August 4, 2014

In June this year – on yet another gorgeous sunny day in the Blue Mountains – we shot the very pretty Boho Wedding story for Issue 3 of Sweet Magazine.

The team for the day was Lisa Brown, Editor of Sweet Magazine, Mel and Simon from Ashdown and Bee, Kate from You Beauty, Make-up Artistry and Jesscia of Jessica Grace Flowers.
Our models Jess and Sam made a very cute couple – here are my favourites from the day.

Sweet-Wedding-2981Sweet-Magazine-3051boho003Sweet-Magazine-3129boho001Sweet-Magazine-3199boho004Sweet-Magazine-3024cropboho005Sweet-Magazine-3166_e boho006 boho007Sweet-Magazine-3173 boho008Sweet-Magazine-3180A boho009Sweet-Magazine-3160_eboho002Lisa captured some great behind the scenes shots from the day which she has blogged about over on the Sweet Magazine website here.

You can also read more about the various shoots from this edition in my posts here and here.

Photography :: Leanne Ambrogio | Style Editor Sweet Magazine | Sweet Style
Styling & Props :: Ashdown & Bee
Hanging Cake ::  Jacki Fanton | Blissfully Sweet
Story & Desserts :: Lisa Brown | Sweet Magazine
Florals :: Jessica Thompson | Jessica Grace Flowers
Makeup :: Kate Winkler | You Beauty
Paperie :: Vignette Design
Balloons :: Born to Party
Tablecloth :: Any Occasion Events
Hammock :: The Toucan Shop
Glass Jars :: Just Jars Australia

July 21, 2014

Happy Monday everyone! We are back from our wonderful two week break in my most favourite place in the world, Bali and the change in temperature is certainly a shock to the system.  Getting out of bed this morning was not easy for any of us!

Today though I am popping in to let you know that latest edition (Issue 3) of Sweet Magazine is now available in newsagents nationally (the online version will be out this week).  I am particularly excited by this issue as there are a number of articles in there that I worked on – and all have one or two great behind the scenes stories.

The gorgeous couple on the cover – Sam and Jess – were our cute models when we shot this boho styled backyard wedding set up.  I teamed up with our editor Lisa and the super clever duo, Melissa and Simon from Ashdown and Bee to bring this story to life.  We had a fun day with gorgeous flowers, sequenced cloths and divine and pretty food!  Yes there is definitely a story behind the balloons that you see in the shots – if you happened to be in the area on the day and noticed a large flying gold V you can imagine the rest – lots of “oh no’s” could be heard!  You know the saying never work with kids and animals – we can now add helium balloons to that saying as well!


The second story that I was part of the team for, was the stunning rustic shoot at Logan Brae orchard in the Blue Mountains in New South Wales.  Gillian our food editor came down from Queensland laden with delicious baked goodies, and after many emails and phone conversations planning the shoot we finally got to hang out for the entire weekend and talk all things sweet and take pretty pictures!  We were joined in the mountains by our other lovely friend Nicole from Penny Lane Studio to create the gorgeous set up amongst the apple trees while we chatted with the spunky orchard owner Sam (we obviously had a thing for Sam’s in this issue!).

After a spectacularly sunny day in the mountains we packed up to head home only to have the most amazing hail storm hit full force as we climbed into the car – we certainly let out a sigh of relief that it didn’t arrive any earlier than it did!

sweetmag3002 sweetmag3003

The final article I put together for this edition is an interview with Dewi from Sweet Bloom Cakes about her growing business and the recent move from being a home based baker to taking the plunge and moving into her gorgeous new studio space.  You can see more images of her really beautiful studio in my blog post here as I photographed her launch party earlier this year!   The article is gives a great insight into this talented and creative lady whose business I have watched blossom.sweetmag3001

I promise to do a full blog post on these great stories in the coming weeks but in the meantime make sure you pick up your copy of Sweet Magazine Issue 3 now.  To find your local stockist click here.

