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5 Tips For Getting Started In Food Photography

July 16, 2021

Did you know that 25% of food photos shared online are seemingly posted for no special occasion? These include food diary posts and food diaries. In comparison, 22% of food photos shared online display the process of food creation and final products.

Food is personal, beautiful, and powerful. Personally, we love talking about both photography and food here. However, I’m overjoyed by the fact that sweets and desserts lead the pack in shared food photos, with 18% of shared photos including dessert.

Whether you’re interested in getting started with a career in food photography or upgrading your memory-preserving game on your Instagram account, your journey can start with a few simple lessons and a smartphone. Here are our favorite ways and areas to focus on when getting started in food photography.

Stylizing Food

Of course, your food photography journey can’t begin without some beautiful foods to photograph! If you’re a baker or chef, you might be all set and ready to go with your favorite recipes or a few of our favorites.

Here on SerenaLissy.com, we have a variety of delicious baking recipes to choose from. We are even planning to start a themed monthly baking challenge perfect for beginners and experts alike. We even announce a winner at the end of each month!

A good first step is practicing your favorite recipes, and exploring new ones will make your dishes more predictable on each bake. The use of props and a bit of food styling will also make them more beautiful as well. While messier food preparation is just as delicious (and sometimes more delicious) than dainty, smaller dishes, you’ll want a clean-set dish when pursuing your food images.

Must-Have Food Photography Gear

Photography gear can range in accessibility and price from using your smartphone to purchasing a professional camera for $1000+. Of course, more professional options will always produce better shots in the hands of a professional. However, the differences can be marginal, especially when first starting out with photography.

Instead of worrying about dropping thousands on a fancy camera, it’s important to learn about all of the options for taking photos your current camera or smartphone has. For example, many smartphones allow for white balancing, manual focus, and more, which can get you far alongside professional camera shots.

A tripod, on the other hand, is a must-have. These can ensure that you have the same set-up for final product shots or for baking shots. One popular option is this tripod from UBeesize, which is appropriate for both digital cameras and smartphones. This tripod is an extremely inexpensive starter tripod. I know many people are averse to using a tripod, but it is essential to avoid camera shake and to get great photos.

Let’s Talk Photography Lighting

While photography lighting definitely qualifies as photography gear, your choices here are a bit extensive. The easiest type of lighting (and most affordable) is ambient lighting. Ambient lighting is defined by any lighting that isn’t added to a scene by you.

Direct sunlight, streetlights, and any light from reflections all qualify as long as you aren’t the one controlling where the light lands. This type of light is ideal when you’re starting out and potentially setting up a shoot area next to a window. Let's also quickly talk about the cost of natural lighting... Can we say free!

Another option is to invest in a photography lightbox. A lightbox has all-white sides lit by LEDs along the edge of the box or behind the walls. These often also come in different colors or have inserts that can help change colors when wanted.

The one limitation of lightboxes is their size since fully set-up dining sets or extensive baked goods lines won’t fit inside one lightbox of 2 square feet. But if you can work with the size limitation, this is great for blocking out any cluttered backgrounds you may have.

Finally, you can opt for softbox lighting, umbrella lighting, ring, and LED lighting. While softbox and umbrella lighting provide a soft light on subjects, they can also be used for more harsh lighting and angles. I've used artificial lighting for years. It takes a bit of time to understand all the pieces, but it's well worth investing in the time it takes to learn.

Communicating Mood through Photography

Photos have the power to create sales, push awareness and even change your mood. When it comes to commercial product photographers, the goal is to communicate brand value and increase sales of a product at the end of the day. The goal of a professional food photographer is to sell that product, whether it's a piece of cake from a food blogger's recipe or a bottle of soda.

And yet, even marketing-focused photography can benefit from dramatic effects, product lighting, and layout when it comes to both sales and mood. With the correct lighting, even two-dimensional images can feel three-dimensional.

You can read more about the intersection of commercial photography and personal touch on our previous post on A Professionally Produced Photograph Isn’t Just a Luxury.

