I bought a £4 piece of foam board to use as a background/light reflector for my photos and it has completely transformed my photos.
Who knew it was so simple?!
I’ve still been reading loads and playing around with my camera. It now takes me around an hour to take photos of one recipe… I used to have quite a few recipes ready to go, but now as it takes so long I pretty much make and blog within a few days.
Not that this is a problem, I’m getting into a good routine with Uni work and blog work. I do Uni work all week and then at the weekends I make 3-4 things for the week coming and edit them on Sunday night 🙂
Although I still constantly fight with the light in my house. It’s so infuriating. I have to keep hopping over the cable joining the camera to my laptop and bugger about with the curtains. This is not cool.
95% of the time my house is gloomy as hell. I take all of my photos on the dining table as it’s right by a window and, honestly, it’s the only place in the house which has proper natural light.
Once in a blue moon (like today) there is bright sunlight shining directly into the window which also mucks up my photos as they have horrendous shadows, no matter what I set the camera up to do. I can get a photo where I’m 90% happy with it and then I see a horrible shadow which I know even Lightroom wouldn’t fix and it’s just ruined so I have to do it again.
Anyway it’s all a learning curve, so I’ll just have to keep playing about with my curtains – much happier now that I understand my camera though 🙂
Since it’s Easter next weekend (I know right, where has the time gone?!) I thought I should use the Easter coloured M&M;’s I bought on my recent trip to London and make some bark. It’s uber simple, all you have to do is melt some chocolate with a tiny bit of butter, spread it out over a baking tray and sprinkle with M&M;’s. Then leave it alone to set. For something which takes about 5 minutes to make, it tastes amazing!
Easter M&M Bark
- 2 1/2 cups good quality white chocolate; I use Green & Blacks
- 1 tbsp unsalted butter
- 3/4 cup M&M's
- Line a baking tray and break the chocolate into a heatproof bowl.
- Add the butter into the chocolate and then place in the microwave in 20 second increments, stirring between each until the chocolate is gloriously smooth. Make sure you stir for about 30 seconds between heating as chocolate can hold its shape and be melted and then you'd end up with a burnt up mess. Alternatively, you can place the bowl on a simmering saucepan of water and stir until melted.
- Pour the chocolate onto your baking tray and spread with a small offset spatula. My square ended up being 25cm x 28cm - this was a great thickness for the bark, but if you want it thicker then spread it out less.
- Sprinkle the M&M's all over the melted chocolate.
- Leave to set for at least 6 hours, overnight if possible. Once the chocolate is set break it into pieces.
- Bark will keep in an airtight container, at room temperature, for 3 days.
Recipe by Annie
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