FAQ

Here is a list of most commonly asked questions. If you have a question, feel free to contact me. I will update this page periodically when new questions arise. 

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How do you find time to blog with three kids?
It’s a balancing act. Gone are the days of little kids and nap schedules. Now I’m work during school hours or between our many activities. Some days are easier than others. I don’t have a set schedule for when anything is made, that depends on each individual recipe.

What camera do you use?
All images on Baked by Rachel, with the exception of guest posts, were taken by me.
I’ve used a range of cameras over the years. In the super early days of Baked by Rachel I used a Canon SX200IS. I’ve gone through several upgrades over the years. In 2011, I switched to a Canon 60D, eventually followed by a Canon 6D and more recently, I upgraded again to a Canon R6 mirrorless. Clearly I’m a canon girl. But I’ve been incredibly happy with all of my cameras and lenses.

I’ve used a variety of lenses over the years; but my go to has been a Canon 100mm macro lens.

What is your photography setup?
The room I use for photography tends to be on the darker side. Due to this, I use a combination of natural light, artificial light and bounce cards. I’ve found working with a tripod to be my best bet, as it gives me more flexibility with lower light scenarios or catching a perfect drip shot.

Do you take all of your own photos?
Yes. All photos on Baked by Rachel are original images, taken by myself. The only exception are guest posts or when otherwise noted.

Can I use one of your pictures?
Permission to use any images must always be given prior to use. Please contact me at Rachel(at)bakedbyrachel(dot)com with any requests or questions concerning use of my photos.

Can I use your recipes on my blog?
If you have adapted the recipe (ex. changed several ingredients or made any other major changes), yes. I ask that you write the recipe in your own words and give proper credit. Do not copy and paste my post or instructions in any way. If you have not adapted the recipe, please instead link back to my original post for the recipe.

I have a question about a recipe.
I’m always happy to help answer any questions you may have. Double check the comments and notes within the post and recipe before reaching out, just in case your question has already been asked and answered.

Why didn’t my dish turn out?
I usually can’t give you a definite answer. There are so many factors that come into play with this and since I wasn’t there to see you make the recipe, I can only speculate as to the possibilities. Did you change ingredients? Did you set a recipe and walk away? Was your yeast old, water too hot or not hot enough? I recommend always reading the recipe multiple times before making it. If you have any questions before making something, just send me an email or leave a question in the comments section of the particular recipe post. I will always do my best to note any specifics within each post or recipe for best results (ex. “This recipe was tested on high in a 6-quart slow cooker”).

I didn’t like the recipe.
Okay, well I don’t like tomatoes but that doesn’t mean they’re bad. We all have personal taste preferences, but just because you didn’t like it, doesn’t mean it’s a faulty or bad recipe.

Can I substitute ingredients?
Yes! If you have experience substituting ingredients with good result then by all means. However, if you change any ingredients or quantities do not blame me or the original recipe if it doesn’t turn out or you do not like it.

Do you have a recipe for … ?
If you did not find it in my recipe index then no. But you are always more than welcome to submit requests, though I cannot promise they will be made as they need to meet mine and my family’s taste preference.

Do you have nutritional information for your recipes?
For a long time I chose not to offer this, for many reasons. I am slowly working through adding it to each post. Even when it is included, you should only use it as a guide. There are many factors that can cause the information to be off, including the use of different ingredients or brands or giving a heavier scoop than I did. The information provided is offered as a courtesy. Always calculate the nutritional information with your own calculator using the exact ingredients and amounts you use in a recipe.

Can I send you a product to review/giveaway?
If you have a product that is relevant to my readers or you think I would enjoy, email me at Rachel(at)bakedbyrachel(dot)com

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