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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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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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SALTED CARAMEL BUTTERCREAM ✨I could eat this salty SALTED CARAMEL BUTTERCREAM ✨I could eat this salty-sweet caramel frosting by the spoonful but it’s absolutely delicious on cakes, cupcakes, macarons, and more 🙌🏽 I use my homemade EASY salted caramel recipe here but you can use any salted caramel sauce that you love.⁣

✨Full recipe (including homemade salted caramel) + cake pairing suggestions are on my blog at https://sugarandsparrow.com/salted-caramel-buttercream-recipe/ 
⁣
SALTED CARAMEL BUTTERCREAM⁣
Yield: 2.5 Cups ⁣
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3 1/2 Cups (420g) powdered sugar⁣
2 tsp vanilla extract⁣
1/2 Cup (120ml) salted caramel sauce, room temperature⁣
Pinch of salt⁣
⁣
INSTRUCTIONS:⁣
1. In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s creamy and light in color, 5-6 minutes. ⁣
2. Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each interval.⁣
3. With the mixer still on low, mix in the vanilla extract, salted caramel, and a pinch of salt. Continue mixing on low speed until fully combined. ⁣
⁣
#saltedcaramel #caramel #cakedecorating #frosting #buttercream
NO-CHURN BERRY CRISP ICE CREAM✨you don’t need any NO-CHURN BERRY CRISP ICE CREAM✨you don’t need any fancy equipment to whip up this delicious ice cream that tastes JUST like berry crisp a la mode! I layered my favorite 3-ingredient no-churn vanilla ice cream base with ribbons of homemade berry filling + buttery oat streusel in every bite. Even if you’ve never made ice cream from scratch before, I promise you can master this recipe!! 
 
🍦Full recipe linked in my bio or find it at https://sugarandsparrow.com/no-churn-berry-crisp-ice-cream/

#nochurnicecream #icecream #icecreamlover #berries #summerdessert
STRAWBERRY SHEET CAKE 🍓based on my favorite strawb STRAWBERRY SHEET CAKE 🍓based on my favorite strawberry layer cake recipe, this sheet cake version is so fun to decorate + such a crowd pleaser! I love using a combination of fresh and freeze-dried strawberries to create the most powerful authentic flavor ✨
 
🍓Full recipe (with strawberry buttercream) at https://sugarandsparrow.com/strawberry-sheet-cake-recipe/
⁣ 
STRAWBERRY SHEET CAKE⁣ 
Serves 24
⁣ 
INGREDIENTS⁣ 
1 Cup (12oz) fresh strawberries, pureed ⁣ 
3/4 Cup (180ml) whole milk, room temp⁣ 
2 1/2 Cups (265g) sifted cake flour⁣ 
2 tsp baking powder⁣ 
1/4 tsp baking soda⁣ 
1/2 tsp salt⁣ 
3/4 Cup (170g) unsalted butter, room temp⁣ 
1 2/3 Cups (350g) granulated sugar⁣ 
3 large eggs, room temp⁣ 
1/3 Cup (75g) sour cream, room temp⁣ 
2 tsp pure vanilla extract⁣ 
1-2 drops pink food coloring (optional)⁣ 
⁣ 
INSTRUCTIONS⁣ 
1. Simmer the strawberry puree in a saucepan over medium-low heat for 30-35 minutes, stirring occasionally. At this point the puree should have reduced from 1 Cup to 1/2 Cup (if you have more, keep cooking!). Refrigerate until room temp, then whisk together with the whole milk and set aside.⁣ 
2. Preheat the oven to 350ºF. Grease and line a 13×9 inch baking pan. 
3. In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside. ⁣ 
4. In the bowl of a stand mixer with the paddle attachment, whip the butter on high until creamy, 2 min. Add the sugar and beat with the butter until light and fluffy, 2 min. Turn the mixer to low and add the eggs one at a time. Add the vanilla and sour cream, then turn the mixer to high and beat for 1 minute.⁣ 
5. With the mixer on low, add all of the dry ingredients at once until just combined, then add the strawberry milk mixture and pink food coloring (if using) until just combined. Give the batter a few stirs by hand to make sure everything is incorporated without over-mixing. ⁣ 
6. Pour batter into the prepared cake pan and bake for 35-40 minutes. ⁣ Cool completely to room temperature before topping with strawberry buttercream (full recipe at the li
COOKIES & CREAM ICE CREAM CAKE 🤎 If you’re an Oreo COOKIES & CREAM ICE CREAM CAKE 🤎 If you’re an Oreo lover, this is your sign to make an ice cream cake this summer: no-churn cookies & cream ice cream set on an Oreo cookie crust, topped with hot fudge and whipped cream frosting. The perfect amount of Oreos in EVERY BITE! 

Full recipe link in my bio + at https://sugarandsparrow.com/cookies-and-cream-ice-cream-cake/ 

OREO CRUST
22 Oreo cookies
5 Tbsp melted butter

ICE CREAM LAYER
2 Cups (480ml) heavy whipping cream, cold
2 tsp pure vanilla extract
14 Oz sweetened condensed milk
15 Oreo cookies, roughly chopped

TOPPINGS
12.8 Oz jar of hot fudge
Whipped cream frosting (see full recipe link)
4 Oreo cookies, chopped

INSTRUCTIONS
1. Mix together the Oreo crust ingredients and pack tightly into the bottom of a 9-inch springform pan. Freeze while you make the ice cream.
2. In a chilled bowl, whip the heavy cream and vanilla to stiff peaks. Fold in the sweetened condensed milk until uniform, then fold in the chopped Oreos. Pile the ice cream on top of the Oreo crust, smooth it down, cover and freeze overnight.
3. When the ice cream layer is set, top with the hot fudge, whipped cream frosting, and more chopped Oreos. Store in the freezer until ready to serve! 

#oreocake #icecreamcake #nochurnicecream #birthdaycake #cookiesandcream
EASY OREO ICEBOX CAKE (recipe below) 🤎 You only ne EASY OREO ICEBOX CAKE (recipe below) 🤎 You only need 4 ingredients for this recipe and it sets into the perfect summer dessert in the refrigerator overnight! It’s 7 alternating layers of Oreos and homemade whipped cream + every bite tastes like a perfect milk-dunked Oreo in the very best way ✨
 
Full recipe at https://sugarandsparrow.com/oreo-icebox-cake/ 
 
INGREDIENTS: 
2 Cups (480ml) cold heavy whipping cream 
1/4 Cup (30g) powdered sugar 
1 tsp pure vanilla extract 
36 Oreo cookies 
 
INSTRUCTIONS: 
1. Add the heavy whipping cream, powdered sugar, and vanilla extract into a chilled mixing bowl. Using the whisk attachment on your stand mixer or a hand mixer, beat the ingredients until stiff peaks form. 
2. Line a loaf pan with plastic wrap, then add a thin layer of the whipped cream onto the bottom of the pan. Add a layer of Oreo cookies on top (cut some of the Oreos to fit as needed). 
3. Add 1/3 of the remaining whipped cream on top of the Oreo layer, followed by a second layer of Oreos. Repeat until you have seven total layers, ending with whipped cream. 
4. Cover the cake and refrigerate overnight, then enjoy!  
 
#oreocake #vintagecake #nobakecake #oreo #nobake

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