Blogs | Welcome Home | The Sweet Life
May 14, 2008
The Sweet Life
There are a lot of things that go on during a shoot, (some stress, some highs, some lows, some worries, some laughs, some moments of artistic satisfaction) but a constant sugar high isn’t usually one of them…that is until now. A couple of weeks ago, April 28 to be exact, I did a tabletop shoot (Just Desserts), which will appear in the Sept/Oct 2008 issue of Bridal Guide. The idea of the shoot was to focus on tableware for serving desserts. To go along with all the sumptuously beautiful tableware I got to work with on this shoot, there was the star—the sweets.
One version of a shot as NYU intern Nicole Trifilio and I set up, shows the blue tape holding the pretty toile wallpaper in place. |
We wanted the story to look over-the-top yummy so we sought out super pretty treats. Our FIT intern Giovanna Coluccio called in cupcakes that her family personally orders for all her family’s birthdays and celebrations in Brooklyn. A dozen pastel-toned cupcakes from The Little Cupcake Bakeshop (LittleCupcakeBakeshop.com; 718-680-4465). So good! I broke down and scarfed one down before lunch. Our NYU intern Nicole Trifilio couldn’t get over the enormous layer of frosting—it looked an inch thick! She noted these are the perfect cupcakes for people for whom “it’s all about the frosting.”
Next up, the cookies from Eleni’s; exquisite high heels, which they had specially made for us in pastel tones and pretty flowers.
The fabulous photographer Anastassios Mentis pours us both cups of imaginary tea for a much deserved non-imaginary break. |
And then there were brand new “Celebration Chocolates” designed by Sylvia Weinstock for Godiva ($20 for a 4-pack; godiva.com; 800-9-GODIVA). They were to die for—truly melt-in-your-mouth delish. Each piece is intricately designed with multiple tiers of scalloped edges and detailed beading, topped with a delicate flower. Its rich milk chocolate shell is filled with one layer of velvety chocolate ganache and one layer of creamy vanilla. We gave one to the photographer Anastassios’ assistant Alex, who dubbed it a delight.
Then there was the cake. A pastel two-tiered confection made by Bijoux Doux bakery in Brooklyn. Well, this wasn’t actually edible, it was a faux cake made for photography, but it sure smelled good. That cake became the drama of the shoot, the will-it-arrive item, as it was stuck in Brooklyn in the torrential rainstorm we HAD to have the day of the shoot. It never rains, it pours the expression goes.
FIT intern, Allison Imparato and beloved Spring ‘07 intern still-comes-back-to-help-when-we-need-her, Carolanne Coviello, help put the finishing touches on a shot. |
Then there was the four huge bags pf candy hearts that Necco (the company that makes them) kindly sent to us.
Monica adding a few more sprinkles to the decadent sundae to end all sundaes. |
And finally there was the awesomely delicious ice cream from Cold Stone Creamery; mint, strawberry and vanilla. I filled the enormous pedestaled bowl from Orrefors with these creamy delights, and we shot quickly before it melted. It nearly killed me to throw it out as we broke down the set and cleaned up.
NYU intern Nicole Trifilio sneaks a taste of the BIG sundae. |
The old expression, good things come to those who wait came true as we all got to enjoy some sweets as we packed boxes.
Posted by Monica at 11:45 a.m.
What amazes me most is that you had just ONE cupcake before lunch! The images are exquisite and all is literally mouthwatering. I've ordered Eleni's Cookies many times as gifts and frequent their shop in Chelsea Market, but will definitely try the Brooklyn cupcakes!
Posted By: Anne Martin
2008-07-21 9:05 AM
Submit a comment
To make something bold:
<strong>Text to bold</strong>
To make something italic:
<em>Text to italicize</em>
To make a hyperlink:
<a href="URL">Text to link</a>
tags:
