About my art

About my art

I’ve been practising using different art materials all my life, of course, every material has a completely different style and capacity but overall it’s art, whether it’s made on cakes, furniture or paper, art is still art.

The walls of my apartment are now all filled with art, all the shelves and in every room and hallway, there is some kind of art on the wall.
So, I have decided to start taking commissions for paintings and because I would like to keep painting to fill other homes with the same warmth that these paintings bring to my home.

If you want me to make an art work for you please send me an email or a WhatsApp message with the dimensions and the colours you want, if you do have a design in mind I can recreate it but with my style.

Life changing chocolate cupcakes 🧁

Life changing chocolate cupcakes 🧁

Its been a while, I was hoping to activate my website more in 2020 but god had other plans for me.

My health required most of my attention as I was at the worst peak of an autoimmune disease (hopefully wont get worse) and my body was constantly crashing.

Now I’m definitely starting to feel better, good enough to start baking again more regularly and get back on my feet.

Its been a difficult year and I’m still not in the clear until at least my gut gets better. So I will take things slow and do what I can without pushing my limits

My dark chocolate cupcakes are to die for!

So when I got back to baking I managed to work a little bit more on my recipe and developed these amazing chocolate cupcakes.

They are not too sweet or too blan, they are just perfect 👌 the flavours just hit the right spot. The sliky smooth, melt in your mouth, ganache frosting made with the perfect blend of both milk chocolate and dark chocolate and whipping cream make it light and delicious.

If you want to give them a try, send me a WhatsApp message and book your order in advance. And I will make your dreams come true ♡

About inner peace with chronic illness

About inner peace with chronic illness

“To share your weakness is to make yourself vulnerable; to make yourself vulnerable is to show your strength” by Criss Jami.
So. Here I am opening my heart and letting you in, hoping this will inspire and help anyone that is going through something similar.
I have to admit it has been a very difficult journey especially those past two years, life didn’t go the way I planned at all.
Let’s start with an important disclaimer, most of my conditions start with the word “chronic”, which meant it’s not life-threatening and also meant that I was left to manage my symptoms on my own from that point on.
Chronic conditions meant dealing with Drs continuously, learning medical terms of your conditions and your medication, and establishing a personal connection with your Drs so they can remember you the next time they see you. This process is not easy at all, especially when you are at your weakest and don’t have the mental capacity for anything but survival, you meet a stranger for the first time and talk to them about your hardest days. No one teaches you how to manage it, it is not something you learn in school or even learn from your parents, there is no protocol for it.
It wasn’t easy starting this chronic illness journey as a kid but I liked the idea of being strong, responsible and taking care of things without showing my weakness to others, I saw it as my superpower.
Having a pharmacist in the family made it easier to keep it a secret because I didn’t have to ask for help from doctors who are total strangers when things get out of control. Even if I needed help from a doctor they treated me differently because my mum was in the medical field. I have noticed early on that doctors talk to other medical professionals differently than they would to a regular patient that lacks awareness about their condition. The conversation becomes more intellectual and one consultation can be a lot more fruitful. I consider myself lucky at least I had a professional at my service 24/7 that gave me a sense of security because I knew she can manage anything my body would come up with.
Not having to run out to the hospital in the middle of the night was defiantly a blessing. Because with every run to the hospital you end up dealing with trauma again and again.
I was managing 5 major chronic symptoms by the age of 22 that no one had any idea where they come from so they said it was just stress, I was still at school, I kept hoping that once I finish school all the stress will be gone and the symptoms will eventually disappear, but as long as I could manage things without needing help from others, I was fine. I got used to it, it became second nature, I didn’t have to think about it unless someone commented on my medication or my symptoms. I was also doing everything I can to manage my stress, I was doing art constantly, I exercised and I liked cooking and making handcrafts.

