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DIY Food Photography Backgrounds with Contact Paper

June 22, 2021 · In: Featured, Tutorials

For the past few years, I’ve been shooting my cake photography with an all-white backdrop – white wall behind the cake, white board beneath the cake. Super simple and clean. Recently though, I’ve been thinking it would be nice to have a variety of colors and textures to use as backgrounds and surfaces just to switch things up every once in awhile. I found some backgrounds I loved, but after realizing that each one can cost upwards of $75, I thought I’d get a little creative and make my own. They turned out just the way I hoped, and I can’t wait to show you how to make them! 

diy food photography backgrounds contact paper
diy photography backgrounds for food photography

These DIY food photography backgrounds are super simple to create and mainly involve a foam core board as the base and contact paper as the covering. You can use any firm surface as the base and even make them double-sided (like I did!) to get twice the amount of background options. I found all of my contact paper on Amazon (exact colors linked in the materials list below), but you can also check your local hardware store or craft store.   

food photography backgrounds diy
how to style food photography sugar and sparrow

At a fraction of the cost ($3 per foam core board at my local Fred Meyer + $8-$10 per contact paper roll at the time of publishing this tutorial), these surfaces are perfect whether you’re just starting out in food photography or need a lot of styling options for your photos but don’t want to spend a ton of your budget. Here’s a quick video I whipped up of the process before I get into the details below:

If you’re into tutorials like this one, I’ve got even more on my YouTube Channel. There, you’ll find a ton of cake decorating tutorials, recipe videos, and my entire Cake Basics series that will teach you everything you need to know about building a cake from start to finish (and then some!). Be sure to hit the subscribe button while you’re there so you never miss out on a new video. 

You Will Need:

  • Foam core boards 
  • Contact paper of your choice (I used pink, marble, dark concrete, light concrete, and wood)
  • Scissors
  • X-Acto knife 
  • Bench scraper 

Step 1: Measure the Contact Paper

First, stretch the contact paper over the foam core board to measure out how much you’ll be using. Since the foam core is typically taller than the contact paper roll, you’ll likely need to add two pieces. For the first piece, simply roll the contact paper out and cut a piece that’s a little longer than the board.

how to make your own photo backgrounds

Step 2: Apply the Contact Paper

Starting on one side, carefully peel off a little of the contact paper backing and stick it down onto the foam core board as level as possible. 

how to cover a board with contact paper

Continue peeling the backing off the contact paper with one hand as you smooth it down over the surface of the foam core board with your other hand. 

diy food surfaces tutorial

Step 3: Smooth the Surface

Once the contact paper is stuck down, you’ll notice there may be some air bubbles in the surface. To smooth these down effectively, grab a bench scraper and run it over the surface of the contact paper.

diy photography backgrounds contact paper tutorial

It’s amazing how perfect the finish becomes with this step! 

Step 4: Trim the Edges

With an X-Acto knife, trim the excess contact paper so that the edges match up with the edge of the foam core board. 

how to make backgrounds for food photography
contact paper on foam core

Be careful with the surface you’re cutting on, as the X-Acto knife can easily slice through a table, floor, or whatever is beneath your foam core.  

Step 5: Repeat

Since my contact paper roll wasn’t large enough to cover the entire board, I needed to cut an additional piece of contact paper to cover the rest. Repeat the process of measuring and cutting the contact paper. Then, partially remove the backing on the side that will be meeting up with the seam of the other piece of contact paper. 

concrete contact paper

Carefully match up the seams as you stick the contact paper down. If you do overlap the seams, that seam is more likely to show up in your photos when using a wide depth of field. 

how to match up seams contact paper

When the seam is matched up and the second piece of contact paper is stuck down at the seam, remove the rest of the backing as you smooth the paper down over the remaining surface of the foam core. Once again, use your bench scraper to smooth out any wrinkles or air bubbles. 

how to smooth contact paper
DIY photo backgrounds with contact paper tutorial

From here, you can continue covering additional boards or create double-sided boards with more contact paper varieties! I found a ton of contact paper options on Amazon and am just so excited about how these surfaces can create a variety of environments for my cake photography. 

food photography tips for styling

Did you create your own food photography backgrounds with this tutorial? I want to see what you made! Feel free to share about your project in the comments or tag @sugarandsparrowco on Instagram to show me – I love seeing what you create!

By: Whitney · In: Featured, Tutorials · Tagged: cake photography, contact paper, dark backgrounds, diy food photography backgrounds, diy photography surfaces, foam core, food photography, food photography tips, food styling, photo backgrounds, photography backgrounds, photography surfaces, pink background, white background

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Reader Interactions

Comments

  1. Sara McClammer says

    June 17, 2025 at 7:25 am

    Such great tips! Do you do anything for lighting or do you use natural light?

