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Frankenstein Rice Krispies Pops

Yesterday I spent the evening giving the Frankenstein family a funny hairdo and this is probably the most fun I've had in a very long time (thanks COVID-19).
Anyway, Frankenstein Rice Krispies treats are probably the most obvious Halloween treats you can make and find online so I bet you don't need a recipe to make them but if you need a small batch adjustment you can definitely use this one below because it yields only 6 pieces and it's super delicious ๐Ÿ˜‹ Plus, it's very therapeutic. INGREDIENTS: --- RICE KRISPIES TREATS --- 65g Rice Krispies 40g butter 140g marshmallows 1/4 teaspoon vanilla extract green food colouring pinch of salt --- TOPPINGS --- 50-60g dark chocolate Nilla Banana Pudding cereal (marshmallow bites) DIRECTIONS: Cover with parchment paper a small rectangular pan (16cm x 11cm or similar) and set aside. In a large saucepan melt the butter over medium heat. Then add the marshmallows and stir until melted. Remove from the heat and quickly add salt, vanilla extract and a few drops of green colouring; mix until you get the desired colour. Stir in Rice Krispies and mix very well making sure all cereal is coated (ACT QUICKLY because it's gonna be a sticky mess!!! ahahah) While the crispy rice cereal mix is still warm transfer the mixture inside the prepared pan and gently press down using a greased spatula or your hands. Allow treats to set at room temperature for at least 1 hour before slicing/shaping. Remove from the pan and transfer on a paper sheet; cut into 6 rectangles and insert a skewer inside each piece. Melt dark chocolate in the microwave or on a double boiler an then garnish your Frankenstein family: dip their head in the chocolate to style their hair, dip one side of Nilla Banana Pudding cereal and stick them on the front to make their eyes and on the sides for their neck bolts. Finally draw their mouths using a toothpick. Let the chocolate set at room temperature for half an hour. Enjoy :) RECIPE NOTES: My Frankenstein family came out a bit too green because I put too much food colouring so I suggest to put only a few drops at the time. You can store these treats at room temperature inside an airtight container for a few days. RECIPE CARD: If you make it let me know! :)

Healthy pumpkin & chocolate oat muffins

How do you feel about pumpkin in sweet recipes? ๐Ÿค” Love it? Hate it? Crazy about it? I know that a lot of people (especially in Italy) are very skeptical about it but honestly I don't understand why, I personally LOVE IT. Pumpkin is so naturally sweet and every time I make a treat with it, even a very healthy one, it tastes super delicious to me. Last week, for instance, I baked these healthy pumpkin & chocolate oat muffins and they turned out amazing. They are made of greek yogurt, maple syrup, only 1 tablespoon of oil and well, a shitload of dark chocolate chips xD so.. what's not to love? ๐Ÿ˜ I really think you guys should give it a chance and check out the recipe below, trust me! ๐Ÿ˜Š INGREDIENTS: 80g all purpose flour 35g rolled oats 1 Tablespoon vegetable oil * 1 small egg 85g maple syrup * 45g greek yogurt 1/2 teaspoon vanilla extract 1/2 teaspoon baking soda 215g pumpkin puree * 1 teaspoon cinnamon pinch of ground ginger pinch of ground nutmeg pinch of salt 40g dark chocolate chips --- TOPPINGS --- 1 Tablespoon rolled oats 10g dark chocolate chips DIRECTIONS: Preheat oven to 350ยฐF (180ยฐC) and prepare your muffin tin with 8 paper or silicone cups. In a bowl add all purpose flour, rolled oats, cinnamon, ginger, nutmeg and salt; mix with a hand whisk and leave it aside. In another bowl whisk together oil, greek yogurt and maple syrup. Add the egg and vanilla extract and keep whisking until incorporated. Finally add pumpkin puree and mix until creamy (you can use an electric mixer if the pumpkin puree is too lumpy). Fold in the dry ingredients and the chocolate chips mixing with a rubber spatula until well combined. Pour the batter in the prepared muffin tins and garnish the surface with rolled oats and more chocolate chips. Bake for about 30 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let them cool completely before removing from the cups. Enjoy :) RECIPE NOTES: You can replace vegetable oil with melted butter or coconut oil. You can replace maple syrup with honey. To make pumpkin puree I just roasted in the oven about 400g of pumpkin and then I put it in the mixer to make a puree. Since these muffins are very moist I suggest storing them in the refrigerator for 3-4 days and then if you have any leftover you can also freeze them for a couple of months. RECIPE CARD: If you make it let me know! :)

White chocolate & coconut pizza cookies!

