New Look

Hello, dear friends.

I have some exciting news for you!

I am soon changing the look of this site. Yay! It will be brighter, more fresh, more colorful… can’t wait to show you.


But before I cross that bridge I would like to let you know of these little technical details:

1. When the change happens, you will only be able to find me under WWW.ZOOMYUMMY.COM.

So yes, for most of you nothing really changes.


2. There may be some of you, though,  who used to visit me via http://www.zoomyummy.wordpress.com – this address will not be updated anymore. Please, change your bookmark to http://www.zoomyummy.com. Thank you!


3. Dear EMAIL SUBSCRIBERS of mine! Please, if you want to STAY SUBSCRIBED to my site, visit my new site (www.zoomyummy.com) and subscribe to it again. You can find the ’email subscription box’ in the right sidebar. Thank you so much!
(For this I am really sorry, but I was not able to keep your subscriptions active. Ugh!)

The RSS subscriptions should be working all right.


If you have any questions, please contact me at zoomyummy(at)gmail(dot)com.

Have a wonderful day!


Bubble Fun

Blowing bubbles can be real fun.

Especially if you take your camera with you and find that dear special someone who’ll assist you in this exciting game and will make bubbles for you.

Furthermore, it is a great exercise for your shooting skills. I know it because that is how me and my man spent all afternoon yesterday.

Try it!

It’s awesome.




The Holiday

We went for a short holiday a couple of days ago.


There was a lot of water.

There was a motor boat.

There was a lot of nice food.

And most of all, there was a lot of laughter, relax and great time.

Oh, and there was a lizard, too…


Here are some moments that I captured to share with you:










All the pictures show a picturesque European country called Hungary – the land where we love to come back again and again and again.

I guess it’s something in the air there that makes us come back.

Or maybe it’s in their wine.

Anyhow, we are in love with that place.

(Despite the lizard.)



I love butterflies.

They are colorful.

They are happy.

And they even symbolize belief in something good and beautiful that may come our way.


For all these reasons, and also for I am a real crochet maniac, I thought it would be great to make about 120 of them.

Plus 20 flowers.

I’ve had the best time ever!


The butterflies and flowers have found their place in my newly opened shop.


They are waiting there for a crafty person to adopt them and use them in some super cute project.





P.S.: Tomorrow we are leaving for a super-fun-four-day holiday. I can’t wait. I’ve been waiting for that holiday for ages. As usual, I am planning to take a zillion pictures. At least! And I will sure share the cutest of them here with you.


Lazy Walking

Lazy walking outside is my sweet joy these days.

I do a lot of it because I need to get my lymph pumping and stuff.

The whole experience is utterly magical. Especially when I take my camera with me and we hunt for some lovely eye candies together.


Even the simplest things look so cute.

… if you want them to…

Don’t you think?


I love simple things.

They make me happy.



Sweet lilac.

I find its smell the most delightful and amazing in the whole nature.

It’s head-spinning good.


I hope you are having a wonderful spring and the world around you makes you happy.




Let me tell you this.

This cake is amazing!

There it is.

I needed to get this off my chest.

Ugh, I feel so much better now.


I love this cake because it is fresh, delicious, it has different textures in it, it is satisfying and surprising, there are berries, there is cream cheese… and this is how you can make it…


Here’s what we need.


1. First, preheat the oven to 350 °F (175 °C).


2. Then separate the eggs – the yolks into one large bowl, the whites into another large bowl.


3. Add 1 3/4 cups (200 grams) confectioners’ sugar to the yolks and mix them for a couple of minutes until your batter becomes pale and smooth.


To tell you the truth, if I could live my life the way I really wanted, I’d have this egg-yolk-sugar mixture for lunch every day. Every single day. It’s beyond tempting and delicious for me.

I know, I am creepy.

But let’s forget it.


4. Now add the flour into your batter and give it another quick stir.


5. Beat the egg whites until stiff peaks form.


6. With a rubber spatula, gently fold one-third of the whites into the egg-yolk mixture to loosen the batter.


7. Then fold in the remaining whites.


8. Line a baking pan with parchment paper. Mist it with some vegetable oil and dust it with flour lightly.

I am using a 12 x 15 inch (30 x 38 cm) baking pan here. You can use a smaller pan if you want your cake squares to be a little taller.


9. Pour one half (!) of the batter into the pan and spread it evenly.

We need two cake layers for this cake, that is why the batter should be baked in two batches.

Okay, it could be baked in one go and sliced in half afterward, but I am not that daring.

You can be.

But I am not.


10. Bake at 350 °F (175 °C) for about 12 – 15 minutes until golden-brown.


11. Before you remove your first cake layer from the oven, lay a sheet of parchment paper on your working surface and dust it lightly with some confectioners’ sugar.


12. When baked, invert the cake layer onto the paper.


13. And remove the top paper.

Let cool.


14. Line the baking pan with parchment paper again, fill it with the remaining batter and bake it.

When baked, leave that cake layer in the baking pan and don’t remove it.

Just let it cool.

That will be the bottom layer of our cake.

Well, not ‘our’ literally, the cake will be yours only, unless you send me some.


15. Now, let’s make the yummy cream cheese filling.

In a large bowl, combine the cream cheese, butter, sugar, and sour cream.


16. Mix until smooth.

This will take a couple of minutes.


17. Pour the heavenly filling onto the first layer.


18. And spread it.



19. Place the second layer on top of the filling.


20. Grab about 1/2 cup of your favorite jam or preserves.


21. And spread the jam over the cake layer.

This will help to moisten up the cake beautifully.

And it adds another beautiful flavor.


These are thawed mixed berries.


22. Scatter the berries over the top.



23. And finally, cook the red gelatin according to the instructions.

I used 2 packets. Each one asked for 1 cup (250 ml) of liquid. Altogether, we need 2 cups of the gelatin liquid for this cake.

Also, I used unsweetened gelatin. That is why I had to add some sugar to it.


24. Pour the cooked gelatin over the fruit.


25. And let cool completely.


26. Then cover the whole cake with plastic wrap, place in the fridge and let firm up for a few hours.


27. Finally, cut into squares and…




(This cake makes about 30 pieces of 2.5 x 2.5 inch (6×6 cm) squares. Pretty enough to make you happy.)

A new bag has been born.

I guess somebody had a picture of full-blown spring or summer on her mind while making it.

Can you feel the sunshine?

And the sweet smell of flowers in bloom?



Of course, there’s an inside pocket.


Actually, what would life be like if there were no cute pockets inside our bags?

Not a life for me, I’m sure.



There’s a cheerful yellow lining inside.


And the bag also has a removable adornment.

Just to make things a bit more fun.


A bag to brighten up your days.


I’ve created an online shop yesterday.

From now on, I’ll be placing there some of the thingies I make.

To get inside the shop, just click the banner named ‘My Shop’ placed in the right column of this page.


When you click the banner, you will get here – into my super-secret, super-small shop.







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