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Sunday, July 24, 2011

Easy Recipe Features Kawartha Dairy Ice Cream,Rhubarb!

Ruth Tait Food Photography Finesse Tips!

Recipe photos enhance your writing. Ruth Tait, local artist, photographed her Rhubarb cake recipe. Ruth offers food photography tips in Omemee Pigeon eFlyer’s feature recipe.

Ruth’s Quick Easy Rhubarb Cake!

by Ruth Tait - Special to Omemee Pigeon eFlyer
Subjects for photos are everywhere! Including your kitchen! Ruth-Tait-Rhubarb See larger image in a new window Try these food photography tips:
  1. Lighting: Your image will turn out better if you turn off the flash. Try using natural light from a window, taking the plate outside, or if it's evening, see if you can direct some lamplight onto the food.
  2. Setting: Use different plates, napkins, placemats to showcase your various creations.
  3. Create Interest: Look for unusual angles, such as the close-up of the rhubarb shown here.
  4. Tell the Story: Take some shots during the various stages of preparation.
  5. Timing: Expect your baking/cooking to take longer with the stops and starts to wash hands to pick up the camera, to "pose" the food and to set the camera safely away from hazards such as flour dust, grease splatters, cake batter, etc.

Practising these tips can help give you a start towards creating mouth watering food photos. 
Ruth's Rhubarb Cake
Using rhubarb from your garden, or local farmer's market; this moist cake is delicious served on its own, or with Kawartha Dairy ice cream and rhubarb sauce.
1 ½ cups rhubarb cut fineRuth-Tait-Rhubarb-Cake See delicioous larger image in a new window
1 cup brown sugar
½ cup white sugar
1 egg
½ cup butter at room temperature
1 cup applesauce
1 tsp soda
½ tsp baking powder
1 tsp vanilla
2 cups flour
In a large bowl, cream sugars and butter, then add egg.
Stir in applesauce & vanilla. Next stir in baking soda, baking powder, and flour - don't over mix.
Add rhubarb - stirring just enough to distribute within batter.
Pour in prepared 9”x13”  pan.(I use PAM baking spray).
Mix 2 tbsp white sugar and 1 tsp each cinnamon & nutmeg and sprinkle over top.
Bake at 375F for 25-30 minutes until toothpick inserted in centre comes out clean .
Visit Ruth-Tait-Creations Facebook-Page Ruth Tait's love of fine art led her into photography classes to obtain better reference material for her paintings. Soon photography  became more interesting to her.Ruth now focuses on creating fine art photographic images. Ruth finds inspiration in everything from rusty old vehicles, to delicate flowers, actively participating in show/sales. Ms. Tait brings her artistic vision to other aspects of her photography. and enjoys photo shoots with families, children, couples, pets or corporate work. Ruth's photographic expertise is in demand as a skilled instructor at The Technology Alliance Group for Kawartha Lakes. Learn more about Ruth's photography on her 
Looking for Kawartha Dairy Ice Cram? Check out the Kawartha Dairy Facebook page.
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