LOVE my crazy friends…
This Spring Bompas & Parr launches a food explosion service for weddings. For a fee a trained explosives technicians will lay charges within your wedding cake (or food of choice) which you can detonate at the climax of the evening.
Traditional wedding cakes are a triumph of spectacle over taste. Originally based on the steeple of St. Brides church in Fleet Street cakes prioritise monumentalism over flavour. Bompas & Parr’s food explosion service pushes this ethos to its ultimate conclusion. The ritual of cutting the cake is significantly enhanced through the explosion, the sense of occasion heightened by the blast and your guests are spared eating flavourless fruitcake.
On making a booking an explosive technician (member of the Association of Stage Pyrotechnicians) will liaise with your wedding cake provider on setting the charges and arrange risk assessments and method statements with the venue. They will attend on the day of the wedding to set the explosives, rig the detonator and supervise the explosion. All explosives are transported within containers meeting the MoD’s SEAP 4 security standards as referred to in JSP440.
To celebrate the launch, Bompas & Parr collaborated with renown photographer Ryan Hopkinson on spectacular photographs and a short film exploring what happens when explosives are detonated inside jellies. explore what happens when powerful explosives are detonated inside jellies. The explosions were documented by Ryan Hopkinson allowing the disintegration of the jelly to be studied. The images serve to demonstrate the kinetic, social, biological, nutritional and temporal potential of a single dish and ask the viewer to look again at what’s on the end of their spoon.
Harry Parr, partner of Bompas & Parr comments:
“Wedding cakes can be brutally stodgy. Blowing the cake up spares the stomach after a heavy meal is a good way to wake guests up for the speeches!”
Ryan Hopkinson comments:
“Shooting the exploding jellies was technically challenging. Once the explosion is in progress the jellies become complex moving optical lenses. The light energy from the explosion travels through them at the same time as they are distorted, wobbled and eventually ripped apart by the force. It’s a fascinating spectacle.”
Prices start from £800 depending on scale and technical complexity of the explosion.
The very tasty Konditor & Cook have only just pointed me in the direction of their Cakes by Creatives project 2009 – this batch from Jamie Aston, Simon Carter, Vanessa da Silva & Orla Kiely (love these).
An amazing collaborationg with Mika to help him launch his album “The Boy Who Knew Too Much” saw a fantastic, edible 3-D version of the album went out to radio stations & the music press.
My lastest crush is on Papabubble – cult candy store a go go. So far there are only stores in Barcelona, Amsterdam, New York, Seoul and Tokyo (sad face but happy obviously re calories). Check out the size of that guys lollipop – it is huuuuuuuuuuge.