I'm a "light" stalker. When all you have to work with is a point and shoot camera, you need the patience of an owl, and the speed of a cheetah. It's frustrating and exhilarating. (But I have it on good authority that Instagram's Lo-Fi filter is the new natural. Noted.)
Every time I run from room to room, stalking 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 and cozy. It makes me feel like a hobbit. The wood table in my kitchen is gorgeous, but also dark, and extremely heavy (just ask the floor). Oh, how I long to take pictures on that table.
All my photos are taken in rooms that are as far away from the kitchen as possible. (Which is why I don't make soufflés very often.)
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 love food photography. And I'm experimenting a bit with my very-limited camera functions. So 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? (sorry)
What can I say about these cupcakes? The name speaks for itself. They're deep, rich, moist and super-chocolatey. And 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, just because I love the brown, pink, brown color scheme.
Lindt, or no Lindt, these cupcakes are really, really good. You should make a batch. ;)
Cupcake recipe adapted from Martha Stewart