Cambridge Collection

A walk around Cambridge - exclusive print collection, get them on Redbubble.

Towers - University Buildings on Kings Parade

Windows - Buildings with wonderful cast iron railings

Reflection - Reflection in a window

 Shops - Shops on Kings Parade

Gates - Delicate, intricate cast iron gates

 

Phone Box - Iconic red phone box

Cherryblossom - Church building with flowering cherryblossom

Cakes, One - Cupcakes in a shop window

Cakes, Two - More cupcakes this time inside a coffeeshop

Coffee Break - Two cups of coffee in a coffee shop.

All images are © Sybille Sterk and available as posters, prints (framed, matted, canvas, or photographic) and greeting cards only on Redbubble. The images were created using the Hiptsamatic app and edited in Photoshop.

Birthday Cake

Here's a picture of the birthday cake:



I used Roald Dahl's recipe for Bruce Bogtrotter's cake from the book Revolting Recipes. There are loads of fun recipes in the book and a lot of them can be made with kids or by the kids themselves. I'd really recommend it.

Ben and his friends loved the cake, however, as it's very rich I only dished out small pieces and there's some left... not much... and there won't be for long. :-)

Madeleines

Madeleines

I love Madeleines. They're delicious and easy to make, especially, now I've got my new silicon Madeleine tray. I can't recommend the silicon bake ware enough. It works so much better than the traditional bake ware.

For everyone interested, the recipe is below - I found it somewhere on the net a long time ago...



Recipe

2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon or lime zest
1 cup icing sugar (sifted)
3/4 cup flour (sifted)
1/4 teaspoon baking powder (mixed and sifted with flour)
1/2 cup (115g) of melted butter

1. Beat eggs, vanilla zest and lemon zest until the mixture is light and fluffy.
2. Gradually add the icing sugar.
3. Then, add the flour little by little.
4. Fold in butter.
5. Pour batter into moulds.
6. Bake at 190C until golden brown.

Eat, quickly (or there won't be any left!)

Ben insisted that our Madeleines should be dipped in chocolate. It's okay, but I prefer them without chocolate. You can also use different shaped moulds. I've used the tradition shell moulds and some heart shaped moulds.