Flavours & Frosting: Swirled Nutella and Cream Cheese Jars

To make them, I punched some hearts (in a row) on a piece of paper wide and high enough to fit my jar. I then stuck it with glue to another piece of paper with a different pattern. When it was completely dry I fastened it to the jar with sellotape by overlapping the sides on the back. To complete the look I added a brown organza bow. For the lid I cut out a circle from one of the patterned papers and a heart from the other. I simply stuck them together with glue and used the same glue to stick them to the lid. I think this is a super cute idea to use for dessert tables / candy buffets!

Para hacerlos, yo marqué algunos corazones (en una fila) en un pedazo de papel de dimensiones suficientes para adaptarse a mi frasco. Entonces pegué con pegamento otro pedazo de papel con un patrón diferente. Cuando estaba completamente seco la sujeté al tarro con cinta adhesiva superponiendo los lados de la parte posterior. Para completar el look he añadido un lazo de organza marrón. Para la tapa corté un círculo de uno de los papeles con dibujos y un corazón del otro. Yo simplemente los pegué con pegamento utilizando el mismo pegamento para pegarlas a la tapa. Creo que ésta es una idea súper linda de usar para mesas dulces / mesas de caramelos!

Vanilla Cake Recipe

with Nutella Cream Cheese Swirl

& topped with Nutella Cream Cheese Frosting!

¡Clic aquí para ver / imprimir la receta en Español!

Ingredients:

(makes 6 - 10 jars depending on the size of the jar)

Cake Batter:

200g flour
200g brown sugar
¼ cup apple sauce
¼ cup olive oil
1 teaspoon baking powder
pinch of salt
4 L eggs
2 teaspoons vanilla essence

Swirl:

½ cup of Nutella
½ cup of Cream Cheese

Frosting:

250g butter without salt at room temperature
1 heaped cup of icing sugar well sifted
pinch of salt
1 teaspoon vanilla essence
150g cream cheese

Method:

Cake Batter and Swirl:

Pre-heat your oven to 175ºC. Make sure all your jars are clean and dry. Sift all your dry ingredients together and leave to one side. Mix your brown sugar, apple sauce and olive oil on high for about 10 minutes (brown sugar takes longer to cream). Add your eggs 1 x 1 and then your vanilla essence. Lastly add your dry ingredients and blend just until the batter is mixed through. Fill your jars halfway, devide the Nutella & Cream Cheese mix equally between your jars and use a tall straw or stick to swirl it through the cake batter. Bake for aprox. 30 minutes. Let cool completely before frosting.

Frosting:

Using your paddle attachment of your standmixer, mix your butter, icing sugar and salt very well. Now add your vanilla essence and lastly your cream cheese. Don´t overmix at this stage as the frosting will “deflate”. Fill your piping bag with your favourite nozzle and use to frost your cakes in jars.

ENJOY!