I like to believe that I carried it well, I did not complain, and no one could ever tell I was sick except if they saw me take meds or in cases of emergencies where I had to ask for assistance. Like all chronic conditions, there are good days and some really bad ones but to me as long as no one saw the bad days it didn’t mean anything.
In 2018, my symptoms started getting out of control again so I had to go back to seek medical help again. I was 29 when I found out that I had a cyst on one of my ovaries and they told me I had to start taking hormonal medication to stop the blood supply that is filling up that cyst. That synthetic progesterone pill triggered all the rest of my body, even things that I never had a problem with start failing the synthetic hormones triggered, hiding my symptoms became impossible and managing them took up all my day I had nothing left in the tank to work or enjoy life.
They found out that I not only have a cyst but its also adhesions on my intestines and ovaries, a condition called Deep Infiltrating Endometriosis (DIE for short, Haha for real its a condition called “DIE” LOL).
The symptoms were coming at me every day with a new thing, neurological symptoms, eye problems, balance problems and digestion problems, everything was so hard and I was in great shock but I never allowed myself to feel negative about it, I said at least I am alive, I don’t have a feeding tube yet so I shouldn’t be sad. I still kept hiding my suffering from even the nearest and dearest people to me, I didn’t want to upset them or worry them with this news.
A few of the symptoms became permanent, a couple of the doctors that I had seen in the past year were 100% sure that this is an autoimmune disease attacking the soft tissue of my body (yet to be identified and managed).

Anyway, if a symptom lasted longer than a day or two I would adapt to getting used to it, managing and coping with it and start to get on with my life. I wake up every morning with no expectations and see how things would go, that meant I couldn’t plan my days ahead anymore, any planning I did lead to more disappointments. At first, I was really angry, I hated my body for being so fragile and this just made it so much more difficult to live. I had to learn to love my body and accept the way things as they come. I kept begging doctors to help me but no one seemed to care, it was heartbreaking.
I ran out of positive thoughts, I had to allow myself to grieve the loss of my skills, my perfect eyesight and my senses, I had to stop pretending that I carried it all too well and that it wasn’t as heavy as it really is.
This grounding, inner peace finding journey has taken around a year to get to where I am today, to make peace with most of the things that life throws at me. Having enough peace to stop looking for answers every minute of every day and start living the good times when they come. I realised I can only take life as it comes. One day at the time, one hour at the time and one minute at the time. It is easier said than done.
I still struggle sometimes, the uncontrollable symptoms, the loneliness of this journey and the horrible doctors that I have to deal with most of the time, it all gets to me sometimes. But I rest and refuel to continue trying as hard as I can again and again.
I am grateful for it all, this journey is forcing me every day to walk in the direction of finding my peace. It’s a tough training ground, but I’m slowly getting the hang of it.

Recipe: Red Velvet Cupcake with Cream Cheese Frosting

Recipe: Red Velvet Cupcake with Cream Cheese Frosting

Moist Red Velvet Cupcake with Cream Cheese Frosting

2 cups flour
2 tbsp pure dark cocoa
1 cup sugar

3 large eggs room temperature
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup cream fresh (whipping cream)
1/2 cup butter room temperature
1/4 cup vegetable oil (I use canola)
2 tsp vinegar
1 tsp vanilla
2 tsp red food colouring
1tsp yellow food colouring

Cream cheese frosting
250 grams room temp full fat cream cheese
200 grams powder sugar sifted
1 tsp vanilla

Add all ingredients together in the electric blender and blend until fully incorporated (1 to 2 mins scraping the sides every 30 seconds)
Fill the cupcake liners 2/3 full.

Makes 18 to 20 cupcakes

Baking time: 15-20mins
Baking temperature is 160c°


Best ever chocolate cake recipe

Best ever chocolate cake recipe

Let’s get straight into it, here is my secret to the best EVER chocolate cake recipe.

The first and most important thing, all ingredients must be at room temperature.


Wet ingredients:

4 large eggs (200 gms total)

1/2 cup full-fat yoghurt (120ml)

1/2 cup fresh cream (120ml)

1/2 cup canola oil (120ml)

1/4 cup butter (60ml)

Dry ingredients:

1 1/2 cup sugar (300 gm)

2 cups flour (300 gm)

1 teaspoon vanilla

1/2 cup pure cocoa powder (60 gm)

2 teaspoon instant coffee powder

3 teaspoon baking powder

Only 5 simple steps:

  1. Preheat the oven to 180c. fan oven
  2. Generously grease the pan with butter
  3. Mix the wet ingredients well together + sugar until the sugar granules have melted
  4. Sift the dry ingredients together to get rid of any lumps then add them to the wet ingredients, make sure they are fully incorporated
  5. Put it in the bundt shaped pan and bake for 40 mins and check the doneness with a skewer.

