Easter Carrot Cake with Cinnamon Cream Cheese Frosting


I waited for this cake with great anticipation. Because I love, love, love carrot cakes!

Before, I baked carrot cakes in form of cupcakes many times, but this time I wanted one, big cake. I used a different recipe, not my usual, because I wasn’t sure that my cupcake recipe would yield the desired amount for a cake.


my son made the chicken basket at his art class in school


I baked three separate layers in giant paper baking cases, of 18 cm diameter each. I think 18 cm is my favourite size for a cake, not too small and not too large, just perfect.






This recipe I found on –aspicyperspective– site and, although I made few little changes (simply because I didn’t have quite everything at home, so I improvised and used substitutes here and there), I might try the original recipe at another time.




before I put the chocolate eggs on top


-2 2/3 cups flour
-2 cups brown sugar
-1 tsp Mixed spices
-1 tsp ground cinnamon
-1 tsp baking powder
-1 tsp baking soda
-1 tsp sea salt
-4 large eggs
-1 cup coconut oil, melted
-2 tsp vanilla extract
-3 cups freshly grated carrots
-1 cup chopped pecan nuts
-1/2 cup yogurt
Cinnamon Cream Cheese frosting
-750 gr Mascarpone cream cheese (3 packs)
-vanilla extract
-ground cinnamon (as much as you wish)
-1 pack Betty Crocker Cream Cheese Style Icing (I had one of these at home and I used it more to experiment, and also because I didn’t want to use icing sugar and butter)
-salt (I found the icing way too sweet for my liking, so I put salt to take away some of the sweetness)





Preheat the oven. Prepare your baking pans, grease them with little butter or greasing spray. I used giant paper cases, so I didn’t do any of those.
In a large bowl, mix the flour with the spices, baking powder, baking soda, salt.
In another large bowl, mix the eggs with the sugar, vanilla. I actually never use my electric mixer when I make carrot cake, instead I only use a large hand mixer.
Stir in the carrots, then add the flour mixture, finally the chopped pecans. Stir well until everything is combined.
Pour equally in the prepared pans and bake for 20-25 minutes.
For the cream cheese frosting, I mixed the Betty Crocker icing with the 3 packs of Mascarpone and salt.












Zesty Lemon And Poppy Seed Cupcakes

Very lemony, very poppy seedy, very moist, very yellow. These are the key words for my latest cupcakes, which turned out way better then I imagined.
No need for flour in this recipe because I used ground almonds instead.
To make this very bright yellow icing I used double cream and yellow food colour. The flower decorations are made of paper.
Without flowers…

Maria’s Christening Cake


I made this cake as a gift for a 2 months old little girl called Maria. She is the daughter of our friends, and we were invited to her christening in Cambridge on Easter Sunday. (By the way, no cakes and cupcakes made for this Easter, because I literally had no time to do anything else surrounded with my 3 kids…. 🙂 ) 




I baked two round cakes of two different sizes and stacked them on top of each other. I used an old sponge cake recipe, using only 8 eggs + 8 full table spoon of plain flour + 8 full spoon of brown sugar, and that’s it for the cake.







To make the filling I made a white chocolate ganache using 600 ml of double cream + 300 g of white chocolate + pink gel colour.




I covered the cake first with a layer of delicious almond marzipan then finally with white fondant.



I made the butterfly on top from royal icing with the technique called Australian Lace. 



Individual Mini Chocolate Cheesecakes for Easter


Cheese cakes are my husband’s favourites these days, chocolates are mine so I thought I would combine them together for everyone’s pleasure. I looked up for a good recipe and found one on BBC GoodFood that was very easy to make and need no baking but has to chill overnight in the fridge.



I made some changes with the ingredients, this is my version:

  • 250 gr Oreo biscuits
  • 100 gr butter , melted
  • 400 gr Mascarpone cream cheese
  • 100 ml double cream
  • 300 gr milk chocolate , melted
  • 100 gr dark chocolate , melted
  1. Crush the biscuits in a food processor and mix with the melted butter. Press the biscuit mixture into the cupcake bases then put it in the refrigerator for 1 hour to get firm.
  2. Mix the cream  with the Mascarpone. Fold the milk chocolate into the cream cheese mix and then stir in the dark chocolate so that it looks streaky. I actually put the dark chocolate in the end on top of the mini cakes and swirled it with a prick.
  3. Spoon into the cupcake cases, level the top and chill for at least 2 hours but better for overnight.



In the background you can see the chocolate lollipops we made with my daughter and the duck eggs we decorated with tissue paper, this technique is called decupage.


Easter Eggs Linzer Biscuits/Cookies

I used a Hungarian Linzer biscuit recipe this time to make these cookies. It is a really easy recipe and very delicious.
When the egg shaped cookies have baked and cooled I made pairs and sandwiched them with seedless raspberry jam then topped them with fondant which I cut with the same egg shaped cookie cutter.
The little chickens coming out of broken egg shells were made the same way.
300 gr flour
200 gr butter (cold from the refrigerator and diced in little cubes)
100 gr powder sugar
1 egg yolk
1 tsp baking powder
zest of 1 lemon
1. Preheat the oven (not too hot)
2. Mix the dry ingredients then add the butter to the flour mix and crumble it together, finely add vanilla and egg yolk. Make a dough then cover it in plastic wrap and put it in the refrigerator for 1 hour.
3. Roll out the dough on a dusted surface with icing sugar. Cut the biscuits with a cookie cutter of your choice and bake them for about 10 minutes on a tray lined with baking paper.
4. Spread a little jam on one biscuit then sandwich it with another.
5. You can sprinkle icing sugar on top or fondant or you can cover it with melted chocolate.
This is my daughtrer’s own creation on a broken cookie 🙂


Easter is over, half term is almost over, school is back on Monday… I brought today my Easter’s Cupcakes both made last year and the ones I’ve made last weekend. To be honest I don’t remember what recipe I used last Easter but this time around I baked a fresh raspberry cupcake topped with mascarpone cream cheese. I also used some shredded coconut which I previously coloured with green food colour and ready-made raspberry icing to decorate, as well as mini chocolate eggs and other shapes.

Ha-ha-ha….a just wanted to post my two pictures of Easter cupcakes together WITH this post, and messed it all up! I’m still learning how this WordPress blog works. So for now I will leave the second picture hanging somewhere. Apparently…as I couldn’t manage to insert it NEXT to the first one. What am I doing wrong???


Easter Cupcakes made with fresh raspberry

Easter Cupcakes made with fresh raspberry