FL@33 LOGO CAKE
This FL@33 logo cake was created using 3 eggs, 150 g (5oz) flour (the same weight as 3 eggs without shells), 150 g (5oz) sugar, 150 g (5oz) butter. Mixed and then baked in a pre-heated oven at 180ºC (350ºF) for 33 minutes.
___ Pictures of the cake are featured in FL@33's third book The 3D Type Book (published by Laurence King Publishing in 2011 – the year FL@33 celebrated its 10th Anniversary).
RELATED PRESS
Logo, Revised Edition, The reference guide to symbols and logotypes, Laurence King Publishing, by Michael Evamy, London, UK, February 2021 (English)
Grafik, 193, Letterform, selected by Tomi Vollauschek, London, UK, November 2011 (English)
IdN, v18n3: Glitch issue, The 3D Type Book review, Hong Kong, June / July 2011 (English)
Novum – World of Graphic Design, July issue, Bücher: The 3D Type Book review, Munich, Germany, June 2011 (German)
Metropolis, The 3D Type Book review, June issue, New York, USA, May 2011 (English)
Page, June issue, The 3D Type Book review, Hamburg, Germany, May 2011 (German)
SFi – Special Feature issue (by invitation only), caroleguevin.com, FL@33 profile / interview, Montreal, Canada, May 2011 (English)
Brainpickings / The Atlantic, brainpickings.com / theatlantic.com, The 3D Type Book review, by Maria Popova, USA, April 2011 (English)
Grafik, 189, The 3D Type Book review, London, UK, April 2011 (English)
Cool Hunting, coolhunting.com, The 3D Type Book review, From toothpaste to x-rays, typography's new creative shapes, by Karen Day, USA, April 2011 (English)
Digital Arts, April issue, The 3D Type Book review, London, UK, March 2011 (English)
Creative Review, March issue, books: The 3D Type Book (p)review, London, UK, February 2011 (English)
Page / e-mag, page-online.de, FL@33 profile / interview, Hamburg, Germany, January 2011 (German)
Designers’ Identities, FL@33 profile / case study, Laurence King Publishing, by Liz Farrelly, London, UK, November 2010 (English)
Logo, Laurence King Publishing, by Michael Evamy, London, UK, October 2007 (English)