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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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DYE-FREE BLACK BUTTERCREAM 🖤 (recipe below) there DYE-FREE BLACK BUTTERCREAM 🖤 (recipe below) there is ZERO food coloring in this black buttercream recipe which means it won’t turn your mouth black (or anything else 💩) + it tastes like Oreo cookie butter so it’s a win all around!! The key is to use EXTRA dark black cocoa powder, which also comes in handy in my black velvet cake recipe 🙌🏼 ideal secret ingredient for your Halloween cakes! 
⁣
Full recipe (and the black cocoa powder I use!) is linked in my bio and at https://sugarandsparrow.com/dye-free-black-buttercream/
⁣
DYE-FREE BLACK BUTTERCREAM⁣⁣
Yield: 2.5 Cups⁣⁣
⁣⁣
INGREDIENTS:⁣⁣
1 Cup (226g) unsalted butter, room temp
2 1/2 Cups (300g) powdered sugar⁣⁣
1/2 Cup (56g) EXTRA DARK black cocoa powder⁣⁣*
1 tsp pure vanilla extract⁣⁣
2 Tbsp whole milk, room temp
pinch of salt⁣⁣
⁣⁣
INSTRUCTIONS:⁣⁣
1. In a stand mixer fitted with the paddle attachment, whip the butter on medium speed until creamy and light in color, 4 min. Add half of the powdered sugar and mix on low until just combined, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, 2-3 minutes, scraping down the bowl and paddle as needed.⁣⁣
2. Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more. ⁣⁣

*I use a brand called The Cocoa Trader that I get on Amazon. It’s the darkest black cocoa powder I’ve seen so far!!
⁣⁣
#blackbuttercream #naturalfoodcoloring #blackcake #buttercream #blackcocoapowder
SMALL BATCH pumpkin cake with cream cheese frostin SMALL BATCH pumpkin cake with cream cheese frosting 🧡 This mini cake is a scaled down version of my favorite pumpkin cake recipe + makes the perfect amount for 2-4 people! Bake it as a 4-inch mini layer cake or a single layer 6-inch cake, either way is absolutely delicious and the perfect for date night, a small gathering, or any time you’re craving pumpkin cake without having to make a huge dessert 🙌🏽

Comment RECIPE and I’ll send you the full recipe (with thick and stable cream cheese frosting!) or find it linked in my bio + at https://sugarandsparrow.com/small-batch-pumpkin-cake/ 

INGREDIENTS 
2/3 Cup (88g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/8 tsp ground ginger
1/3 Cup (67g) packed brown sugar
2 Tbsp (25g) granulated sugar
1/3 Cup (80ml) vegetable oil or melted butter
1 large egg, room temp
1/2 Cup (125g) canned pumpkin puree
1/2 tsp pure vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 4-inch cake pans or one 6-inch cake pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
3. In a separate medium bowl, add the brown sugar, granulated sugar, vegetable oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), egg, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
4. Pour the batter evenly between the prepared cake pan(s). If using 4-inch cake pans, bake for 22-26 minutes. If using a 6-inch cake pan, bake for 25-30 minutes. Cool completely before frosting (full recipe with cream cheese buttercream is linked in my bio!)

#pumpkincake #smallbatchcake #minicake #creamcheesefrosting #fallbaking
TOP 10 FALL CAKES 🍂 These are not only MY favorite TOP 10 FALL CAKES 🍂 These are not only MY favorite Fall cake recipes, they’re yours too! 🥰

Comment “FALL” and I’ll send you all of the cake recipes shown here and all 36+ of my favorite Fall baking ideas – classic cakes like pumpkin cake with cream cheese frosting, spice cake, and cranberry orange cake, more complex flavor combinations like chocolate pecan pie cake with salted caramel and apple crisp cake, and cozy recipes like no-bake pumpkin cheesecake, homemade salted caramel, and my favorite brown butter chocolate chip cookie bars. 

https://sugarandsparrow.com/fall-baking-recipes/

#pumpkincake #applecake #fallcake #cakeinspiration #cakeideas
The BEST pumpkin cake with cream cheese frosting 🧡 The BEST pumpkin cake with cream cheese frosting 🧡 this pumpkin layer cake is easy to make, perfectly spiced, so moist, irresistible with cream cheese frosting, and uses the ENTIRE 15oz can of pumpkin (no awkward leftovers!). Top it with pretty piped pumpkins to make it extra cute 🥰

Comment RECIPE to get the full recipe (with frosting + cake decorating tutorial) or find it linked in my bio and at https://sugarandsparrow.com/pumpkin-layer-cake-recipe/

INGREDIENTS
2 Cups (265g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp ground ginger
1 Cup (200g) packed brown sugar
1/2 Cup (100g) granulated sugar
1 Cup (240ml) vegetable oil or melted butter
4 large eggs, room temp
15 Oz (425g) canned pumpkin puree
2 tsp pure vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 6-inch or two 8-inch cake pans.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
3. In a separate large bowl, add the brown sugar, granulated sugar, oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), eggs, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
4. Pour the batter evenly between the prepared cake pans and bake for 32-36 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool the cakes completely to room temp before frosting!

#pumpkincake #creamcheesefrosting #layercake #cake #fallbaking
EASY HOMEMADE SALTED CARAMEL✨(recipe below) even i EASY HOMEMADE SALTED CARAMEL✨(recipe below) even if you’ve never made salted caramel from scratch before, this recipe is VERY beginner friendly + nearly fail proof! There are only 4 ingredients involved, no candy thermometer required, and takes just 10 minutes to make 👏🏽 this is my go-to caramel for drip cakes, drizzling desserts, flavoring coffee, adding it to buttercream, and so much more! 🍯  
 
Full recipe (with video + detailed instructions) linked in my bio or at https://sugarandsparrow.com/salted-caramel-recipe/
⁣ 
SALTED CARAMEL 
Yield: 1.25 Cup⁣s
⁣⁣ 
Ingredients:⁣⁣ 
1 Cup (200g) white granulated sugar⁣⁣ 
6 Tbsp (85g) unsalted butter, room temperature, cut into cubes⁣⁣ 
1/2 Cup (120ml) heavy whipping cream, room temperature⁣⁣ 
1 1/4 tsp kosher salt⁣⁣ 
⁣⁣ 
Instructions:⁣⁣ 
1. Place the sugar in a medium saucepan over medium-high heat and stir constantly until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes. ⁣⁣ 
2. Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes. ⁣⁣ 
3. Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt. ⁣⁣ 
4. Let the caramel cool to room temperature before using it in a cake recipe or as a drip. If you’re using it to drizzle over ice cream or warm baked goods, you only need to cool it slightly (20 minutes or so). It will thicken as it cools. ⁣⁣ 
⁣⁣ 
#caramel #saltedcaramel #bakedfromscratch #caramelcake #caramelsauce

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