Taking a Photography Course

Some of us learn more effectively in a classroom setting. Whether you choose to pursue a degree in photography at a local college or enroll in a handful of in-person or online classes, there are many benefits to learning food photography by taking a photography course.

Some photography courses (particularly in-person ones) offer access to equipment for free or on a rental basis while you learn. Courses can be a great way to try out a variety of different equipment without breaking the bank.

Additionally, having an expert teacher or mentor can quicken your learning pace. Forget searching through online forums or old YouTube videos for camera solutions! Your teacher should be able to help you get where you need to be in seconds.

Your teacher or professor can also be a great resource for feedback on your food photography, giving you professional advice and mood checks on pieces you may not normally be able to get feedback on. Even better if you’re in a class with numerous students available to connect with! Getting peer reviews makes a huge difference in your journey to becoming a food photographer.

Finally, taking a certification or degree course in photography can lend you credibility when working with future clients or bosses.

Getting Started in Food Photography at Home

When getting started on your food photography journey, don’t forget that some of the best things to take photos of are already in your home! A lunch salad, dinner of pork chops, or even a simple bowl of cereal can give you plenty of test subjects. Are you drinking a cup of coffee while reading this? Well, there you go, get some props and set up a good shot to practice with. Doing this daily will greatly expand your creative process. And remember, the best camera is the one you have with you. Don't be afraid to use your mobile phone while learning. Put it in manual mode and get some great photographs of food.

Ready to jumpstart your learning? Read our article on Camera Modes: A Beginner’s Guide to Camera Settings or Six Tips For Finding The Best Camera For Food Photography on SerenaLissy.com and stick around for more food photography tips and tricks alongside baking adventures.

Five Day Food Photography Challenge

Want to take your food photography up a notch?

I’ve been photographing food for years and have learned some tricks of the trade. Join me on this 5-day challenge where you’ll learn how to master the art of food photography, one bite at a time. You’ll be amazed by what you can do with just a few simple tips. You will learn how to make your photos pop with color, texture, and lighting. Sign up today!

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

How To Use The Color Wheel In Food Photography

July 15, 2021

A color wheel is a versatile tool that you can use in many different ways for many different purposes, which may help you create some amazing food photography. Have you ever tried desperately to make a photo or piece of art perfect, only to fail or feel like something is vaguely off about your project? Your color palette might be behind that feeling in your photo.

Color theory can be traced back to Sir Isaac Newton’s experiments with prisms. His theory that red, yellow, and blue are the three primary colors is shown in his own wheel. Many people from the 1800s agreed with him. Although this theory is not completely true, it was very influential on other color wheels and theories of today.

Studying color theory is a great way to meld artistry and science together. All kinds of visual art, from painting to pastry-making, benefit from an eye for art and design. Color theory offers a reliable, practical way to orchestrate art through tried and true color combinations and guidelines.

For starters, it's important to know what color theory means in photography terms. Color Theory refers to all the aspects of the color relationship, such as hue (color), value (brightness), and temperature (warm or cool). It's these relationships that help create an interesting photo with contrast and depth.

Today, we’re taking a look at color theory, also known as color schemes, and how tried and true methods of mixing and marrying colors and hues can improve your food photos by leaps and bounds.

Color Wheels: Primary, Secondary, and Tertiary Color

The simplest way to think of color theory is to consider it a method to choosing colors effectively. Learning about color wheels and how to pair colors is a good start if you want to learn more about photography.

Even if you have a clear vision in mind, sometimes a finished product doesn’t look quite right. Going back to the basic principles of color theory can quickly help you identify a mismatched color scheme and identify better ways to capture your viewer's attention.

From the top, there are three color schemes on the color wheel to learn. The primary color wheel focuses on the same three colors that Sir Isaac Newton once focused on: red, yellow, and blue. The secondary colors are violet, green, and orange. Finally, the tertiary colors are made up of mixes of secondary colors.

The idea that you can make all colors with a combination of primary colors is convenient but not completely true. For example, it would be very hard or impossible to get anything close to a neon pink color from the primary colors alone!

