Food Styling for Photographers

CHAPTER TEN

on the top, and makes the task of applying even thick-
nesses of fi lling and frosting much easier.

If you plan to photograph a cake with a section cut away,
exposing the interior layers and fi lling, we now discuss
how to accomplish this. Note that this technique is
written for a circular cake, but can be adapted to cakes
of other shapes. Th e purpose of this technique is to ensure
that the thickness of fi lling between the cake layers is
consistent. Th e cardboard templates will mimic the thick-

ness of the fi lling. Th ey also support the cake layers,

maintaining a level, sturdy cake structure.

Start by cutting a circle of paper the size of your cake.

Determine the center of the circle and draw two lines

from the center to help you determine the size of the

opening for your cake. When you are pleased with the

size of the opening for the cake, use a pair of scissors to

cut the opening and remove it from the paper pattern.

Reserve the paper pattern for later use. Next, make a