Kyle & Jamie had a very intimate wedding ceremony at Clearwater Resort & Casino in Poulsbo, WA with their best friends & family. They love beer so much that rather than a blending of the sands ceremony during the wedding they made a Black & Tan for the couple and wedding party to share. Once they were married there was a brunch followed by a tour of breweries in the Poulsbo area. It was a first for us and a LOT of fun for everybody involved.
Bainbridge Island Brewing
Cindy & Jerold tied the knot this summer on the grounds of a Summer Camp on Fox Island, WA. Where’s that? Out past Gig Harbor, we’d never been there either, but it was a great venue. This couple was so in love, the groom did a happy dance when he was told he could kiss the bride! Why on earth is there a photo of a dog hanging out in the grass? He’s the camp dog and made him self at home during the wedding, even hanging out with the bride during the ceremony.
Amy & Paul got married in a very nice back yard wedding… a really big back yard.
Here is a sneak peek at a recent engagement shoot in Tacoma.
As a wedding photographer one of the things I’m always thinking about is, “what are the kids doing”. I try to avoid the ones that are always wanting their photos taken and posing for me, but I keep an eye open for the ones that are ignoring me, playing and maybe trying to sneak a taste of the wedding cake. To see more, check out the GALLERY at our web site
The end of the school year is upon us and we’re getting a rush of seniors wanting photos. While it is getting late in the year to book packages (we do still have some time slots open) it is not too early for all the juniors to start thinking about their senior portraits.
Firstlight Photography is looking for 6 Puyallup seniors that would like to earn free senior portraits for the 2011/2012 school year and help represent Firstlight at their schools. We will be selecting one boy and one girl from Puyallup, Rogers & Emerald Ridge. All you need to do to be considered is send us an e-mail with your contact information and tell us about yourself and why we should pick you. We’ll be taking submissions throughout summer and will make our decision before the start of the school year. More details will be posted to our Facebook page, so make sure to check in and press the “like” button while you’re there.
In the words of the chef, “This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake.” Persian Love Cake, a recipe concocted in the professional kitchens of Bon Appetit Magazine, is a phenomenal choice for your homemade date.
Candied rose petals
- 2 large egg whites
- 1/2 cup sugar
- Petals from 3 organic roses
- 1 cup cake flour
- 14 tablespoons baker’s sugar or superfine sugar, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse kosher salt
- 3 large eggs, separated
- 6 tablespoons water
- 1/4 cup canola oil
- 1 teaspoon grated lemon peel
- 1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods
- 2 1/2 cups chilled heavy whipping cream, divided
- Pinch of saffron threads
- 2/3 cup powdered sugar
- 1 teaspoon rose water
- 2 tablespoons natural unsalted pistachios
Candied Rose Petals
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker’s sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker’s sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. DO AHEAD Can be prepared 1 day ahead. Wrap and store at room temperature.
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
When we started offering our “Little Black Book” boudoir photo sessions we new we had the right idea, but the response has ben amazing. Recently I got a call from one of our brides when she wanted some special photos to give her husband on their upcoming anniversary. We actually got a message from her within seconds of our first posting about doing our Little Black Book sessions. She was more than happy to share the photos, but since hubby hasn’t seen them yet we’re only only posting a small preview of her photos right now. You can see more at our WEB SITE as well.
While you can’t see it in any of these photos Kari Baumann did the make-up for this session as well as for her wedding and she did a great job. It was good to work with her again.
I don’t have much to say other than to announce that our new wedding web site has launched just a few short hours ago and we are thrilled with the new look. Please click the image below and have a LOOK. If you dig enough, you might just find a special discount offer.
the other half
This picture was taken at Union Station during the first wedding that my husband Kier and I worked together. As the behind the scenes person at Firstlight Photography I decided now that our kids are getting older, it was time to join in the fun of taking photos. Since I was a child I have always had a camera and a love for photography but Kier has worked hard to teach me the technical aspects I used to just “fake.”
other duties as assigned
The thing that has surprised me most about shooting weddings is all of the “other duties as assigned” that pop up. I can’t tell you how many flowers I have pinned on the gents – not to mention a few bridal bouquets have required a quick fix. I find people. I find rings. I give guests directions via cell (for those that know me well – this is down right scary). I straighten ties. I help repair unfortunate accidents that sometimes happen to cakes. I work with the wedding planners to ensure we understand the timing of the event. I even take the family dog for a walk around the grounds. I feel lucky to be invited to the best parties around the Puget Sound – and I enjoy being able to help smooth out the wrinkles that always pop up and make things interesting. I travel with my McGyver Bag of tricks and supplies. It comes in very handy.
Mostly I take photos. I take this picture at every wedding I shoot with Kier. I am usually in the background when he is doing portraits so you can see my perspective below! I just can’t resist this shot.