Villaggio Ceramics Company Blog | Italian Hand Painted Decorative Ceramics

Smart Summer Entertaining with Italian Majolica Platters

Wed, 23 Jun 2010 09:42:39 -0700

Whether you are planning a sophisticated summer soiree, a picnic in the park or a backyard barbecue, Italian Majolica platters make a stunning serveware statement for any party.

Celebrity chefs are all over the airwaves this month giving tips on throwing sensational -- but affordable -- summer parties. One of their main suggestions is to use decorative platters to provide presentation pizzazz and then use inexpensive glasses and plates for food service.

All chefs agree that presentation is essential to showcase your food in a creative way. If it looks pretty, it tastes wonderful. Make it fabulous with Italian Majolica platters like these:

Italian Majolica platters work for you all year as a decorative item for your home and the perfect presentation foundation for all the foods your friends and family love to share. Italian Majolica platters are friendly to the planet as well -- made from natural materials, they last for decades and are a "green" replacement for plastic or paper serveware.

Villaggio Ceramics has many Italian Majolica platters that will serve you and your family for years. Visit our website or call us at 702-233-1703 and we will be happy to assist you in choosing the perfect gift of Italian Majolica.

Say "I Do" to Italian Majolica for Wedding Gifts

Tue, 08 Jun 2010 13:53:05 -0700

June is the month of weddings, but no matter what month is chosen for a wedding, brides all over the world are saying "I do!" to gifts of Italian Majolica.

Our collection of exquisite hand-painted Italian dinnerware showcases the extraordinary genius of Italy's finest ceramic artists. A rich color palette enlivens each piece, and the inability to choose just one favorite is an invitation to mix it up to create your very own dynamic place settings. All of our Italian tableware is 100% food safe.

The beauty of Italian Majolica dinnerware is its ability to be mixed and matched, always providing a stunning table setting. Here are some of our favorite FIMA and Franco Mari dinner plates:

Highly regarded as the most famous interpretation of the Raffaellesco design, CAMA's version is world-renowned for impeccable craftsmanship. Both of these designs are available as dinner or salad plates:

Villaggio Ceramics has many Italian Majolica pieces that serve as wonderful, one-of-a-kind wedding or bridal shower gifts. Visit our website or call us at 702-233-1703 and we will be happy to assist you in choosing the perfect gift of Italian Majolica.

Celebrate Summer with Italian Majolica Tables

Tue, 25 May 2010 10:21:46 -0700

Summer is upon us, and with it the desire to spend more time outdoors. The nurseries and landscaping places are all jam-packed each weekend. Flowers and mulch are being installed in backyards all over the country to welcome a new season.

And with all that work put into creating beautiful yards, what better way to enjoy it than with an al fresco meal on the patio?

Villaggio has a number of beautiful, charming Italian tables made of hand-painted Majolica with simple materials from the Tuscan and Umbrian countryside. These tables are a true heirloom that will enchant your family for generations.

Our Italian ceramic tables are made by L'Antica Deruta, one of the superior Majolica manufacturers for years. Established over 50 years ago, the l'Antica Deruta artisans continue to produce some of the best hand-assembled products using age-old techniques originated from Roman times of Deruta and Umbria.

During our visit with Georgio Moretti, third generation owner and current office manager, we discovered that the tiles used for the chairs and tables produced by l'Antica Deruta come solely from the Umbria and Tuscany countrysides. These tiles, used within the tables of the Cotto & Pietra collection, have already been tried and conditioned to withstand the test of the elements across time, and are suited for both soft indoor as well as rugged outdoor use.

The hand-made decorations and inlaid works are a testament to the procedures established by the Masters of Deruta, and are unique and exclusive. These vintage, classic pieces are available in a wide variety of styles, shapes and sizes to suit a multitude of uses and applications both indoor and outside.

Georgio indicated to us during our visit that due to the size and weight of his tables, transportation takes up to 2-3 months outside of Europe. However, after seeing these Italian Majolica tables first-hand, we are certain that each is well worth the wait as they will last many lifetimes!

