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So I get a lot of messages with recurring questions, therefore I thought I would make a page for all of you in case you want to know about what camera I use, if I have taken some sort of training in baking and/or photography etc. I hope it helps you out. šŸ™‚

Q. Are you a full-time baker?

A. No, baking is my passion and I would love to bake and photograph full time but I still haven’t taken the full-time plunge. I work as a Social Media Strategist full-time.

Q. What camera do you use? Lens? Lights?

A. I have been using a Nikon D3300 with a 35mm 1.8 G prime lens since 2017. I recently invested in artificial light (2020), I am still figuring out how to use it.

As of July 2020 I have upgraded my setup to a Nikon 7500 & a 100mm Macro lens. I still use my 35mm prime lens.

Q. Did you learn photography? baking?

A. No, I haven’t taken professional training for either, I have just been practicing every day, hence, I learn a little every day. I derive inspiration from Pinterest, Cookbooks, my favourite Food Bloggers etc.

Q. Do you teach photography/baking?

A. As of now, I do not. But I am so humbled that I get this question very often. I believe there are a lot of things I need to master in order to actually teach both these arts. However, one tip for baking – Use a kitchen scale (SERIOUSLY) and for Photography – As corny as it sounds, you need to practice. The only way to get better at photography is by practicing. Fancy cameras or lenses don’t really make a bad looking dish look good. If the food looks amazing to the naked eye, no matter what camera you use, it’ll look good. With practice you’ll understand more about composition and food styling. Exposing yourself to beautiful food photography and understanding the styles of your favourite photographers will help you a lot. Try different angles, experiment with props, backgrounds etc. and find your style. Eventually, you’ll get the hang of it. Also, use natural light wherever possible.

Q. Where do you get your props from?

A. I keep scavenging for props all the time. It is safe to say that I am a prop freak, I usually find a lot of things on streets, online, during my travels to Kerala, I raid my relatives’ houses etc. My family knows about my craziness for props and so they let me take everything I need. (hahaha)

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Hi there!

I am Anjali, the baker and photographer behind BAKESALOTLADY.
I love playing with flavours and coming up with both easy and sometimes crazy baked goods with never heard of flavour combos. Read More…

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Eggless Saffron Pistachio & White Chocolate Cheesecake

Eggless Fried Donuts with Pistachio Rose cream filling

Eggless Brownie Tart/Pie with Nutella (Easy Valentine’s Day dessert)

Garam Masala Gingerbread Cupcakes

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SWIPE to see more of this EGGLESS Saffron, Pistachio and White Chocolate Cheesecake. I have made this beauty in collaboration with @matshiroflavours using their Saffron extract and as always I am so beyond happy with this range, it’s Ossoro Flavours’ premium range of pure extracts and I am gonna go get my hands on the entire range now. I highly recommend you check out their products. This cheesecake was a hit in our house and I am making this again for the weekend!ā¤ļø The recipe is linked in my biošŸ¤—
EGGLESS fried doughnuts with Pistachio Rose cream filling. These doughnuts are a treat for your tastebuds, the recipe is now live on the blog. Grab it from the link in my bio! Happy midweek my friendsā¤ļø
EGGLESS BROWNIE TART with a surprise Nutella layer. Incredibly fudgy, flaky topped brownie pairs so well with the buttery crust, add some Nutella to the equation and you have the best Valentine’s Dessert of life. Make this for yourself and eat it all, 10/10 would recommend. RECIPE LINKED IN BIO🄰
Strawberry season is fleeting and this cake is another favourite from the blog. The one on the website is a MANGO version but you just need to replace it with strawberries and it’s so good you will not want to share!šŸ˜„ I ended up burning this one a little but hey, that’s life right? We mess up a little sometimes. However, I can assure you that we devoured every crumb of it🤤 What are your plans for the weekend? Are you baking something? This recipe is linked in my biošŸ¤—
You guys really like it when I elaborate on the details of a recipe on my blog addressing everything from ingredients to the textures and temperatures which is why I have been working on a pound cake recipe that has legit the most even crumb and if I’m being honest, I think I have nailed it but the perfectionist inside me wants to check it just one more time before posting it on the blog.
A little birdie told me it’s #WorldNutellaDay today and I think every day needs to be Nutella Day given how much I love NutellašŸ˜‚ This cheesecake is made of Oreos but it does have #Nutella in it and I promise you will LOVE itā¤ļø I also have an egg replacer mentioned on my website for those of you who want an eggless version. Link in bio!šŸ’•
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