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Judy Keegan ha publicado una actualización
Red Velvet Cake de Leonardo Espinoza’s Creative Butter Cream Cakes .
El terciopelo rojo siempre ha sido un poco embaucador. Parece sensual y dramático, un pastel con pintalabios y tacones, pero en el fondo no es más que chocolate disfrazado. Ese es parte de su encanto: el pavoneo de la miga escarlata sobre un glaseado de queso crema tan espeso y sin complejos que se pega al cuchillo.
Hay algo decadente al cortarlo, un poco teatral, como las cortinas de terciopelo que se abren antes del espectáculo. No es comida delicada. Es indulgencia disfrazada, apoyada en la encimera de la cocina con un vaso de algo fuerte, esperando a ser devorada.
El bocado es exuberante, húmedo y ligeramente ácido, el tipo de tarta que exige que te detengas y la pruebes. Nigella Lawson diría que es un momento de placer sin remordimientos. Anthony Bourdain pondría los ojos en blanco ante la pompa, pero tomaría otro bocado de todos modos, porque en el fondo es un pastel condenadamente bueno.
Red Velvet Cake from Leonardo Espinoza’s Creative Butter Cream Cakes .
Red velvet has always been a little bit of a trickster. It looks sultry and dramatic, a cake in lipstick and heels, but underneath it’s just chocolate in disguise. That’s part of its charm: the swagger of scarlet crumb against cream cheese icing so thick and unapologetic it clings to the knife.
There’s something decadent about slicing into it — a little theatrical, like velvet curtains parting before the show. It’s not delicate food. It’s indulgence dressed up, leaning against the kitchen counter with a glass of something strong, waiting to be devoured.
The bite is lush, moist, and ever-so-slightly tangy, the kind of cake that demands you slow down and actually taste it. Nigella Lawson would say it’s a moment of unapologetic pleasure. Anthony Bourdain would roll his eyes at the pomp, then take another forkful anyway — because deep down, it’s just damn good cake.
Traducido del inglés
IRIS LANTERMAN, Betty T y6 más7 Comentarios-
Level:
Executive Chef
Está perfecta!! Aunque ahora hayas seguido la receta del curso, ¿ya habías preparado antes está tarta??
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Level:
Sous Chef
Red velvet really is such a funny cake. It is chocolate playing dress-up, but that’s why we love it. And you’re right… it’s not a “polite” cake, it’s indulgent, a little dramatic, unapologetically extra.
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Level:
Scoolinary Team
That’s a stunning Red Velvet, dear Chef! The layers are clean, even, and the frosting looks silky with a playful piping detail. Your photos capture the drama of the cake so well — the close-up slice makes it feel almost cinematic. If you were to style it again, would you add any props (maybe berries or flowers) to enhance the story, or do you prefer the minimalist elegance it already has?
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@soldamiani definitely a minimalist is my style. I find I lose my way a bit when adding props to photos. Doesn’t matter where I place things it just never looks right.
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Level:
Scoolinary Team
@judyrusselllive-com-au I know, dear… It can be tricky. Listen, I asked our AI assistant in our “Food Photography with Smartphone” by Jade Nina Sarkhel and the answer was pretty helpful. Let’s see what you think about it 😉
“When it comes to using props in food photography, a good general rule is to keep it simple and avoid overcrowding your shot. Specifically, it’s recommended to have no more than two main focus points in your image to keep it neat, clean, and engaging. This helps the viewer’s eye to know exactly where to look without getting distracted by too many elements.
Here are some tips from your Food Photography with Smartphone course by Jade Nina Sarkhel that can help you:
The dish or food item should take up about 50-60% of the image, with the rest being the background and props.
Use props sparingly to build a story or add context but avoid clutter.
Choose props that are photogenic but not too shiny or reflective; matte finishes and natural textures work well.
Keep your composition guided by the “rule of thirds” and leading lines to draw the viewer’s eye to the main subjects.
Avoid more than two focus points to maintain clarity and engagement in the photo.
If you find yourself losing track when adding props, try starting with just one or two complementary items like a napkin, a knife, or a small plate, and arrange them thoughtfully around the dish. This minimal approach often looks more balanced and professional.”This is the direct link to ou Course: https://www.scoolinary.com/courses/food-photography-smartphone#menu-item-scooly
Do you use Scooly AI?
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Level:
Scoolinary Team
@judyrusselllive-com-au And in this specific lesson you can see the “Recommended Equipment” where there’s a special section for props: https://www.scoolinary.com/courses/food-photography-smartphone/lessons/recommended-equipment-204
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@soldamiani thank you
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