Over the last few months I have read lots of tutorials and tips on making your own photography lightbox. The idea of a lightbox is to diffuse light (whether natural or artificial) and provide your image with a uniform background. This gives you a crisp, clear, well light image. And the best part is that they can be cheap and easy to make. All you need is a box the size you want your lightbox to be (I used a small box today but might make myself a bigger one down the track), some white card (this will need to be at least 30% longer than the length of the box) and some white tissue paper.
Another comparison. I mean, really, which one would you rather eat? Oh wait, did I mention that's the same muffin?!?! |
Place it an area with lots of light, or use some lamps to add light. Place your object on the flat part of the cardboard and click away!
A few shots of my new lightbox in use. |
This weeks tips and hints:
* These are a great base. Mix it up with whatever you like. Fruit, nuts, marshmallows. Use you imagination.
* If the batter seems a little dry, add extra milk in small amounts until you are happy with the consistency.
* These are super delicious fresh out of the oven, or pop them in the microwave for 10-20 seconds before eating. They will stay fresh for a couple of days or can freeze well.
Enjoy! Xxx
Triple Choc Muffins
Serves: 12
Prep time: 5 minutes
Cooking time: 20 - 25 minutes
Ingredients
60g butter, melted
2 cups self raising flour
1/2 brown sugar
3/4 cup milk
2 eggs
1tsp vanilla bean paste
1 cup choc chips (I used half milk chocolate and half white chocolate)
Method
Preheat oven to 180ºC (160ºC fan forced). Place muffin cases in 12 pan muffin tin.
Lightly beat together eggs, milk and melted butter.
Combine wet ingredients with flour, sugar and vanilla in a bowl. Once combined stir through choc chips.
Divide mixture between muffin cases.
Bake for 20 - 25 minutes or until firm on top when lightly touched.
Allow to cool on wire rack.
Serves: 12
Prep time: 5 minutes
Cooking time: 20 - 25 minutes
Ingredients
60g butter, melted
2 cups self raising flour
1/2 brown sugar
3/4 cup milk
2 eggs
1tsp vanilla bean paste
1 cup choc chips (I used half milk chocolate and half white chocolate)
Method
Preheat oven to 180ºC (160ºC fan forced). Place muffin cases in 12 pan muffin tin.
Lightly beat together eggs, milk and melted butter.
Combine wet ingredients with flour, sugar and vanilla in a bowl. Once combined stir through choc chips.
Divide mixture between muffin cases.
Bake for 20 - 25 minutes or until firm on top when lightly touched.
Allow to cool on wire rack.
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