Visit an Italian Majolica Studio

Thu, 13 May 2010 15:12:19 -0700

We have posted four videos on the Villaggio Ceramics website so you can experience for yourself some of the wonderful artistry that we enjoy when we visit our Italian Majolica artisans' studios!

Watch Claywork:

The elegance in handmade Italian Ceramics begins with the clay. The finest artisans use lead-free clay, originating in the Umbrian and Tuscan hillsides. This raw clay is compressed numerous times before making it's way to the potter's wheel table for sculpting.

Watch FIMA artisan Massimo work this piece with minimal tools--a scraper, small bowl of water, wet sponge as well as a section of wire for cutting are all he requires. His years of experience have honed his skills to the point where measurements are nearly unnecessary.

Watch Biscotti

After the work at the Potter's Wheel is completed, the pieces undergo what is known as the "First Firing", where the clay is baked in an oven at temperatures exceeding 1000 degrees. Upon cooling, the Clay assumes a reddish color -- these items are referred to as "Biscotti".

Watch Glazing:

Following the cool-down period, the piece is ready for Glazing. This step is where the pottery begins the transformation from pottery to ceramic. This process is never rushed, as only the appropriate amount of glaze is used during this step. When the piece has dried, it will yield the canvas on which the skilled artists will begin to draw and hand-paint their magnificent designs.

Watch Painting:

It is the painting stage that allows for the most flexibility in the creative process. The Italian artists use colors derived from only organic sources. Primary colors must be mixed to yield any secondary colors.

Each painter has their own technique for stabilizing their painting hand to reduce any mistakes in the painting process. The painting is a time-perfected process that is accurate and focused, yet slow enough for artistic expression.

Upon completion, the painted pieces are fired a second time in the ovens, and when they emerge they render the most beautiful and vibrant pieces you see for many, many years to come!! Molto Bella!

Functional Beauty: Majolica Spoon Rest

Wed, 24 Mar 2010 10:12:44 -0700

I love beautiful things in my kitchen - but it also has to be functional, because I detest counter clutter!
We now feature stunning Italian Majolica spoon rests from a variety of our Italian ceramic artisans that integrate functionality with spectacular beauty. These spoon rests will make you smile every time you cook!

Perfect for keeping sauces and other liquids off your countertops or stove, these Majolica spoon rests are lovely enough to give as housewarming gifts as well.

Yesterday, as I was in my kitchen enjoying my morning Italian roast coffee and watching The Today Show, there was a food feature with Ina Garten, better known as The Barefoot Contessa. Just in time for Easter, she demonstrated a quick, easy recipe for Rack of Lamb that won't cut into your Easter egg hunting time with the kids. Here it is:

Rack of Lamb
Ina Garten - The Barefoot Contessa
Serves 6

INGREDIENTS

• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb, "frenched"

DIRECTIONS
In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.

Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

And once you've finished spooning the luscious juices over the lamb, give your spoon a beautiful place to rest with a genuine Italian Majolica spoon rest!

Light Up Your Life with Majolica Candlesticks

Wed, 17 Mar 2010 12:41:00 -0700

Is there anything more romantic than a candle-lit dinner for two? And if any country is renowned for their passion for romance, it's Italy. Little wonder, then, that our Italian Majolica artisans take such special care in designing and creating their Majolica candleholders. It's almost as if they knew the contribution their art will be making to bringing romance into the owner's life!

Candlestick making is one of the oldest of the Italian ceramic crafts, since candles were the only source of light for centuries before the advent of electricity. We carry a number of beautiful candleholders from some of the finest Majolica artisans, including Francesca Niccacci and FIMA.

Francesca Niccacci studied 16th and 17th Century art with Romano Ranieri, a famous Deruta master, before beginning her own studio where she specializes in the Renaissance Period. Her beautiful candlestick designs transport you back in time, to a more courtly and easy way of life.

At FIMA, the ancient Deruta traditions of hand-painting each item are observed. Each piece has a corresponding stencil that serves as a master design to ensure likeness. However, each piece is still hand-painted and thus unique unto itself. Upon completion of the final firing, each piece is allowed to cool, and the end result is utterly amazing. The colors of the pieces are remarkably vivid and full, and serve as a fantastic example of what beauty results when the classic traditional forms are practiced by these skilled artisans!

