Blog Tour - A Clock of Stars

A Clock of Stars

by Francesca Gibbons

I would like to thank Kaleidoscopic Tours for inviting me on this fabulous Blog Tour 

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Book Information

Title: A Clock of Stars: The Shadow Moth

Author: Francesca Gibbons

Illustrated by: Chris Riddell

Genre: MG Fantasy

Publication Date: 1st October 2020

Page Count: 496

Publisher: Harper Collins Childrens

With all the magic of Narnia and the humour of Mary Poppins, this is a future middle grade fantasy classic – and the beginning of an unforgettable journey…

Imogen should be nice to her little sister Marie. She should be nice to her mum’s boyfriend too. And she certainly shouldn’t follow a strange silver moth through a door in a tree.
But then… who does what they’re told?

Followed by Marie, Imogen finds herself falling into a magical kingdom where the two sisters are swept up in a thrilling race against time – helped by the spoiled prince of the kingdom, a dancing bear, a very grumpy hunter… and even the stars above them.

Goodreads Link: https://www.goodreads.com/book/show/51476468-a-clock-of-stars 

Amazon Link: https://www.amazon.co.uk/Clock-Stars-Shadow-Moth/dp/0008355037 

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Excerpt  - Recipe

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BUBBLE CAKE RECIPE

A cake fit for a prince and those who happen  to fall into magical lands

‘A vast majority of A Clock of  Stars was written while visiting  my husband’s family in the Czech  Republic. Some elements of the magic  kingdom were inspired by our time  there. Bublanina cake didn’t quite  make it into the story, but it is one of  my favourite Czech treats and it’s just  the kind of thing Imogen, Marie and  Miro would devour. Too good to not  share’ – Francesca Gibbons  

The popular Czech / Slovakian cake,  called Bublanina, varies with the season and the fruit that is available.  It’s sometimes served as a breakfast  pastry. The name “Bublanina” comes  from the Czech word for bubble and  might refer to the fact that the cake batter  bubbles up around the fruit.

Czech bublanina cake (‘bubble cake’)  recipe

THE DOUGH: 

• 1 mug of water or milk

• 1 package of baking powder

• 4-5 eggs

• A bit of vanilla essence

• 250g of melted butter or olive oil • 2 cups of caster sugar

• 3 cups of flour

FRUIT:

Fresh fruit or thawed frozen fruit of  your choice (strawberries, raspberries,  redcurrant or a mix of forest fruits work  well)

PREPARATION PROCESS:

1. Heat the butter or pour olive oil into a  bowl. Add all other dough ingredients  into it and mix thoroughly. The dough  will be liquidy.

2. Pour the dough into a tall baking tray  - not more than half full (it will rise  quite a bit).  

3. Spread the fruit on top (it will sink into  the dough).  

4. Put the tray into an oven heated to  180C and bake for about 30 minutes.  Check occasionally to make sure it is  not burning - move to a lower tier in  the oven if needed.  

5. At the end, check if the middle of the  cake has baked through with a stick or  a toothpick.

6. Enjoy!

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Author Bio

FRANCESCA GIBBONS worked as a copywriter at a marketing agency before leaving to focus on her career as a children's author. The Shadow Moth is her debut novel. It was inspired by the gardens she visited as a child, and her love of folklore and monsters. It is the first book in the Clock of Stars trilogy.

Twitter: http://twitter.com/fran_gibbons

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