August 13, 2010 – that’s where it all started…

Fifteen years. Fifteen! Honestly, that blows my mind. When I hit “publish” on my very first post back in 2010, I never imagined we would still be hanging out here so many years later. And yet – here we are. Crazy, right?

This blog began as a tiny personal project, more of a digital diary than anything else – a place to jot down memories, keep track of special restaurants and unique spots, and store little adventures for future me to look back on. Somehow along the way, it turned into something more… something we could share. And knowing that some of you actually read (and maybe even enjoy!) my posts makes my heart so full.

Thank you for being part of this journey. Thank you for your kind comments, your silent visits, your likes and your messages that remind me this is worth it. Even when I sometimes wonder if blogging is just shouting into the void, a heartfelt word from one of you reminds me – nope, it is worth every minute. Even if it is just for one person out there.

So here’s to more years, more stories, more discoveries… and to all the adventures we haven’t even dreamed of yet. You make this space what it is, and I am endlessly grateful. THANK YOU.

P.S. The Funfetti Cake recipe is waiting for you below – and there is a little giveaway at the end to celebrate. 🎉

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Funfetti Cake with Mascarpone Frosting

(for a 15 cm cake, about 6 servings)

Ingredients:
125 g butter (room temperature)
80 g sugar
1/2 packet vanilla sugar (or 1 tsp vanilla extract)
2 eggs
150 g flour
1/2 packet baking powder
60 ml milk
75 g rainbow sprinkles

For the Mascarpone Frosting:
250 g mascarpone
50 g powdered sugar
250 ml heavy cream, whipped stiff
Extra sprinkles for decoration

Instructions:
1. Preheat oven to 180 °C (350 °F).
2. Cream the butter, sugar, and vanilla sugar until fluffy.
3. Add eggs one at a time, mixing well after each.
4. Combine flour and baking powder, then gradually add to the wet mixture alternating with milk. Mix until smooth.
5. Gently fold in the sprinkles to avoid color bleeding.
6. Pour the batter into a greased 15 cm (6 inch) cake pan.
7. Bake for about 40-50 minutes, check doneness with a toothpick. Let cool completely.

Mascarpone Frosting:
1. Beat mascarpone and powdered sugar until smooth.
2. Fold in the whipped cream gently until fully combined.
3. Spread frosting evenly on the cooled cake.
4. Decorate with extra sprinkles on top.

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THANK YOU GIVEAWAY

And now, a little something to celebrate! 🎁
It is nothing big – you know I am a total stationery junkie, and I am sure some of you will appreciate this small giveaway just as much as I do. We have got magical girls (because every anniversary needs a little magic ✨), Pikachu – because I simply love him and hopefully you do too (I am never growing up, haha) – and finally, a Detective Conan postcard straight from my second home!

How to Enter:
Just leave a comment below mentioning something related to my blog, the 15th anniversary or a favorite memory you have from reading it. I will randomly pick one winner on September 1st, 2025 and the winner will be contacted via email.

Thank you for everything! ありがとう♡