    Reply
    • Whitney says

      June 17, 2025 at 8:28 am

      Hi Sara! I always shoot with natural light. It’s a super simple setup next to a large window with a white foam board to bounce the light.

      Reply
  2. sne3103 says

    November 18, 2021 at 10:17 am

    So smart! How big are your foam core boards? The one you linked are 22×28”, is that the one I should buy?

    Reply
    • Whitney says

      November 18, 2021 at 7:10 pm

      Hi there! Yes, the ones linked are the size I have.

      Reply
  3. Rachel says

    November 9, 2021 at 7:31 pm

    This is such an amazing, cost effective idea!! On my way to the shops now to get materials, also starting my own home cake business 🙂 Thank you!

    Reply
    • Whitney says

      November 10, 2021 at 9:06 am

      Cheering you on in your cake business, Rachel! Hope these diy backgrounds are helpful for pretty cake photos 🙂

      Reply
  4. Eleni says

    October 27, 2021 at 3:32 am

    Thank you so much for sharing! I’m just starting my home baking business and realised food styling and cake photography is a great tool to showcase our hard work creating beautiful cakes. Will post back the results…now off to my DIY store 🙂

    Reply
    • Whitney says

      October 31, 2021 at 1:53 pm

      Yay, Eleni! I’m cheering you on in your home baking business and hope these DIY backgrounds help with your cake photography!

      Reply
  5. joahnna says

    October 19, 2021 at 9:23 pm

    Hello 🙂 I will definitely do this 🙂 Thank you 🙂

    Reply
    • Whitney says

      October 21, 2021 at 3:25 pm

      Yay, Joahnna! I’m excited for you to try this!

      Reply

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LEMON CUPCAKES 🍋 after about a dozen recipe tes LEMON CUPCAKES 🍋 after about a dozen recipe tests, this one is everything I could want in a lemon cupcake! Fluffy-yet-moist, bursting with natural lemon flavor, and absolutely irresistible topped with lemon cream cheese buttercream. 

Full recipe (with frosting) linked in my bio + at https://sugarandsparrow.com/homemade-lemon-cupcakes/

INGREDIENTS:
1 Cup (132g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 Cup (60ml) whole milk, room temperature
3 Tbsp (45ml) lemon juice from 1 medium lemon
3/4 Cup (150g) granulated sugar
3 Tbsp (42g) unsalted butter, room temperature
2 Tbsp (30ml) vegetable oil
2 large eggs, room temperature
1 tsp pure vanilla extract

INSTRUCTIONS:
1. Preheat the oven to 350ºF (177ºF) and line a standard cupcake pan with 12 paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), add the lemon zest to the sugar and mix on low speed until fragrant and well combined, about 1 minute. Meanwhile, combine the lemon juice with the milk and set aside. 
4. Add the butter to the lemon-sugar mixture and cream on medium speed until and combined, about 2 minutes. Add the vegetable oil and beat until light and creamy, about 3 minutes. Scrape down the bowl and paddle as needed.
5. Mix in the eggs one at a time on low speed, then add the vanilla and turn the mixer to medium speed for one minute.
6. Turn the mixer off and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the lemon-milk mixture. Mix until just combined, about 30 seconds.
7. Divide the batter equally between the liners and bake for 14-18 min. Cool, then top with frosting of your choice (link in bio for lemon cream cheese frosting)�
#lemoncupcakes #creamcheesefrosting #lemon #cupcakes #cupcakedecorating
April in my kitchen 🌸 I published 5 NEW recipes April in my kitchen 🌸 I published 5 NEW recipes on my site, baked my Oreo cupcake recipe for a fundraiser and found it was just as delicious as I remember, and filmed/photographed 3 recipes that will be on my blog in May (Lemon Cupcakes, Lemon Cream Cheese Buttercream, and No-Bake Marbled Strawberry Cheesecake) 🥰 

Comment “APRIL” to get all the available recipes and stay tuned for more! 

