I have been waiting SO LONG to do this post. There are so many things I have to say, not just about the amazing cupcakes I had at Sprinkles. To begin, let me describe to you what my impression is about the food blog/sites that I usually hang out at.
I have an obsession for food, obviously, and the best way to deal with the obsession other than eating food is to go on sites like food gawker and taste spotting. These are sites that have a lot of users posting to it constantly with beautiful photography of food that looks and probably tastes amazing. Now when I first entered this blogging-sphere, I was excited to submit photos from my blog to food gawker, hoping to share my food obsession.
I was rejected. Sadly.
Of course, what I didn’t realize was that there was actually a standard for the photos submitted to food gawker, hence why the pictures are always gorgeous (some more gorgeous than others). Now, I’m not someone who is particularly interested in photography as a hobby. Pictures are nice, and pictures of food are even better. That was my relationship with photography before. But now that I have this blog, I began to realize that having people read my blog is harder than it seems. If I had prettier pictures, and was able to submit to sites like food gawker, I would get more traffic and all that jazz. But I’m not interested in photography.
And that’s the thing that irks me. I feel so pressured to buy a fancy camera with fancy lenses, set up a photo shoot studio for my cooking/baking products just because I want to maintain a food blog. I feel pressured to pick up photography as a hobby, just like all of those other successful blogs other there. I don’t want to do it. I just want to share food pictures/recipe.
So in defiance, I started to follow a few blogs with mediocre photography, people who obviously don’t have DSLRs like me. Yet, I soon lost interest in those blogs. Why? It was simple: the pictures were not appealing. Hanging out in those parts of the food community had “trained” my brain into wanting perfectly lit pictures with the perfect composition and colors. I now realize that people don’t take gorgeous pictures of food because they are snobby with their fancy 600 dollar DSLRs and 600 dollar lenses. People take these pictures because well lit, well composed food photography is better than pictures taken from your phone’s camera. Maybe I’m not interested in photography as a subject for the sake of photography, but I’m all for food photography.
In light of this, I took the chance of meeting up with my boyfriend to do a photo shoot with his DSLRof these tastey cupcakes I got from Sprinkles. Its my first time using his camera without his help, hence the lack of skill/proper lighting. I didn’t know what I was doing, and I didn’t know how to read numbers to make sure lighting wasn’t off (which most of them were). However, I did want to play with focus and composition and whatnot, so that’s what the pictures are mainly about.
To the cupcakes: I got a banana chocolate cupcake and a chocolate marshmallow cupcake. The first one was basically a banana cake with milk chocolate butter cream on top, and the second one is a dark chocolate cupcake with dark chocolate butter cream/ganache (?) with a little bit of marshmallow filling in the middle.
These cupcakes were amazing, just like the ones in Vanilla Pastry Studio. (On a side note, I can’t believe I haven’t reviewed that place yet!) I think I liked the chocolate marshmallow one better simply because I love dark chocolate. However, the banana cupcake itself was very good: fragrant, banana-y, soft and fluffy. It might have contained some banana chunks, I wasn’t sure, but it definitely smelled like bananas. I also liked that neither of the cupcakes have too much butter cream; that stuff can be too rich or too sweet, and I loved the subtle flavors that wasn’t being covered by the sweetness. However, there was a strange aftertaste for the banana cupcake… I wasn’t sure if it was because they used some sort of banana extract or what.
The chocolate marshmallow cupcake was disappointing in the fact that I was expecting an actual marshmallow or marshmallow phlough-like thing. It turns out it was just “marshmallow cream,” as their site tells me. If you think about it, isn’t that just corn syrup, vanilla, and heavy cream? After all, that’s what you would be tasting in homemade marshmallows, unless you added some sort of extract or oil to it. Still, the dark chocolate is very well executed. It was not to sweet and had a deep chocolate taste.
Bottom line? I love their cupcakes. They are good. I will hopefully be getting some more when I visit my brother at La Jolla. =)