The best chocolate sauce recipe:

200 gm Belgium milk or chocolate (use the best quality only, none of that baking stuff)

240 ml cream fresh (any brand that is pure dairy cream with no hydrogenated oils in the mix)

In two steps only: melt them together in the microwave for 1 min and stir until it becomes silky smooth. let the cake cool and pour the sauce to make sure it is all coated in all dimensions. Don’t waste any of the good stuff, you can now lick the bowl.

Healthy breakfast banana bread recipe

Healthy breakfast banana bread recipe


1/2 cup coconut sugar

1 1/4 cup mashed ripe bananas

2 larg organic eggs (for vegan option use flaxseed eggs or any vegan egg substitute)

1/2 cup coconut oil

1 cup whole oats organic

1 cup whole wheat flour organic

1/4 cup water

1 cut walnuts (broken by hand)

2 tsp baking powder

2 tbs flaxseed organic

2 tbs chia seeds organic

1 tsp cinnamon and a dash of nutmeg

1tsp vanilla

A pinch of salt

Optional + 1 banana sliced for decorating the top

First misx all the wet ingredients in a bowl using a wisk.

Then gradually add the dry ingredients all together. Keep whisking for at least 2 mins to activate the gluten in the flour.

Baked in a loaf pan for 30 mins on 180°c fan oven.

Hot cross buns recipe – no refined sugar or flour

Hot cross buns recipe – no refined sugar or flour

I have always been a huge fan of hot cross buns, they are fruity, fluffy sticky and warm.

That is why I got so excited when I finally got the courage to make them and I will be sharing with you my recipe for these insanely delicious hot cross buns.

Ingredients and steps combined:

11 g instant yeast

1 cup coconut milk (warm)

1/4 cup raw unrefined sugar

Mix them together and let them bubble for 10 minutes

Next step mix together:

1 free range egg room temperature

60 garams butter room temperature

1/2 cup warm water (35 to 40 c° not too hot)

Then add them to the mixture in the bowl then add gradually the dry ingredients

1 tsp cinnamon

1/2 teaspoon nutmeg

3 1/2 cup of whole wheat organic flour

Then cover it with a wet warm towel and let it rise for 30 minutes

Then lastly add the ddried fruits and the rinds

1/2 cup dried cranberries

1/4 cup rasins

1/4 cup candidate orange rind

Knead them well together on a floured surface for 5 minutes.

Divide the dough into 16 pieces and form them into balls.

Turn the oven and let it heat up to 180c° and put the pan near the oven to rise in its warmth.

For the topping:

1/4 cup flour + 1tsp cornstarch (I used instant custard powder thats why it was yellow)

1/4 cup raw sugar

1/4 cup water

1/2 tsp vanilla

If the mixture is too thick add more water then pipe it into lines acros the buns tops.

After they are fully risen to their maximum height place them in the oven for 15 mins or until its golden on top.

Once you take them out you can brush them with honey or maple syrup for that shiny sticky finish.

Panda theme, alphabet, pull a part cupcake cake with butter cream frosting

Panda theme, alphabet, pull a part cupcake cake with butter cream frosting

Here is a 24 chocolate cupcakes designed to form a letter M and I have added the panda theme to some of the toppers a long with the pink and off white buttercream base.

A while back I saw a few posts about buttercream being gritty dispite using icing sugar that has been sifted.
So recently I have been experimenting with the condensed milk buttercream recipe but some people said they didn’t like the taste of condensed milk in their buttercream. So I tried replacing it with thick cream an icing sugar, I started by heating the thick cream and gradually melting the sugar in it then letting it cool down a bit before adding it to the butter.
I found out that the brand of butter matters a lot, so you need to buy a brand that will remain a bit solid even when it is at room temperature.
If the butter you started with separates some oil from the solids when its left at room temperature, then its not sutable for decorating

The recipe:
1 cup butter
1/2 cup vegetable shortening
1 can of condensed milk (replaced by 2/3 cup cream and 1.5 cup of icing sugar and stir until it melted with no grains)
2 tea spoon vanilla

Picture to show the TEXTURE and final results it tastes delicious too.