As I continue to procstibake – thinking about what to bake, then actually bake something completely different – the world continues to turn and move. So we should move with it.
In my vain effort to inspire, challenge and develop myself and my skills, I took myself off for a days’ workshop on food photography, this was being run by the lovely Jane at ‘Love your Lens’.
Now anyone can take a photo. But not everyone can tell a story from the it, build and fill it, style it and yes, add the odd filter or two. It sounds so simple. Bringing that to a reality is a little less simple. Imagine a slice of lemon tart, are you sitting in the garden? Eating on the patio table, in sunshine, with a napkin, a cup of tea, fork or spoon? And then try and put all that into a photo. Sounds easy enough. We’ll yes and indeed no. Finding the right props then becomes a challenge, what goes with what and where does it go. It can get so confusing and time-consuming. Time that we don’t always have. Something I know I struggle with.
Making small changes as we go, to get the right frame and shot. Can you over think a photo? Possibly. Does the cake dictate the props or do the props dictate the cake? I guess its down to what you have at hand.
Our venue host for the day Nikki (@NikkiHillApothcary on Instagram who blends some amazing teas – amongst other amazing things – including a wonderful White Peony Tea!!!) was trying to take a photo of some granola, after 40 minutes she was still going, so much faffing. Good faffing though, as the setting of the photo is so important. I haven’t even started on flat lays, light, white or dark boards and camera settings, ISO and aperture! It really is a minefield, one that with careful consideration, can be easily navigated. Time and patience will only tell, time to improve, time to set the scene. Have I captured it my latest photo. I will leave that to your careful consideration.
At least, for now I have come away from ‘auto’.
It was a great day, especially when i’ve saved up for the lovely, new, all singing-all-dancing camera 😀
And now for cake……
As this weeks sun disappears, Gluten Free Rhubarb, Orange and Gin Layer Cake.
In 3 parts – roasted fruit, cake making and fool making.
Pre heat the oven to gas 4! 180c! 165c fan, line 2×7” cake tins with greaseproof.
- 1 orange
- 3 sticks rhubarb
- 50ml gin – I used Tiger Gin
- 4 eggs
- 200ml vegetable oil
- 200g gluten free self raising flour
- 150g caster sugar
- 50g light brown sugar
- 1 teaspoon ginger
- 300ml whipping cream
- 150g low or no fat yoghurt
- 20g icing sugar
Firstly zest the orange and set aside.
Then remove the skin from the orange and cut the orange into segments. Squeeze the juice from what is left of the orange and reserve this. Cut one stick of rhubarb in half – trim the end and cut into 2 pieces. Cut these 2 pieces into 4 long pieces and place these with orange segments and 10ml of Tiger Gin, onto a baking tray and roast for about 10 minutes. Remove from the oven and leave to cool.
Take the remaining rhubarb stalks, trim top and bottoms and chop into bite size pieces, place into a small saucepan, with 20ml gin, and additional tablespoon of caster sugar and half of the orange peel. Cover the saucepan and cook gently over a medium heat until the rhubarb is soft, this could take 5 – 10 minutes. Leave to cool in the saucepan for use later in the fool.
Whilst the fruit is cooling, time to make the cake.
Place the eggs, gluten free flour, Caster and brown sugars, orange zest and half the orange juice, vegetable oil, ginger into a large mixing bowl (I used my table top mixer with a whisk attachment) and whisk for about 4/5 minutes until fully combined, light and fluffy. Equally pour the batter into the 2 tins and bake for about 30-35 minutes. Or until an inserted skewer comes out clean. Remove from the oven and allow to cool. Before removing from the tins.
When the cake has cooled, you can make the fool. Alternatively you could make the fool, when the cake is in the oven and leave the fool in the fridge until the cake is cold.
Using your whisk (table top or hand-held), whisk the cream, yoghurt, 20ml gin, icing sugar until light, stiff and fluffy. Stir into this the stewed rhubarb.
Cut each cake through the middle, horizontally, so that you have 4 slices of cake. Place the first slice of cake onto your cake stand and cover with rhubarb fool, take the next slice of cake and repeat. Covering the top layer with fool and then the sides to finish. Decorate with the remaining roasted pieces of rhubarb and orange.
Sit comfortable with a cup of tea or a Tiger Gin and Tonic