Bring out your table setting with these luxurious Majolica candlesticks, which are suitable for mixing and matching as you see fit to bring depth to your collection.

Celebrate women with Italian Majolica

Tue, 09 Mar 2010 13:43:08 -0700

This week they celebrate Festa della Donna in Italy - the observance of International Women's Day. The traditional way to celebrate is for men to give women a gift of yellow mimosa flowers to express their love. These days, women also gift each other with these fragrant flowers, and gather in cafes and restaurants with their girlfriends to celebrate.

Wouldn't it be great to have a lasting reminder of what the women in your life mean to you with a beautiful Italian Majolica vase to hold those yellow mimosas, and any other arrangements that might come their way throughout the year?

The celebration of the Festa della Donna also acts as one of the first harbingers of spring. And nothing says "springtime" like the planting of the first flowers in beautiful Italian Majolica planters and pots.

Having a container garden gives you the opportunity to plant early and enjoy a variety of different plant combinations and colors throughout the year. You can grow virtually anything in containers: vegetables, herbs, cacti and every variety of annual and perennial.

Having beautiful containers means you can use them as part of your landscape, to form a passageway, define garden spaces or add architectural interest to your yard with different heights and types of plantings. The beauty of containers is also in their mobility - you can use containers in a shady spot with shade-loving plants, or in a sunny area with plants that require full sun.

Italian Majolica planters and pots add beauty anywhere - to patios, apartment balconies, even rooftops. And just like women, if they're properly cared for and filled with beauty, they'll bring pleasure to your life for many years to come!

Wake Up to Great Biscotti Jars

Thu, 04 Mar 2010 14:59:25 -0700

We say cookie, Italians say biscotti. Biscotti are really cookies, baked twice to give them that hard crunch. Italians typically serve biscotti with vin santo, an Italian dessert wine; we usually serve them with a coffee drink like a cappuccino or latte and dunking makes both even better!

Biscotti are really easy to make and lasts for weeks in a beautiful Italian Majolica biscotti jar.

You can leave it plain, or dip it in chocolate (I do!) to make a really decadent treat. Here's one of my favorite recipes from Lidia's cookbook:

Lidia's Biscotti
Makes 48 cookies

6 cups cake or all-purpose flour
1/4 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, softened
2 1/2 cups sugar
4 large eggs
1/4 cup anisette
2 cups peeled and toasted whole almonds or hazelnuts

Preheat the oven to 350 degrees Fahrenheit. Line a 15 x 11-inch jellyroll pan with parchment paper. Stir the flour, cornmeal, baking powder, and salt together in a bowl. Beat the butter with a handheld electric mixer until creamy. As you continue beating, add the sugar gradually, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Stir in the anisette. Pour the dry ingredients and almonds into the bowl, switch to a wooden spoon, and stir until the dough is smooth.

Divide the mixture into two equal portions. Shape each into a loaf 12 inches long by 3 inches wide, making the sides and top even and smooth. Place the loaves side by side on the parchment-lined jellyroll pan, leaving at least 2 inches between them and 1 inch between each loaf and the side of the pan. Bake until loaves are golden and the tops spring back when lightly poked with a finger, about 30 minutes. Remove the baking sheet from the oven and reduce the oven temperature to 300 degrees Fahrenheit. Cool the loaves until barely warm but still soft enough to cut, about 30 minutes.

Slice the loaves crosswise into 1/2-inch-wide cookies. Lay the cookies on their side and bake until evenly golden brown and very firm, about 10 minutes. Cool completely. Biscotti can be stored in colorful Italian Majolica biscotti jar for up to 2 weeks.

Visit www.lidiasitaly.com for more Italian cooking resources.

How to Care for Italian Majolica

Wed, 24 Feb 2010 15:16:30 -0700

One of the most beautiful things about Italian Majolica is that it can be passed down through the generations if you care for it properly.

The first step is to be sure you purchase genuine Italian Majolica ceramics from a reputable source like Villaggio Ceramics, which works directly with the finest Italian Majolica artisans to bring their art to your table.

