It’s exactly the same thing, isn’t it? You’re staring at a plain dough and the whole kitchen feels like a set waiting to explode into color. I love breaking that monotony by treating each ingredient like a character—just because I’m a little over‑analytical I’ll measure the sugar to the gram and then decide to throw in a splash of local raspberry puree so the batter gets that pop of pastel. When I plate, I think of the camera’s angle and line everything up like a storyboard: a swirled chiffon on a white plate, a dusting of edible dust that glints like film credits. The trick is to keep the structure tight—proofing times, oven temps, that part of the science—while letting the whimsy run free with the garnish. And if you’re a bit competitive, imagine the judges looking at your “scene” as if it’s a movie cut; the payoff is either a standing ovation or a laugh, but either way, it’s worth the extra whisk. Give it a go and let the story rise!