- Can I substitute X for Y ingredient?
Sure! But I cannot guarantee the results if you substitute or omit a crucial ingredient (i.e. making the recipe eggless or dairy free and replacing the eggs with applesauce or a flax egg will not yield the same result as the recipe stated). Not all ingredients have a direct apple-to-apple substitution and not all substitutions will be a 1:1 substitution (i.e. converting the recipe to be gluten-free may affect the texture and structure).
Baking is a science and all ingredients and ratios serve a specific role in a recipe (i.e. leavening, tenderizing, structure, texture, color, hydration, etc.). That being said, I highly encourage you to experiment, make mistakes, and develop the recipe to be your own. Although not all substitutions may be a win the first time, I think it’s always fun to test and experiment until you get the result you’re looking for! Good luck!
- Why didn’t the recipe work?
When it comes to baking, there are many reasons why a recipe could have failed. Which is why I recommend using a kitchen scale to weigh your ingredients. Weighing your ingredients is more accurate than using cups. So that will mitigate possible failures. But, perhaps you may have forgotten a key ingredient, you substituted or omitted a key ingredient, didn’t notice that the baking powder was expired, or the ingredients were not at the right temperature, etc, etc. I do test all of my recipes multiple times before posting them to the website, so I’m not sure why the recipe did not work for you since it could be for a multitude of reasons.
However, I’m more than happy to provide feedback and answer any lingering questions you may have. I’ll do my best to try and help you troubleshoot the problem. Please feel free to leave a comment on the specific blog post or reach out to me by email. I am also human and even though I double check all my blog posts, typos do happen since I am my own copy editor and proofreader. So if you see a typo or find the recipe instructions unclear or difficult to understand, then please notify me so I can update the recipe before other viewers encounter the same mistake!
- Do you throw away all the food you make?
Nope! Unless the recipe is a complete inedible fail, then all the food I test and bake is shared with my family and friends or my hubby brings it to work. It’s a great way for me to collect feedback and comments about my recipes. However, there are times when the food gets thrown away because I’ve touched it or it’s become inedible after I’ve shot it.
- How can I work with you?
I am available for recipe development, food photography, food styling, or sponsored posts. Send me an email at hello[at]studiobaked.com and let’s get in touch. I’d love to learn more about your goals and see how we might be able to collaborate together. Media kit is available upon request.
Photo Usage and Recipe Rights:
- Can I use your photo?
No, you may not use my photos without prior consent and permission. All photos on Studio Baked are copyright protected and are subject to licensing for commercial use. That being said, if you like my work and are interested interested in my food photography then please reach out via email.
- Can I copy and paste your recipe?
No, I do not allow the republication of my recipe blog posts or recipe instructions without prior consent. All content on this blog is owned by Studio Baked and copyright protected, so please do not repost my recipes verbatim without permission. However, I am flattered that you like the recipe so much that you want to share it with your audience. Instead, I ask that you re-write the recipe instructions in your own words to avoid plagiarism or copyright issues and link back to my original recipe.
- What kind of camera do you use?
I use a Canon 5D Mark iii. I love it. Such a workhorse!
- What lenses do you use?
I use a 50mm or 100mm.
- How did you learn food photography?
I am self-taught. Lots and lots of practice. And hours of research, watching online webinars, YouTube videos, and eBooks. I also purchased a few online courses. I highly recommend investing in yourself if you are serious. I’m still learning everyday. And I’m loving every minute!
Experience and Expertise:
- Did you go to pastry school?
Yes, I am a professionally trained pastry chef. I graduated from the San Francisco Cooking School and externed at the highly acclaimed Manresa Bread in Los Gatos.
- What is your favorite dish to make?
I absolutely love making laminated doughs. So pie dough, puff pastry, danishes, and croissants. I have a thing for buttery, flaky layers. And I find the tedious and long process to be therapeutic. It’s also a great shoulder and core workout! 😉