the illustrations of Katie Viggers

beautiful leather necklaces from slbr_berlin

the Liberty suitcases – here

this styling in Bon International F/W2011

this little printer

this picture by Carl Kleiner

this flowery jacket by Marianne Krauss

this wooden camera Iphone case – here

this glittery cake by Kate Spade

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Zucker means sugar in German, and indeed Marie Zucker – a Berlin based photographer – just sweetened up my day with her dreamy pictures

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this lovely pillow from Anouk Bazaar, bought at Festivalet

One original piece of art created everyday for one year – here

great little hats in Alice Rosati’s editorial for Glamour Spain

Tiny Weenie – a new spanish kids magazine

this Norwegian Forest Pendant

Lost pictures I finally found of some cupcakes I made for a Rugby fan

3weightless by ERika Janunger

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Barcelona is full of Xmas decorations these days, but with 19ºC and blue skies I fell like I overslept the winter.
To get into Xmas mood I made some cinnamon cookies based on a traditional german cinnamon star cookie recipe.
Hope you like my smiley heart interpretation

Cinnamon heart cookies
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Ingredients: 

*100g ground hazelnut
*2 egg whites
*a pinch of salt
*1/2 teaspoon lemon juice
*125g white sugar
*1 sachet vanilla bourbon sugar
*2 teaspoons of cinnamon
*125g ground almond

*some powdered sugar for the cookie cutter

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Beat the egg ,salt and lemon juice until stiff, then add the white sugar slowly and beat well.
Remove 3 tablespoons of the egg white mix and set aside.

Add vanilla bourbon sugar, cinnamon, hazelnuts and almonds to the batter and stir until evenly mixed.
Cover and set aside, letting the mixture rest for 2 hours in a cool place.

After 2 hours place the dough in between 2 sheets of baking paper, to roll out. ( the dough is very sticky and believe me you want to avoid the mess). Roll out to approx.2cm thickness.
Preheat the oven @150ºC
Then make the cut-outs using your favourite cookie cutter, dipped in powdered sugar.
Place on a baking tray lined with baking paper. Take the remaining egg white and add some drops of water.
Spread some egg white on each cookie ( I recommend using your fingers – it works best)
Bake the cookies in the lower part of the oven for 15-17mins and let cool before enjoying

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these Milk bags from Olympia Le Tan

the children’s book illustrations from Kirstie Edmunds

my new Karl Lagerfeld glittery snow globe

inspiring colour combinations  - here

these animal ornaments – here

kitschy portrait paintings like this one – here

baking a cheesecake

waiting for this Eames documentary to be released

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… are two things I can’t get enough of. I made these mini Baileys cupcakes for a friend’s party – hope you like them

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a stunning wedding I was lucky to participate with a cake and cupcakes – more pictures here

Aline Weber  by Camilla Akrans fro Numero #128

this inspiring video

the beautiful studio from Madrid’s Suturno. photos by Mirta Rojo

:)

this kitschy sequined jacket by Meadham Kirchoff

watching Abc’s Pan Am Tv serie and loving the costumes and uniforms

this waterfall 

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Being a bit over saturated by Halloween posts and sweets all over the internet, I’ve been hearing old Cardigans records, stumbling through swedish blogs, retouching pictures from my last trip to Stockholm and baking a delicious Swedish visiting cake. I found this super easy and quick recipe here and adapted it. Smaklig måltid

Swedish visting cake
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Ingredients for a 22cm diameter cake

*200g sugar
*grated zest of 1 lemon
*2 large eggs
*1 teaspoon baking powder
*1/4 teaspoon salt
*1 teaspoon pure vanilla extract
* 1 teaspoon almond or rum extract
*120 all purpose flour
*120 g unsalted butter, melted

For the topping
*40g sliced almonds
*2 tablespoons sugar mixed with some cinnamon, nutmeg and ginger

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Preheat the oven @175ºC and butter and line ( baking paper) a 22cm diameter cake pan.
In a medium bowl mix the sugar with the lemon zest and stir with your fingertips until the sugar is moist.
Whisk in the eggs one at a time until well blended and add the salt, vanilla and almond extract.
Stir in flour with baking powder and mix well, then fold in the melted butter.
Place in the baking pan and sprinkle the almonds on top. Then sprinkle the sugar mix on top of the almonds.
Let bake for ca 30-35 min until golden on the outside ( make the toothpick test ).
After removing the pan from the oven let cool for 10 minutes, before you enjoy the cake warm or cold

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I love creating personal birthday cakes, especially when I receive a lot of information about the lucky birthday person. Cecilia loves cinema, photography, fashion, cats, traveling and cakes as much as I do and has the most colourful blog. I made her a happy green tea and raspberry cake with white chocolate cream. Hope you like the result

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Andreas Öhlund for Elle Sweden

Tim Walker for Vogue Italia October 2011

Ben Weller for Ponystep#2

Will Davidson for Oyster #95

KT Auleta for Numéro Tokyo November 2011

Darren Mc Donald for Style Stalker

Stacey Mark for Rika Magazine

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