Blog - The Golden Bun

Take out the light shades // classic trench and white pants

by VickyOutfits

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The Golden Bun | München Modeblog, German Fashion Blog, Fashionblogger, new trends

top – no name
jeans – Mango (get them here / also love these)
pumps – EDEN (similar here / also love these & these)
trench – Romwe (also love this long model)
necklace – I am…
watch – Skagen

photos – Irina / Lola Finn

Production: trench made in China | top bought second hand on Kleiderkreisel
| pants – made in India | pumps – made in Italy

Hello from back in Munich! Last week I’ve spammed you with tons of pictures from Florence and now I still have to go through all the thousands of pictures I’ve taken.

As promised here comes a new look. My mom has finally brought me one of my white pants from Bozen, which I wore to the ‘Schatzi meets BMW’-Event last week. I absolutely love the combination of the light shades. Moreover, the classic trench dresses the elegant outfit a bit down. But the evening ended with one broken heel which was not so pleasant. Luckily, I’d brought ballet pumps with me to cycle back home. There is always a first time!

Wish you a wonderful day!

World Baking Day | Fruity strawberry biscuit cake {sponsored}

by VickyRecipe, [Advertisement]

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My blog slowly turns into a recipe collection. But no worries, a lot of new posts are coming up in the next days. Did you know that today is World Baking Day? I found it out through a few blogs and when it comes to sweets I’m all in.

Sanella presents this year’s motto Bake yourself Happy On World Baking Day. Therefore I brought you my favourite cake recipe – a fruity strawberry biscuit cake. Since I am currently back home and I will enjoy it to the fullest. Without any question it is the perfect dessert for summertime! My mom loves to bake it for special occasions. I still remember the five layer version for my 18th birthday, which was out of this world. Last year I made it for the first time by myself and surprised my boyfriend with a raspberry version for his birthday. Here comes my World Baking Day strawberry biscuit cake-recipe:

What you’ll need:

for the cake base:
80g corn flour
40g flour
125g sugar
2 teaspoon baking powder
4 eggs
salt

for the strawberry jelly
300gr strawberries
1 tablespoon sugar
2-3 tablespoon lemon juice
2 sheets of gelatine

fort he strawberry mousse:
360g strawberries
100g sugar
90g albumen
lemon juice
250g cream
6 sheets of gelatine

for the yoghurt cream
500g yoghurt
80g sugar
400g cream
sugar of 1 lemon
4 sheets of gelatine

layering:
strawberry jelly
strawberry mousse
yoghurt cream
cake base

prepare the biscuit base and bake it in a round or square form for 45 minutes with 170°C. Cut the cake base into two or three halfs.
pour the yoghurt mousse onto the first cake base and let it cool for four hours in the fridge until it gets solid.
as soon as the first mousse is done, continue with the second strawberry mousse layer, which you also let cool for about 4 hours.
carefully put the other biscuit half on the solid layers and finish it with the strawberry jelly.
best is to let it cool for one more night in the fridge.
decorate it with strawberries and flowers and enjoy!

Wish you a wonderful day!

Buiscuit Cake

photos – moi

Back again // a flower kimono and ponyfur espadrilles

by VickyOutfits

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kimono – Oasis (currently on sale here / similar here, also love this, this one)
top – Oasis (similar here)
leather jacket – ASOS (similar here currently on sale)
jeans – Superjeans of Sweden
espadrilles – La Palmerie Emilie (get them here)
bag – Miu Miu
sunglasses – Gucci

photos – Olivia / LifestyleCompass

Production: leather jacket – made in China | top / kimono – made in China | jeans – made in Turkey |
espadrilles – made in Spain | sunglasses & bag – made in Italy

Hello again! Did you miss me? The past week rushed by like nothing and here we are with the new The Golden Bun 3.0 design. How good it feels to start over with a new layout giving me so many more possibilities to show my outfits, food-pictures and travel reviews. As a matter of fact, while you are reading this I am spending some days in Florence with my studio from university exploring the Florentine architecture and enjoying la bella vita italiana. Stay tuned for tons of pictures!

Always on the run – and even more agreable with a pair of new ponyfur espadrilles from La Palmerie designed by my dear friend Alessa. They are so comfortable as their cushion is so soft! For the size I run a 39/40 and 40 fits me perfectly. Keep in mind that the leather will extend a little bit. Another style experiment (definitely not new in the blogger world, though!) is this lovely kimono from Oasis worn under my leather jacket. All, in all it is the perfect every day look!

Wish you a wonderful day!

