Thicken your drizzles.
“To create drips on cakes, make the glaze
or icing a little thicker than usual. If it’s too
thin, you’ll have a harder time controlling
the flow. And use a teaspoon to apply
drizzles along the edges of the cake first
before filling out the middle.”
—Benjamina Ebuehi, @bakedbybenji
instagram
special“In the old days, stylists used to make fake
ice cream from Crisco and food coloring,
but now we rely on real ice cream. At the
studio, we use dry ice to keep everything
extra cold, but at home you can freeze
scoops in advance to firm them up before
you shoot.”
—Jamie Kimm, @jamiekimm“Don’t dress salad before plating it.
Instead, gently toss with your hands and
make any final tweaks, then drizzle the
dressing on right before shooting. Little
bits of dressing and oil always look nice
on the plate or caught in the leaves.”
—Carrie Purcell, @carrieannpurcell“When styling larger serving platters
or trays, try to use food and props in
a variety of shapes and sizes to keep
the composition interesting. Start
with the largest items to anchor the
arrangement. Once it feels balanced,
fill in the gaps with the smaller items.”
—Julie Lee, @julieskitchen
Pre-scoop your ice cream.
40 FOOD NETWORK MAGAZINE ●OCTOBER 2020
CAKE GLAZE: BENJAMINA EBUEHI. SALAD: ANDREW PURCELL. CHEESE BOARD: JULIE LEE. CAKE WITH ICE CREAM: MARCUS NILSSON. WHITE CAKE: JOHNNY MILLER. COCKTAIL: JENN DAVIS. TOOLS: GETTY IMAGES.Dress salad at the last second.
Balance your cheese board.