rainbow cake

So last week I gave you a little talk about real talk.  Basically, I don’t want to be a confectioners-sugar-dusted-phoney.  That’s why I’ve decided to get crazy with some real-life confessions on here.

Confessions. That’s a scary word.

So here it goes, here’s my first confession.

I like reading Craigslist Personal Ads.

Disclaimer: I would never ever ever in a million years even think about posting an ad on Craigslist (or answer one), but I like to read them.

Yes, some are creepy, some are weird (ex. “I enjoy theatrical-quality tomfoolery”…what), and some are downright fake.  But some are nice.  My favorites are in the “missed connections” forum.

This is where people leave messages hoping to find people they’ve crossed paths with.  There is something less sinister about this forum than the others, no creepy requests, no augmented biographies pleading for a date.  Instead, there’s a sort-of-sad sad sincerity in these posts.

These people couldn’t get a face/aura out of their mind all day, and are now beating themselves up for not saying anything. There is hope and regret intertwined in all of the posts (“I would have talked to you but I was too shy”).  The regret of not seizing the moment, the hope that maybe this little “message in a bottle” (via Craigslist) will miraculously reach that special person.

The sweet, sad thing about this is that 99 times out of 100, these ads are never reciprocated.  That person who was reading Harry Potter 5 on the train is probably back at home, flipping through the pages and eating Lean Cuisine and will never see the post on Craigslist.  But the admirer posts it anyways.

Here’s one I liked:
“I wish I went and sat next to you and said
hello, but obviously I didn’t and here I am posting this note you will
probably never read. Wherever you were going, I hope you got there safe,
and that despite the rain you are having a great day”

I like think about all of the faces I see in a day, and all of the stories, fears, and adventures that lie behind all of those faces. I’m not advocating talking to strangers.  But I guess this should inspire us to seize the
moment and not miss an opportunity to speak to someone.  Yolo?

Anyways, now that I’ve shared something weird about myself with you all, I am going to share this weird cake recipe! It’s super easy, super funky, and will knock all of your friend’s socks off when you serve it.  It looks like an unassuming vanilla cake… and then BAM! Rainbow madness on the inside. Check it out.

With love,
Erica

Rainbow Cake

A beautiful rainbow cake that will surprise everyone with a burst of color upon the first slice. 

Keyword buttercream, cake, dessert, rainbow
Servings 16

Ingredients

  • White cake batter divided (you can use box mix or homemade)
  • Food coloring
  • Your favorite buttercream frosting
  • Rainbow sprinkles!

Instructions

  1. Prepare the cake batter, and then divide into however many colors you would like.
  2. Use food dye to color the batter, use a lot so that the colors turn out really nice and saturated and brilliant.
  3. Drop the batter into a prepared cake pan(s) and bake as normal.
  4. Frost, decorate with sprinkles, and enjoy!

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

nutella cake

Have you heard about “The Smearing”?
No, it’s not some new horror movie.  I really don’t like horror movies.  



I mean, in the most basic of horror movies (i.e. PSAs about avoiding your basement),  the characters are so asking for it.



If I were home alone and heard screeching/whispering/scratching/bubbling coming from my basement, the absolute last thing I would do is grab a flashlight and “investigate.”  I mean why would I do that when I could just stay above ground level with Pinterest and a big mug of Bohemian Raspberry tea? What’s even worse is when they ask: “anyone there?” I mean, do you really want to know the answer to that question?  Moral of the story, avoid unnecessary confrontation.  Don’t check noises in your basement. 



Now back on topic — if it’s not a new horror movie, what is “The Smearing”

“The Smearing” was a campaign run a long time ago by the Ferrero company in Italy, where kids could bring a slice of bread to their local food store and get a free “smear” of Nutella. I’m patiently waiting for them to bring this service back.  My day will come.

Is there anything in this world better than Nutella? Free Nutella. That’s all. A jar of this smooth, spreadable, chocolate-y brown gold is sold every 2.5 seconds (a baby is born every 8 seconds… do the math).


So to honor Nutella, one of the tastiest things that comes in a jar, I created this cake.  There were no rules, just that it had to be absolutely redonkulous (because Nutella deserves that kind of respect…).

