For those of you who are vegan, it’s likely that you’ll be using a variety of food photography options to supplement your natural and organic gardening. One of the more unique is using cookies for food photography.
If you’re a baker, you know how much money you can make by baking and selling your own cookies for a bake sale or swap meet sale. You will have a hard time finding a hard-working cookie maker who won’t be able to afford to buy the ingredients for the next batch. So how can you offset the expense and create the same great cookies at home?
Cookies as food photography are as old as cooking itself. In fact, most cookbooks and recipe books have pictures of delicious cookies being created. Therefore, if you’re a talented baker, you may want to take advantage of this for your photo book. What’s great about using cookies as food photography is that you can use different types of cookies in different layouts, allowing you to add spice to them, or work out the kinks, to give the finished product a unique look.
One of the great things about food photography is that you don’t have to rely on certain methods. When you create your cookie photo book, you don’t have to worry about baking the cookie to order. Your readers will be able to enjoy them whether you have the ingredients on hand or not. As a result, your reader will have a great experience and remember your photo book for years to come.
Cookies are an easy way to create interesting, vegan food photos. Since they are food, it is easy to experiment with texture, flavor, and seasonings. Additionally, when the cookie is presented in this manner, the baker has a great deal of creative freedom. They can experiment with various types of cookies, and use varying textures.
Someof the popular formats for cookies as food photography include: croissant, square, oval, triangle, round, and regular cookie shape. As with other food photography forms, the idea is to complement each cookie with another cookie that would be useful for food photography. So the shapes should also be complementary.
A great texture is to use real butter or real eggs in the recipe, but to cut the ingredients in half so there is an extra dough that doesn’t have to be rolled out. Instead, it can be spread evenly on the cookie. For large biscuits, it’s best to butter the whole dough instead of just the bottom. The top should only be butter.
If you are an organic food photographer, the only real limitation is your imagination. Since organic products can’t be dyed, bleached, or treated with preservatives, their texture can be used to great effect. Even texture can have a flavor that will compliment the ingredients you’re trying to represent.
For example, for many baking shows, cookies are served plain, with no flavor added. This gives you the opportunity to use any flavor you want and to highlight that flavor.
Another benefit of creating cookies as a photography method is that you can take your time and really get into the pictures. Cookies are a quick way to get into the story and if you spend some time focusing on one particular cookie, you may find the process quite relaxing.