Venetian zabaglione cake

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Artylady

Venetian zabaglione cake

I've just made this for th first time - delicious, but the one shown in the Cakes book is so white! Using golden caster sugar, egg yolks and Marsala, which is a fairly dark coloured wine, mine came out a pretty, soft beige as you'd expect with those ingredients. How did they get the white one so white?

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food=passion

how to get it so white.

use white frosting.

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Artylady

white frosting

Yes, I did think of that possible solution! It has been suggested here that the image was Photoshopped to look good on the page (we're a cynical lot). But surely photos in cookery books are supposed to show the finished product to match the given recipe?

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JAMES

Zabaglione Cake.

I don't know the answer as I only baked the odd cake myself when roped into it for a bake sale etc, but in all honesty, I very much doubt Delia would allow photoshopping of a picture to show a result that was not actually achievable.

As you say, the pic should accurately show the finished product.

Hope someone comes up with the answer soon for you! :)

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SonyaK

Food Photography

'Food Stylists' and food photographers use lots of tricks to get food looking 'just right' before the photos.

And I don't think photos get published without some photoshopping, although I agree 'the pic should accurately show the finished product.'

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Noreen, Board Moderator

Venetian Zabaglione Cake

First of all we would like to assure everyone the photograph was not photoshopped or altered after it was taken.

This was shot in Delia's conservatory at home and the brightness of the shot is probably due to light levels and exposure. The icing sugar used to dust the top was golden and that looks quite white too.

Also, when making the Zabaglione filling, the shade of the custard gets darker the more it is cooked, so for it to be as pale as it can be, it should be removed from the heat as soon as the first bubble appears.

Even if your filling is a slightly darker shade it will still taste sublime.

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Tompeters

Not 'photoshopping' per se

Leaving aside this particular pic, or Delia's work, it might surprise you just how much variation there is between the brightness and colour as the light meets the camera lens and the colour you see on your display. To get truly accurate colour rendition you have to calibrate the picture to a specific screen. I have a cunning piece of kit that looks like a lunar lander. You stick it on the screen then run a special program. That measures how the screen actually displays colour at particular levels, and balance.

Obviously if a photographer sets it up to his professional screen there are likely to be wide variations between other screens. If a dozen of us here got together in a village hall with our screens and all froze the picture on our screens you'd be amazed at the variation. Old CRT displays, different types and makes of LCD, plasma, tablets.......

Professionals - and I'm sure Delia used pros - balance the colours to one of a few standards in industry use. So what you see is unlikely to be what I see, unless, say, we are both viewing on an iPad of the same type, for example.

Please don't think this is a 'fudge' or 'photoshopping' (though Photoshop will probably be used to balance still pictures) there is simply no way that present technology permits anything other than a compromise.

 
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