Last weekend I went to Napoli to celebrate my birthday with my sister. Why Napoli? Well, there are several reasons but primarily because pizza is one of my favorite thing in the world and Napoli is the birthplace of Pizza! So, long story short, the weekend was great: not only I had super delicious pizza for dinner but I also had super yummy pizza cookies for breakfast !!! I baked these cuties the day before leaving and I think they turned out amazing: they were soft, not too sugary and they tasted like coconut ๐Ÿ˜‹ The dough is made with coconut flour and sourdough discards, tomato sauce is just red royal icing, the cheese is made with coconut flour and the basil with green Fruity Pebbles! What do you guys think? I loved them. You can check out the recipe below if you want to give it a try ๐Ÿ˜Š INGREDIENTS: 90g white chocolate 50g butter 1 egg yolk 80g granulated sugar 120g sourdough discard* 20g coconut flour 80g bread flour (high in protein) 1/4 teaspoon vanilla extract (optional) pinch of salt --- TOPPINGS --- 1 egg white powdered sugar* red food colouring coconut flour green Fruity Pebbles DIRECTIONS: Melt butter and white chocolate on a double boiler, then set aside. Separate egg yolk from egg white and place the white in the fridge while making the cookie dough. In another bowl beat together the egg yolk, granulated sugar and the sourdough discard with an electric mixer. Pour the melted butter and white chocolate mixture into the egg mixture and keep beating. In a separate bowl, combine flour, coconut flour and salt. Leave the mixer and fold in the dry ingredients mixing with a rubber spatula until well combined. Place the dough in the fridge to rest for at least 1 hour. Divide the dough into balls of the same weight (around 20g each) and place them on a baking tray covered with parchment paper (I suggest baking 6 cookies at the time since they will spread a lot so you need a lot of space around them) Place them in the freezer for 10 minutes while preheating the oven to 350ยฐF (180ยฐC). Bake for about 10 minutes or until the edges are golden. At this point the cookies are still very soft in the middle but it's okay because they keep cooking outside the oven (now if some cookies lost their shape during the cooking process you can reshape them with a rounded cookie cutter!) Let them cool on the baking sheet. Make royal icing: in a bowl beat the egg white with an electric mixer and gradually add confectioners sugar until you get a creamy but not too liquid consistency. Add red food colouring and mix with a spoon *. Garnish the surface of the cookies with the red royal icing (tomato sauce), coconut flour (cheese) and green Fruity Pebbles (basil leaves). Enjoy :) RECIPE NOTES: My sourdough discard was 1 week old and stored in the fridge. I used it cold. If the liquid starts to separate on the surface just mix the discards before using. I haven't written how much powdered sugar you are going to need since I just added it gradually until I got a spreadable consistency. The quantity depends also on how big is your egg white. If the dough starts to soften while creating the balls put it back in the fridge and chill for a few minutes; then it will be easier to work with. RECIPE CARD: If you make it let me know! :)

Spider web cereal parfait

Spooky season is coming so here a super easy and fun idea to enjoy this Halloween: Spider web cereal parfait!! I used greek yogurt and cream cheese to make this delicious parfait cream while the cereal layers and the spider web are made of Kellogg's Coco Pops ๐Ÿ˜ Check out the details of the recipe below and make it too!! INGREDIENTS: 50g cream cheese 50g plain greek yogurt 30g powdered sugar* green food colouring violet food colouring orange food colouring Kellogg's Coco Pops * DIRECTIONS: In a bowl cream together the yogurt, the cream cheese and the powdered sugar with an electric beater until everything is well combined and creamy. Divide the mixture evenly into 3 bowls (about 40g each). Pour a few drops of food colouring in each bowl and mix until you get a nice and uniform colour. Layer Coco Pops Cereal and coloured parfait cream inside a big glass or jar. Garnish the surface with Coco Pops Cereal creating the spider web shape! Place in the fridge overnight for better consistency or eat right away. Enjoy :) RECIPE NOTES: Adjust sugar amount to your taste! (It depends on the kind of yogurt and cream cheese that you are using..) I used Kellogg's Coco Pops in this recipe but I think any other chocolate cereal would work! I suggest using a cocoa flavoured cereal for 2 reasons: flavour balance but also to get a nice chromatic effect. You can definitely use this cream to fill a cake, it's gonna be delicious. RECIPE CARD: If you make it let me know! :)

