"All that Glitters" for New Zealand Weddings Magazine

We just loved designing this shoot for NZ Weddings mag. We wanted to create a cocktail style wedding with a New York Loft feel. We did the shoot at a restaurant/bar called Libertine in Freeman's Bay Auckland. The exposed brick and chic industrial furniture and design gives that Urban New York look. The table decorations were casual yet elegant. We incorporated food amongst the flowers for guests to enjoy. Flowers were arranged in unexpected metallic vessels - such as gold tin cans and glass milk bottle dipped in gold glitter. Guests were served a refreshing Apple rum cooler detailed with gold glittered flag and a sprig of mint.

Amanda Amundsen Photography

Blush Flowers

Special thanks

Photographers assistant, Sheera Gorgon. Location, Libertine. Makeup, All Made Up. Baking, Made From Scratch.

How amazing would it be to have this Ice cream parlour wedding in this hot weather, I would be one happy guest.

Pretty pink at Mantells

Summery mini orange cakes

These flourless mini cakes are the perfect treat for summer, so light and so fragrant.

Ingredients

Melted butter

2 oranges

1 cup castor sugar

3 cups ground almonds

1 tsp baking powder

1 extra orange for decorating

Preheat oven to 170°C. Brush a 12 hole loose base pan with melted butter to lightly grease.

Place 2 oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.

Bake for 1/2 an hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

Frosting

200g Mascarpone

1/4 cup greek yoghurt

1/4 liquid honey

To make frosting combine all ingredients in a bowl and mix well. Shape into quenelles and decorate with orange zest.

Libby + Bruce's fairy tale wedding

 On Saturday we flowered and decorated the most incredible wedding at Keliher Estate, Auckland. Libby and Bruce's vows were exchanged underneath a custom designed pergola, adorned with a swathe of wild twisted willow, ivy and white roses, and complete with a mirrored chandelier, huge antique urns full of peonies and a bed of white rose petals.

The tables were decorated with an abundance of pink and white flowers including peonies and the brand new variety of Columbian, David Austin roses. Each table was completed with Glass cloches, tall candle sticks and gorgeous little white ceramic animal figurines - we loved this unexpected detail, it was such a great way to bring some true personality to the table displays.

Photography by Amanda Amundsen Photography