Here are some guidelines for using and cleaning your Italian Majolica dinnerware and serveware:

Using:
While Italian Majolica serveware and dinnerware is completely safe for food use, decorative pieces are generally not intended for serving food.

You should not cook or re-heat food in or on Italian Majolica dinnerware and serveware.

Run hot water over your Italian Majolica dishes and serving pieces to temper them before serving hot foods or liquids. This will help you avoid possible cracking due to an abrupt temperature change. Some people become concerned about the formation of tiny lines in the glaze, which is called "crazing". Don't worry; this has no significant effect on the integrity of the ceramics and is purely cosmetic.

Be sure that your Italian Majolica is never put on top of a hot surface, like a burner or open flame.

Large platters or trays should be kept out of the oven because they heat unevenly, which can cause cracking.

Cleaning:
Italian Majolica serveware and dinnerware is also safe in the dishwasher, but should be treated like fine china. Use the gentle cycle with no or low heat and place the plates or serveware so they don't touch.

Abrasive pads or powders can damage the glaze of your Italian Majolica ceramics. For easy cleaning, fill your sink with warm soapy water and let the piece soak before removing any leftover food with a soft sponge.

The Magic of Mari Mugs

Wed, 17 Feb 2010 14:19:14 -0700

My favorite coffee at Starbucks? An Italian Roast, of course! Deep, rich and flavorful, I like it brewed so you can stand a spoon in it. The aroma reminds me of some of the small Italian cafes and coffeehouses I visit on my buying trips, and I love this daily reminder of my many journeys to Italy.

And the perfect mug for this treat is one of my beautiful Italian Majolica mugs from Franco Mari:

Over the last 30 years, Franco Mari has combined the basics of classical Majolica creation with a modern vision to create a variety of stunningly beautiful styles of ceramics. His passion for his art, melded with his own inspiring vision, has brought to life some absolutely thrilling items of Majolica.

On a visit to his showroom, Franco's wife Rita provided us with an in-depth review of the numerous lines and styles created by Franco. As we became familiar with the styles and details, we developed a similar fascination with the origins of some of the names used for his creations.

For example, the Mesa Verde style was created during one of Franco's visits to Colorado, and was inspired by the scenery and environment. His line of Gladys Alaska was named after a loyal client named Gladys who lives in Alaska. There proved to be many styles, colors and optional shapes to choose from with Franco Mari's creations.

As Rita continued to show us more items, we noticed that many of the different lines compliment each other, and mixed-style table settings work just as well with those of a single design. This benefit facilitates choosing from different styles as one completes a collection.

As the majority of Mari's items are made to order, it is common to have a signature or customized inscription on the bottom of the items. This is easily done with a small 10% charge for personalization.

Cheers! Italian Ceramic Wine Goblets

Thu, 11 Feb 2010 11:43:05 -0700

Drink to me only with thine eyes, 
And I will pledge with mine;
 Or leave a kiss but in the cup 
And I'll not look for wine.
-- Ben Jonson, English Renaissance poet

The 17th century Renaissance poets certainly knew how to speak of love - and what more fitting subject right before Valentine's Day?

Many of us in the U.S. are experiencing a glut of February snow, and while we can't do anything about what Mother Nature decides to throw our way, we can make the best of it. And one of the best ways to do this - especially this weekend - is with a wonderful warm goblet of mulled wine, a favorite of many since the Renaissance.

This Mulled Wine with Brandy recipe is from the wineintro.com website:

3c water
1c sugar
1 lemon peel
1 cinnamon stick
15 cloves
1 bottle red wine
1/4 c brandy

Simmer all but wine and brandy in a cooking pot for 10 minutes. Add in the wine and heat back up until warm to the touch. Do not boil. Add in brandy and let sit for a while to absorb the flavors. Serve warm.

To completely enjoy your mulled wine experience on a cold February evening, pour it into one of these Renaissance-inspired Italian Majolica wine goblets:

Everyone at Villaggio Ceramics wishes you a warm and happy Valentine's Day -- cheers!

