June 12 was one delicious day at Momento, and we’d like to share the highlights with you. We got to style, photograph and eat cake (while sipping champagne) thanks to Penelope Beveridge and her Decadent Malteser creation. Our lovely Mother’s Day comp winners and blogger friends also joined us, and the result was a true celebration for the launch of our new hardcover spiral recipe books.
Penelope enlightened us with lots of tricks-of-the-trade but our favourites were:
- Antique cutlery and linen cloths are great for creating ‘vintage’ style
- Apricot jam is the magic solution to make food ‘shine’
- Cutting a double size slice will really show-off the texture of your cake
- Leave some crumbs in shot, they’re good for visual authenticity
- Short tumblers are more interesting background filler than wine glass stems
Penelope shared so many tips on food styling and photographic technique that she’s decided to create a book of them! We’ll keep you posted about that, and in the meantime, you can take a peek at some video snippets of her presentation below.
For second course, Libby presented examples of great cookbooks designed by our customers, pointing out their spiral binding and extra thick, laminated hardcover that means they lay flat on your bench.
She was also excited about the extra paper options exclusive to Recipe Books – a thicker Satin and Art stock, plus a Gloss Laminate that can we wiped over to remove sticky fingers. That’s one way to ensure your family recipes are preserved for years to come!
Meanwhile, I’d prepared something a little earlier … a software demonstration showing everyone how easy it would be to turn their Blumenthal-Beveridge inspired food photos in to their own recipe book, by using the new Momento Recipe embellishment packs and their beautifully illustrated Recipe Quickbooks.
Recipe Quickbooks are more powerful than our standard Themed Quickbooks. Instead of automatically loading and laying out photos, they include pre-designed pages templates with text boxes ready for you to enter text for headings, ingredients, the method, notes, and blank spaces to drop photos in to.
The grand finale was the knighting of the cake before we washed it down with bubbles. The sugar must have rushed to our heads because we spontaneously agreed to go home and photograph our favourite dessert, then combine them all in a recipe collection book. We’ll show you the results as the project progresses! To get involved, share one of your food photos on our Facebook page or Instagram it with the hashtag #apieceofcake and we’ll get in touch.
I’ll say it again, there’s nothing quite like cake for dinner! – Carina