While Wayne Thiebaud
is best known for his masterful paintings of
cakes and slices of pie, the artist’s oeuvre is much more varied. That said,
it’s hard to beat his painted confections: his perfect cylindrical cakes
perched on stands and infinite rows of plates topped with a variety of
delicacies, are feats of perspective, color theory, shape, and form. The
decoration of desserts may have developed entire industries, but few artists
have ventured to follow in Thiebaud’s footsteps. Fortunately, we found three at
who offer contemporary
visions of the dessert in art.
creates candy colored
sculptures cast in resin that comment on “society’s
inability to control itself
.” In tune with his style, materials, and social criticism, DOC’s
subjects include lollipops, expanded to a comically large scale and presented
in a series of rainbow colors.
Inspired by human nature
and the sensory experience of consuming sweets, Andrew Holmes
paints images of doughnuts, cakes, and
strawberry-topped pastries with skilled hyperrealism
. Through dexterous brushstrokes and an adept
handling of paint, he transforms decadent food items into objects of desire,
intrigue, and nostalgia. In a work where he depicts a stack of doughnuts oozing
jelly, the implied associations with gluttony and decadence are forgotten due
to his inspired treatment of color, light, and negative space.
shares commonalities with
both Holmes and DOC in his larger-than-life, hyperrealistic sculptures of
chocolate boxes, popsicles, and doughnuts. Anton says
of his work, “I
like to create art that can lure, charm, tease, disarm and surprise.” Composed
of a mix of plaster,
wood, metal, resin, clay, and acrylic, his sculptures do indeed seduce the viewer.
In fact, if they weren’t so large, they could be mistaken for actual food.
may want to avoid the accompanying, mouthwatering images.