Juicy, sun-ripened lemon brings the zing, while sweet meringue, toasted coconut, and dreamy vanilla transform this Sour Ale into a decadent dessert in a glass. Bright citrus, fluffy marshmallow, creamy milk sugar, and hints of coconut cream make every sip taste like your favorite slice of lemon meringue pie—without ever needing a fork.

Sorbetto 106

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Classic vanilla shake made with real ice cream.

Vanilla Shake

Indulge in our large Vanilla Shake, a creamy blend of rich vanilla ice cream and milk, topped with a delightful swirl of whipped cream.

Vanilla Shake, large size

Moist funfetti sponge cake rolled with a vanilla buttercream. Served with whipped cream and sprinkles!

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, cream the softened unsalted butter until light and fluffy using a hand mixer or stand mixer. Gradually add the sugar mixture until combined.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Then, add the milk and vanilla extract, mixing until just combined.

Add Eggs and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently until no flour streaks remain. Fold in the rainbow sprinkles.

Combine Wet and Dry Mixtures

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cool the Cake

In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.

Prepare the Buttercream

Add the heavy cream and vanilla extract, then beat on high speed for 2-3 minutes until the buttercream is light and fluffy.

Add Cream and Vanilla

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until soft peaks form.

Make Whipped Cream

Once the cake is completely cool, spread a layer of vanilla buttercream evenly over the surface. Roll the cake tightly from one end to the other, then frost the outside with more buttercream.

Assemble the Cake

Slice the cake and serve with a dollop of whipped cream and a sprinkle of rainbow sprinkles on top.

Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Eggs

Milk

Vanilla extract

Rainbow sprinkles

Powdered sugar

Heavy cream

Funfetti Cake

Crispy bacon over linguine with Alfredo sauce, green onions and even more bacon. Includes your choice of Soup/Salad and Garlic Homeloaf.

Double-Bacon Carbonara

Mario's Potatoes

Perfectly seasoned salmon baked to perfection. Served with roasted Italian vegetables and creamy Alfredo pesto bow ties.

Baked Salmon Alfr-esto Bowl

Hand-breaded Chicken Parmigiana made fresh daily. Served with loads of spaghetti and Mario's Signature Tomato Sauce. Finish your meal with a mini oreo cheesecake.

Mario's Chicken Parmigiana

Lightly breaded potato gnocchi fried to golden perfection, sprinkled with Parmesan Romano and Mario's signature spice blend and served with Mario's Signature Tomato Sauce and pesto aioli for dipping.

Gnocchi Fritti

Creamy Alfredo with roasted garlic, topped with slices of seasoned chicken breast. Includes your choice of Soup/Salad and Garlic Homeloaf.

Roasted Garlic Fettuccine Alfredo With Chicken

Make Funfetti Cake Recipe in just 1h 30m. Moist funfetti sponge cake rolled with a vanilla buttercream. Served with whipped cream and sprinkles!

Funfetti Cake Recipe

Ingredients

Cake

Vanilla Buttercream

Whipped Cream

Garnish

Method