How better to decorate a cupcake than with a cupcake? :) Today I’ll show you how to make this happy cupcake!


For one cupcake you will need:

  • 4 gr. blue fondant
  • 5 gr. white fondant
  • 1 gr. red fondant
  • a tiny piece of brown fondant
  • fondant to cover your cupcake.

Cover cupcake with fondant

Cut out a 7cm circle to fit nicely on the top of a cupcake.

Cupcake liners

1) Take 4 gr. of blue fondant and roll it out until it is large enough to cut out a rectangle of 3 x 4 cm.

2) Cut out the rectangle and adjust the sides to make the top a little wider than the bottom.


3) Use a 7cm circle cutter to round off the bottom.


4) Glue the cupcake liner to the background with a tiny bit of water and make some lines/texture on it with a modeling tool



1) roll the 5gr. of white fondant to a string of 19cm long.

2) cut it in 4 pieces of 5cm, 4cm, 3cm and 3cm long.

3) Create a pointy end to the 2cm piece by rolling it between your fingers. Bent the point upwards.

4) Glue the topping above the cupcake liner like in the picture below.



1) Take 1 gr. of red fondant and roll it into a little ball.

2) Make a small hole in the cherry.

3) Take the tiny piece of braun fondant and mold it into a stem.


4) Glue the cherry on top of the cupcake and your done!


That was fun wasn’t it? Enjoy your cupcake, with a cupcake!


It took a while before I got the courage to make this delicious caramel sauce. Reading about the change of exploding cans held me back a little. But my love for caramel was stronger ;) so I just did it! Luckily for me, because it is really really good! It’s a thick, sweet sticky caramel sauce. And so easy to make!

I used it in a desert with bananas and pastry cream, but you could eat it with ice cream, apple pie, on a cookie of maybe even as a macaron filling.


So how do you make it? Really easy,  just do it! You only need a can of condensed milk.

Place the can in a pan and poor water in the pan until the can is completely under water. Bring to boil and let it boil for about 2 to 2.5 hours.

Check now and then to see if the can is still under water, if not, poor some extra (hot) water in the pan.

dulce de leche

The longer you’ll let it boil, the darker the sauce will be. I liked the flavor of the caramel the best after boiling 2 hours. (It was a little bit lighter than the pictures suggest.)


Monchou laagjes toetje

A Dutch version of a no bake cheese cake (called monchoutaart) is probably my most cake ever! You don’t eat cake everyday, but after a meal there is always room for a dessert ;) So here you’ll find the recipe of a monchoutaart disguised in a layer dessert in a glass. Easy peasy to make, and really just as good a slice of no bake cheesecake!

Monchou laagjes toetje

To make 4 desserts you’ll need the following:


  • 10 digestive biscuits with chocolate
  • 30 gr butter
  • 1 jar of cherries
  • 2 table spoons maizena (cornstarch)
  • 1 table spoon vanilla sugar
  • 200 ml whipping cream (not whipped)
  • 100 gr monchou (cream cheese)
  • 50 gr soft white sugar

Ingredienten monchou taart

Lets start!

  • We will start with binding the cherries. Wisk the maizena with a splash of cherry juice. Heat the rest of the cherry juice with the cherries in a small pan until it boils. Take the pan off the heat and mix in the maizena mixture. Put the pan bake on the heat and stir until the juice has thickened. Let this cool completely before making the dessert.
  • Now continue with the cream cheese filling. Bring the cream cheese to room temperature. Mix the cream cheese with the soft sugar and a splash of unwhipped whipping cream.
  • Whip the rest of the whipping cream with the vanilla sugar. Fold in the monchou with the whipped cream, put this filling in the fridge until you need it.
  • Crumble up the cookeis and melt the butter. Mix the butter with the crumbs
  • When the cherries are cooled down completely we can start filling the glasses, this is done as follows:
  1. Start with a layer of cookie crumbs
  2. Then comes a layer of cream cheese filling.
  3. Thirdly a layer of cherries will be added.

Monchoutaart laagjes toetje

Repeat these three layes. When you use bigger or smaller glasses you can make more or less layer of course.

Monchoutaart laagjes toetje

Complete the dessert with a little bit of whipped cream on top together with some crumbs. Put the desserts in the fridge until you’ll about to eat them.

Monchoutaart laagjes toetje


Love Irene

In my collection cookie cutters I found these crocodile cutters. I had totally forgotten about it (there are too many cookie cutters in that box..) I think I bought this cutter at koet-it, a really nice cookie cutter shop from Holland!

The cutter itself is already cute, so the cookie doesn’t need much decoration to become a pretty cookie.

 What do you need?

  • Royal icing in green and white
  • Piping bags with tip 1.5 or 2 (I used PME 1.5)
  • Black sugar pearl for the eyes
  • Black edible marker for the mouth

Croky krokodillen koekjes howto

  1. Start by outlining the body in green, skip the feet and the eyes.
  2. Flood the body and let it dry for a while.
  3. Pipe the feet against the body.
  4. Use the white icing to pipe the eyes and place a black sugar pearl in the middle.
  5. Let the crocodile dry completely and draw a smile on the cookie.

