‘I am a cake maker and decorator and a happy accident of spilt butter led to an exploration of its shape, colour and properties, and how these change over time with coagulation.

 

This led me to experiment with spilling, smearing, sprinkling and cooking typical bakery foodstuffs in their natural state, to observe how these processes change their structure and viscosity, and the patterns and textures that evolve.  They will continue to break down and change with inevitable mould and spores forming – processes which transform their materiality.

 

Everything changes, is influenced by other elements, melts, decays and ultimately becomes something other.'