Archive - Page 134 of 299

Sea Foam

Editorials • Inspiration • On Location

Sequins and Sand. Shimmering waters, glittering patterns. Walking barefoot down beaches, sequins collecting sand, while my hands collect shells. Sea foam gathers around my ankles like nature's bubble bath. I can't resist delighting in them, clothed or not.

Crop Top Solace

Trousers ASOS

Necklace Monica Viander (gifted)

Photos by Mummy Lim , Peony Lim

Fashion

Icy Tones

London • Outfits

When I 'm feeling sick of the winter weather I wear pale colours to perk myself up. I think in the cold it can be tempting to stick to darks and that naturally gets repetitive and boring after a while. A good shot of icy neutrals and pastels is a breathe of fresh air. When I was shooting this look, I by mistake dropped my Celine bag, so I haven't been able to wear it since, it's currently at Celine Hospital. I can't wait to get it back.

Coat Tibi (gifted)

Jumper Gap

Skirt Isabel Marant from Vestiaire Collective

Boots Stuart Weitzman
Bag Celine

Rings vintage, Cartier, Pandora and De Beers

Photos by Kit Lee

Food

Gooseberry and Elderflower Tower Cakes

Baking • Sweet

Although it isn't gooseberry season anymore, I thought I would publish this recipe now because it works equally well with cranberries or blueberries instead. You can use any fruit that will happily crystallise and make jam. I made my jam and syrup but you can easily buy both instead.

1

Bake

Preheat the oven to 180°C.
Cream the Butter and Sugar together until pale and fluffy.
Beat in the Eggs, and then sift the Flour and fold it into the mix.
Grease your 20cm square cake tin (unless you have mini cake tins like these).
Pour in the mix and bake for 20-30mins or until golden and springy.
Allow the cake to start to cool in the tin and then turn out went warm but not hot. If necessary loosen the cake with a little knife before hand.
Using a cutter, cut circles out, two per cake. I managed to get ten circles, to make 5 cakes.

2

Decorate

Crystallise the berries, see full the full recipe, they will take at least an hour to dry before use.

Take your Jam and spread it across the top of every cake.
Add the Elderflower Syrup and Cream to a bowl and beat until just stiff. Now use your Cream to cover half the cakes.
Layer the cakes and then dollop a generous tsp of Cream on the top of each. Finally top with Crystallised Gooseberries and Elderflowers (or Cranberries).