Food photography - how to cut cake and keep it clean?

[oceanofapathy]

Hi there, I shoot mostly weddings, and I do product photography as well. My wife has a cake business - mostly wedding cakes. I shoot all of her cakes for her portfolio and literature.

95% of the shots are just F/16 for full depth of field, usually white background (bright white, but she doesn't like the blown out look). Pretty simple stuff, rather boring if you ask me. I do like to get creative, but most of those shots are (sadly) wasted. Only a couple have made it to some of her advertising. It's simple logic, she needs to show HER work, so she wants full depth of field.

Now she is going to put out a book, and of course she wants me to do the photos. Now I can actually use the creative shots! I have a few things I need to learn ASAP. She wants to start in two weeks, 3 - 4 recipes per week. Gulp!

My main question - how the heck do you cut cake without smearing it? Her cakes are layered, and I find it darn near impossible to get a perfect cut.

The best time I've had is freezing a piece, then re-cutting it. Is that how the pros do it?

I've tried dabbing with a damp cloth to pull of the crumbs/smeared part. Nope! That doesn't work. I've tried cutting slow, fast, doesn't seem to matter much.

So is freezing the key here?

The rest of my technical hurdles, well, I know there are already some good tutorials about them so I'll start with those.

Sadly, the budget is shoestring. I tried to convince her to buy me a tilt/shift lens, but that's a no-go. Ugh. Maybe if the book sells well I can convince her to buy me one.

My main concern about this project is the fast pace. If I'm rushed, I won't be able to do a good job. I want to use this book as an example of my work, so I need to be proud of every image.

Since I am forced to be stylist AND photographer here, I need to learn quickly. That's ok, that's my specialty, I work well under pressure!

-Porter

 

[verve]

Smear?

Can you provide more info?

Is it the topping, or the stuff between each layer?

I've worked with some pro food stylists and much of the food is constructed out of inedible stuff (glue/wire/paper/etc).

I might suggest she bake the layers, then cut the cake 'before' dressing it.
A very sharp knife with a wet blade may help too.

V

 

[Chrissmc]

Dear friend, it will be simple and easy,

1 Use a wire cake cutter, warm, cut across the cake remove the piece for the on top shoot...fix the confection (cream, frostin,...)

2 look for high quality steel knives like Tramontina pro series and cheff type at least over 80$ why... high density carbon steel, very very sharp, the cacke has to be on room temp, freezing will dammage apearence, of freshness...knives have to be in a container with hot-warm water... why? cakes have lots of butter and cream and sugar, the molecules mosty full of air because of whipping, the lypids will respond beter to heat, and will give a glossy sharp cut look.

3.If working on special delicate decor cake, cut previous to decor.

4. Save me a piece!

Hope this helps you!

PS for crust confections, like pie or cheese cake, cold is the only way...but no freezing! it will alter the realism and freshness appearence.