Banana bread baked donuts

I haven't shared a donut recipe in a while so here a very good one: Banana bread donuts! They are covered with dark chocolate and Nilla Banana Pudding Cereal and there's a pinch of cinnamon in here too ๐Ÿ˜Š Check out the recipe below to discover how I made it. Spoiler alert: it's super easy! INGREDIENTS: 1 egg 135g light brown sugar 160g sour cream* 90g vegetable oil* 350g smashed banana (3 medium) 1 + 1/2 teaspoon baking soda 1 teaspoon cinnamon 254g all purpose flour 1/2 teaspoon salt --- NILLA BANANA PUDDING CHOCOLATE GLAZE --- 150g dark chocolate Nilla Banana Pudding Cereal DIRECTIONS: Preheat oven to 350ยฐF (180ยฐC). In a bowl mix together flour, baking soda and cinnamon and leave it aside. In a bigger bowl pour oil, salt and sugar and mix with either an electric mixer or an hand whisk until the sugar is completely dissolved. Add the egg, sour cream and the smashed banana and keep mixing until you get a creamy consistency. Finally add the dry ingredients and mix with a rubber spatula until just combined. Grease your donut pan with oil or cooking spray. Pour the batter into the pan with a teaspoon filling up to 3/4 otherwise the donut holes are going to close during the baking process. Bake for about 12 minutes. Let them cool in the pan for about 10 minutes then transfer to a cooling rack. Melt dark chocolate in the microwave or on a double boiler. Glaze the tops of the donuts and garnish with Nilla Banana Pudding Cereal. Enjoy :) RECIPE NOTES: You can use greek yogurt instead of sour cream but the result will be slightly different since the sour cream is higher in fat. You can use 110g of soft butter instead of oil but in this case I suggest to use an electric mixer to prepare the batter. With this batter you can also bake regular or mini muffins or a banana bread loaf. The donut pan I'm using is this one. RECIPE CARD: If you make it let me know! :)

Mini Cinnamon Toast Crunch cake (Vegan)

It's October! Ok. I'm not so thrilled about it. However there are a few fall things that I enjoy and one of these is cinnamon!! And all the spiced, warm treats that you can make with it! ๐Ÿ˜ I think they are somehow comforting. So today I'm sharing with you a mini cinnamon cake that is totally inspired by one of my favourite breakfast cereal: Cinnamon Toast Crunch. I'm not sure I'll be able to transmit all my enthusiasm about this recipe but I can tell you that I was almost shocked when I tasted it. Why? I have a bunch of reasons: it's vegan, it's made with all common ingredients, you don't need any mixer to make it, it took me literally 30 minutes to make it (baking included) and it's freaking delicious!!! If you love cinnamon I think you should give it a try because it's really amazing, check out the recipe below!! INGREDIENTS: 78g all purpose flour 75g sugar 1/4 teaspoon baking soda 1 teaspoon cinnamon 27g vegetable oil 1/2 teaspoon apple cider vinegar 1/4 teaspoon vanilla extract* 88g cold water pinch of nutmeg* pinch of ground cloves pinch of ginger pinch of salt --- GREEK YOGURT FROSTING --- 60g coconut milk yogurt 1/4 teaspoon maple syrup* cinnamon Cinnamon Toast Crunch DIRECTIONS: Preheat oven to 350ยฐF (180ยฐC). Line a 13cm square pan with parchment paper. In a large mixing bowl, whisk together the all purpose flour, sugar, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger. Make 3 wells in the dry ingredients and pour the vanilla extract in one, the vinegar in the second and the vegetable oil in the third. Before mixing, pour the cold water over everything, then mix by hand with a spatula until the batter is combined. Pour the batter into the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan before frosting. Mix the yogurt with maple syrup in a bowl and spread on top of the cake. Garnish with cinnamon and Cinnamon Toast Crunch. Enjoy :) RECIPE NOTES: I don't suggest using powdered vanilla in here since the dry/liquid balance is very important. You can change the spices as you like, I wouldn't remove cinnamon though, since it's the main flavour. Adjust maple syrup to your taste and according to the sweetness of the yogurt that you are using (mine is sugar free). My pan is very tiny, you can serve 3-4 people with it so if you want to make a bigger cake I suggest to double the recipe and use a 20cm square pan, or triple and use a 24cm square pan. RECIPE CARD: If you make it let me know! :)

