Carolin Strothe driver den underbara bloggen Frau Herzblut. Hon är en frilansfotograf, Art Director och kokboksförfattare baserad i Hannover i norra Tyskland. 2007 grundade hon tillsammans med sin make Sebastian Keitel designagenturen Herzblut, detta samtidigt som hon arbetade för olika design- och reklambyråer. På fritiden ägnar sig Carolin åt vintagemode, swingmusik (1930-1950), swingdans (Lindy Hop, Balboa och Charleston). Hon har även släppt två böcker.
I veckan la jag upp ett inlägg på Instagram och här på bloggen kan du läsa det i sin helhet. Om du vill läsa fler intervjuer så kan du göra det på Instagram under hashtag #rb60sec eller #robert60seconds (internationella bloggare) #robban60 eller #robbansbasta60sekunder (svenska bloggare).
What year did you start blogging and why.
Ever since I was a little girl I have loved everything concerning food. As I grew up in a garden I learned very early, when and how fruits and vegs grow and what lovely dishes you can make with them. This passion still grows day by day. As I had developed many personal recipes over the years, I started to share them on my blog “Frau Herzblut” (translation: “Mrs. Passion”) in 2013.
What kind of pastry/cakes do you like to bake.
I learned lots of classic cake recipes from my granny. This is why I still love to bake classics like bundt cakes with a new twist, less sugar/fat and alternative flour types like spelt and Teff.
What kind of pastry/cakes are popular in Germany?
Many classics like crumble cakes, sheet cakes, bundt cakes and Schwarzwälder Kirschtorte (black forrest cake) and cheesecakes.
You have an interest in vintage fashion, swing music and swing dance. When did this interest start?
It started with my parents who are both master tailors. They are the reason for my love for vintage fashion and swing music, as they listened to Glenn Miller and Benny Goodman. After a vintage New Year’s Eve in Berlin, where I saw the first Lindy Hop dancers of my life, I started with swing dancing in 2009/2010.
How much time do you spend with preparations, baking, styling, photography and editing?
It really depends on the recipe, if it is simple or more complicated. It can take an hour to 2 hours or even one and a half days.
Where do you find inspiration for styling.
As seasonality and regionality are very important to me, I find the most inspiration at weekly Farmer’s markets. When looking at fruits, vegetables and flowers I often have recipe ideas or a certain colour composition in my mind.
What is important to keep in mind when photographing pastries and cakes?
It’s always important to focus textures in the right way. They have to look simple and pure. The photo has to show the cake in the best light and most attractive and delicious way so that the viewer desires for it.
What are your favourite lenses? Favourite editing tools for food styling?
50 and 85 mm. My editing tools for food styling: Only natural tools like water, oil, wooden sticks, q-tips and brushes. Editing tools for photos: Lightroom and Photoshop.
What do you do with all the cakes and pastries when you’re done with them?
We don’t waste anything We usually eat it and/or share it with the family, friends and/or neighbours.
Thank you Carolin for your participation and keep up the good work.