Friday Faves – mycameraeatsfood
Today I’m very excited about the featured Friday Fav. I stumbled upon Jessica’s blog, mycameraeatsfood, late last year and was instantly drawn in to the beautiful photographs. As a freelance photographer, she definitely knows her stuff. And how cute is that blog name! I hope you guys enjoy this post about a favorite blogger topic, food photography.
Thanks to Jen, this is my first official guest post on another blog! I run mycameraeatsfood, a small site specializing in food photography, and I am also a contributing photographer and videographer for a larger blog called Serious Eats. Today’s post was inspired by a recent post we ran on Serious Eats about food blog photography. — Jessica
If you’re a food blogger, odds are you’ve staged more than one meal for your readers. What goes into a food photograph? Props, location, and lighting are some of my most important ingredients…after the pretty food, of course.
Here are four different setups I styled and considered during a recent location scouting. Which one do you like best?
We began in the kitchen. I grabbed some leftover strudel, a shiny knife, and a wooden cutting board, and set up shop. Please note: the remaining crumbs are intentional. I often find that a few artfully chosen crumbs improve a photo tremendously. However, I did not love the kitchen lighting. Moving on…
I found a nice whitewashed brick wall next to a window, and tried a few shots here. My flatware and tableware additions improved the photo, but I was still not satisfied; the trapped brick looked too random to me.
Us food photographers love that natural window light. Upon discovering a bigger, unobstructed window with a wider windowsill, my perfect lighting search was complete. Throw in some flowers and a bird hungry for some strudel, and we’ve got our shot. Or do we…?
I tried one final shot of the strudel in a gorgeous old bowl I found in the cabinet…but that darn window vent snuck in and ruined the whole thing. This bowl would do better on a wider, unobstructed surface.
Which shot do you like best? And what are some of your favorite food styling props? Despite the prop-heavy third shot, I often find that less is more…a few crumbs can go a long way.
YUM! I am making beer cupcakes soon! 😀
Try putting some ground coriander seeds in the glaze as well, and you have a belgian witbier cupcake. Turned out awesome! Thanks for the great recipie
beantownbaker — December 1st, 2013 @ 6:49 pm
Oh what a great suggestion – thanks!
Thinking about making these for the superbowl, do you think i could add food coloring to the glaze? Or would these work still with a buttercream? I want to do team colors. Thanks for the great recipe!
beantownbaker — February 3rd, 2014 @ 4:54 pm
Sorry for not responding sooner. Food coloring could definitely be added to the glaze. Did you end up doing that or doing buttercream?
This looks great! How strong is the Hefeweizen laste in the actual cupcake without glaze? I’m making a cake for a brewery with a Hef that just won an award and was going to go for a flavored crusted buttercream to draw on instead of glaze and just wondering the taste of the cake. Thank you and love your site!
beantownbaker — November 2nd, 2016 @ 9:02 pm
This was a guest post and I didn’t actually make the recipe. I would assume it’s pretty subtle…