Saturday, June 9
I am a light stalker. When all you have to work with is a p & s camera, you need the patience of an owl and the prowess of a cheetah. It's frustrating and exhilarating. As I meander from room to room; chasing light with an armful of foam boards, cutting boards, napkins and cutlery, my napping cat regards me with one open eye...'Just another day in the life of a crazy food blogger.'
My kitchen is dark + cosy (I feel like a hobbit). Its gorgeous wood table is also dark, and moody. Oh, how I long to take pictures on that table. Most photos are taken in rooms that are as far away from the kitchen as possible. (Which is why I don't make soufflés.)
I confess, there are times when I want to do is just bake, eat, and share (sometimes, share) and not even bother with the photos. But I do enjoy food photography & I'm experimenting a bit with my very-limited camera functions. If they appear schizophrenic for the next few posts, I apologize. It's not you, it's me. I want to give my camera the confidence and swag of an SLR.
If that doesn't work, I'm Lo-Fi filtering everything. All the time.
Most of these photos were taken in manual mode. Scarey stuff, but after three years, I think it's about time.
Am I boring you? Apologies.
What can I say about these cupcakes? They're deep, soft-spoken, rich & uber-chocolatey. The frosting is a sweet, simple unassuming strawberry buttercream. (Feel free to switch things up with raspberries, or cherries!). I capped mine off with Lindt chocolate truffles because I love the brown + pink + brown color scheme.
Lindt or no Lindt, these cupcakes are really, really good. You should make a batch. Really.
Cupcake recipe adapted from Martha Stewart