Marko Josipovic, a bakery and patisserie student from University College Birmingham and one of Dawn's student ambassadors for 2020 gives us some insights and tips on photographing bakery products:
When I started my food photography and food blogging journey, I just had my old iPhone 4 and an old wooden table. I would just take photos of the food not really caring about what’s in the whole photo. Soon I learned it’s not the camera that’s doing the bad job, it was me. You don’t need fancy equipment, especially if you’re just starting out. Get a few nice plates, paint a wall white, or invest in a good backdrop, and you’re set!
I always use natural lighting, taking photos right next to the window of my kitchen. However, make sure that when you’re taking photos, you look through the camera’s eyes first, and see how the lighting actually looks in the photo.
As a rule of thumb, I have 3 different angles I like to shoot from: the overhead angle, the 45◦ angle, and the straight on. The overhead angle is great for desserts where you want to show off shapes, symmetry, or patterns. The 45-degree angle I usually use if I want to show depth or highlight a specific part of the dessert, such as a bite out of a sheet cake. The straight on angle is great for stacks of foods, such as cookies or pancakes, and it’s great for capturing drips or drizzles.
The third and final tip is to practice! You’ll never get an amazing photo on your first try, but if you keep trying and researching bloggers to see what they’re doing, you’ll adapt and learn, and eventually find your style of photography. Also, never underestimate the power of a good filter! Editing photos is my favourite part of food photography. I am not very skilful in photoshop, so I use editing apps on my phone to edit my photos. Once you edit that photo and it looks even better than you expected, that’s when the magic happens.