You may not know this, but my husband is a motorcycle
lover collector enthusiast obsessed freak. I say that lovingly, of course 🙂 If you know us outside of blogland, you definitely did know this. We even had a motorcycle in our living room before I banished it to the garage when we had kids.
As much as I gripe, I secretly love it. I didn’t mind riding on the back from the Ducati factory in Bologna down to Tuscany. Or shopping at the Italian outlets. Gucci and Valentino at 40% off? Yes, Please!
Again, B.K. (Before Kids). image via
We had actually planned on being in Tuscany right now for the big race. To watch Italian racing celebrity Valentino Rossi race for Ducati. This is a really big deal for Italians and motorcycle racing fanatics. The last time we were in Italy the street vendors’ carts were filled with Rossi racing memorabilia right along with the Pinocchio dolls. But alas, we decided that traveling with a 15 month old was just not worth it. Maybe next year.
Last week Mr YM’s friend won an important motorcycle race (not in Italy). So we decided to bake him a congratulatory cake. I decided to keep with the Italian bike theme and go with a Nutella cake topped with chocolate motorcycle pops and garnished with Ferrero Rocher chocolates.
I didn’t love the vanilla cake recipe I used, and I don’t have a go-to one (the horror!), so I’m not going to share that part with you. The rest is delish though. Candy pops are an easy way to decorate a cake with that “wow factor” without getting out a pastry bag. Search online for the candy mold of your choice, fill with melted chocolate and a lollipop stick, and you’re good to go.
makes 1 8″ or 9″ layer cake
1 batch prepared favorite yellow or vanilla cake batter
1/4 – 1/2 cup Nutella
Preheat oven to cake recipe’s temp. Pour batter into 2 8 or 9″ round buttered and floured cake pans. Spoon lines of Nutella over batter. Use a knife to swirl. Bake cake. Cool. Use a serrated knife to cut off any “dome’ and level the cake layers.
- 1 cup confectioners’ sugar
- 1 cup Nutella
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
- toasted hazelnuts or Ferrero Rocher chocolates for garnish (optional)
Place the confectioners’ sugar, Nutella, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Frost cake using an offset spatula.