#bakersofinstagram #springbaking #cakedecorating #cupcakes #bakinglove
SHEET PAN COOKIE CAKE 🍪 slice it warm for a fud SHEET PAN COOKIE CAKE 🍪 slice it warm for a fudgy chocolate chip cookie OR let it settle into a moist and chewy cookie cake that’s perfect for decorating! My fave vanilla buttercream + sprinkles turn this giant chocolate chip cookie into the perfect birthday cake alternative at the end 🥳
⁣
Full recipe + decorating ideas at https://sugarandsparrow.com/sheet-pan-chocolate-chip-cookie-cake/
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, melted⁣
1 1/3 Cups (267g) packed light or dark brown sugar⁣
1/2 Cup (100g) granulated sugar⁣
3 large eggs⁣
1 Tbsp pure vanilla extract⁣
1 tsp baking soda⁣
1 tsp cornstarch⁣
1/2 tsp salt⁣
3 Cups (398g) all purpose flour⁣
2 Cups (350g) semi-sweet chocolate chips⁣
⁣
INSTRUCTIONS⁣
1. Preheat the oven to 350ºF (177ºC). Grease and line a 13×18 inch sheet pan.⁣
2. In a large bowl, add the brown sugar and granulated sugar. Melt the butter in the microwave and pour it over the top of the sugars. Whisk together until uniform. Add the eggs and vanilla, then continue whisking until uniform. Whisk in the baking soda, cornstarch, and salt.⁣
3. Add the flour and use a silicone spatula to fold it in until smooth cookie dough forms. Reserve 1/2 Cup of the chocolate chips and set them aside, then fold the remaining 1 1/2 Cups of chocolate chips into the cookie dough.⁣
4. Place the chocolate chip cookie dough onto the prepared sheet pan and use an offset spatula to spread it all the way to the edges in an even layer.⁣
5. Bake the cookie cake for 14-16 minutes, until it looks golden brown on the edges and set. 
6. Enjoy warm or let it cool and decorate with vanilla buttercream and sprinkles! ⁣
⁣
#cookiecake #chocolatechipcookies #sheetcake #birthdaycake #cakedecorating
STRAWBERRY CUPCAKES 🍓based on my beloved strawb STRAWBERRY CUPCAKES 🍓based on my beloved strawberry layer cake recipe, this cupcake version is just as moist yet fluffy and bursting with natural strawberry flavor! Between the mix of fresh strawberries in the cupcakes + freeze-dried strawberries in the frosting, the flavor is out of this world 🚀

Full recipe link in my bio (with strawberry buttercream) + at https://sugarandsparrow.com/strawberry-cupcakes/

STRAWBERRY CUPCAKES
Yield: 14 cupcakes

INGREDIENTS:
5 oz (143g) fresh or frozen strawberries
1/3 Cup (80ml) whole milk, room temp
1 1/2 Cups (158g) sifted cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp (85g) unsalted butter, room temp
1 Cup (200g) granulated sugar
2 large eggs, room temp
3 Tbsp (45g) sour cream, room temp
1 tsp vanilla extract
1 drop pink food coloring (optional)

INSTRUCTIONS: 
1. Puree the strawberries using a food processor (you’ll have about 1/2 cup of puree), then place into a saucepan over medium-low heat. Bring to a simmer, then cook for 10-15 min, stirring occasionally, until you have 1/4 cup. Refrigerate until room temp.
2. Preheat oven to 350ºF (177ºC) and line a standard cupcake pan with liners.
3. Whisk together the sifted cake flour, baking powder, baking soda, and salt and set aside.
4. In a stand mixer w/ paddle attachment (or hand mixer + large bowl), whip the butter on high for 2 min. Add sugar and beat for 2 min, until light and fluffy. Turn the mixer to low and add the eggs one at a time, then add the vanilla and sour cream, turn the mixer to high and beat for 1 min. Meanwhile, whisk together the strawberry puree, whole milk, and food coloring (if using).
5. Turn the mixer off and add all of the dry ingredients at once. Mix on low until just combined, then add the strawberry milk mixture until just combined, about 30 seconds.
6. Fill the cupcake liners 2/3 full and bake for 14-18 minutes. Cool completely before topping with strawberry buttercream (full recipe linked above). 

#strawberrycupcakes #strawberrycake #pinkcupcakes #strawberry #cupcakes
COFFEE BUTTERCREAM (recipe below)☕️ this frost COFFEE BUTTERCREAM (recipe below)☕️ this frosting has AMAZING coffee flavor, is so easy to decorate cakes with, and pairs beautifully with so many flavors (chocolate, vanilla, or any cake flavor you’d want to turn into a latte). 

All my cake pairing suggestions are linked in my bio or at https://sugarandsparrow.com/coffee-buttercream-recipe/ 

COFFEE BUTTERCREAM⁣
Yield: 2.5 Cups⁣

INGREDIENTS⁣
1 1/2 tsp instant coffee or espresso powder⁣
1 1/2 Tbsp whole milk, room temperature⁣
1 Cup (226g) unsalted butter, room temperature⁣
3 1/2 Cups (420g) powdered sugar⁣
2 tsp pure vanilla extract⁣
Pinch of salt⁣

INSTRUCTIONS⁣
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, beat the butter on high until creamy and smooth (about 5 minutes), scraping down the bowl and paddle a few times in between.⁣
2. Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.⁣

#coffeebuttercream #buttercream #frosting #coffeecake

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