Wednesday, July 23, 2008
Phood Photography
Here is the link to a very fascinating article rich with tips on how to get your food "picture perfect", with styling information, camera instructions, and more! As a novice blogger, it is a great source of advice!

"Today food photographer Jonathan Pollack shares some wonderful food photography tips (and some positively mouth watering photos. Get more tips like this via email.
The food photography techniques in this post are ones that I use in photos I take for both a local food magazine and my wife’s cupcake blog. I’ve broken these techniques down into a few areas that give some ideas and suggestions to help you photograph and showcase your food..."
posted by Chamberlaine Beard at 7:16 PM - 0 comments
Tuesday, July 22, 2008
Yum Yum Delights in Denver, CO
Yum Yums Cupcakes
On a mission trip in Colorado, we decided to do some shopping in downtown Denver, where I stumbled upon Yum Yums Delights, a small bake shop that served cupcakes and cheesecakes and such. They looked so delicious, I just had to try one or two.

This was the Strawberry Cloud", a white cake with vanilla buttercream and strawberries. The cake was too light, with little flavor, and the meringue textured frosting clashed with the overly soft cake. Not good eats. But the presentation was beautiful. A very lovely looking cupcake.
Overall Rating: ☆

This was the "Dulce de Leche" cupcake, a caramel cake with vanilla buttercream and caramel syrup. Contrary to the strawberry number, this one was good! I ended up sticking it in the fridge overnight and ate it cold, which made the meringue-ish frosting and caramel more like ice cream and brought out the flavor in the cake. I rather enjoyed it.
Overall Rating: ☆☆☆

posted by Chamberlaine Beard at 10:04 AM - 1 comments
Monday, July 21, 2008
Vanilla Bean Cupcakes
Vanilla Bean Cupcakes

I made these for a 4th of July "Dive In" (movie in the pool) party and they were a hit! The bean gives the cupcakes a strong vanilla flavor without the alcohol tinge. The batter was very dense, but the cupcakes came out light and soft, very delicious. Topped with a basic vanilla buttercream and festive sprinkles!

Makes about 28 cupcakes

4 cups flour
2 cup sugar
3/4 cup milk
1 cup butter, at room temperature
2 egg, at room temperature
1 vanilla bean, cut length-wise
4 teaspoons baking powder
2 teaspoon salt
1 teaspoon pure Mexican vanilla extract


1. Preheat oven to 350 degrees f.
2. In a small saucepan, heat the milk and vanilla bean together until the milk just boils. Remove from heat and let cool for about 1 hour.
3. Remove the vanilla bean. Scrape out the seeds from the vanilla bean and add them to the milk. Discard the remaining bean pod.
4. In a medium bowl, whisk together the salt, flour and baking powder.
5. In a large bowl, cream together butter and sugar until light and fluffy. Add egg and beat well.
6. Alternately add the flour and milk mixture until well combined.
7. Divide batter into about 20 lined or greased cupcake wells.
Bake 15-20 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean. Cool on a wire rack.

posted by Chamberlaine Beard at 12:45 AM - 0 comments
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