The Magic of Flowers and Chocolate

Thu, 04 Feb 2010 09:43:15 -0700

OK, I admit it. One of my guilty pleasures is a reality TV show called Millionaire Matchmaker. It's about a woman named Patty who is a third-generation matchmaker. She has a matchmaking company in LA that specializes in finding the perfect romantic match for millionaire clients. As part of the process, Patty counsels her male clients about how to treat women. Her advice last night to a rich but clueless bachelor looking for love was basic and true: no matter what they say, ALL women love flowers and chocolate.

With Valentine's Day approaching, those who wish to remain in good stead with their female romantic partners would do well to heed the wise matchmaker's words. We do all love flowers and chocolate. But if you're looking to put an even more romantic spin on things - and inject your own originality - you might want to consider adding a Valentine's Day gift of an authentic Italian Majolica flower vase that she will continue to love and admire long after the flowers and chocolate are gone.

Here are some of our best selling Italian Majolica flower vases:

Like all of our fine Italian ceramics, each one is unique and made with love - just like your special loved one. This year, go ahead and say it with flowers...and a beautiful handmade Italian ceramic flower vase from Villaggio Ceramics!

The Perfect Pasta Bowls for the Perfect Pasta

Wed, 27 Jan 2010 13:22:01 -0700

I am a big fan of Lidia's - officially Lidia Matticchio Bastianich but known throughout the foodie world simply as "Lidia". She is as authentically Italian as they come and you can taste every bite of her heritage in her food. She has restaurants in New York, Pittsburgh and Kansas City, and an Italian food empire that includes cookbooks, websites and TV shows.

If you love Italian, you should definitely be cooking from her books...or her website, which features recipes from her all her cookbooks, like this wonderful dish for cold winter nights:

Ziti with Sausage, Onions and Fennel
Serves 6

For the sauce:
1-pound sweet Italian sausage (without fennel seeds)
1 large fennel bulb with stem and fronds (about 1 pound)
1/3-cup extra virgin olive oil
2 medium onions cut in half-moon slices (2 cups)
1/2-teaspoon salt
1/2-teaspoon dried peperoncino (hot red pepper flakes)
1/2-cup tomato paste
Boiling water from the pasta cooking pot

For the pasta and finishing:
1-tablespoon kosher salt, for the pasta cooking water
1-pound ziti
1/3 cup finely chopped fennel fronds
1 cup freshly Grana Padano

Prepping:
Heat 6 quarts of water with the tablespoon of kosher salt to boiling in the pasta-cooking pot.
Remove the sausage from its casing and break the meat up a bit with your fingers.

Trim the fennel bulb. Slice the bulb in half lengthwise, then slice each half in 1/4-inch thick lengthwise slices. Separate the slivers of fennel if they are attached at the bottom; cut the long slivers in half so you have about 3 cups of 2-inch long matchsticks of fennel. Chop and reserve 1/3-cup fronds for garnish. Have the remaining sauce ingredients ready and nearby.

Making the Sauce and Cooking the Pasta Simultaneously:
Pour the olive oil into the skillet and set it over medium-high heat. Add the sausage meat and cook, stirring and breaking it up more with a wooden spoon, until it is sizzling and beginning to brown, about 1-1/2 minutes.

Push the sausage a bit aside and drop the onion slices into a clear part of the pan; sauté, stirring, till they're sizzling and wilting, another 2 minutes or so, then stir them in with the meat.

Clear another space in the pan by moving to one side the mixture of sausage and onions. Drop in the fennel; let it heat up and wilt for 1 minute or more, then stir it around with the sausage and onions.

Sprinkle on 1/4-teaspoon salt; drop the peperoncino in a hot spot and toast the flakes for 1/2 minute, then stir them in.

Clear a good-sized hot spot in the center of the pan, plop in the tomato paste, and cook, stirring it in the spot for a good minute or more, until it is sizzling and caramelizing; then stir it in with everything else.

Ladle 3 cups of boiling pasta water from the pot into the skillet, stir well, and bring the liquid to a boil. Adjust the heat to maintain an active simmer all over the pan.

