I’ve always loved baking…the more decadent, the better. But to show the world exactly how amazing a dish is, it takes more than just a quick snapshot on the kitchen counter. My friend, Nancy, of Spicie Foodie, has had a photography series on her blog that I’ve been diligently following. White Balance? Yikes…I needed an intervention! Lighting? Whoa, my photos were either too dark or blindingly bright from my studio lights. So I was thrilled to win a copy of Nancy’s on-line guide to food photography called Yummy Pics. This is the perfect tutorial for food bloggers who want to improve their food styling and photography.
An early blog post…point and shoot…maybe even with
a (gasp) flash!
About a year ago…lighting and styling a bit better,
but still using auto white balance.
- Killer Pumpkin Bars...from the mother of my friend, Becky
- 2 cups sugar
- 1 cup butter (2 sticks), at room temperature
- 2 cups canned pumpkin (one 15 ounce can)
- 4 eggs, at room temperature
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 ounces cream cheese, at room temperature
- 1 cup (2 sticks) butter, at room temperature
- 2 teaspoons vanilla
- 4 cups powdered sugar, sifted to remove lumps
- Preheat oven to 350º. Lightly grease a 15 x 10 inch (jelly roll) pan.
- Stir flour, baking soda, spices and salt together and set aside.
- Cream butter and sugar till light and fluffy. Add pumpkin and eggs; beat till smooth. Add dry ingredients and mix till well combined. Spread mixture evenly in prepared pan.
- Bake for 25 minutes or till cake springs back when lightly touched in the middle or toothpick comes out clean when inserted in the middle.
- Cool completely and frost.
- To make icing: beat all ingredients together till smooth.
- Notes: These freeze beautifully. You can make a half batch in an 8 x 8 inch pan, but start checking for doneness at the 20 minute mark.