QAG - Statement

Pip Haydon
Garnish (from ‘Eyes bigger than the belly’ series)
(work in progress), 2000
Reproduced with permission

Pip Haydon
Garnish (from ‘Eyes bigger than the belly’ series) (detail), 2000
Icing, acrylic paint, glue
400 x 600cm
Collection of the artist
Reproduced with permission

Pip Haydon installing Garnish
(from ‘Eyes bigger than the belly’ series) (detail), 2000
Queensland Art Gallery
Reproduced with permission

During the last five years I have produced work that is informed by notions of ornament and decoration and formalist art. As a ‘new work’, Garnish was the result of reflecting on these ideas as the basis for the practice. Despite questioning the ideas, processes and materials, it became obvious that the priority remained a question of how I might continue to paint. In response Garnish fixes, for the present, the use of culinary decorating techniques for the production of the paintings.

The borrowing of such processes of making, and the association with careful crafting and labour, are important to the work. With regard to materials Garnish introduces elements not previously associated with the practice and eliminates others. Garnish continues an exploration of painting inside the confluence of elements of the sensual and the intellectual.

Royal icing

263 The purpose of royal icing

The purpose of royal icing is firstly to give a good coating over the cake. Secondly, to be used for piping; it is perfect for this purpose. Thirdly, to use on a rich cake that will keep. It is not suitable for a filling, it is far too hard for this.

264 Advantages of royal icing

The advantage of royal icing is that it can be used for perfect piping. It is soft enough to handle, yet hardens and becomes brittle. With practice you can achieve perfect results.

265 Disadvantages of royal icing

To many people the disadvantage of royal icing is the fact that it is rather hard. In recipe 270 you will find hints on adjusting the texture to personal requirements.

266 Types of cakes suitable for coating with royal icing

Any cake can be coated with royal icing, although it would not be a wise choice to put it over a very light sponge. You must exert a certain pressure in cutting through the icing and, in doing this, you may break the slices of a sponge cake.

267 Royal icing

1 egg white

8 oz sieved pure icing sugar

1 dessertspoon lemon juice

1. Whisk the egg lightly.

2. Stir in the icing sugar and lemon juice.

3. Beat well until the icing is very white and has a smooth texture.

Marguerite Patten and Betty Dunleavey, 'Royal Icing' [in] Cakes and Cake Decorating, The Hamlyn Publishing Group, London, 1965, articles 263–267.