​​I've Saved You a Seat at My Table

Written By Brittany Kelley

Welcome!

I’ve saved you a seat at my table because I believe food isn’t just about what’s on the plate—it’s about who’s gathered around it. Whether you're here for photography tips, branding insights, a good story, or just to swap a recipe or two, I’m so glad you made it.

This is a place for creatives, chefs, designers, farmers, marketing directors, and home cooks alike. Together, we’ll explore how to take better food photos, create visuals that sell, and tell the kinds of food stories that make people feel something. Along the way, I’ll be sharing interviews with incredible people in the industry—starting soon with our first expert guest (stay tuned!).

And because no good gathering happens without dessert, I’m kicking things off with a recipe close to my heart: my Mom’s Texas sheet cake.

Texas Sheet Cake

It’s simple, rich, and the kind of thing that disappears quickly at any get-together. When I was growing up, my mom would make us a butter recipe box cake with chocolate icing. Her trick was to poke holes in the cake and pour the heated frosting over it right out of the oven. We would eat it hot, usually not even bringing out plates. Just forks and a huddled circle of over indulgence. This cake reminds me of those memories.  

So pull up a chair, grab a fork, and let’s make something meaningful together.

Hugs and biscuits,
Brittany

Tip:

You don’t have to have a fancy studio to create great images. Just make sure your lens is clean, find a window and turn off all the other lights. Food likes to be lit from the side to bring out all the texture. That’s exactly what my Mom and I did for this shoot. Thanks for the recipe, Mom.

Texas Sheet Cake

Cake:

  • 2 cups sugar

  • 2 cups flour

  • 1 tsp. soda

  • 1 tsp. cinnamon (measure with your heart)

  • 2 sticks butter

  • 4 Tbsp. cocoa

  • 1 cup water

  • ½ cup buttermilk

  • 2 eggs

  • 1 tsp. Mexican vanilla (measure with your heart)

  • ½–1 cup chopped pecans

Instructions:
Sift sugar, flour, soda, and cinnamon. Melt butter, cocoa, water and bring this mixture to a rapid boil and then pour over the dry ingredients. Beat well. Add buttermilk, eggs and vanilla. Mix, add pecans and pour into a greased 9x13 pan. Bake in 350° oven for 30-35 minutes.

Icing:

  • 1 stick butter

  • 4 Tbsp. cocoa

  • 6 Tbsp. buttermilk

  • 1 lb. box powdered sugar

  • 1 tsp. Mexican vanilla

Instructions:
Melt butter, cocoa, and buttermilk. Bring to a rapid boil. Take off burner and add sugar and vanilla. Spread on cake while both are hot. Add more pecans to the top.

Brittany Kelley