Studio Lighting: Scaramouche Ice cream | George Greenlee

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A friend of mine recently launched an Artisan Ice Cream company and it is really taking off for him at the moment. No doubt the hot weather helps, but the real attractions are the way the ice cream is made, from scratch with full cream jersey milk and 100% natural ingredients, and the flavours: Thyme and Honey, Ras Al Hanout, Vervain to mention just three. I then there are the chocolate and ginger ice cream cakes, man they are to die for. He is putting together his website and advertising and asked me to take product shots. We planned out two mornings for shooting at the Scaramouche parlour as it was not practical to shoot in my small studio. Ice cream has two problems. The first is from a photographic perspective it is not visually exciting. To avoid bland images you need to use lighting that emphasises shape and texture while adding some styling that does not detract from the core product. The second is that it melts, and in 30+ degrees it melts fast. So you don’t have much time to mess about with lighting. I decided on a simple one light set up as shown below. The soft box creates a large light source relative to the size of the product and so minimises specular highlights. By putting it slightly behind and above the product I can get enough direction on the light to pick out  the texture of the ice cream. The reflectors allow me fill in shadows as required……

See on wideanglecafe.wordpress.com

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