Below is a list of frequently asked questions.
I made your recipe and it didn’t work. What went wrong?
I work very hard to develop my recipes and make every effort to share reliable recipes on my blog. I provide very clear instructions, typically both in the recipe and post. It’s best to read both before beginning. However, sometimes things don’t work out as planned. There are many factors that could have caused a recipe issue. Rather than simply tell me a recipe didn’t work, please let me know exactly what was unsatisfactory about your result. I cannot answer the question “what went wrong” because I was not in the kitchen with you. Oftentimes it is something we can troubleshoot through so you can have better success next time. Trial and error is how I learned, and hopefully you can learn that way too.
Do you have a cookbook?
Yes. Sally’s Baking Addiction Cookbook: Irresistible Cupcakes, Cookies and Desserts for Your Sweet Tooth Fix” is available for sale.
Is there an easy way to access your occasional bites of real life posts?
Yes – click here. For future reference, you can click the drop down “categories” menu on the right sidebar and choose “Sally’s Bites of Real Life.”
Is there an easier way to get your recipes?
Yep! In case you don’t want to keep checking back for new recipes, you can get my recipes by email. Whenever I post a new recipe, you’ll receive it in your inbox. And it’s completely free.
Who designed your website?
Can you include nutritional stats to your recipes?
No. Every now and then my posts will note if my recipe is sugar free, fat free, vegan, or gluten free, but I have no intention of posting calorie counts for my recipes. However, feel free to plug my recipe into a calorie counting website. There are plenty of them on the internet.
I tagged you on Instagram but you never liked it.
If your profile is private on instagram, I cannot see photos you tag me in. Also, I am tagged quite a lot so it’s easy for me to miss them as they come. An easy way to solve this is to always use the hashtag #sallysbakingaddiction or #sbacookbook. Thank you for sharing photos with me!
How did you start your blog? Do you have any tips for beginners?
Please see my About page for more information about how I began my blog. Also, I have several posts regarding the subject of food blogging, getting started, blog content, food photography, and more. My number one piece of advice? Work your butt off.
Is blogging your full time job?
Yes, my full time job is dedicating myself to this website and my cookbook. I am a full time food writer, recipe developer, food photographer, food stylist, and cookbook author. And it’s a ton of work!
What happens to all the food?
The number one thing I love about baking is sharing the love with others. Every recipe I post on my website gets eaten at some point or another. Luckily, I have a lot of friends and family willing to take my leftovers. We also have food donations set up and, of course, a freezer full of cookies. Nothing goes to waste.
Do you eat everything you bake?
Absolutely! I could never share a recipe with you that I wouldn’t personally eat. If I say a recipe is delicious, it is because I think it is delicious! That doesn’t mean I sit around eating dozens of cookies each day. After we’ve had our share, we give the leftovers away. (see above)
*Sally’s Baking Addiction’s purpose is to share my passion to bake and create recipes and is absolutely no reflection of what I eat daily.
Can I reprint a recipe from sallysbakingaddiction.com or use your photos on my blog or website?
I work very hard developing recipes and photographing them. A lot of time goes into the entire process – from developing a recipe, time spent in the kitchen, photographing, editing, and writing a blog post – which is why I ask that if you enjoy something, please credit me and link back to my site.
Some of your recipes are vegan, are you vegan?
I am not vegan myself. However, I know a lot of my readers are. I find vegan baking/recipe development very interesting and fun… not to mention, delicious! See vegan recipes.
Some of your recipes are gluten free, are you gluten intolerant?
I am not gluten intolerant, so I have very limited knowledge on GF baking. However, I do have a gluten free section on my website for those readers who are intolerant. See gluten free recipes.
What camera and lens do you use?
From April 2012-March 2013, I shot with a Canon EOS Rebel T2i camera body and a 50mm f/1.8 lens. I am currently shooting with a Canon EOS 5D Mark iii and a 50mm f/1.4 lens. I use this Sunpak tripod and shoot everything in natural light. I use Adobe Lightroom 4 to edit my photos and it has been the best investment I’ve ever made. See this post for extensive information about my food photography.
Everything I’ve learned about photography is through practice and studying. You can’t improve unless you learn from your mistakes.
What are your favorite baking products and kitchen tools?
Please visit my Amazon store for all of my recommended products. Some of my posts may contain affiliate links to these items.
Can I guest post on your blog?
No, I do not accept guest posts. I have been and will always be the only author on my blog.
Can I send you a product to review on your site?
I do not write product reviews on my blog and I do not accept free products in exchange for product reviews. I will, however, write a compensated sponsored post if it includes recipe development. See more information about working together on my Work With Me page.
Do you have another question I have not addressed?
Contact me through email. I try my best to respond to every email I receive, but I may miss one or it may get caught in my spam. If it’s a question about a recipe, please ask it on that post. Others may have the same question as well.