FAQs

I love sweets but many recipes include loads of sugar. My recipes are not overly sweet but rather focus on the flavor of the bake, for example, apples or cherries. I bake from scratch and try to bring as many traditional recipes as I can (I think they are dying breed). You will also find many recipes from Poland, Germany, and Greece – I beyond love European bakes!

Not long at all! I just recently started and fell in love with it! All my life I avoided the kitchen, I was petrified of failing and not knowing how to, was my excuse to avoid it. I can easily relate and completely understand the struggles and fear of failure of a brand new baker. But I must warn you, once you start baking and see how easy it is, you will never stop!

I have been very fortunate that my husband loves cakes and cookies. He has a very good pallet and calls me out if I put too much of something (sugar, booze, etc.). Usually, I bake once or about twice a week; sometimes less – sometimes more but it really depends on my free time, company or my sweet tooth.

I use traditional backgrounds (muslin) or unconventional backgrounds like a dried palm tree branch (I am not lying!). I say, be creative! I also bought a few backdrops from My Backdrop Shack, which are helpful.

Ah, that’s a tricky one! All my tools are my favorite! No, really, I love them all! I spend long, long time researching each tool before buying it (there are so many out there, but I always want to make sure I buy quality that will last me for a long time).

But once you start baking, you will find yourself using mostly the mixer, bowls, and baking pans. However, recently I fell in love with a sifter. I absolutely love that little gadget! Up to that point, I have been using a traditional sifter, which is perfectly good to use. However, once I started using this sifter, I love it so much I would have a hard time going back to my old one.

I list all my kitchen tools, gadgets, appliances used on my Must Have page. I have used every single item from the list and recommend them all. If you are a kitchen tools maker and think I’d like something, feel free to shoot me an email.

I am always happy to contribute when time permits, and if your site is relevant to my site/blog. Don’t be afraid to send me an email at [email protected].

At my home, in my kitchen or living room (depending on the natural light). I also have 2 light boxes, but I don’t find myself to use them very often. Aim for the natural light, if you can.

Hours of practice and watching YouTube videos, I would say. I keep trying and trying. Initially, I would find photos that I liked and tried emulate the lighting, the styling, the way the propping was arranged, etc. I definitely helped me to better understand the way light and composition work. I am not there yet, but continue working on it!

I am proud to say they are! I am still learning though, but I already see the improvements in my photos.

All photos on SugarOverSalt are copyrighted, which means that they should not be reused without my explicit permission. Send me an email first. More than likely I will be totally cool with it.

But of course, and I appreciate it. All I ask is that you give us credit and visibly list our website name next to the recipe.

If I could do it, so can you! It’s not easy but it’s not that difficult either. I am creating a pretty detailed guide on how to get started (with all my tips and suggestions). It’s a process, but the good news is if you want a very simple blog, those don’t take much time to have it up and running.

I would say do a lot of research first. My mistake was that I didn’t have anything created before I started working on my website. I would say create at least 3-4 blog entries and have about 15 recipes (pictures, descriptions, etc.) ready to go. When new visitors like one or two of your recipes, they will want to see more (and in many cases all of them!), so having at least a few blog posts and several recipes might keep them on your site reading and be wanting to come back for more.

Do you have any questions that might have been missed here? Shoot me an email at [email protected], I will almost always answer. Look forward to hearing from you!