I’ve joined another blog circle called “The Inspired Plate”, as you may guess, this one is for food photography! I’ve wanted to take my own food photos for some time, but been to scared to make the leap as I am not a chef or cook of any description. Photographing restaurant food is one thing, but cooking and styling up your own food is a whole different ballgame.
This month’s exercise was to recreate a food cover and I chose Donna Hay’s 10th anniversary cover. It’s a chocolate layer cake with cream cheese icing. I thought it looked challenging, pretty and tasty so I tried my best to emulate the cover in terms of food, text placement, lighting and styling. Here’s my effort:
Here’s what the original covers looked like, there was a flip cover so you could “open” the cake:
The main things that stand out to me between my attempt and the real cover are:
- My cake is not as clean – I have crumbs in my icing layers whilst Donna Hay’s looks like it was made with near-inhuman laser precision.
- My icing is noticeably yellow, however I followed the recipe exactly from the magazine which contained a large amount of butter. I suspect the magazine’s cake icing may not have followed the recipe exactly.
- There is more backlight in the magazine cover, whilst I’ve used more of a sidelight with too much fill so it appears a lot more flat than the magazine cover.
All in all, I’m pretty happy with my attempt though! Below are some “behind the scenes” shots I took whilst cooking and icing the cake, proof that I made it from scratch – although I don’t think anyone suspected otherwise. Behold, a selection of ingredients (note: sour cream in chocolate cakes is good):
Cutting the layers – I measured them with a sanitised ruler before slicing!
Piling the layers with cream cheese icing:
I’m definitely going to choose something less challenging to make for next month…
To continue along the blog circle, please visit Cayce Wegman | Southern MA Food Photographer to see what magazine cover she reproduced, it’s sure to be amazing so check it out :)
That’s it for now – feel free to leave comments / feedback / tips!
- Sab :)