There is something genuinely fascinating about any afternoon tea related object, image, note, type of food, drink… (you name it!) that instantly attracts my absolute attention and deepest interest.
Although I’m not in the habit of posting new recipes during the weekends, today I must make an exception. You may know how much I enjoy making a special cake for each and every family birthdays.
Honestly, I can’t understand how it comes to be that I haven’t posted any recipes with strawberries at this time of year yet.
Galettes have been haunting me for a while now. That simple, yet incredibly brilliant way to shape the crust in such a genius form-free form.
Once more, I have to ask you to allow me to start at the beginning before getting to the heart of the matter, before getting down to business, the reason we are all here, that is, the recipe: this simply striking Bakewell Bundt Cake.
I also missed a heartbeat! And yes. You heard right. Now, please, could we drizzle some salted caramel sauce all over it?
We at home are especially fond of Julia Child’s white sandwich bread, which I already posted last year (in Spanish). It was my first time making bread.
![AVISO: Cuando estas pequeñas preciosidades azules 🫐 aparecen en escena, no respondo de mis actos... 🤦🏻♀️💙
[ENG] WARNING. It’s official. I got into full blueberry frenzy mode 🫐. Again.🤦🏻♀️💙
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#blueberries #thefeedfeed #foodfluffer #thebakefeed #bakefromscratch #bakersofinstagram #foodblogfeed #thehappynow #huffposttaste #staysafe](https://pemberleycupandcakes.com/wp-content/plugins/instagram-feed/img/placeholder.png)