Twinkle Twinkle Little Star 2nd Birthday


My little baby girl turned 2 years old! So hard to believe…Finally I got a little time to post about her second birthday.


She is all about the little star twinkling in the well known nursery song. My girl doesn’t really talk (well she does, but on a special language that only she can understand and use, and I can confirm that is not Hungarian nor English 🙂 …) yet she started to sing this Twinkle Twinkle song a long time ago. I am certain that she will be a pretty good singer because she seems to get the music tunes very well.


Anyway, I was happy that even though she couldn’t tell me with words what she would like for her birthday, but hearing her sing all day, in the house, sitting in the buggy, or at dinner her favourite song about the little star, this gave me the idea to make her 2nd birthday based on this theme. It was fun and pretty easy. I wanted to keep it simple so I chose the gold -which is sort of given, and pure white. I think that gold and white are a good match, kind of elegant, too.

Cake Pops with gold and glitter


We didn’t have a birthday party for her, but I still wanted to celebrate this special day with style, adding a little sparkle and magic. My daughter loved it, and so the rest of the family.

Orange juice (I removed the original labels after keeping the bottles in warm water for about 2-3 minutes and sticked my own labels)


Ham and cheese mini sandwiches




Chocolate and nuts cupcakes with white chocolate stars (ah, those stars were NOT easy to make… 🙂 )


I made a Twinkle Twinkle Little Star t-shirt for her using a plain white cotton top and a large gold sequin iron on fabric star.




White chocolate cake


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Carrot and Pecan Cupcakes With Lemon Mascarpone Cream Cheese – for Father’s Day


Today is Father’s Day and I made these cupcakes for this occasion, although these don’t particularly look too masculine, in fact they look pretty much all girly 😀


Well, I take all the blame for it 🙂 I made these cupcakes for my children’s father, so I am hiding behind my children’s back, I look through their eyes, and from there I see pretty colourful rainbow flowers, and I think That’s OK! And who said that Fathers can’t have rainbow flower cupcakes? Exactly!



Usually I make my carrot cupcakes with cinnamon cream cheese icing, but this time I switched to lemon instead. Very good decision, they taste wonderful!


-1 and 1/2 cup flour
-1 tsp baking powder
-1/2 tsp baking soda
– pinch of salt
– 1 tsp mixed spices (with cardamom, cinnamon, nutmeg, ginger…)
– 1/2 tsp cinnamon
– 3/4 cup melted unsalted butter
– 1 cup brown sugar
– 2 Tbsp plain yogurt
– 1 large egg
– 1 tsp vanilla extract
– 1 and 1/2 cup grated carrots
– 1/2 cup chopped pecan nuts
Lemon Cream Cheese Icing:
– 250 g Mascarpone cream cheese
– zest of 1 lemon
– fresh lemon juice
– icing sugar (about 3-4 Tbsp, but depending on personal taste)
1. Preheat your oven and line your cupcake tin with the cupcake cases.
2. In a bowl whisk together the flour, salt, baking powder, baking soda and mixed spices, set aside.
3. In a larger bowl whisk together sugar, egg, melted butter, vanilla extract, yogurt. Stir in the carrots and pecan nuts. Gradually add dry ingredients to the butter mixture until well combined.
4. Divide evenly among the cupcake cases and bake for about 20-25 minutes.
5. Let them cool on a wire rack before icing.
6. Put the Mascarpone cream cheese in a bowl, add sugar and lemon zest, whisk together. Gradually add lemon juice. Taste occasionally to check whether it needs more sugar or lemon.
7. Spread evenly on your cold cupcakes.