Sausage and stuffed animal

   
There are two approaches of designing from outside in. I call them sausage and stuffed animal.

Premise
Sausage: We can certainly make the casing first. Any kind of meat can fit in this simple shape, even veggies! Who says a pig cannot be in a tube?
Stuffed animal: Cotton is great - it doesn't feel odd to be in any kind of shape. You have all the freedom to be creative about the form.

Making
Sausage: The art of filling in an a priori generic shell.
Stuffed animal: The art of sculpting for generic contents.

Flexibility
Sausage: Too much meat? Just squeeze, or make it longer - but it has to be round in section and shouldn't look too fat.
Stuffed animal: The ears have to be that exact shape and size otherwise it's out of proportion. Just get some more cotton.

Unfortunately, the content of architecture is not ground meat nor cotton. Very often it requires a certain size or implies an optimal proportion...