ZODIAQUE® (@zodiaquestudios)

Slowly back to office over here 👩🏼‍💻

1 Hera Top, 3 Outfits - because it’s a staple #zodiaquestudios #tops #berlinstores

She’s back. Hera Tops are restocked in limited quantities 🤍 Olga is wearing size S in both Top and Bottom.

Iris @irisdoreen shot in NYC by @samuellimata

Having pretty intense bodydismorphia and some other funny tweaks to my brain has caused me to hide from a lot the last years but is also somehow what @zodiaquestudios has emerged out of with the purpose to provide comfort and wellbeing for women holistically - now helping them to feel beautiful und well in their bodies is my ultimate goal 🤍 Lately there have been so many special little moments with the women in my life, in the store, around me where I actually see that happening. It’s magic and somehow, it heals me too.

Divine vibes @mariedopita in our bikini 🤍👙

Obsessed with @judeli.ne wearing our Luna Bralette 🤍 listening to her so much in the office!!

🩷👙📈💋

Pistachio Sheet Cake with Cherry Compote 🍒 Super moist, nutty sheet cake topped with tangy-sweet cherries and silky cream cheese frosting. Cherries are the highlight here — soft, jammy, and bright against a buttery pistachio-almond base. Cake 335g unsalted butter (room temperature) 300g caster sugar Zest of 3 limes 6 large eggs 1 tsp vanilla extract 100g plain flour 200g pistachios (finely ground) 100g ground almonds 1 ½ tsp baking powder 1 tsp fine sea salt Cherry Compote 350g cherries (pitted and halved) 50g caster sugar Juice of half a lime ¼ tsp almond extract (optional) Cream Cheese Frosting 75g unsalted butter (room temperature) 125g full-fat cream cheese (room temperature) 400g icing sugar ¼ tsp fine sea salt 2 tsp vanilla bean paste 2 to 3 tbsp finely chopped pistachios Preheat oven to 180°C (160°C fan). Grease and line a 9x13 inch tin. Grind pistachios, then mix with flour, ground almonds, baking powder, and salt. Cream butter, sugar, and lime zest until fluffy. Beat in eggs one at a time, then vanilla. Fold in dry ingredients, spread batter into tin, and bake for 50–55 minutes. Let cool. For the compote, combine cherries, sugar, lime juice, and almond extract (optional). Cook briefly until soft, then reduce the syrup. Chill. For the frosting, beat butter and cream cheese until smooth. Add icing sugar, vanilla, and salt. Beat until fluffy. Frost cooled cake, spoon over cherries, and top with chopped pistachios.

New Items in our Summer Sale 🩵

A little Zodiaque Studios summer look to remind you of less rainy Berlin summers 🧴🍉🍦👙