How to master cake photography – top tips from our photographers

 

Photographing cake is as much about storytelling and creativity as it is about technical skill. Whether you're showcasing a birthday cake or a seasonal bake, capturing its beauty can transform it into a visual masterpiece.

Ahead of National Cake Day on 26 November, we’ve gathered insights from two winners from the World Food Photography Awards to help you take your cake photography to the next level: Ming Tang-Evans, winner of the Cake Award 2024 and Barbora Baretic, winner of the Hotel Art Group Food Stylist Award 2024, 2nd in the Cake Award 2024 and baker/pastry chef at Chez Maitre in London.

‘Blood orange and cardamom cake’’ by Barbora Baretic, Winner of Hotel Art Group Food Stylist Award, 2024

 

1. Start with a concept and story

Ming suggests beginning with a general idea or story to guide your shot. A narrative framework helps set the mood and look for the cake, whether you want to highlight its baking process, an emotion, or a special occasion.

Ming’s tip: “Your concept may evolve away from the starting idea or change completely, but it makes sense to at least have a starting point for the creative journey.”

Barbora also emphasises storytelling, suggesting introducing human elements to the frame can add depth to the narrative.

Barbora’s tip: “Adding a human element into your frame can add emotion, storytelling and life. This can be achieved by blowing candles, cutting the cake or simply eating the cake. All of these will make your frame more captivating.

I once captured my daughter’s reaction to a cake I made for her birthday showing her excitement, and to this day it is still one of my favourite photographs.”

‘Chocolate fudge pearl cake’ by Barbora Baretic, Winner of Hotel Art Group Food Stylist Award, 2024

 

2. Use natural light or a substitute

Both photographers agree that natural light brings out the cake’s true colours and textures. Barbora works with natural daylight near a window, adjusting her baking and shooting schedule to fit the available light. Ming notes that in some cases, controlled lighting like flash can be effective when a specific style calls for it or you’re constrained by your location.

‘White chocolate ganache sculpture cakes’ by Barbora Baretic, Winner of Hotel Art Group Food Stylist Award, 2024

 

3. Select props and style thoughtfully

Props can elevate your photo, but both photographers agree on keeping them minimal. “The primary subject shouldn’t have too many distractions, be it props or coloured backgrounds and surfaces. If they’re there for a reason then they have to add to the narrative and play a supporting role. Remember the cake is the hero,” says Ming.

Barbora, who won the Hotel Art Group Food Stylist Award in 2024, has a wide selection of cake styling ideas:

Barbora’s tip: “When shooting pieces of cakes, create an attractive scene using plates, cutlery, perhaps a tea pot or linen to create some texture. 

In order to capture a modern cake, use minimalist props and a basic background. For a vintage cake, use vintage/old fashioned plates, vintage cake stands, old postcards or newspapers. I love going to vintage markets on Sunday mornings and finding bargains!

Another way to enhance your image is by adding hands into the frame. I love including hands with my desserts for a better and deeper storytelling. 

I also style my cakes seasonally. Using various flower arrangements in spring, berries in summer, apples and pears in autumn while in winter you can often spot gingerbread houses or Christmas bakes in my Instagram gallery.

Then think about a movement you could add into your frame. Put your shutter speed up and dust some icing sugar on top of the cake, catch the smoke from the candles, or drizzle some salted caramel on the cream cheese frosting. All worth trying and capturing for a captivating shot.” 

‘Lilac-inspired cake’ by Barbora Baretic, Winner of Hotel Art Group Food Stylist Award, 2024

 

4. Perfect your composition and angle

Ming advises that the size, shape and height of the cake often determine the best angle. Barbora typically uses a straight-on angle for cakes covered with buttercream, ganache or frosting, but recommends an overhead or flat lay shot for tarts or flatter cakes.

Barbora’s tip: “If a great deal of effort is put into decorating your cake on the top, a three-quarters angle shot is your best choice. If you own a macro lens, you can also capture a close up of frosting or filling. This shine and a smooth texture is worth capturing too!

‘It’s raining cake! Hallelujah!’ by Ming-Tang Evans, Winner of Cake Award, 2024

 

5. Embrace spontaneity

Finally, Ming recommends going off-piste:

“Don’t be afraid to experiment and push your initial concept. It’s often the unplanned moments where the magic can sometimes happen, that creative serendipity.

In the case of my winning entry, it was at the end of the shoot and we had unused flower petals that couldn’t be used again or kept, so we had the idea of expanding on the concept of cake as a metaphor for celebration and came up with the idea of using the petals as wedding confetti.

It took a few attempts, a bit of improvisation and wobbling on top of a ladder to find a way to make the petals spread and fall in the right way, and the use of flash helped to freeze the action.”

Whether you're a beginner or an experienced photographer, we hope these expert tips from Ming Tang-Evans and Barbora Baretic will guide you in capturing the personality and beauty of cake.

Perhaps you could enter our Cake Award category? See previous finalists and find out more here.