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The Polka Dotter

Baking a bit of beauty into every day

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FAQ

What camera equipment do you use?
I use a Canon 6D usually fitted with my favourite food photography lens, Canon’s 100mm f2.8L macro lens, allowing razor sharp focus for small details, producing brilliant bokeh and capturing light perfectly. I often use my Canon 50mm f1.4 for aerial food photography as it allows a wider angle than can be achieved with a 100mm lens. I shoot both freehand and with my camera mounted from a tripod in low light settings or with self-timer to achieve action shots.

Who eats all your baked goods?
Funnily enough, this is one of my most frequently asked questions! I usually share my sweet treats with my family, friends and colleagues, who happily devour them and provide me with invaluable feedback in recipe development.

Where are your recipes from?
My recipes have lovingly been developed from a variety of old-fashioned favourite childhood cookbooks, popular bakeries, patisseries, trendy food bloggers and celebrity chefs. Each recipe’s inspirations and origins can be found in the credits section of each post.

May I order a cake from you?
I love baking cakes for friends and family but unfortunately, it is not feasible for me to bake event cakes regularly on a larger scale. If you are baking a cake for an event using one of my recipes and would like any further advice, please feel free to comment on the recipe post or use my Contact page to get it touch. Alternatively, depending on your location, I may be able to provide recommendations on where you can purchase a delicious cake for your next event.

May I use your images on my website, blog, social media or in any other form?
I appreciate your support and interest in my photography, however the use of any of the images contained in this blog is not permitted without consent. If you wish to use an image, please use my Contact page to request permission and I will be in touch as soon as possible. If you follow me on Instagram and wish to repost an image there, please either contact me directly through social media or use my Contact page to request permission with thanks.

Where do you source your beautiful servingware, ceramics and napery?
Everywhere! I love ceramics, and particularly enjoy supporting local and emerging artisans. The majority of pieces in my collection have been purchased myself for personal use, and happily feature at many an afternoon tea at home with loved ones. Over the course of blogging and social media interaction, I have established relationships and collaborated with a few local designers, and as such, there are a few pieces in my collection that have been received as gifts or samples. Any paid sponsored content or affiliate links are clearly identified in each post and all opinions expressed on this website are my own.

I’d love to work with you, what services do you offer and how can I get in touch?
I’m available for photography, styling, recipe development, sponsored content and custom collaborations. I’ve been delighted to work with internationally renowned brands, Marimekko, Williams Sonoma and Maxwell and Williams, iconic local bakery, Jocelyn’s Provisions and in collaboration with talented artisans, Kim Wallace Ceramics, Kinfolk and Co, Red House VT and Anna Wallace Ceramics. If you’d like to collaborate, I’d love to hear from you. Visit my Contact page to get in touch, keeping in mind that I prefer to work with designers that have a natural blend with my aesthetic.

If you have any further queries, please get in touch using my Contact page. I’d love to hear from you.

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Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Wishing everyone a beautiful day 💕 Wishing everyone a beautiful day 💕
I’ve been spending most of my days blissfully cu I’ve been spending most of my days blissfully cuddled up feeding a newborn lately so this festive season has been pretty light on the baking front, but I did manage to squeeze in one batch of our favourite gingerbread cookies this year. Most of them weren’t quite as delicate as the ones pictured here thanks to our little one. Instead we’ve had a batch shaped as dinosaurs, cars and planes, and drizzled with crazy coloured lemon royal icing and covered in sprinkles, but they tasted perfect. And even though it takes double the time baking with a small child, requires a LOT of patience, and a significant amount of gingerbread dough seems to suspiciously go missing every time I turn around, I really do love seeing the sparkle in their eyes and watching their skills develop and creativity blossom. What do you think, yay or nay to baking with kids?
These Gingerbread Mini Bundt Cakes + Lemon Glaze a These Gingerbread Mini Bundt Cakes + Lemon Glaze are divine this time of year (or any time really!), with an intoxicating spicy aroma pairing perfectly with tangy lemon icing. I posted this recipe 4 years ago but decided to give it a face lift recently with new images. And because everyone loves a good ol’ before and after, swipe across for one of the original images. What do you think? 😊
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Latest Blog Posts

Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter
Apple & Earl Grey Teacake | The Polka Dotter
Hibiscus Poached Pear Pavlova | The Polka Dotter

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