Hallo – da bin ich auch schon wieder! Die vergangene Woche ist wie im Fluge vergangen und hier sind wir mit dem neuen The Golden Bun 3.0-Design. Eine Veränderung wurde endlich Mal Zeit und nun gibt es viel mehr Möglichkeiten, wie ich meine Outfits, Essensbilder und Reiseberichte präsentieren kann. Wenn wir schon beim Thema Reisen sind und ihr das hier lest, spaziere ich durch durch die Straßen Florenz und schaue mir eine Villa nach der anderen mit der Uni an. Freut auch auf viele Bilder!

Immer unterwegs – und besonders bequem mit meinen neue Espadrilles von La Palmerie designed von meiner lieben Freundin Alessa. Das Fußbett ist schön gepolstert, dass ihr sie am liebsten gar nicht mehr ausziehen möchtet. Als Größe habe ich eine 40 gewählt und trage normalerweise eine 39/40. Denkt daran, dass das Leder ein kleines bisschen nachgeben. Ein weiteres Style-Experiment ist dieser Kimono von Oasis unter meiner Lederjacke getragen. Wie ich finde, ein sehr lässiger alltäglicher Look!

Wünsche euch ein schönen Tag!

Spring recipe | Wild garlic gnocchi with green asparagus

by VickyRecipe

The Golden Bun | München Modeblog, Bärlauchgnocchi, Bärlauch, Spargel, Frühlingsrezept

Wild Garlic Gnocchi with Asparagus

What you’ll need (4 portions)
600gr potatoes
50gr wild garlic
flour
2 eggs
parmesan cheese
green asparagus

The wild garlic season is finally back! My mom introduced me to it years ago and I remember that my brother and I loved the wild garlic pesto so much that we overate ourselves. As a matter of fact, I couldn’t it eat for a few years anymore. But I am so loving it right now and since a lot of you asked me for Wild Garlic Gnocchi-recipe, here it comes:

1 Start with the potatoes, peel and cook them. Meanwhile start to wash the wild garlic and cut the ends. Together with the eggs mix the wild garlic.

2 Cook the asparagus and put them aside (you can also add raw asparagus).

3 As soon as the potatoes are done, press them with the potato ricer and let them cool for a bit.

4 Mix the potatoes with the wild garlic. Add salt, pepper and flour as much as the dough needs. If it is still really soaked add more flour. Don’t worry – it just needs some exercise.

5 Most of the times I just roll the dough and cut it into squares, if you like you can make the traditional gnocchi pattern.

6 Let them cook for 3 minutes in boiled water, serve it with the asparagus, parsley and parmesan cheese!

7 Enjoy!

To success & bon appetit!

Dinner with chef Anton Gschwendter at SOFITEL MUNICH BAYERPOST

by VickyRestaurants

Dauerwerbesendung

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La Brasserie, SOFITEL MUNICH BAYERPOST, The Golden Bun | München Modeblog, German Fashion Blog, Fashionblogger, new trends

left eel flambéed with apple and beetroots | right Chris from Easywriters happy with his first course

right tartar de carotte with Ginko-icetea and radish

left chef de cuisine Anton Gschwendtner at work | right Parmesan foam on prawn

Carabinero with acovado and tomatos

US Chuck Edge Flap with corn and spinach

candy floss – the bigger the better

strawberries, rhubarb and Valrhona Dulcey

Dinner mit Anton
SOFITEL MUNICH BAYERPOST
Délice la Brasserie / ISArBAR
www.sofitel-munich.com/de/delice-la-brasserie//find more Munich recommendations here

photos – moi

Anton Gschwendter. It’s been quite a culinary week, as you can see on Instagram, which I enjoyed a lot. Among others I was invited to the SOFITEL MUNICH BAYERPOST for a lovely blogger evening with the new chef de cuisine Anton Gschwendtner of the hotel-restaurant La Délice Brasserie. The evening started with a glass of champagne at the ISArBAR and died away in the hotel bar.

Who thought that at a blogger dinner you just sit at the table and waiting for one food after the other to come is wrong. The help of some of us prepared every meal, which was a lot more fun. The dinner started with flambéed eel, green apple and beetroot followed by tartar de carotte with Ginko-Icetea and radish. Carabinero with acovado and tomatos came next, funnily enough, that the avocado spiral was prepared on a turntable. The main course was US Chuck Edge Flap with corn and spinach, then the sweet final came with strawberries, rhubarb and Valrhona Dulcey. Overall, it was such a great evening and thanks a lot to the whole team! I have to try the Délice la Brasserie very soon, which I’ll report, of course.

Wish you a wonderful 1st May!

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