Do you want to make a crocodile with a open mouth? Just cut the cookie before you bake it and bend it open. In the same way you can make a bended tail. 

croky krokodillen koekjes

Have fun decorating you cookies!

Love Irene

Do you also have friend or family with a certain food allergy? I always found it difficult to bake something that they could eat just tasted really good, so everybody would enjoy it. Until now :) I found this recipe in a cupcake book by Martha Stewart. These chocolate cupcakes are without butter, milk or egg. And they taste just delicious! Please read on and give them a try.

Pink cupcake liners


  • 200 gr. cakeflour
  • 150 gr. granulated sugar
  • 25 gr. cacao
  • 1 tl bakingsoda
  • 1/2 tl salt
  • 75 ml. oil
  • 300 ml. water
  • 1 el. destille viniger
  • 1 tl. vanilla extract

Baking cups

Lets start baking!

Preheat the oven on 180 degrees Celsius. Prepare a cupcake tray with 12 cupcake liners.

Zeef het cakemeel, de bakingsoda en de cacao boven een kom. Voeg het zout en suiker toe en schep dit door elkaar.

Mix in een andere kom het water, de olie, de witte wijnazijn en de vanille in een kom tot het gemengd is.

Voeg vervolgens al mixend alle droge ingrediënten toe tot er een egale massa is ontstaan. Het beslag blijft erg vloeibaar.

Verdeel het beslag over de cupcakepapiertjes, vul ze ongeveer voor 3/4e met beslag. Ik heb grote cupcake bakjes gebruikt, ik kon er met dit recept 6 vullen. Als je gewone cupcake vormpjes gebruikt verdeel het beslag dan over 12 cupcakes.

Plaats de cupcakes ongeveer 20 minuten in de oven. Controleer met een sateprikker of de cupcakes gaar zijn.

Bestrooi de cupcakes vlak voor je ze gaat eten met wat cacao en poedersuiker.

Chocolate cupcakes

Cupcake boxes

Aren’t these the cutest cupcake boxes? I got them from my mom from a vacation in England.

Enjoy your cupcakes!
Love, Irene



Looking for easy peasy cute Easter cupcakes? Here you’ll find a howto of birds nest cupcakes with chocolate eggs. These will fit perfectly on your Ester table and did I say that they are easy to make? ;)


Howto for birds nest cupcakes

What do you need? Cupcakes, chocolate butter cream, green colored butter cream and a bag of the Easter version of m&m’s in pretty pastel colors.


Fill some piping bags with the butter cream. Use a #233 tip for the chocolate buttercream.


Cover the cupcakes with a layer of green butter cream.


Now take your chocolate butter cream and pipe the birds nest. Do this by piping circles on the cupcake until the nest is big enough.


Now pace the ‘eggs’ in the nest to finish the cupcakes.


And that was it! Easy right? A quick cupcake to present to your guest for Easter.


Happy Easter!

Love Irene

Cakepops, those cute cakeballs on a stick. I really like them, and they are so easy to make! These cakepops are decorated with colored sugar, click hier to learn how to make that.



  • 500 gr. cake
  • 150 gr. buttercream
  • about 300 gr. white candymelts or white chocolat
  • colored sugar
  • popsicle sticks

Cake pops basis

Maal de biscuit fijn met keukenmachine. Doe de kruimels in een kom, je kunt het gaan mengen met je handen of met een goede mixer.


Laat de mixer draaien en voeg lepel voor leper botercrème toe tot de biscuitkruimels met de botercrème een deeg vormen. Je hoeft waarschijnlijk niet de hele 150 gram toe te voegen. Kneed het dan nog even door met je handen tot een mooie bal.


Maak nu kleine balletjes van het deeg, ik heb hier balletjes van ongeveer 30 gram gemaakt. Uit dit deeg haalde ik 21 cakepops.


Smelt de candymelts, doop elk lollystokje een stukje in de candymelts en daarna in een balletje. Zet de balletjes nu in de diepvries.


Zorg ondertussen dat je candymelts mooi gesmolten blijven door een chocolade fondue set te gebruiken, of je bekertje met candymelts in een laagje heet water te zetten. (Zorg dan wel dat er geen water in de candymelts komt!)

Cakepops decoreren

Haal de balletjes uit de diepvries wanneer ze koud zijn geworden. Doop elke cakepop in de candymelts zodat er een mooi laagje om het cakeballetje komt.


Strooi de suiker over de cakepops voor de candymelts hard zijn geworden. Van deze cakepops heb ik een ‘op de kop’ versie gemaakt, wanneer je ze op de normale manier (als een lolly) maakt kun je de stokjes in een stuk piepschuim steken om ze te laten drogen.


Er zijn oneindig veel mogelijkheden met cakepops, op internet zijn veel leuke ontwerpen te vinden zoals bij NinerBakes en Bakerella.