Cereal swirl mini muffins

Last weekend I went to a Comehome event at a friends house, the theme was "One Thousand and One Nights" so I came up with these Cereal swirl mini muffins that kinda remind me of a colourful galaxy on a chocolate sky ๐Ÿ˜ What do you guys think? Can you see it too? Well you need a bit of imagination of course but anyway, they were a hit! And they are super easy to make so check out the recipe below and make it too!! INGREDIENTS: 60ml vegetable oil 100g granulated sugar 60ml milk 1 large egg 1/2 teaspoon vanilla extract 75g sour cream* 120g all-purpose flour 25g cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt --- TOPPINGS --- 100g dark chocolate Rice Krispies Fruity Pebbles DIRECTIONS: Preheat oven to 350ยฐF (180ยฐC) and prepare your mini muffin tin (I have a silicone mould with 24 cups). In a bowl mix together flour, cocoa powder, baking soda and salt and leave it aside. In a bigger bowl pour oil, sugar and milk and mix with either an electric mixer or an hand whisk until the sugar is completely dissolved. Add the egg, sour cream and vanilla extract and keep mixing until you get a creamy consistency. Finally add the dry ingredients and mix with a rubber spatula until just combined. Pour the batter into the mini muffin pan with a teaspoon filling up the cups to 3/4. Bake for about 15 minutes or until a toothpick inserted in center comes out with a few crumbs (a bit fudgy but not too dry). Let them cool in the pan for about 10 minutes then transfer to a cooling rack. Melt dark chocolate on a double boiler or in the microwave. Glaze the top of the muffins with chocolate and garnish with Rice Krispies swirl or Fruity Pebbles swirl (act quickly since the chocolate will harden while decorating!) Enjoy :) RECIPE NOTES: You can use greek yogurt instead of sour cream but the result will be slightly different since the sour cream is higher in fat. I used Rice Krispies and Fruity Pebbles but of course you can use any kind of cereal you want, be creative! ๐Ÿ˜Š RECIPE CARD: If you make it let me know! :)

Chocolate & banana pancake cereal

Today it's National pancake day!!! So let's celebrate together with a new pancake cereal idea ๐Ÿ˜Š Chocolate and banana is a combination that I really love and with pancake cereal is real delight. As usual you can read my recipe below :) INGREDIENTS: 125g all purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 160ml milk 1/2 teaspoon vinegar 30g sugar 1 egg 30g melted butter pinch of salt --- TOPPINGS --- Dark chocolate Milk* Banana DIRECTIONS: Melt butter in the microwave or on the stove. Prepare buttermilk mixing in a bowl milk and vinegar and letting sit about 30 minutes. Add egg and melted butter into the buttermilk bowl and mix until combined. In a bigger bowl mix flour, sugar, baking soda and baking powder. Pour the liquid mixture into the dry one and mix until combined. Grease a pan with oil or butter and turn on the heat over medium flame. Using a small teaspoon pour a small portion of batter into the pan and cook for about 1 minute or until slightly golden. Flip carefully with a rubber spatula and cook for 30 seconds more. Melt dark chocolate with a splash of milk in the microwave or in a double boiler. Place one portion of pancake cereal in a bowl, top it with melted dark chocolate and banana slices. Add cold milk. Enjoy :) RECIPE NOTES: With this batter you will make about 4 portions of pancake cereal. You can store leftover pancake cereal in the fridge for a couple of day or freeze for a month. Reheat in the microwave for 30 seconds before serving. I melted chocolate with milk to prevent it to harden too quickly but if you don't mind that you can totally skip it. I also made a Peanut butter and jelly version: it's not very photogenic but it was soooo tasty so I'm sharing it with you too!!! RECIPE CARD: If you make it let me know! :)

