Social Media Kit

Victoria Schneider

Food • Fashion • Home • Lifestyle

Where to find me

Direct contact

About

I create content that feels natural, builds trust, and drives results.

Warm, story-driven content across food, fashion, travel, home, and lifestyle — elevated visuals paired with performance-driven strategy.

Combined reach

61.8K

across Instagram, TikTok & Pinterest

By the numbers

Per-platform performance.

TikTok

@_govictoria

15.5K

followers

Engagement rate
4.5%
Profile views (last year)
14,000+

Pinterest

@govictoriablog

46.2K

total audience (30d)

Impressions (30d)
62,340
Engagements (30d)
3,620

Audience snapshot

Who is watching.

Primary age range

25–44

Top locations

  • 01United States
  • 02Canada
  • 03United Kingdom

Top interests

  • 01Home & Garden
  • 02Food & Drink
  • 03Fashion & Style

Brand partnerships

Trusted by brands I love.

Top Performing IG Reels

Best-Engaging Reels

Top Reels will appear here once Instagram data syncs.

Top Performing IG Stills

Best-Engaging Stills

Top Stills will appear here once Instagram data syncs.

Recent TikTok Videos

Most Recent Videos

APPLE CINNAMON FOCACCIA 9x13-inch pan For the focaccia: • 500g bread flour • 400g warm water • 100g active sourdough starter • 10g salt • 25g honey • 30g olive oil • Extra olive oil for the pan For the caramelized apples: • 2 medium apples, peeled and diced or thinly sliced • 2 tbsp butter • ⅓ cup brown sugar • 1½ tsp cinnamon • ½ tsp vanilla • Pinch of salt For the vanilla glaze: • 1 cup powdered sugar • 1–2 tbsp heavy cream or milk • ½ tsp vanilla • Pinch of salt Make the focaccia: Mix the flour, water, starter, honey and salt until a shaggy dough forms. Add the olive oil and work it into the dough. Let rest for 30 minutes, then perform 3–4 rounds of stretch and folds, about 30 minutes apart. Let the dough bulk ferment until very puffy, bubbly and about doubled in size. Generously butter (not olive oil) a 9x13 pan. Transfer the dough into the pan and gently stretch it toward the corners. Cover and let it proof again until incredibly airy and bubbly. Meanwhile, make the apples: Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon and salt. Cook for 5–8 minutes, stirring occasionally, until the apples are tender and glossy but not falling apart. Remove from the heat and stir in the vanilla. Let them cool slightly. Assemble + bake: Heat oven to 425°F. Scatter the caramelized apples evenly across the top, gently pressing a few into the dough. Bake for 25–30 minutes, until deeply golden and crisp around the edges. Whisk together the powdered sugar, cream, vanilla and salt. Drizzle the glaze over the focaccia while it’s still slightly warm
467 views

APPLE CINNAMON FOCACCIA 9x13-inch pan For the focaccia: • 500g bread flour • 400g warm water • 100g active sourdough starter • 10g salt • 25g honey • 30g olive oil • Extra olive oil for the pan For the caramelized apples: • 2 medium apples, peeled and diced or thinly sliced • 2 tbsp butter • ⅓ cup brown sugar • 1½ tsp cinnamon • ½ tsp vanilla • Pinch of salt For the vanilla glaze: • 1 cup powdered sugar • 1–2 tbsp heavy cream or milk • ½ tsp vanilla • Pinch of salt Make the focaccia: Mix the flour, water, starter, honey and salt until a shaggy dough forms. Add the olive oil and work it into the dough. Let rest for 30 minutes, then perform 3–4 rounds of stretch and folds, about 30 minutes apart. Let the dough bulk ferment until very puffy, bubbly and about doubled in size. Generously butter (not olive oil) a 9x13 pan. Transfer the dough into the pan and gently stretch it toward the corners. Cover and let it proof again until incredibly airy and bubbly. Meanwhile, make the apples: Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon and salt. Cook for 5–8 minutes, stirring occasionally, until the apples are tender and glossy but not falling apart. Remove from the heat and stir in the vanilla. Let them cool slightly. Assemble + bake: Heat oven to 425°F. Scatter the caramelized apples evenly across the top, gently pressing a few into the dough. Bake for 25–30 minutes, until deeply golden and crisp around the edges. Whisk together the powdered sugar, cream, vanilla and salt. Drizzle the glaze over the focaccia while it’s still slightly warm

Services

What I create.

Let’s work together

Ready to create something
your audience will love?

Reach out for rates, deliverables, and to start a conversation about your next campaign.

Email Victoria