Exploring The Dark Side Of 16 Disney Movie Posters Reimagined By Rowan Stocks-Moore
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"Food art has the ability to capture attention, draw people in, delight and surprise."
Liz Joy spent nearly a decade working in Hollywood as an art director, and that's where she fell in love with the lesser talked about and lesser appreciated forms of art like visual editing, overseeing events, and international marketing... and then she stumbled into baking. Liz says she "became enamored with product styling and photography," and "now pulls from her vast and varied creative experiences to help clients and their products stand out through the unexpected medium of food art."
Her edible art is dubbed "Inspired to Taste," and Liz says:
"Dessert design as an artistic medium is fascinating because it involves so many of the senses and becomes a fully interactive experience. What some may think of as a humble sugar cookie can be elevated into a spectacular showpiece, a donut can have personality, and a pie can tell a story. Food art has the ability to capture attention, draw people in, delight and surprise. "
"“I posted my first decorated cookies a little over three years ago and they happened to catch the attention of some well-known names, which quickly turned my accidental hobby into a legitimate business."
"I’m still a home baker (no storefront) and am currently focusing on food-centric content creation and teaching cookie decorating techniques."
"Pies generally take me at least a couple of days from concept to completion. That's assuming I don't destroy anything in the process."
"I'm always interested in learning new techniques and materials, and the trial-and-error process can tend to be a bit time consuming and chaotic. I generally learn the most through trial-and-error and sheer stubbornness."
"One of the things I like about pie art is that I know I'll be working with a round canvas. So I'm always keeping that in the back of my mind, and I stay on the lookout for ideas that fit into that curved frame."
"I then make templates for all the pieces, which I hand-cup and bake separately. "
"I usually blind bake the bottom crust, make the filling(s) stovetop, then piece the whole edible scene together once the individual elements have been decorated."
"I attach the decorations with either chocolate, white chocolate, or melted caramel, depending on what coordinates best with the given pie."
"As long as I have photos of my dessert designs, I'm generally A-okay cutting into them, and more than happy to partake in the consumption. I create my treats to taste good as well as look cool and I really want for them to be enjoyed."