End of Summer muffins

Summer is officially gone and I feel a bit sad ๐Ÿ˜” These end of summer muffins definitely cheered me up though! They are Fruity Pebbles muffins filled with blueberry jam and topped with a cute waffle cone hat covered in white chocolate and Fruity Pebbles, I loved it ๐Ÿ˜ If you want to give it a try follow the recipe below, it's super easy! INGREDIENTS: 3 eggs (room temperature) 250g all purpose flour 180g granulated sugar 16g baking powder 250g heavy cream* pinch of salt 4 tablespoon crushed Fruity Pebbles --- FILLING --- blueberry jam --- TOPPINGS --- white chocolate crushed Fruity Pebbles 12 waffle cones* DIRECTIONS: Preheat oven to 350ยฐF (180ยฐC) and prepare your muffin tin with 12 paper cups. In a bowl add all purpose flour, baking powder and salt; mix with a hand whisk and leave it aside. In another bowl whisk together eggs and sugar with the electric mixer until light and foamy (about 3 minutes). Add heavy cream and keep whisking until creamy. Add gradually the flour mixture (sifted) and keep beating at low speed until combined. Leave the mixer and mix in the crushed Fruity Pebbles with a rubber spatula. Pour the batter in the prepared muffin tins and bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let them cool completely. Make a hole in the middle of the muffins, put 1 teaspoon of jam inside it and cover it back (don't worry if it's not perfect, we are going to cover the hole with jam anyway!). Garnish the surface with jam making it look like an ice cream stain*. Melt a small quantity of white chocolate on a double boiler or in the microwave and garnish the extremity of 12 mini waffle cones. Place them on the surface of the muffins and cover it with crushed Fruity Pebbles. Enjoy :) RECIPE NOTES: In this recipe there is no oil or butter, the heavy cream is the "fat" part of these muffins! I suggest to use room temperature heavy cream. I don't know if you can actually find small waffle cones like those in the supermarket but if you don't you can just cut the end of bigger cones, like I did ๐Ÿ˜… The garnish part of these muffins is hard to explain but it's actually quite easy! I'm gonna post a small video for a better explanation though! Since there is jam in these muffins, I suggest you to store them in the fridge for a couple of days. RECIPE CARD: If you make it let me know! :)

Waffle cereal with dark chocolate and raspberries

Do you remember pancake cereal? Well, why not making waffle cereal instead??? You can use any waffle batter you want (I used this one), put it in a squeeze bottle and create mini waffle pieces on your iron. Top them with chocolate and fruit and enjoy. It's as easy and delicious as it sounds! Check out how I made it below :) INGREDIENTS: 100g all-purpose flour 30g cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon sugar 1/4 teaspoon salt 240g milk 80 ml vegetable oil 1 large egg 1 teaspoon vanilla extract --- TOPPINGS --- Dark Chocolate Raspberries DIRECTIONS: Whisk the dry ingredients in a medium bowl: flour, cornstarch, sugar, baking powder, baking soda and salt. In another bowl add the liquid ingredients: milk, vegetable oil, egg and vanilla. Mix well with a hand whisk. Pour the milk mixture into the flour mixture and whisk until just mixed. Set batter aside for 10 to 15 minutes or overnight in the fridge if you want to make them quickly in the morning. Grease with oil (if necessary) and heat your waffle iron. Pour a small portion of the batter onto the heated waffle iron using a small spoon or a bottle dispenser to form mini waffles. Cook for about 3-4 minutes and then, if necessary, flip them over and cook for a couple minutes more until they look crisp and golden brown. Melt dark chocolate in the microwave or on a double boiler and glaze the mini waffles holes. Place one portion of waffle cereal in a bowl, top it with leftover melted chocolate and fresh raspberries. Add cold milk. Enjoy :) RECIPE NOTES: With this batter you can make about 5 portions of waffle cereal. You can store leftover waffle cereal in the fridge for a couple of day or freeze for a month. Reheat in the microwave for 30 seconds and glaze before serving for better results. RECIPE CARD: If you make it let me know! :)

