Edible Crafts

Creative food craft ideas

Food Photography for Bloggers

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Taking decent food photographs for my blog is a constant struggle for me, as it doesn’t come easily, so I always pause when I see tutorials and lessons. The key to getting featured (hint hint, here and elsewhere), to promoting your blog, to the success of your blog, I truly believe, lies in large part on the quality of your photography. Good photographs best represent what you do and catch the eye of your readers. (Yes, I myself often pass on submissions, though the good idea is there, because the photographs are hard-to-see, blurry, dark or poorly staged.) Find a great lesson in food photography for bloggers HERE at Serious Eats.

 

So you want to be a food blogger? Check out this Food Bloggers Photography Book by Pinch of Yum 

Comments

  1. Thanks for sharing this article. I have taken some pictures of food for my blog and it took several shots to get a decent one. I look forward to learning better how to take them properly.

  2. You and me both, Deborah. I spend at least an hour, usually more, trying to take photos for each blog post. And I never end up with any I love, sigh. Photography doesn’t come easily to me, so I always appreciate this kind of article.

  3. Thanks for pointing me to this ab fab article! I’m always on the prowl for great food photography tips. Had a ta-da moment with the illustration 😉

  4. Great link, Meaghan. I’m a budding baker but I’m also a jewelry designer. Do you suppose the same photography principles apply to jewellery?

  5. I have zero photography knowledge, but I definitely think good photographs are essential for featuring anything we’re trying to promote. The article is about lighting, your camera’s features, and taking closeups, so I’d say yes. Definitely. 🙂

  6. Thanks so much for sharing this link, I’ve been trying so hard to improve my photography, specially of food for my blog. I know I still have a long way to go every time I try to submit my photos to Food Gawker or Taste Spotting and only a few are accepted.

Have you read?

These Bakery-Style Biscoff Cupcakes Disappear in Minutes

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

  • Bakery-style results at home – fluffy sponge + silky frosting. 
  • Cookie butter goodness – spiced caramel flavor in every bite. 
  • Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots. 
  • Crowd pleaser – loved by both adults and kids. 

Ingredients

For the Cupcakes:

  • 200g (1 cup) sugar 
  • 200g (1 ¾ cups) all-purpose flour 
  • 120g (½ cup) unsalted butter, softened 
  • 2 large eggs 
  • 120ml (½ cup) milk 
  • 1 ½ tsp baking powder 
  • 1 tsp vanilla extract 
  • Pinch of salt 

For the Biscoff Buttercream Frosting:

  • 150g (? cup) unsalted butter, softened 
  • 200g (1 ½ cups) powdered sugar 
  • 150g (about ½ cup) Biscoff spread (smooth) 
  • 1–2 tbsp milk (to loosen, if needed) 

For Topping:

  • Mini Biscoff biscuits (one per cupcake) 
  • Crushed biscuits for sprinkling (optional) 

Method

Step 1 – Bake the Cupcakes

  1. Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases. 
  2. Beat butter and sugar together until light and fluffy. 
  3. Add eggs one at a time, then stir in vanilla. 
  4. Mix flour, baking powder, and salt in a separate bowl. 
  5. Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined. 
  6. Divide batter evenly into cupcake cases. 
  7. Bake for 18–20 minutes until golden and springy. 
  8. Cool completely before frosting. 

Step 2 – Make the Biscoff Buttercream

  1. Beat softened butter until pale and creamy. 
  2. Add powdered sugar gradually, mixing until smooth. 
  3. Beat in Biscoff spread until fully combined. 
  4. If too thick, add 1–2 tbsp milk for a silky, pipeable consistency. 

Step 3 – Decorate

  1. Pipe swirls of Biscoff buttercream onto cooled cupcakes. 
  2. Top each with a mini Biscoff biscuit. 
  3. Sprinkle crushed biscuits for extra crunch. 

Tips for Perfect Biscoff Cupcakes

  • Use room temperature ingredients for a smooth batter. 
  • Don’t overbake – cupcakes should be soft and springy. 
  • Chill the frosting slightly before piping for firmer swirls. 
  • Make ahead – cupcakes can be baked the day before and frosted when ready to serve. 

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

 

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