Still, these color wheels are my favorite way to explore different color pairing options for most foods.

Complementary Colors

Complementary color pairings consist of colors located on opposite sides of the color wheel, allowing for really bold color contrasts that work well with any photograph. Some popular choices for complementary color choices include red and green, as well as orange and blue. For instance, if I was photographing red peppers, I might want to use a green background for design elements in the food photo.

When it comes to food photography, you can create complementary compositions with food items alone or as a combination of food and props.

Baking a delicious golden-orange crusted pie? Try using a blue-patterned napkin as a backdrop or a pie tin or plate with blue tones.

Creating a deliciously crunchy Asian-sesame salad? Throw in some yellow/orange croutons or wonton strips. While these won’t give you the striking complementary colors of green and red, the contrast will pair beautifully enough for an engaging photo.

Our Dulce de Leche Cookie recipe results in beautifully cream-colored cookies with powdered sugar on top. Yet our photos of this cookie also highlight red berries and green fir tree pieces to highlight the winter holiday season with complementary colors.

The great thing about complementary colors is they highlight each other, so this technique looks best with some great light sources on your subject (natural or artificial).

Analogous Colors

Analogous colors are colors that are next to each other on the color wheel. Think of a sunset or a gradient. For example, orange, red-orange, and red are all analogous to each other.

Rainbow-colored or themed macaron cookies are often prepared and packaged in analogous colors for a beautiful gradient effect.

Our Manchego Cheesecake recipe results in a perfect piece of sweet cheesecake. It’s also reliant on graham cracker crumbs for extra texture. The yellow cheesecake paired with orange/brown crumbs and a pink blackberry puree results in a beautiful array of analogous colors.

A feast for both your eyes and your soul!

Monochromatic Colors

Monochromatic colors consist of tints and shades of the same color. So, a pack of macarons containing pastel blue, sky blue, and dark blue cookies would be highlighting monochromatic colors.

Here at SerenaLissy.com, we have an absolutely delicious recipe for Mascarpone Cream Macarons with Berries. The recipe calls for red food coloring, fresh berries, and berry puree gel. These result in different shades of pink and red and orange for a beautiful composition of monochromatic colors. I love to play with the basics of color theory to get better food photography.

Use of Color Theory in Food Photography

Have we convinced you to grab a color wheel to hang in your kitchen yet? Simply turning to a color wheel for some extra assistance when lining up a shot is a great way to ensure that every eye will appreciate your treat.

In addition to choosing color pairings, there are a few tried and true ways to double-check your color choices in baking. First, ensure that you know what the main color of your main subject and photo will be. Next, have a general idea of the food story you are trying to tell. Then, determine the intended feeling or different moods you wish to create with your food and photo.

If you’re creating a refreshing acai bowl or drink, cooler colors may be the way to relax the viewer subconsciously. These might include blues, greens, and purples. If you’re looking for something warm and inviting, warm colors can simulate a feeling of a friendly campfire or beach. Use colors like red, orange, and yellow.

Finally, once you’ve identified your must-have colors and mood of the shoot, identify how you can fill in any gaps in the photo with props. For example, use a plain white or black background for food items that are already colorful and complex. Remember, the goal is to create a beautiful image with visual interest and capture your viewer's attention.

Don’t be afraid to throw in analogous or completely busy pattern fabrics as props if your food item lacks color. And if you happen to have a large baking weekend or session, remember that other baked goods can be props in photos, too! So put on your food stylist's hat and show off all of your hard work using these simple tips.

Ready To Learn More?

Food photography is an art form that takes time to be perfected. It’s not as easy as clicking a button and taking a photo. You need to know how colors work together for different types of food and what kind of lighting will make your subject stand out against its background. The color wheel can help you understand which colors go well with one another. And also when they should be used in your project- like when photographing certain foods or doing graphic design on a website. If this sounds intimidating, don’t worry! We have some great articles about food photography tips here at our blog so check them out for more information (and practice!).

Ready to learn more about food photography at home? Read our article on 15 Food Photography Props You Probably Have at Home for some tried-and-true easy ways to start taking photos.

