Key Averages
Charlotte | London / Surrey Food Photographer + Content Creator
Instagram Profile
Charlotte London Surrey Food Photographer Content Creator’s Instagram is projected to grow by - / day
Projection based on recent performance trends.Followers Graph

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Charlotte London Surrey Food Photographer Content Creator — Instagram Follower Projections
Projected growth from past data. Actuals may vary with trends or algorithm shifts.
Time Until | Date | Followers | Posts | Growth |
---|---|---|---|---|
Live | 4,771 | 888 | — | |
Not enough data. |

Charlotte London Surrey Food Photographer Content Creator has an Instagram engagement rate of 1.20%
Charlotte London Surrey Food Photographer Content Creator Historical Stats
Latest 15 entries. Daily follower gains and drops.

Charlotte London Surrey Food Photographer Content Creator can charge up to $4 USD per Instagram post.
Typical range: $1 – $4 USDCharlotte London Surrey Food Photographer Content Creator’s Influence Rate
Export CSVCharlotte London Surrey Food Photographer Content Creator shows an influence rate of 1.20%, suggesting a reach of ~45 per post.
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Charlotte London Surrey Food Photographer Content Creator (@acupofteaandcake) — 5K FollowersEngagement: 1.20% · Avg. Likes: 45 · Avg. Comments: 12
FAQ – Charlotte London Surrey Food Photographer Content Creator Instagram Stats
Common questions about Charlotte London Surrey Food Photographer Content Creator’s Instagram analytics.
- Indulgent, delicious and everrrr so chocolatey! This freakshake sounds perfect to us 😉 I am lowkey OBSESSED with the flavours, the indulgence, the DRAMA of this incredible milkshake! Let’s talk about what’s in it: 🍨 Dreamy vanilla ice cream 🥄 Glossy salted caramel sauce ☕️ kahlua 🥛 Creamy milk Comment ‘FREAKSHAKE’ and I’ll send you the recipe! #AD #Kahlua #SaltedCaramel #Milkshake #Freakshake #Trending
- Fridays are for Sundaes! 🍦 This Banoffee Kahlúa Sundae needs to be on your summer dessert list because oh my gosh, you guys, it’s UNREAL! WHAT YOU’LL NEED: For the bananas: 2 bananas, peeled and sliced 50g unsalted butter 100ml / 3 parts Kahlúa For the sundae: 1 tub chocolate ice cream 100ml caramel sauce 200ml double cream, whipped to soft peaks Toasted flaked almonds, to decorate 2 digestive biscuits, crushed Chocolate chips, to decorate 2 chocolate flakes Optional: Dark chocolate to rim the glass HOW TO MAKE IT: 1. Put a frying pan over a medium heat then add the unsalted butter. Heat gently until the butter has melted, then add the banana slices to the pan. Pour in the Kahlúa and gently cook for 5-10 minutes, turning the bananas over in the pan to coat them evenly. The Kahlúa will slowly thicken and caramelise. remove from the heat and set aside. 2. Once the bananas are nice and golden, remove from the heat and set aside. 3. Add a scoop of chocolate ice cream to your sundae glass, followed by a tablespoon of caramel, then a few caramelised banana slices. Repeat this process until you’ve filled the glass. 4. Top with a generous spoonful of whipped cream, then sprinkle over the toasted flaked almonds, crushed digestive biscuit and chocolate chips. 5. Finish with a chocolate flake and serve immediately! #AD #Kahlua #Banoffee #IceCream #Sundae
- ROSE & PISTACHIO FRIANDS 🌹 Episode 2 of my Bakes in Bloom series is live! Say hello to your new OBSESSION! Buttery, nutty and kissed with floral sweetness — these little bakes are alllmost too pretty to eat. Think crushed pistachios, almondy goodness, a sprinkle of lemon zest, drizzled with rose flavoured icing. Want the full recipe? Comment ‘ROSE’ and I’ll send it straight to you 😘 #BakesInBloom #acupofteaandcake