In this project, baking a cake simultaneously becomes an occasion for exchange with those involved in the process: Who provided the flours used, from which farm do the eggs come, and where and how are the required dairy products produced? The starting point for the resulting network of producers, artisans, and everyone who shared knowledge with me regarding my idea is the location Klasdorf GlashĂĽtte.
This led to diverse interconnections—among people, with nature, and through the interplay of craftsmanship, design, and production. The making of the cake, as well as the ceramic baking mold modeled after a Gugelhupf shape, can be understood as an interplay of my personal intuitive approach, the real conditions, and a social process.
I continuously refined the cake recipe through a series of baking trials until the flavor and “mouthfeel” harmonized best with the processed elements. It was also fascinating to observe the gradual transition from a traditional artisanal model to a new, region-specific product that only became tangible through the process. At the end of the project, participants gathered at a large cake table—set with the self-produced foods and artisanal creations.