The Five Day Food Photography Challenge

Want to take your food photography up a notch?

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Instant Pot Frozen Greek Yogurt

July 12, 2021

Instant Pot Frozen Greek Yogurt is a cool and creamy treat perfect for hot summer days or any time you crave a healthy treat, and it's easy to make greek yogurt in your instant pot.

Frozen Greek Yogurt from your Instant Pot @serenalissy

Homemade Greek Yogurt is a Healthy Swap

The new year is here, and it's that month of resolutions and goal setting and deciding all the changes we are going to have in our lives in 2018 and how much better everything is going to be. For me, it's that month that I try to make some healthier eating choices that I know I can stick with all year long. No fad diets, no crazy food restrictions – none of that works for me. Instead, I try to incorporate a few more healthy eating choices (like eating more Greek yogurt) that I love, and I know I will stick with. I plan a few half marathons that I want to run for the year and maybe a few distance bike rides, but nothing extreme that I know I will give up in February.

I've been eating yogurt all my life. I've seen a few recipes out there for the Instant Pot, so I figured I'd give it a try.

At first, I didn't see the logic. By the time I buy my starter and my gallon of milk, why didn't I just buy a container of Chobani at the grocery store?

It Pays To Make Your Own Yogurt

I probably go through one container every two weeks. I'm the only yogurt eater in the house. It's not that expensive of a food habit for me. But then, after reading quite a bit on it, I saw people were going through containers (yes, more than one) in a week. And if it's a family of yogurt lovers, then multiple containers per week. Ok, cha-ching. I got it. Plus, it's also another great use of the Instant Pot, and finding appliances that have multiple duties is always a plus.

Then, I started looking at the recipes. They were almost all the same. A half-gallon of whole milk, two tablespoons of yogurt starter. Not much change, no matter where the recipe came from. I did five tests this week with different milk brands and different yogurt brand starters. What I didn't want to do was post a recipe that was impossible for people to find the ingredients. The extra fat kinds of milk, the hard-to-find Greek yogurts that make the best starters. What I wanted was a simple yogurt that anyone with an Instant Pot could make and love.

There Are Five Steps To Making Greek Yogurt

Heat milk
Cool milk
Add yogurt starter to milk
Incubation period for the yogurt and then wait for yogurt to set
Strain liquid whey from plain yogurt to get Greek-style yogurt

Every yogurt recipe I made turned out. I've seen a few disasters on other online blog comments about the yogurt not turning out for whatever reason. Now some yogurts were thicker than others, and some had a more tangy taste than others. I cooked all recipes for 10 hours for the incubation time. No change on that. I was surprised by the tanginess of the flavors and how different each starter was.

Ingredients in Greek Yogurt

Milk – For me, I found the best kind of milk to work with was the Horizon Organic Whole Milk brand, whole milk.
Yogurt – I favored the tangy taste that I got from the Chobani whole milk Greek yogurt. We tried Fage, Dannon, and Chobani starters. Whichever one you decide to use MUST HAVE active live yogurt cultures in the ingredient list. Those little cultures are your starter, and without them, you will not be making yogurt.
Fruit - Pureed fruit can add lots of flavor to greek yogurt. Use your favorite fresh berries or a blend of fresh fruit.
Granola - This optional topping has a nice crunch!

Supplies For The Greek Yogurt

Instant Pot / Pressure Cooker with yogurt button function
Instant Read Thermometer to ensure your milk is at the right temperature during the heat up and cool down processes.
Cheesecloth

Pro Tip: How to Strain Greek Yogurt

Now when you finish making the recipe, you will have yogurt. From all the reading, what makes it Greek Yogurt is the straining of the whey out of the yogurt. Both ways were good for me, but I preferred to strain to get a thicker yogurt. It just felt creamier, and in my mind, had a richer taste. Any yogurt experts out there? Anything else to add as to the difference between yogurt and Greek yogurt? Please share if so!