Drop the ziti in the boiling water in the pasta pot. Stir and bring back to a boil. Cook about 8 minutes (a minute less than what is recommended on the package), until the ziti are not quite al dente.

Continue to simmer the sauce until the flavors have developed and the fennel is soft but not mushy, 6 minutes or more. The sauce should not get too thick: stir in another cup or two of boiling pasta water if it reduces rapidly. When the sauce is done, taste it and add more salt if you want. If the pasta is not ready, turn down the heat to keep the sauce at a very low simmer until the ziti are on their way-then turn the heat up.

As soon as the ziti is ready by your timing, lift them out of the pot with a spider. Let excess water drip off only for an interest, and drop the wet cylinders into the simmering sauce.

Start tossing pasta and sauce together; ladle in more water if the sauce seems too thick.

Sprinkle over all the chopped fennel fronds, and continue to cook and toss the ziti in the skillet for 2 minutes, or until they are perfectly al dente and coated with sauce. If the pasta appears dry, ladle in more hot pasta water; if it is soupy, cook rapidly to thicken sauce.

Finishing the Pasta:
Remove the skillet from the heat, sprinkle the grated cheese over the ziti, and toss it in. Serve the hot pasta right from the skillet into warm pasta bowls.

You can find the perfect pasta bowls anytime on our website; here are some of our favorites:

Tutti a tavola a mangiare! (Everyone to the table to eat!)

Decorating with Italian Majolica Plates

Wed, 20 Jan 2010 10:31:44 -0700

Authentic Italian Majolica plates are not just for the tabletop anymore...more and more, they are being used as a decorating statement for the kitchen, a bathroom, or any other room in the house - or outdoors -- that will benefit from the flexibility of design that decorating with plates offers.

Whether you want to use Italian Majolica plates as a border or hang them in a pattern on a blank wall, decorating with plates is a unique way to express your creativity. Here are some of my favorites from our Italian Majolica wall plate collection:

Francesca Niccacci studied 16th and 17th Century art with Romano Ranieri, a famous Deruta master, before beginning her own studio where she specializes in the Renaissance Period. She has combined this study with her love and passion for the works of the many artisans who came before her to create treasures of unparalleled beauty from that studio, Vecchia Deruta. Here are some fine samples of her Italian Majolica wall plates:

Giovanni DeSimone was born into the Italian aristocracy, and was a student of Pablo Picasso's, whose influence is clearly apparent in his work. A well-known Italian potter during the latter part of the 20th century, Giovanni's pieces are often compared to those of Picasso. While being inspired by one of the greatest artists of the 20th century, Giovanni departs in his use of bright colors and warm palette, creating truly unique and innovative works that continue to inspire his descendants:

For over 40 years, FIMA has preserved the ancient traditions of using only the highest quality clay to create their masterpieces. At FIMA, the ancient Deruta traditions of hand-painting each item are observed. Each piece has a corresponding stencil that serves as a master design to ensure likeness. However, each piece is still hand-painted and thus unique unto itself:

Italian Ceramics That Take The Cake

Wed, 13 Jan 2010 11:08:11 -0700

Have you ever had a really exceptional Italian cream cake? I don't know what it is about the winter that makes me crave cake....maybe the sugar withdrawal from the holidays....but I have a wonderful Italian cream cake recipe I've used for years that I wanted to share. It comes from Emeril Lagasse:

Italian Cream Cake

For the cake:

1/2 cup shortening, room temperature
1 stick butter, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract

For the frosting:

1 (8-ounce) package cream cheese, at room temperature
1/4 cup butter, softened at room temperature
1 teaspoon vanilla
1 (16-ounce) box powdered sugar, sifted
3/4 cup finely chopped pecans or walnuts

Directions

Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.

In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.

While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.

This cake is moist and wonderful, and fits perfectly on one of our beautiful Italian ceramic cake plates. We have several on the website from a variety of our Italian ceramic artisans (Italians must love cake, too!) to choose from, including these lovely plates:

So if you're looking for a beautiful cake plate that takes the cake -- as well as tons of compliments -- check out all our offerings at www.villaggioceramics.com!