It’s a shame I don’t do more photography. My bachelor’s degree is in art, and photography was one of my main forms of expression. I’d have to same time has passed and made it too easy for me to forget my camera. As a result, I’m underpracticed. So I’ve decided that’s going to change!
I spent some of my birthday money on this book I’ve been lusting for a while now. Plate to Pixel. It’s a book on very basic food photography—a concept that was barely even mentioned in my advanced photography class.
I’ve also decided to transform our guest room into my personal photography studio. I fell in love with the window in there the moment we toured the house, and Ed mentioned that he was disappointed that we hardly used the room at all. I still have all the guest room furniture in there, but I’ve moved stuff around so I have room for my photography equipment by the window. Before now, any time I wanted to take food photos, I had to drag furniture around my dining room, pull out a mess of stuff, and have to clean up afterwards (or leave unsightly clutter in my most minimalist-designed room in the house). Now that I have a separate space, I can just leave my stuff and close the door!
(Forgive blurry iPhone photos. As you can see, my SLR was otherwise occupied in what is now my new favorite thing—shooting tethered!)
Finally my AWANA trophies come out of the closet and serve some purpose!
I normally think that any bed larger than a twin looks tacky when shoved into a corner, but considering function was priority over fashion in this case, I made the move. I’m glad I did though! Maybe it’s just the fact that it’s a full-sized bed, so not huge, but I think it looks better this way! When the bed is made, of course…
One of the first things I experimented my new skills on was a flourless mocha cake I took to a church function the other day. Check out the results of that shoot!
And my favorite…!
I think it would be cruel to leave you without the recipe to this beauty, so enjoy!
Flourless Mocha Layer Cake
Adapted from the Southern Living Christmas Cookbook
1 cup chocolate chips (I used dark)
1/4 cup strong coffee
5 large eggs, divided
3/4 cup sugar (I used sucanat, but coconut sugar, turbinado, or regular granulated will work just fine)
1 cup whipping cream
~1/2 tsp espresso powder or instant coffee granules (1/2 packet of Starbucks Via brew works too)
1/2 tsp vanilla extract
1/4 cup powdered sugar (plus more for dusting)
Preheat oven to 325 degrees.
Lightly oil the bottoms of two or three (I only have two) round cake pans. Then, cut parchment paper to fit into the bottom of the pans. You do NOT want to skip this step. This is a fragile cake and trying to pull the cake out of the pan without the parchment paper on the bottom will make the cake fall apart. I know from personal experience. Don’t skip.
Microwave the chocolate chips and the coffee together in 30 second intervals, stirring EACH TIME, until the mixture is smooth and chocolate is melted. Set aside and allow to cool.
Whip the egg whites together until strong peaks form. In a separate bowl, whip the egg yolks and the 3/4 cup of sugar together until smooth and the yolks have lightened in color. Stir the melted chocolate in with the egg yolk mixture. Then, gently fold in 1/3 of the stiff egg whites into the chocolate batter. ONCE INCORPORATED (don’t obsess over getting it all mixed in, lest you break down all the air bubbles and the cake will be nasty and flat), add in half of what’s left of the stiff egg whites, gently folding. Then, add the last. The batter should be light and airy. Don’t worry about visible eggy air bubbles. It’s better to err on the side of not-combined-enough.
Pour the batter evenly among the three cake pans. Or you can do two layers. Or you can do what I do and put 1/3 of the batter into each of my TWO round pans, bake them, empty them, and then bake the last layer separately. Remember that parchment lining? Don’t skip it!
Bake for 15 minutes. Remove pans and allow to cool for about 10 minutes before de-panning. The sides of the cake will separate from the pan.
While the cake is baking, in a mixing bowl, combine the cream, espresso powder, vanilla, and powdered sugar. Whip at a high speed with your mixer until stiff peaks form. You may want to taste it to see if the strength of the coffee flavor is to your liking.
Once the cakes are cool, de-pan them one-by-one, peeling off the parchment paper, and layer them with the cream filling in between them. Sprinkle the top of the cake with powdered sugar or cocoa powder, if desired.