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Queen of Puddings
Artspeak Gallery, Vancouver, B. C.
1988
solo exhibition
collage and text

Queen of Puddings

At twenty-three this was my first solo show.

I was working as a sales clerk in a bakery selling cakes, cookies and bread. At night I spent in my basement studio ripping up SheRa stickers and sticking them in a cookbook. The pop culture female hero SheRa princess of power battles with of her inner demons in a world of floating cakes, pies and puddings.

I liked this one cookbook. I transformed the whole book. I edited the recipes down to simplify them. To me, it seemed that we didn't need all that information to hold the sensuality and fun of baking a cake, so I took out all the extra words. The images seemed to not have enough information so I added dynamic narratives of struggles, battling and power shifts.

I am grateful for the help I had putting this exhibition together. My sister Athena George a writer, helped with my texts. She edited them, formatted them and printed them for me. Kelly Wood an artist photographer photographed the small images and made large lovely colour prints for me.

Brenna George

 

 

 

 

 

 

 

LADY BALTIMORE CAKE
A 2-layer Monarch White, mix cool
or follow below for filling.

 


1/3 cup Beehive Golden

Corn Syrup

1 tsp. vanilla

Few drops red

8 whole Maraschino cherries

 

Combine corn syrup in saucepan;
heat dissolves boiling boil boil
stirring on a candy or soft ball
crystals. Whip egg whites foamy;
whip stiff. Pour syrup on eggs in
fine stream. Frosting stands in
peaks. Tint pink in small bowl.
Spread cake layer. Cake with
whole cherries.

 

 

 

 

 

 

GALA

 

1 pkg.

1/2 pint

1 20-oz. can


Make and bake cake.

Fold. Fill and frost

plate.

 

 

 

 

 

 


CHIFFON

3 tsps. Magic Powder

1 tbsp. Lemon Juice

Cream

 

Make a well. Order smooth whites
in a large bowl. Form very stiff
peaks and gently fold into whites.
Do not stir. Until done let cake
hang. Cold to loosen, Frost if
desired and garnish; with slices.

 

 

 

 

 

 

PIE


3 ripe bananas

1/2 cup whipping cream,
whipped

 

Wash hull Crush half. Combine
sugar lemon juice to the crushed
and stir heat until thickened
and transparent. Cool Cut halves
and fold cooked mixture. Slice
into pie shell with strawberry
mixture. Chill Garnish with cream
remaining.

 

 

 

 

 

 

 


CHOCOLATE PIE

2 oz. unsweetened

1/2 tsp. salt

3 Loblaw yolks

(see p. 114)

Melt chocolate in milk beating
until blended, stir slowly, cook
until thickened. Cook 10 minutes
longer. Stir hot mixture into hot
mixture while beating vigorously
1 minute with small amount of
cooled filling. Peel and slice.
Arrange alternate ending. Top
with cream.

 

 

 

 

 

 

 



MOULD

1/2 cup Dainty

1 envelope

cold water

Wash over boiling water; tender.
Pour into a cool soft gelatine.
Then melt over hot water. Chill
begins to thicken Cream and
flavourings. Fold, pour, chill,
set, mould, unmould and pour
raspberries over the top; desired.

 

 

 

 

 

 

 

 


STREUSEL COFFEE CAKE

1 pkg. Active Yeast

3 tbsps. Jewel

Streusel Topping

Dissolve the lukewarm water.
Sprinkle on minutes and sugar
dissolves. Cool to lukewarm.
Egg to sugar. Together to make
a soft dough. Turn out and knead
in a bowl with a little soft cover.
In a warm place double, turn,
roll, circle, place in a layer. Spread
topping in a warm place.