I FEEL COMPELLED TO TYPE IN CAPITAL LETTERS FOR A SENTENCE OR SO BECAUSE I AM A BIT ANNOYED. I NEVER INTENDED FOR IT TO BE THIS WAY BUT UNFORTUNATELY MY EMOTIONS HAVE GOTTEN THE BETTER OF ME AND HERE I AM SHOUTING IN THE GENERAL DIRECTION OF THE INTERNET, MY PRECIOUS OUTLET. AHHHH! BOOO HISSS VENT VENT VENT ETC ETC
My camera is broken. Well, was broken (the nice people at Nikon HQ have since worked their repair magic). It began seriously playing up at the most inconvenient of times; in the middle of a photo shoot! Now, “photo shoot” is a term I avoid using at the best of times because it conjures weird and strange memories of dudes with enormous egos (it’s a long story and I am a complicated girl), however, the location was somewhere other than my bedroom for once, with a model, an assistant and a whole lot of pretty props so I’m allowing myself just this once to indulge in some jargon. The reason I had finally ventured away from my “bedroom studio” and was standing amongst all of these seemingly professional and nice things is because I was encouraged to enter the San Pellegrino Café Society photo competition by a tutor at uni to broaden my photographic horizons. As I may have mentioned before I’m making a big effort to work on photography, building up a portfolio and all that, to avoid the dreaded jack-of-all-trades-master-of-none syndrome that seems so easy to slip into these days like an unfortunate coma of artistic mediocrity. “So, what do you do for a living?” “Oh, I’m a creative“. No, no, no, no; that certainly isn’t the life for me.
Café Shenkin in Erskineville was my allocated venue, a wonderful space dripping with rustic charm (~my dream~) with the gorgeous Chloe and assistant Felicia. I’d sourced some old books, acquired many coffee beans, picked some flowers, spent all of my play money on raspberries and baked a big ol’ chocolate cake for my table setting. Everything was going fine until my camera refused to focus and chromatic aberration (those annoying blue/purple lines that fringe objects in photos) was all over the place. Every single photo looked a little skewed and I could not work out why, I’d put it down to using a wide lens as I was snapping. It wasn’t until browsing my set on Lightroom however the intensity of the matter loomed over my foolish optimism (I then spent the next few minutes hulk-smashing everything in sight as it was clear something had gone spectacularly wrong). According to the repair report there was an alignment issue within the camera body, hence the amazing lack of clarity. Luckily the photos are salvagable!… but could have been so much better. At the same time the situation could have been so much worse. LIFE, OH LIFE, OHHHHH LIIIIFE (dooo do do doooo).
So! The photos you’re seeing are from a seriously busted (two month old!) camera. So much lost detail (sigh). Here are some portrait photos, tell me what you think (I went with the last one but just quietly the second-last will always and forever be my favourite)!
I didn’t exactly to think to take a thought out photo of the cake and only ended up snapping some at the last minute before dividing it up between the troops to enjoy for later. I actually (mostly) followed a recipe for this one since it needed to be photo-worthy and required an icing to withstand some car travel. No winging it this time! This recipe isn’t a life changer but it’s simple, easy and comforting; a nice blank canvas for any decoration or accompaniment. PRO TIP: Cut yourself a slice and microwave that badboy for 30 seconds. The icing will melt all around dat cake creating the most delicious faux-self-saucing pudding of all time.
Simple Chocolate Cake with Raspberries
(an adaptation from Anneka Manning’s Mastering the Art of Baking)
Cake batter
185g butter, room temperature
330g (1 1/2 cups) caster sugar
1 tsp vanilla extract
3 eggs, room temperature
260g (1 3/4 cups) self-raising flour
55g good quality cocoa powder
120ml milk
60ml espresso
1 tsp salt
Icing
120g dark chocolate, chopped
40g butter, chopped
165g (1 1/3 cup) icing sugar
3 tbs milk
Pinch of salt
To serve
Fresh raspberries
Icing sugar, for dusting
For the cake
1. Preheat oven to 180. Grease/line a 9″/22cm cake tin.
2. Beat the butter until creamed and beginning to pale. Add the sugar and vailla and continue to beat until combined. Add eggs, one at a time, until completely incorproated into the batter.
3. Sift flour and cocoa in another bowl with the salt and gently fold into the batter mixture, alternating with the milk and espresso.
4. Pour into cake tin and bake for around an hour. Allow to stand for 10 minutes before transferring to a wire rack to cool completely.
For the icing
1. Heat chocolate and butter slowly over simmering water, stirring continuously. Once melted and smooth slowly add sifted icing sugar and milk and continue to stir until smooth. Allow to cool to a spreadable consistency, if needed.
To serve
1. Ice cake, beginning at the top and moving down towards the sides. Adorn generously with fresh raspberries and a little icing sugar just before serving.
RIP the delightful pixels that could have been.