Sourdough discard monster cookies

Here another great recipe using sourdough discards: monster cookies! It's not totally my recipe but I adapted it from here and then I added some peanut M&M's to make them more colourful and delicious :) I think this is a very smart way to use all your sourdough discards, the process is a bit long but I think the result is great! Check out the recipe below if you want to make them too!! INGREDIENTS: 230g cold butter 220g dark brown sugar 100g granulated sugar 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon salt 1 large egg 125 g sourdough starter discard* 280g all-purpose flour 170g rolled oats 200g add-ons* (chocolate, M&M's, nuts..) DIRECTIONS: In a bowl cream together cold butter (cut into chunks), granulated sugar, brown sugar, vanilla extract and salt with the electric mixer or a stand mixer until you get a creamy batter. Add the egg and mix to incorporate. Scrape down the sides of the bowl and add the sourdough starter discard. Add gradually the flour and mix until it is absorbed. Then scrape down the sides and the bottom of the bowl and add rolled oats. Mix until combined. Finally leave the mixer and add all your favourite add-ons (I added chocolate chips, chocolate chunks and crushed peanut M&M's); mix with a rubber spatula until incorporated. At this point the dough will be very sticky so place it on a large piece of plastic wrap on your counter and wrap it around it. Place in the fridge and store for 2 days (this helps the oats absorb the excess liquid from the discard so the dough will be less sticky and easier to handle). Preheat oven to 350ยฐF (180ยฐC) and cover a baking tray with parchment paper. Divide the dough into 1cm thick disks or balls (they should weight about 50 grams each) and place it well-spaced in the prepared tray. Bake for about 15 minutes or until lightly browned around the edges. The center of the cookie will be a bit under-baked so as soon as you remove them from the oven you can push a couple of pieces of M&M's on top of the disks to make them look prettier and more colourful :) Let them cool on the tray for about 5 minutes before moving them on a serving plate. Enjoy :) RECIPE NOTES: My sourdough starter discard was a few days old and cold from the fridge. You can use any add-ons you want: miniatures M&M's will be definitely prettier than the ones I used. You can freeze the dough for 2 months or so. I used less add-ons compared to the original recipe because I thought 200g was enough but feel free to add more! RECIPE CARD: If you make it let me know! :)

Aperol Spritz birthday cake

Who said that breakfast cereal is only for kids? I didn't. That's for sure. I mean, I even used it as a topping on this cocktail-inspired birthday cake xD Spritz Cocktail is probably my favorite cocktail and if you have never had it in your life I think you are missing out. There are several kinds of Spritz and my favorite is the one made with Prosecco, Aperol, soda water and a slice of orange! This is also a traditional drink in Venice, which is the city where I celebrated my birthday with my friends so... I really had a lot of reasons to bake this cake! ahahaah Anyway if you are still interested on making this amazing cake I'm gonna tell you what I did: I took my favorite orange flavoured cake recipe and I replaced orange juice with Spritz. That's it. It was a big success. So check out all the details below! INGREDIENTS: --- CAKE BATTER--- 125g soft butter * 190g all purpose flour 190g granulated sugar 3 eggs 100g Aperol Spritz (room temperature) * 16g baking powder zest of 2 oranges zest of 1 lemon pinch of salt --- TOPPING --- 100g confectioners' sugar 1 tablespoon Aperol Spritz Fruity Pebbles (green and orange) DIRECTIONS: Preheat oven to 350ยฐF (180ยฐC) and cover a 22cm spring form pan with parchment paper. In a small bowl whisk together the dry ingredients (flour, salt and baking powder) until combined. In a bigger bowl beat butter, sugar, orange and lemon zest together with an electric mixer until light and foamy. Add the eggs, one at the time and keep beating Finally add the Aperol Spritz and the dry ingredients (sifted!) continuing to mix at low speed until combined. Transfer the batter into the prepared tin and bake for about 30 minutes (Don't open the oven during the cooking process otherwise the cake will deflate in the middle) Let it cool completely before removing from the pan. Make the glaze combining sugar and Aperol Spritz in a small bowl until you get a creamy and spreadable (not too runny!) consistency. Spread the glaze on the surface making it drip on the sides with a spoon. Garnish with green and orange Fruity Pebbles and tiny umbrellas (they are not optional)!!! Enjoy :) RECIPE NOTES: You can use 120g vegetable oil instead of butter. Of course you can make this cake with orange juice instead of Aperol Spritz. It won't be as awesome as this cake but it will be delicious anyway. I used that pre-made Aperol Spritz cocktail but you can definitely add your own combination of Aperol and Prosecco instead. RECIPE CARD: If you make it let me know! :)

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