For the straining, I used cheesecloth. I folded it and lined a strainer, letting the whey drip out. I did this for about 4 hours. You could also use coffee filters. Cheaper than cheesecloth and will do the same job. The Euro Cuisine GY50 Greek Yogurt Strainer is a bit fancy and will definitely do the job. But if you have a simple strainer basket, it works fine. There are all kinds of special yogurt strainers out there, but I already had this, and it worked fine.

How Long does The Yogurt Last?

For best results, store in an airtight container in the refrigerator for up to two weeks. Be sure to save some to make your next batch, so you don't have to buy another container for the starter yogurt. Use immediately if you are making another batch right after this one, or you can put the yogurt into ice cube trays and freeze it for future use. Thaw completely when ready to use next time for another batch.

Make Frozen Greek Yogurt

Once I had the yogurt I loved, then what else could I do with it? I love fruit in my yogurt, so I whipped up some fruit purees (whole fruit mixed in a food processor until liquid) and started adding. I'm now experimenting with some no-bake cakes and a few other things.

I decided a great way to use some of my yogurt to make these yogurt pops. And here is the thing, remember, they are frozen. You don't take an ice cube out of the freezer and bite it in half, do you? Take these out of the freezer and let them soften a few minutes before trying to eat. The key is to keep them thin and not make huge pops. The image you see of the pops is a half-filled baking cup. These are on the verge of too thick.

I also learned that the Wilton Silicone Baking Cups are so much better to work with than paper cupcake liners. The paper liners were hard to get off the frozen pop. Once they thawed enough to remove all the paper, then I could just put them in a bowl and eat with a spoon. I made granola for my yogurt pops, but any granola you love will work for this recipe.

Cook Timing Is Important

For the timing of the cook, you saw the part where I cooked it for 10 hours, right? And there is some prep before that to heat and cool the milk, so add on another hour. Either plan to make this first thing in the morning when you get up or last thing at night before you go to bed. Poor timing will have you awake in the middle of the night dealing with your yogurt.

I hope you give this a try. It's simple and so good for you. Please share any delicious yogurt creations you end up making.

Now, if you find that you aren't ready to go with yogurt, we have a few other Instant Pot recipes that everyone seems to love. The Triple Chocolate Cheesecake is my favorite, followed by the Peppermint Bark Cheesecake.

More Frozen Treats

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Frozen Greek Yogurt made with your Instant Pot

Instant Pot Greek Yogurt

Whip up a batch of creamy Greek yogurt in your instant pot and freeze it for a refreshing treat.

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Course: Breakfast, Snack

Cuisine: American

Prep Time: 5

Cook Time: 9

Total Time: 9 5

Servings: Servings

Calories: 81kcal

Author: Serena

Ingredients

▢ 2 liters (½ gallon Horizon Organic whole milk)
▢ 35 grams Chobani Whole Milk Plain Greek Yogurt
▢ 3 ounces fruit puree Blackberry, Cherry, Strawberry. Whatever is your favorite
▢ Granola

Instructions

Greek Yogurt

Put milk in Instant Pot and use the Yogurt More Function to boil the milk to at least 182°F. The instant pot will show "boil" on the screen. It takes close to 30 minutes for this.
Once the boiling is done, the Instant Pot changes to "yogt". Lift the lid, do not let the water drip back into the pot.
Gently stir with a silicone spatula; do not scrape the bottom of the pot. Test the temperature in a few spots to make sure you have achieved at least 182°F (If the milk has not reached temperature, put lid back on and heat the milk with the slow cook less function for 15 minutes)
Put 35 grams of yogurt into a 2 cup measuring cup and set aside.
Take the pot out of the Instant Pot and set it aside to let it cool to 111°F.
Once cooled, skim the milk skin off of the milk.
Add ½ cup of the cooled milk to the yogurt in the measuring cup. Stir to dissolve. Once dissolved, pour the mixture back into the inner pot and gently stir. Again, do not scrape the bottom.
Put the inner pot back into the Instant Pot and close the lid.
Press the yogurt function button and use the Yogurt Normal Function. Adjust the time to 10:00. This is the time that I used, if you like really tangy yogurt, you can go up to 12:00 hours. If you want less tangy, you could reduce it to 8:00 hours.
The timer will start to count up once it turns on.
Once the yogurt has completed the incubation time, remove the inner pot and place it in the fridge for a few hours covered with plastic wrap. The yogurt will also thicken some.
You can eat the yogurt at this stage. Or, if you want Greek Yogurt, you will need to strain out the whey. I strained for 4 hours. Once the yogurt is strained, discard the liquid and transfer the yogurt to a bowl. At this time, you should have thick greek yogurt. If it's a bit lumpy, you can use your hand mixer to get the creamy texture you are wanting.
Once strained, I used 8 ounces of the yogurt with 3 ounces of puree. Mix them together, then pour the mixture into silicone cups with a bit of your favorite granola sprinkled in at the bottom. Put in the freezer for a few hours and enjoy. You could also add vanilla and honey to your liking with the fruit puree.

