Friday, February 18, 2011

Layers of pretty

I saw this Neapolitan Cake on Sweetapolita a couple weeks ago and couldn't deny the itch to make it. Isn't it beautiful?

Mine's not quite so beautiful, but I still patted myself on the back for it. It was exhaustive to make, though.

Bake yellow cake following this recipe.

Bake chocolate cake following this recipe.

Bake strawberry cake following this recipe.

And here's what you need for the icing:

1 1/4 cup unsalted butter, softened
8 cups icing sugar (confectioners’)
120 ml whipping cream
2 tablespoons pure vanilla extract
1 tablespoon water

Beat the butter and icing sugar in an electric mixer on low with the paddle attachment for about 2 minutes. Add the vanilla, water, whipping cream, salt, and strawberry oil, and whip on high speed until fluffy and smooth–about 4 minutes.

I wrapped 'em and left 'em in the freezer over night. Unfortunately, I did *not* pull them out of the freezer soon enough and that made trying to cut through them with my leveler a pain in the rear. Note to self: Give time for thawing.

I got to use my knifty new Wilton angled spatula for the icing - I will never use a knife again. And I attempted to make a star pattern around the top, but I think my icing was a little too soft for that. And I was in a hurry. Darn.

As for the cake itself, it was ok, but definitely not my favorite. The Yellow cake was a little more dense than I care for my cake. The chocolate was pretty good, but had a slight bitter aftertaste. The strawberry I can't decide if I liked - the jello flavoring was very strong.

Given that I wasn't over the moon about any of the flavors and that it took so long, I probably wouldn't make it again. Maybe for a special occasion where I need something primarily pretty. Cuz it sure was that.

1 comment:

  1. You're right. It looks gorgeous! Glad you attempted it. Now you know, right?