What is the idea of beauty? You may get answers infused with poetic descriptions to those with bland philosophical tinge. So, it truly is in the eye of beholder. Someone may term a rustic bread loaf with crack on top and interiors poking through as “beautiful” while others may snipe at the most invisible bubble in otherwise perfectly crafted fondant cake. And though one may play with the camera and light and angle and lenses to make a most ordinary bowl of oatmeal porridge look like the most delicious dish on this planet, it actually remains what it is: A bowl of plain oatmeal porridge. So, I just don’t get this whole humdrum of “beautifying food”. I tried joining the brigade to see if I had too rigid an opinion but that didn’t do any good and I reverted to my “cake alone” photos. To me personally, a clear picture of the food showing its color and texture in natural light is far more appealing than one styled with a hundred props and what not. Former exudes honesty and latter kind of deceit. But not many concur with my opinion and it is absolutely fine with me. We all are entitled to our opinions and live in harmony.
For the same reason, I love reading Deb Perelman’s blog smittenkitchen.com. There are many other blogs but hers has what I found lacking in most others- the easiness, the honesty, and the confidence it gives the reader that “it might be difficult, but you can totally do it”. And I guess last year I came across this lovely article by her and the full article may be read here because it is such an interesting read. Therein, I found these golden lines which I always believed in and I quote, “I’m not interested in food styling: I like taking pictures that show the details of the food as it actually looks. When you see a photo of an overly styled dish that you’re supposed to cook at home, you’re going to be disappointed when your food doesn’t look like that. I can’t relate to stunning, gaudily lit photos of perfectly plated dishes arranged on an old, wooden barn table with frost-hued linen and wildflowers—that’s not my life, and it has nothing to do with the way I actually cook. My goal is to encourage people—their dish will probably look something like my pictures. I try to have good, natural lighting, and that’s about it. If people see that, then hopefully they’ll feel confident enough to try it.”
Those lines, whenever I read them, feel like a comforting pat on my back. Every time I struggle to take “good” photographs of my cake and they whisper in my ears to better concentrate on baking good cakes than making them look “good” with props. And as long as the cake speaks for itself, I refuse to place a flower and a ribbon next to it with dew dangling down a leaf in the backdrop.
You see here a chocolate cake slathered in meringue buttercream with ganache dripping over. The piped flowers and shells are dusted with edible glitter and it was to celebrate a petit princess turning four. You can make it with any of the chocolate cake recipes, the only meringue recipe and ganache recipe on this blog, fill the layers with buttercream and chocolate chips or compote or anything you fancy . But if you insist on knowing which one I used for this one, just leave a message and I shall update 🙂