Tuesday Photo Challenge – Delicious

Tasty ideas are welcome!

Welcome to Week 92 of the Tuesday Photo Challenge.  Last week’s bounty of circles was stunning with a creative set of interpretations that will have you around time and again to read all the interesting posts.

As luck would have it, your responses to the challenge and comments on yesterday’s ’round up’ provided inspiration for this week’s theme.  In particular, there were some great food-related posts and Debbie’s question that led to me to the theme of Delicious!

Of course, that provides a rather wide set of interpretation opportunities and I fully expect that many of you will present something unusual that is delicious; tastes do vary, and sometimes it’s all about how daring you are.  I’m sure that not everyone will find snails delicious, or that everyone likes lobster (just imagine how adventurous the first people were that ate lobsters).

Have fun coming up with ideas, photos and great posts on this week’s theme!

Here are some circles, that are also delicious…

Cupcake Delight

This photo I took a number of years ago, when I was taking a food photography class.  This one was all about lighting your subject, so I decided to try and create a bit of a mood as well.  Warm tones throughout the image and softened shadows give a sense of these cupcakes being ready to eat in a familiar kitchen.

The full rules of this challenge are in TPC Guidelines, but here’s the tl;dr:

  • Write a post with an image for this week’s topic
  • Please tag your post with fpj-photo-challenge (if you’re not sure about how tags work, please check out this WordPress article about tagging posts)
  • Create a pingback link to this post, so that I can create a post showing all of the submissions over the week (note: pingbacks may not appear immediately, as my site is set up to require approval for linking to it; helps against previous bad experiences with spamming)
  • Have fun creating something new (or sharing something old)!!

I’m looking forward to some delectable images that will leave me hungry!

Three Line Tales – Buttercream

Delicious recipe

Welcome to Week Twenty of Three Line Tales

three line tales week twenty: cupcakes, icing, frosting
photo by Stephanie McCabe – click here for full res version 



Bowl, sugar, butter,
Blend with vanilla and milk.
Simple Buttercream


Thank you to Sonya of Only 100 Words for coming up with Three Line Tales.

You’ll find full guidelines on the TLT page –

  • Write three lines inspired by the photo prompt (& give them a title if possible).
  • Link back to this post.
  • Tag your post with 3LineTales (so everyone can find you in the Reader).
  • Read and comment on other TLT participants’ lines.
  • NEW: If you want your post to be included in the round-up, you have until Sunday evening to publish it.
  • Have fun.

Happy three-lining!

Monday Food Moment – Cupcakes

A treat for everyone!

Some of you might say, “Hey, Frank, why no health food?”, to which I will respond to you that Cupcakes are, in fact, a health food.


The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of “a cake to be baked in small cups” was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.

In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of “cupcake” is now given to any small cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.

The other kind of “cup cake” referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; “cup cake” uses a volume measurement, and “pound cake” uses a weight measurement.

Cupcake Recipes

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.

Because their small size is more efficient for heat conduction, cupcakes bake much faster than a normal layered cake.

Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes, this is usually accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake. Another method is to just insert the pastry bag in the middle of the cupcake. In commercial bakeries, the filling may be injected using a syringe. Elaborately decorated cupcakes may be made for special occasions.

[Gratitude to Wikipedia – Cupcakes for the wealth of information]

Health Benefits

Cupcakes are believed to be great for your mental health, as a cupcake is a friendly, enjoyable treat!

Technical Details

This image was shot in studio with a Canon EOS 5D Mk ii and EF 70-200 f/2.8L lens.  Lighting was a single softbox providing light from the rear of the shot a little off to the left; a reflector just off to the right was used to soften the shadows.

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