JOANA VASCONCELOS’
Fruit cake
#93
PHOTOGRAPHY: FELICITY MCCABE ENTERTAINING DIRECTOR: MELINA KEAYS WRITER: TF CHANFrog, £104, by Michael
Aram, from Amara.
‘Cantine’ plate, €16, by
Jars Céramistes. Rooster,
€300, by Sargadelos.
Shoes, £640, by Giuseppe
Zanotti. ‘Pots&Pans’ pans,
from £50, all by Jasper
Morrison, for Alessi. ‘Gold
Bar’ necklace in yellow
gold with diamonds,
emeralds, yellow and
brown sapphires, £35,880,
by Shamballa Jewels,
from Frost of London.
‘Ava‘ fabric, £157 per m,
by Nya Nordiska
For stockists, see page 176The original recipe for Joana Vasconcelos’
fruit cake, part of her Treats sculpture
series, is not for the faint of will. Taking two
months to make, it requires 879 plastic sand
moulds, in the shape of strawberries, grapes,
pears and pretzels, a stainless steel frame
comprising 24 hoops and 52 sticks, and the
services of an architect, a carpenter and two
assistants. Fortunately, for those of us who
prefer our patisserie on a more manageable
scale, there’s an edible version that can
be prepared in a matter of hours. ‘Serve your
fruit cake outside, on a sunny day, or inside,
with strong illumination,’ says the artist.
Vasconcelos is at Jupiter Artland,
12 May-30 September, jupiterartland.org.
For the recipe, see Wallpaper.com ∏178 ∑
Artist’s Palate