“Taylor Swift” Birthday Party

It was my oldest daughter’s 9th birthday on Saturday, and we decided to celebrate it in STYLE of Taylor Swift. We went for Taylor’s famous RED lips and for her also famous…

Source: “Taylor Swift” Birthday Party


Coffee Cupcakes with Toffee Mascarpone and Figs

I was glad to find fresh figs at the store because I had this cupcake in my mind for a while now. Not this recipe though. Many recipes pair the figs with honey, but I wanted something else. …

Source: Coffee Cupcakes with Toffee Mascarpone and Figs

Christmas Tree Cupcakes for the Preschool Christmas Party



“Last Christmas I gave you my heart…….” No, but I gave away more than 40 mini cupcakes for my daughter’s preschool Christmas party.
I enjoyed making the little green pine trees from Wilton candy melts, even the kids jumped in to make some for themselves in the end.
For this occasion I baked a box of Carrot Cupcakes, I wanted to try the taste for a while. Not too bad, but doesn’t come even close to my carrot cupcakes recipe. I sprinkled coconut shred on top of the icing for the snowy effect.
My little Darling at her very first Christmas Party 🙂


Raspberry Mini Cupcakes With White Chocolate Cream



I was tossing around these mini muffin cases for a long time in my cupboard, so I figured that the best thing to get rid of them would be to actually use them.


So, I decided to bake little bite size raspberry muffins, then transform them into mini cupcakes by adding a delicious cream on top.


To bake these, I used my favourite vanilla cupcake recipe from Laura Vitale’s Kitchen, but with a different frosting, and I stirred the raspberries into the batter.


The cream on top is a white chocolate ganache, which is basically white chocolate melted in double cream, then whipped (after chilling overnight in the fridge).


I used non edible decorations purchased from Hobby Craft.



Tiramisu Cupcakes for New Years Eve


These were my New Years Eve cupcakes last year when my in-laws were spending their holidays with us in the UK.

I was just too busy to post it at the time being, so here I am doing it right now. Better later than never, they say 🙂

These were tiramisu cupcakes with Rum, so just perfect for a New Years Eve party! I might just make them again this year.


Mini Orange Cheesecakes

I want to share with you today one of the most interesting recipe I made lately.
I bought a new Mini Cheesecake pan recently and I was eager to try it. We just love cheesecakes, our favourite is the strawberry so far, but we don’t want to stop here, (well, I don’t want to, because my husband would be happy to stuck with it forever), and I’m always looking for new flavours and tastes to try. Funny thing though, I haven’t posted any of my strawberry cheesecakes yet, something that will need to be fixed in the near future for sure.
Anyways, this time I chose to make Orange Cheesecakes, and the idea came when I saw a pack of Orange and Chocolate flavour Mcvitie’s Digestive biscuits at the supermarket, the ones that have one side coated with chocolate.
Turns out, it was a very good choice! The chocolate-orange biscuits as a base for this cheesecake added an extra richness and complimented the topping perfectly!
-400 gr Orange-Chocolate digestives biscuits
-100 gr melted butter
-750 gr (3 pack) Mascarpone soft cheese
-2 tsp vanilla essence or 1 vanilla pod
-100 gr icing sugar
-300 ml double cream
-lemon zest (optional)
-a few small to medium size oranges
-1 cup brown sugar
-3/4 cup water
-fresh lemon juice
1. Butter the mini cheesecake pan in every hole.
2. Put the biscuits in a food processor or plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Can be melted in the microwave.
Mix thoroughly until the crumbs are completely coated. Spoon them into the prepared tin and press firmly down into the base to create an even layer. To do this I used the edge of my rolling pin. Chill in the fridge for about 1 hour to set firmly.
3. Make the filling by mixing the cream cheese and vanilla and sugar, then using an electric mixer add the double cream and beat until is completely combined.
4. Scoop the cream mixture on top of the biscuit base. I used a piping bag to do this.
Now, smooth the top of the cheesecakes down with the back of a dessert spoon or a spatula. Leave to set in the fridge overnight.
5. Next day, or about 1 hour before serving the cheesecakes, make the topping, and also remove the cheesecakes from the fridge to adjust to room temperature.
With a sharp knife, slice orange into thin rounds , discarding the seeds.
In a deep frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they’re slightly candied and translucent and liquid has consistency of a thin syrup (about 20 minutes), there should be about 1/2 cup liquid in pan. Let it cool in the pan. Cover and chill at least 15 minutes.
6. Place an orange slice on top of each individual cheesecake and drizzle some syrup on top as well. Alternatively, just drizzle the orange syrup on top of the cake and place a slice of orange next to it.

2014 in review- Big Thank to you All!

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 8,200 times in 2014. If it were a concert at Sydney Opera House, it would take about 3 sold-out performances for that many people to see it.

Click here to see the complete report.