BJØRN CHRISTIANSEN | Photographer

photo: Bjørn Christiansen, model: Kristin Folstad, makeup artist: Hong-My Thi Nguyen

A double exposure beauty portrait of Kristin Folstad from Trend Models. The portraits in this series of Kristin was taken during the photo marathon we had at school for a competition in creating a poster for Trondheim Jazzfest. Maybe I should have gone with this photo instead of the one I delivered for the contest.

Making this photo

The technical aspect of making this photo is quite easy. Set up the lighting you want. For this type of image you’ll need a flash, either a studio strobe or a speedlight. Place your model and instruct her what to do when the flash fires. Find the focus point. Set the aperture to whatever you have metered the the light setup. Shutter speed is crucial for this type of images, instead of freezing the image with a shutter of 1/125 or 1/250 or what ever you normally use in studio photography, turn the shutter speed to about two or three seconds to give the model time to do what you have instructed her or him to do. Keep the ambient light low or if you can control it, switch all existing light off to have a pitch black studio. Press down the shutter button, trigger the flash manually as many times as you want. The more exposures you have, the lighter and abstract the images get. I tend to stick with two or three exposures.

Here are some more double exposures I’ve done of Karina Kruksve

Foto: Bjørn Christiansen, modell: Karina Kruksve

Foto: Bjørn Christiansen, modell: Karina Kruksve

Tags: beauty, beauty dish, beauty portrait, double exposure, fashion, Hong-My Thi Nguyen, JazzFest, Karina Kruksve, Kristin Folstad, makeup, makeup artist, mote, MUA, Norsk Fotofagskole, portrait, portrett, Trondheim

This entry was posted on Wednesday, January 26th, 2011 at 12:46 and is filed under Equipment, Flash, Kristin Folstad, Norsk Fotofagskole, Norsk Fotofagskole, Photo shoot, Photography and Cinematography, Portraits, Projects. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.