July 9, 2014

Today I have some photos for you from an amazing Kitchen Tea I photographed in May for one very stunning soon to be bride Eva.  The incredible dessert table and drinks stations was styled and created by Dewi from Sweet Bloom Cakes who never fails with her amazing displays.

The brides very clever mum who owns Beautiful Bouquets created the fabulous floral displays.  The Breakfast Point Community Centre was the location for the get together and the day was filled with wonderful games that were organised by Eva’s bridesmaids.

It was definitely one of those events you turn up at and you know it is going to be magical – the weather certainly turned it on for the perfect Sydney autumn day.

Sweet Style-0819Aeva001 eva003eva002 eva013eva006 eva008eva016 eva014 eva033eva019 eva020eva005 eva024eva025 eva028eva031 eva017eva015eva010eva007 eva026eva023eva011eva020 eva029eva030

Dessert Table, Drinks Table & Styling :: Sweet Bloom Cakes
Flowers ::  Beautiful Bouquets
Photography :: Sweet Style


April 17, 2014

Are you looking forward to your Easter Long Weekend!

My girls are excited about the impending arrival of a bunny with chocolate (and I must say I do love a bunny with chocolate myself).

Today I have for you a great easter weekend recipe courtesy of Gillian from Crumbs of Comfort Cake Design.

When working on my collaboration with Royal Albert Australia I was keen to find the perfect recipe that goes with their pretty range of tea ware.  This Pink Roses Cake stand looks just wonderful with these English Tea Cake Cupcakes on top which is why as well as sharing with you this lovely recipe I also have one of their very pretty cake stands to give away.

To win one of these lovely cake stands all you need to do is follow Royal Albert on Facebook here and leave a comment on this blog post letting me know who you think this cake stand would be the perfect gift for.

The give-away winner will be announced back here on the blog next Thursday 24th April (only open to Australian residents).

I hope you enjoy the recipe below – both Gillian and I would love to here how you go!

English Tea Cake

65g butter, softened
110g caster sugar
1 egg
2 teaspoons vanilla extract
125g self-raising flour, sifted
85 mls milk

Pre-heat oven to 180°C/160°C fan-forced. Line a 12 hole pan with cupcake papers.

Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk. Spoon mixture into papers.

Bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes and remove from pan.

Strawberry buttercream

200g softened butter
125mls milk
2 tablespoon strawberry conserve/ jam.
1 kilogram of icing sugar

Cream butter for 1-2 min. Add milk, jam and 1/2 icing sugar, beat for 3 min or until the mix is light and fluffy. Add remaining icing sugar and beat for further 3 mins until light and fluffy and spreadable consistency. Add extra milk if to dry or icing sugar if to wet.

Photography & Styling :: Leanne Ambrogio | Sweet Style
Recipe :: Gillian Brown | Crumbs of Comfort Cake Design
Teaware Range :: Royal Albert Australia
Flowers :: Fiona Kate

April 11, 2014

It is recipe day on the blog and today I am sharing with your some super delicious little mini loaves from Gillian of Crumbs of Comfort Cake Design.

I can see these perfect little bites being served as part of easter weekend treats – they can made gluten and dairy free by substituting flours for gluten free varieties, as well as butter and milk which can be changed to dairy free spread or rice milk!

Lemon Syrup Mini Loaves

125 g butter
1 tablespoon lemon zest
2 eggs
165g sugar
140g self-raising flour
70g plain flour
125ml milk

125ml lemon juice
60gm sugar


Pre-heat oven to 160C. Grease a mini loaf pan (or line base of 20 cm round cake tin)

Cream butter, sugar and rind until pale. Add in eggs. beating well.
Fold in sifted flours alternately with milk.

Spread mixture into cake tin. Bake for 20-25 minutes (35-40 minutes for 20cm ) or until cooked.

Prick hot cake, still in tin, several times with a skewer. Gently spoon syrup over cake.

Allow to stand until completely cold before turning out.

Stir lemon juice and sugar together until dissolved. Place in saucepan and bring to the boil.  Reduce to a simmer for 5 mins.

Recipe :: Gillian Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style