A Personal Project: A Spooky Treat
I’m not a fan of Halloween time, as I mentioned in my post on using dry ice, scary movies and haunted houses seriously creep me out. Most years, I hide out at home with a queue of romantic comedies and stand up specials. This year, I decided to embrace the bit of Halloween that I do enjoy: sweet treats.
I’ve been following Stems & Forks for a while now and am always oohing and aahing at her recipes, so I figured it was time to finally try my hand at one of her glorious cakes, specifically a ricotta cake with mascarpone mocha buttercream. Since I wasn’t entirely confident in my ability to create all the components, I ended up doing test runs of everything. The cake was a breeze and turned out perfectly. The buttercream was also equally easy to make. The meringues, on the other hand, were anything but a breeze. The photographed meringue ghosts were my 4th batch and were a bit more toasted than I wanted but I figured after 4 tries it was time to move on.
For most of my photography work, I capture whatever is happening, particularly for editorial projects. I’m rarely creating and staging an entire scene and if I am, it’s usually with a team of folks. On a few commercial food shoots, I’ve worked with assistants and stylists to get everything set up. For this project I wanted to put together every single element myself, which ultimately meant that everything took much longer. Between the test runs and then simply making everything, this all took about a week and a half to put together.
This was a fun way to more fully flex a creative muscle but I was deeply appreciative to have someone else making all the components for me at my next typical restaurant review photo shoot.