Notes

Recipe Source: SerenaLissy.com

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

All images and content are copyright protected. Do not use our images without prior permission.

Nutrition

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Homemade Frozen Greek Yogurt Pops with your Instant Pot @serenalissy — Homemade Frozen Greek Yogurt Pops with your Instant Pot

The Function of Sugar In Baking

June 30, 2021

Few things can make someone happy as quickly as sugar. A sweet treat is often an amazing reward for a life accomplishment, a hard day, or a small gift to a friend. In fact, sugar is the most popular ingredient added to foods in the entire United States! Clearly we just can't get enough of that sweet flavor.

These days, the average American eats almost 152 pounds of sugar each year, compared to 123 pounds of sugar per year in 1970. This is definitely more than our recommended amount of sugar each year according to nutritionists.

So why do we love sugar so much, and what is the function of sugar in baking? How essential is it to the baking process and to the foods we love so much? Today, we’re exploring the uses of sugar and some of its essential functions.

Sugar and Sweetness

As sweet as sugar! The forefront of sugar in baking is, of course, its added sweetness to any bake. This flavor is often associated with comfort, happiness, joy, and a release of dopamine in the brain.

Granulated sugar, also known as white sugar or table sugar, is the most commonly used sugar in bakes, offering a simple yet effective added sweetness level. Light brown sugar or dark brown sugar is also prevalent and plays an important role in baking, giving your dish more deep, caramel, and delicious, complex flavors.

There are so many different types of sugars used in food applications that give us the sweet delicious flavors; cane sugar, corn syrup, maple syrup, invert sugar, caster sugar, confectioners' sugar, etc. It seems the list grows longer each year, and there is no doubt the role that sugar plays as an important ingredient in our sweetness obsession.

Sugar as a Leavening Agent

It’s no big surprise to many bakers that yeast is responsible for various bakes for the rise and fluff of delicious bites. Think of your favorite bread dough that you love to make. Sugar makes the yeast more effective and can start the gluten development process, acting as the yeast’s food and nourishment.

The yeast molecules can break down the sugar and release carbon dioxide gas more quickly, creating bubbles and dough rises.

Outside of bakes involving yeast, sugar still aids in rises when creamed with butter and even as a standalone ingredient. Many cookies start with the creaming process, basically, the creaming of sugar and butter together, which traps air between the two ingredients and helps lighten and leaven the mix.

Alone, sugar also tends to hold onto water, resulting in gas expansion once in the oven. I’m sure you’ve made a cookie batch or 100 that included sugar, yet no baking soda or baking powder. In those cases, sugar is the culprit behind not just the small cookie rises but the cookie’s overall shape, too. Sugar is also responsible for the cracking of cookies during baking. Think gingersnaps or your favorite crinkle cookies.

Sugar and Golden-Brown Bake Colors

Did you know that that golden-brown color you’re looking for as a signifier that your quick breads are done appears because of sugar? During the cooking process, the sugar caramelizes starting at 347℉, giving off that beautiful slightly browned color.

This also has to do with the phenomenon known as the Maillard Reaction. The French scientist Louis Maillard first described this reaction in 1912 and entails what happens when amino acids and sugars are heated and browned.

