A couple of weeks ago, I was lucky to get together one night with a few local food bloggers and a few photographers so that we could all share secrets. We all brought food to set up and photograph, and then when we were done, we ate it all!
It was a great opportunity to meet a handful of food bloggers, since up to this point, I think I’ve only met one or two. It’s amazing how many are around me and I didn’t even know! One of the photographers that was there acted as a food stylist for us, since most of us said that the food styling is the most difficult part. We got to play with some studio lighting, and I was so happy to learn more about my external flash. It was a great night – I learned a lot and loved meeting some great people!
Here are a few pictures of other people’s food that I was able to photograph. And everyone’s food tasted great!
For the event, I made this Streusel Spice Cake. It was a very pretty cake, and I loved how it tasted as well. In fact, I had about half of it left, and my husband was a very happy man. I almost didn’t get anymore because he was trying to keep it all for himself! And it’s made even easier because it uses a boxed cake mix. But it tastes completely homemade!
1 pkg. pudding-included yellow cake mix
3/4 cup milk
1/2 cup butter, softened
1/4 cup coconut
1/4 cup chopped nuts
1 oz. unsweetened chocolate, melted
1/2 cup coconut
1/2 cup chopped nuts
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 cup powdered sugar
1 tablespoon butter, softened
2 to 3 tablespoons milk
Heat oven to 350°F. Grease and flour 10-inch tube or 12-cup fluted tube cake pan. In large bowl, combine cake mix, 3/4 cup milk, 1/2 cup margarine and eggs; beat at low speed until moistened. Beat 2 minutes at high speed. Stir in 1/4 cup coconut and 1/4 cup nuts. With spoon, marble chocolate through batter. Pour half of batter (about 2 cups) into greased and floured pan.
In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan. Cover with remaining batter; sprinkle with 1/2 cup reserved filling.
Bake at 350°F. for 55 to 70 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.
In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake.