Hope you guys are still stuffed from lunch, because this week’s shooting challenge results will hurt your saliva glands. Fourteen Giz readers sent in their interpretation of “bake”, and they all look delicious. Especially yours, Pete Turner.
Absolutely no photographic talent on show here, although some skill was evident in me disposing of the contents of the bowl with my fingers.
If you really want to know, I used a Canon EOS 600D, automatic settings, manual focus.
Thanks to my talented fiance for leaving these unattended.
Not my baking but my youngest daughter. She loves to bake and we love to oblige in helping to consume the spoils.
Shot at night with only the rooms halogen down lights as light source.
Panasonic G3 14-42 @ 14mm
f/3.5 | 1/40 sec | ISO 800
I love a good excuse to bake, so I jumped on this challenge and tried a new parmesan and pesto bread recipe for Mother’s Day. I overcooked it a little, but it still tasted awesome.
Camera: Sony NEX-3
Accessories: reverse macro adaptor
Oven: Westinghouse POH967S
On the weekend I attended a fundraiser with the theme of “conspiracy theory”. My girlfriend decided to bake some alien autopsy cookies. One of them broke loose and came chasing after me.
(the rest of the set and the events of the escape can be found here – http://www.flickr.com/photos/bastardsheep/sets/72157629722432834/)
Camera: Canon PowerShot SX210 IS
Shutter speed: 1/25
Camera: Olympus E-PL3
Setting: ISO400, Aperture: F/5
This is one of our favourite desserts, the best guilt free organic vegan chocolate tartlet. Usually it’s completely raw (dehydrated crust), but for this challenge I baked it in the oven for a few minutes. My partner and I just finished eating it and let me tell you it was yummmmm! 😀
My fiancé made some delicious pie pastry to top off the mother’s day pie. there were some off cuts of the pastry and we popped them in the oven not to waste them. very very tasty but also somewhat cool looking.
taken with my canon 7d on aperture priority.
Nikon D80 (Nikkor 18-135mm), 135mm, ISO400, f/8, 1/200
This image was shot during a mothers day picnic in New Farm Park and this cupcake was the only one that hadn’t already been attacked by the army of children running around.
Taken on a Canon EOS 500D with Macro lens
Baked by me, 6 cakes in total, all glued together with the icing.
First time i have attempted this one, happy with the ending i think.
60kgs taut flesh, bind with heat resistant fabric, rub all over with 1 table spoon of coconut oil, place on non stick towel, preheated to 27 degrees. Bake steadily for 45 mins each side. Best served hot!
Unfortunately I don’t have the skills to make these delicious “cake balls”. They were at a Bar-B-Q and I was lucky enough to get to take them home. I certainly enjoyed photographing them and eating them.
Exposure was 10.0 sect at f/36 with an ISO of 100 at 55mm.
Warm apple pie. I shot this with my Canon T3i at an ISO 800, F-5.6 and shutter speed of 1/250.
Uncanny timing for this week’s theme – I’ve been trying perfect my macarons over the past three weeks. I’m not quite there yet, but these were still rather tasty.
It’s a crunchy peanut butter chocolate macaron for those who are curious.
1/30s @ f2.8, ISO 400
Anzacs and Pikelets
Ok so technically pikekets aren’t baking, but they were part of the mothers day nibbles with coffee, and iresistible too. I had to be quick with this shot as they were being eaten rapidly as they were being made.Being the cook and service staff meant little setup and only a quick snap minutes after there was no “shot” left
Camera: Canon 600D
Lens :18-55mm IS @18mm
Chocolate Mousse Pie (Dairy free, Gluten Free)
Using a Canon Eos 60D.
Using an 18-55 lens at about 20, 25.
I’m lactose intolerant vegetarian living with a gluten free partner, and I love desserts. I often miss out at restaurants, because they seem unable to work out how to make something without butter, gelatin, flour, or cream. I keep my own food blog where I make recipes which are dairy free, vegetarian and gluten free (quite the combo), and this is one of those recipes I have created from scratch.
It’s essentially a biscuit base with a chocolate mousse filling, created using a cream alternative that I mix myself. It’s my own recipe. I bake the mousse pie and then refrigerate it overnight to get this extremely rich, dark, velvety chocolate pie.
It’s really delicious, and goes awesome with soy ice cream. I really like that I don’t miss out on this stuff anymore.
“Nothing like a home baked mini sponge cake to curb the sweet tooth”
F.S 8.0 ISO 800