey Caroline!

I think your inquiry is really interesting as I always wonder about how much taste is important to the overall quality of the meal and what other factors contribute to one's enjoyment. Perhaps a survey inquiring which quality makes food more desirable would be interesting for you research! 

Here are some potential sources for your upcoming rounds: 

Good luck!

Hi Caroline!

Interesting topic and research! I wonder if perhaps the visual qualities of food affect how we perceive the taste of the food? A little off topic, but this reminds me of when I was looking for pianos and I honestly couldn't tell whether I preferred the slightly more expensive ones because they were higher quality, or if the price of the piano was just making my brain think it was better. In the case of food, do you think that maybe we are sometimes fooled by the looks of the food into thinking it automatically tastes better? If you want, you could look into how the look of the food can change our perception of the taste.

Here are some websites you could use:


Good luck!

Hi Caroline! 

Your research is very appealing and great for anyone with a sweet tooth. 

It would be interesting to look into which is a bigger factor when opening a shop in the food industry, the taste or the look? Both are key aspects in good product but it would be interesting to see which is more important to consumers. 

I also like how you used local examples in your research; it made it very relatable. 



 Hi Caroline! 

 I really enjoyed your research! It made me kind of hungry. My mom makes chocolate mousse with raspberries, so your research mad me think of that. 

 I'm wondering how artistic designs with these cakes affects the industry. People often buy based on looks of things, and with cake decorating, aesthetics are a huge factor. You could look into what cake companies/bakeries make more money based on their designs. 

 I liked how you looked at desserts from different parts of the world. I also think a survey would be really cool for this project! 


Hi, Caroline! 

An interesting idea! We eat foods every day but never noticed the relationship between food and art. When I saw your topic, the first picture came out of my mind is the cake with beautiful decoration, and the meal looks pretty. Well, I expect to see do you think the more beautiful food will impress the customers or not?  


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