Humans are the only creatures who cook their food, and the reason why this reaction results in mouth-watering can be traced back to hunting assumptions. Browned and cooked food would suggest that the food is harmless (dead) and contains nutritional content (amino acids and sugars).

I know, I know- you don’t have to think this deeply when you’re simply looking forward to a great snack or meal! But hey, we’re a big proponent of baked goods as delicious treats here. Yum!

Sugar as a Preservative

I’m sure you’ve noticed that cereals, jams, and even store-bought cookie dough seem to have a longer shelf life compared to fresh eggs or milk. Sugar is a natural preservative, and in many items with long shelf lives, sugar has been added outside of natural occurrences.

Particularly in jams and preserves, sugar also helps create that bouncy yet firm texture known as a gel-forming process. Gelation as a process occurs when pectin, a component in fruits, combines with sugar and acid.

Once opened, jars of jams and preserves are exposed to air. Sugar helps combat spoiling of the jar’s contents by holding and attracting water molecules instead, denying water to microorganisms that could spoil your food. It's pretty fascinating to think how the food industry has used sugar science to extend shelf life.

Sugar and Baked Good Structure

The other week, we explored different types of flour and how different amounts of protein can affect gluten formation. Too much gluten and your bake may become too tough and dense. Too little, and you’ll have some sad, drooping dough.

Sugar acts as a counterbalance to gluten-forming proteins. As an ingredient that bonds with water, sugar pulls moisture away from other starches and proteins. This lessens gluten formation and helps maintain some softness to a bake.

Without sugar, you might create an unfortunately tough bake without enough sweetness to be delicious. No thanks!

Sugar vs. Artificial & Alternative Sweeteners in Bakes

Sugar is essential for a deliciously sweet bake and even helps in leavening, color, preservatives, and structure. So how does it rank against artificial sweeteners or sugar substitutes? Some extremely popular alternatives to sugarcane sugar include aspartame, the sweet herb stevia, and fruit juice concentrates.

Overall, artificial and alternative sweeteners in baking can definitely offset some calorie count concerns. However, alternatives often lack the browning and moisture-retaining properties of granulated sugar.

If you’re looking to try an alternative in baking, make sure to do your research into your chosen product for safety and proper replacement measurements.

The Function of Sugar in Baking and Life

No one has to be a scientist to bake delicious baked goods. But it can be so fun to take a look into the science behind our favorite ingredients, as recipes are, after all, based on science, trial & error!

When it comes to sugar in baking, sugar is more than a simple sweetening ingredient. It has a vital part to play in preserving foods, lending texture, tenderness, and even that to-die-for smell that makes your mouth water.

Whether or not your sugar intake is something to be concerned about is a personal choice; however, added sugars to processed food products are arguably more of a problem than at-home bakes that you have control over in terms of creation and quantity.

There’s no harm in indulging healthily, and there is beauty to be made and eaten in baked goods. Ready to up your baking game and try a few scrumptious recipes? Try our delicious Apple Cinnamon Muffin recipe or Chocolate Donut Bread Pudding. We also have a plethora of additional recipes to choose from right here on SerenaLissy.com.

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Easy Chocolate Crepes

June 28, 2021

The new year is finally here. We have been on a holiday break for the last week and loving every minute of spending time with family and friends and enjoying a much needed break from the chocolate business. Before I know it, Valentine's day will be here, and we will be back to the craziness of the chocolate world. To enjoy my last few days, I whipped up this recipe for Easy Chocolate Crepes.

Chocolate Crepes

I was in Dallas last week for a day and stopped by a crepe restaurant for breakfast before meeting a client. I rarely get crepes, but I decided to make homemade crepes this week. Crepes are so simple; I don't know why I never make them. It's kind of like the general contractor whose house is always in need of a repair. I'm the chocolatier that never has time to make chocolate things while at home. So I created this recipe for easy chocolate crepes to create delicious, light, and decadent chocolate crepes. It's an easy crepe recipe made from simple ingredients you probably have in your pantry. A great recipe for breakfast or a sweet dessert!