Yihao Classroom
Dessert Design and Layout:
Sometimes, the style and color of desserts are monotonous. To make desserts look more beautiful and taste richer, we need to use our imagination and creativity in design and layout. How can desserts be designed and arranged more reasonably and beautifully? Yihao editor will teach you!
1. Conception
Conception is the preliminary preparation in dessert and decorative art creation, the intention before creation. Through conception, the theme, dominant colors and tones of the dessert shape are established, suitable raw materials and expression content and methods are selected, and then the layout stage of the shape can be entered.
By analyzing the purpose of dessert shaping, the emotions and wishes of the consumers, etc., the creation theme is clarified, the materials used and the corresponding forms of expression are determined. At the same time, it is necessary to consider the matching of containers (molds) suitable for food shaping and the product name that closely follows the creativity.
2. Layout
Composition is an important basic knowledge in dessert shaping art. It is widely used in work practice. The artistic shaping and layout of each dessert are inseparable from the principles and techniques of composition.
There are many methods of composition, such as parallel vertical line composition, parallel horizontal line composition, cross diagonal composition, triangular composition, and the comprehensive use of undulating lines, diagonal lines, spiral lines, "S" shapes, etc., all giving people artistic enjoyment in different forms of beauty.
The following are some points to note in the layout of dessert shapes:
1. The pattern content should be properly dense and sparse, Sparse means that some parts of the pattern are spacious, leaving a certain space, and dense means that some parts of the pattern are compact and concentrated. When arranging the pattern, it is necessary to prevent the layout from being sparse and scattered, and also to prevent the layout from being crowded and airtight. Only when the density and sparseness contrast and complement each other can the pattern achieve the effect of both change and unity.
2. The contrast relationship of the pattern content should be handled well, Whether the contrast relationship of the pattern can be handled well is an important issue in the layout of the shape. The contrast in the pattern includes the contrast relationship between raw materials and raw materials in the shaping process, the contrast relationship between colors, and the size, height, length, thickness, curvature, straightness, roundness, flatness, movement and stillness of each pattern.
3. The pattern design should have a primary and secondary relationship, While highlighting the theme content, pay attention to the echo between the secondary content and the main content to maintain the integrity and contrast of the shaping pattern. In the production practice, if these relationships can be handled well, the theme of the food shaping pattern will be more prominent, the layers will be clearer, the colors will be brighter, and the pattern will be more vivid and lively.
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