I used my favorite chocolate cake recipe for the layers (simple, velvety, with a nice cocoa bean-y flavor).  Then things started to get scandalous.  I slathered a thick, generous layer of Nutella between the cake layers, and then covered the whole thing with this dangerous Nutella buttercream (I always make a double batch in case… you know… I get hungry).  While my first layer of frosting was chilling in the fridge, I went to the grocery store and ran up and down the aisles, just whacking every somewhat hazelnutty/chocolate-y thing I saw into my cart (ended up using the Hazelnut Ritter Sport and Ferrero Rocher).  Then I piped some snazzy little Nutella buttercream ripples on the sides, and some big, vanilla rosettes on the top (to class up this monster of a cake).  Finally, I smushed a little baby jar of Nutella in the middle.  And my creation was born. 

With love,
Erica

Ingredients
One, 2-layer batch of chocolate cake (here’s my favorite)
One jar Nutella
One batch of Nutella Buttercream
One batch of Vanilla Buttercream (this recipe without the Oreos)
Ritter Sport/Ferrero Rocher for decorating
melted chocolate for drizzling

Assembly

Place once cake layer onto a cake stand, plate, or cake board.  With an offset spatula, evenly spread a generous amount of Nutella onto the layer.  Place your second layer face down on top of the Nutella filling and place the cake in the fridge for a few moments until it firms up a bit.  Meanwhile, whip up your two buttercreams (if you’re like me and only have one stand mixer, make the vanilla one first so it doesn’t get streaked with Nutella!).

With your offset spatula, carefully smooth a bit of frosting in a thin, even layer over the entire cake (to seal in the crumbs, a.k.a a crumb coat).  Chill again until the frosting is firm (about 15-30 minutes).

Place the cake on a turntable or cake stand.  Using a clean offset spatula, spread the Nutella buttercream in a smooth, even layer over the crumb coat.  To make the “ripple effect” on the sides, fill a large pastry bag fitted with a medium round tip with Nutella buttercream.  Pipe a vertical row of 4 dots about 1/2 to 1 inch in diameter.  Once you have your line of dots, use a spoon to smush down one side of each dot to form a line of petals.  Keep repeating this process until you make your way all around the cake.  For a picture of this technique, click here.

Next, fill a clean piping bag fitted with a medium star tip with the vanilla buttercream.  Pipe big swirls of frosting on top of the cake. Place a Ritter Sport or Ferrero Rocher in the middle of each swirl.  Lastly, drizzle with melted chocolate and enjoy your crazy, Nutella creation!

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

lemon blueberry sunshine cake

This cake was sitting pretty in the freezer for about a week, and I finally decided to cut myself a piece. OH MY GOD. It was like eating sunshine in the form of a cake. I am now obsessed with the lemon-blueberry combination. These bright flavors are the perfect way to celebrate as the summer season comes to a close.

This is a supremely moist cake due to the sour cream. It has a sweet, puckery lemon flavor and is bursting with bright, juicy blueberries. I iced it with my favorite, simple buttercream, but it would also be delicious with some luscious cream cheese frosting.
This cake freezes beautifully — as a matter of fact, I enjoy my cakes best after they have been in the freezer for a day or two (or even a week!).
With love,

Erica

Ingredients

 For the cake:

2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened at room temperature
1 1/2 cups sugar
4 large eggs

For the filling:

1/2 cup blueberry jam  (or lemon curd)

For the frosting:
2 sticks butter, room temperature
4-6 cups confectioner’s sugar 
1/4 cup milk 
1 teaspoon lemon extract
 
Preheat oven to 350°F.
Grease 3, 8″ cake pans. Sift dry ingredients into medium
bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh
blueberries and toss to coat them with flour. Set remaining flour
mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon
zest in small bowl. In the bowl of a stand mixer, cream butter and
sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs
one at a time, until well combined. Mix in flour mixture alternately
with milk mixture, starting and ending with flour mixture. Stir until
just combined. Gently fold in blueberries. Divide batter equally among
8″ round pans.
Bake cakes until toothpick inserted into center comes out clean,
about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then
invert onto racks until completely cool.

Once cakes are cool, spread blueberry jam and sandwich it between the layers.

Frost with lemon buttercream (recipe follows)

Lemon Buttercream

Beat butter in stand mixer until pale and fluffy. Slowly add the 4 cups of confectioner’s sugar. Add the milk and lemon extract. Add more confectioner’s sugar until desired consistency is achieved.

adapted from Sweetapolita