Recently dedicated FCK fan Sara Torres made this two tier cake to show off her baking skills!
The bottom level is comprised of a vanilla cake with chocolate custard filling. The jewels on the crown were made with candy melts and luster dust. The second tier consists of lemon poppyseed with homemade raspberry jam and cream cheese filling. And the show piece is the sushi platter which was inspired by one a sushi plate I posted on Instagram a couple months ago. That is made from coconut, dried apricots, and fondant.
How cool is that?! Needless to say, I’m blown away and extremely excited that FCK has grown to the level where edible goodness is being designed with the King in mind. Amazing. This is not just a hobby for Sara, if you are interested in her skills, go over and check out her page on instagram @saracooks323 or email her at firstname.lastname@example.org. Her services are available in the San Francisco and Los Angeles areas.
Furthermore, if you have something that you’ve created with the FCK swagger, show me! Email me at email@example.com.
CLEAN THE LENS: Wipe off lens before shooting as there might be smudges and residue which will make the picture look blurry.
GET THE RIGHT LIGHTING: Shoot away from the light source. Make sure light source is on the front of the meal. Use natural light. Move the dish near a window if you need to. Do NOT use a flash, it’ll make a great meal look bad. Plan ahead when choosing your seat if you are eating out.
KEEP IT SIMPLE: The meal is the star, make it stand out. Take out the stuff you don’t need. Choose a background that doesn’t interfere. Use non-patterned plates so the food always pops. White plates are best.
FRAME & CROP: Shoot with the entire meal in frame, you can always crop after to show details.
FOCUS: Make sure the meal is in focus – most mobile phones allow you to tap on what you want to focus on.
ANGLES: Try different camera angles. Get creative and try to show the meal in a different and inviting way.
WHAT AM I LOOKING AT?: Show as many of the ingredients of the meal as possible. I wanna know what I’m looking at. If it’s a burrito or sandwich, cut it in half. Describe what it is, where it’s from, how you made it in the description.
FILTERS: Don’t use em. They are cheesy (no pun intended) and ruin the realism of the food.
MOST IMPORTANTLY: Make me want to eat it.
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 small package of fresh blueberries
- 1/2 cup semi-sweet chocolate chips
- Maple syrup
- 4 tbsp butter, melted
- 2 eggs
- 2 tbsp sugar
- 2 ½ cups Bob’s Red Mill all purpose gluten-free flour
- 1/4 tsp Bob’s Red Mill xanthan gum
- 2 tsp gluten-free baking powder
- ½ tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1 pinch salt
- 1/2 tsp vanilla
- 1 cup milk
- 2 tbsp butter / oil for pan
In a medium bowl, mix the melted butter, eggs, vanilla and sugar.
In separate bowl, whisk flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, cloves, allspice, salt until blended nicely.
Slowly add the dry ingredients to the butter mixture stirring as you go. Add the milk and continue stirring until all lumps have been removed and the mixture is smooth.
On medium heat, melt 1 tbsp of butter on a 12″ skillet and proceed to spoon 1/3 of the pancake mixture onto the hot buttery pan puddle. The pancake batter may need to be smoothed out and flattened into a circle on the pan. You can use the spoon and flatten it by making a circular motion from the inside out. Once flattened, sprinkle blueberries and chocolate chips evenly across the batter. Cook until golden and then flip.
Repeat until you have no more batter. Serve with warm maple syrup and enjoy your food coma!
I wish I could claim this recipe as my own, however I found it on www.bojourgourmet.com here while trying out a few gluten free recipes. There are easily THE BEST cookies I’ve ever made. For a while, I have scoffed at the idea of gluten free foods, but having tried them for a little while, I feel better and actually can probably eat more in a sitting as my body is able to break down what I am eating more efficiently. Let me know how yours turn out! I even tried added bacon to mine for a little saltier flavor.
Cook Time: 40 minutes
- 1 head butter lettuce
- 1 large red bell pepper
- 1 cup of sliced water chestnuts
- ½ yellow onion
- ¼ cup Soy Vay hoisin garlic sauce
- 1 large boneless, skinless chicken breast
- ½ cup olive oil
- 1 tbsp scallions
- Salt, black pepper, cayenne pepper as desired
After rinsing the chicken, lightly season both sides with salt, black pepper and cayenne pepper to your liking.
In a medium skillet, add ¼ cup of olive oil until pan on medium/high. Once the pan has warmed up, place the chicken breast in the pan and sear both sides until medium brown (about 2-3 minutes on each).
Proceed by placing seared chicken on a baking sheet/pan in the preheated oven at 350 degrees. Chicken can roast for 18 minutes.
While chicken is baking, continue by dicing half of a yellow onion, and large red bell pepper. Place vegetables and ¼ of olive oil in a stove-warmed pan and season with salt and pepper.
After five or so minutes, add 1 cup water chestnuts to the stove and continue to sauté vegetables until lightly browned. Then transfer the vegetables from the stove into a large mixing bowl, and add ¼ cup hoisin, garlic sauce and let cool.
Rinse lettuce and dry each leaf as it’s pulled from the head.
Let chicken sit for several minutes after baking to retain moisture. Then cut into small cubes, and serve atop garlic/hoisin mixture on the bed of 1-2 large pieces of butter lettuce.
Lightly drizzle additional sauce for presentation and extra flavor and enjoy.