What is this blog about?
My baked goods – mostly sweets – whether they work or not. The blurb is usually a post-mortem of the baking endeavour. I try to include as much useful info as I can as well as recipes and the links that I learned from.
Did you bake everything on your blog and do you bake only “occasionally”?
Yes, right now, everything on the blog is my creation. Eventually, I’d like to have guest writers/bakers because my baking is a bit more than “occasional” and for the sake of my waistline, I want to return to being a true occasional baker.
What camera/lens do you use?
I’m flattered when I’m asked this. I use a point-and-shoot, Fujifilm Finepix E550, which was top of the line for “serious amateurs” three years ago and is now bargain basement stuff.
One of the things I want to learn as a hobby is food photography, so I can take beautiful pictures like they appear on La Tartine Gourmande, Use Real Butter, Dessert First, or Culinary Concoctions by Peabody. Right now, if my pictures turn out well, it’s usually because of serendipity and after thought.
Do you enhance your photos?
Yes. I correct colours, enhance depth, apply filters as much as I am capable with Photoshop (which isn’t much). The version I use is Photoshop 7.0 because I am familiar with it and I do not have a professional need to purchase later versions.
Where can I find your own photos besides the stuff you blog about?
On Flickr. You can also find my work on several Facebook groups, and on the Baking 911 forum.
Wow! I live in Vancouver, too. Will you bake a cake for my next event?
Sorry, but I am not a pro, and I do have failures. I would hate it if I am the one to ruin your event. Professionals have access to ingredients and employ methods that ensure food safety for a large number of people for cakes that will probably sit out for a long period of time and I do not. You can always e-mail me and we can talk about where the best bake shops in Vancouver at the price points that you’re considering.