Have fun met je cakepops!
Liefs, Irene

This lovely bunny is just perfect for your Easter cake! Here you’ll find the tutorial on how to make him.



  • Roling pin
  • Edible glue
  • Ball tool
  • Quilting tool
  • Flower/Leaf tool
  • Serrated & Taper Cones tool
  • Scallop & comb tool
  • Pallet knife
  • 2 thoothpicks
  • Tylose
Fondant for the bunny
  • Orange (60 gr)
  • White (45 gr)
  • Green (2 gr)
  • Pink(1 gr)
  • Little pieces white/black/brown/blue for the eyes
Fondant for the litthe carrots (makes 10)
  • Orange (7 gr)
  • Green (1 gr)


Take 50 gram orange fondant, mix it with tylose. Roll a ball and roll this into a carrot shape. Fold the point of the carrot and use the Flower/Leaf tool to make carrot details. Probably the carrot won’t stay in it’s position, place for example a cup behind it to support it.


Use a serrated & taper cones tool to make the holes for the arms and legs and one for the head. As a detail you can use the quilting tool to make a line of stitches alongside the carrot.



Take 4 gram white fondant for each foot. Roll a sausage and make one edge a little thinner and flatten this out. Cut 3 toes with a pallet knife. Mold this with your fingers to make the edges smooth. Use the ball tool to make dents for the toes and the heel. Make two feet like this.


Take 0.5 gram pink fondant, this is for both feet. Part this in two, part both halves in two. Part for each foot one part in three. You now have 2 bigger pieces for the heels and 6 smaller pieces for the toes.


Roll little balls of the pink pieces and glue them in the dents in the feet. Also make a dent in the back of the each foot where you can glue the leg onto the foot.

Take 1 gram white fondant for each leg. Roll a sausage of 3cm, bend this and glue it onto the body and the foot. Repeat for the second leg.



Take 2 gram white fondant for each arm. Roll this into a suasage of 2cm. Roll one half of the sausage thinner so you create a hand. In total you roll the hand+arm to 4cm length.
Use the flower/leaf tool to make the fingers in the hands. Glue the arms onto the body, I let one hand rest on the foot (you can put a mini carrot in this hand) and the other hand onto the belly.



Take 1.5 gram white fondant for the neck, mix tylose into this fondant. Make a short sausage out of it and glue this onto the body.

Take 20 gram white fondant for the head and mix tylose in to it. Roll the fondant in an egg shape, flatten out the top of the head so you create a surface where the eyes will come. In the picture below you’ll find a front and side view. Make dents with the ball tool where the eyes need to be. Glue the head on to the neck.



Take a small amount of white fondant and part this in two pieces. Roll small balls and place them in on the eyes of the bunny. Make dents with the ball tool for the iris.

Take a small piece of blue or brown fondant for the iris, part this in two. Roll balls and place them on the eyes. Make with the ball tool small dents for the pupils.

Take a tiny piece of black and part this in two. Roll balls and place them on to the iris.

Take a even smaller tiny piece of white and part this in two. Roll tiny balls and place them as a light sparkle on the iris/pupil. Place them for both eyes on the same side.


If you like, you can make eyelashes out of brown or white fondant. Roll the fondant into a tiny sausage, cut small hairs and paste them above the eyes.

The 0.5 gram fondant for the snout. Flatten this in the shape of the snout(oval shape with flat top). Take the scallop & comd tool to create the details on the snout. Cut out a triangle for the nose and paste snout on the head.

Take a tiny piece of pink and shape it in a triangle shape. Paste it on the the snout.



Take 2.5 gram white fondant for each ear. Roll a sausage of 3cm. Roll both ends a bit pointier and flatten out the ear. Use the ball tool to make the inside of the ear a bit hollow. Make two of these ears.

Take half of the left over pink fondant (a little less then 0.5 gram). Part this in two and roll two sausages. Place one sausage in each ear and flatten this out. Glue the ears to the head.


Carrot Head

Take 2 gram green fondant and mix in some tylose. Roll a sausage of about 2.5cm. Cut one half of the sausage in strips.


Take 10 gram orange fondant. Roll a ball and flatten this out to a circle with a diameter of 3cm. Make in one side a dent in the oval shape of the head. Make on the other side a dent in the shape of the leaves.


Paste the carrot head and the leafs on to the head of the bunny.



The only thing left to do is the tail. Roll a small ball of 4 gram white fondant and paste is on to the bunny.


And then you’re done! This is how you make this cutie for your Easter cake.

When you place the bunny on your cake. You can use two toothpicks to keep the bunny in place.

Mini carrots (makes 10)

The mini carrots are just cute, and really easy to make!

Take 7 gram orange fondant and roll a sausage of 10cm. Cut this in 10 pieces, this way you get 10 evenly sized pieces. Roll every piece in a little ball and then in a carrot shape. Make with the flower/leaf tool carrot details and a hole in the top.


Roll out 1 gram of green fondant and cut it in small strips. Cut the strips in even smaller strips annd place two or three stripes in each carrot.



That’s all! Have a happy easter everybody!
Love, Irene