Neapolitan Confetti Cake Recipes

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NEAPOLITAN CONFETTI CAKE



Neapolitan Confetti Cake image

Treat your guests with this popular Australian dessert - a beautiful cake decorated with Betty Crocker® frosting and fondants.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 20

Number Of Ingredients 18

4 cups Gold Medal™ all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
2 teaspoons vanilla
1 teaspoon almond extract
9 egg whites
1 1/4 cups butter or margarine, softened
2 1/2 cups sugar
1/2 cup chopped fresh strawberries
Pink paste food color, if desired
4 oz semisweet baking chocolate, melted, cooled
3 containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting
1/2 cup seedless strawberry jam
Pink paste food color, if desired
3 oz chocolate-flavored rolled fondant (from 24-oz box)
Pink paste food color
6 oz white rolled fondant (from 24-oz box)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour.
  • In small bowl, mix flour, baking powder and salt. In medium bowl, stir milk, vanilla, almond extract and egg whites with whisk until well blended. In large bowl, beat butter and sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Add flour mixture alternately with milk mixture, beating on low speed after each addition just until smooth.
  • Pour one-third of the batter (about 3 1/4 cups) into 1 cake pan. In small bowl, mix one-third of batter, the strawberries and desired amount of pink food color. Pour into second cake pan. Stir melted chocolate into remaining batter. Pour into remaining cake pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, stir frosting and jam until blended and smooth. Mix in desired amount of pink food color until blended.
  • Brush off all loose crumbs from cake layers. Place chocolate cake layer, bottom side up, on serving plate; spread with about 1 cup frosting. Top with white cake layer, bottom side down; spread with about 1 cup frosting. Top with strawberry cake layer, bottom side down. Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake.
  • Sprinkle work surface with powdered sugar. On work surface, knead chocolate fondant 8 to 10 times. Roll fondant to 1/8-inch thickness. Cut out 3/4-inch rounds, 1-inch rounds and 1 1/4-inch rounds with assorted cutters. Place on cake. On work surface, knead pink paste food color into 3 oz of the white fondant until desired shade of pink. Roll fondant to 1/8-inch thickness. Cut out 3/4-inch rounds, 1-inch rounds and 1 1/4-inch rounds. Repeat with remaining 3 oz white fondant and pink paste food color until pale pink. Cut out assorted rounds. Place on cake.

Nutrition Facts : Calories 657, Carbohydrate 98 g, Fat 5, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg

EASY NEAPOLITAN CAKE



Easy Neapolitan Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

Nonstick cooking spray, for the loaf pan
One 432-gram box classic white cake mix
3 large egg whites
1/3 cup oil
1 heaping tablespoon unsweetened cocoa powder
1/4 cup freeze-dried strawberries, crushed to a fine powder
2 to 3 drops red food coloring
1/2 cup heavy cream
3/4 cup milk chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
  • Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
  • Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
  • While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
  • Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
  • Pour the ganache over the cake, letting any excess drip down the sides.

FLUFFY CONFETTI BIRTHDAY CAKE



Fluffy Confetti Birthday Cake image

Using a blend of butter and oil for this cake makes it light but moist. With its tall layers and fluffy frosting, this colorful cake is perfect for any birthday party.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, plus more for the pans (See Cook's Note)
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 tablespoons rainbow sprinkles or jimmies, plus more for decorating
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
  • Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
  • Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
  • For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
  • To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
  • The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

NEAPOLITAN CAKE



Neapolitan Cake image

I received this easy recipe from a friend. It's a pretty cake for birthday parties. I like to add some strawberry extract to the pink portion of the batter. -Marianne Waldman, Brimfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 cup water
1/4 cup canola oil
3 large eggs, room temperature
8 to 10 drops red food coloring
1/4 cup chocolate syrup
1 tablespoon baking cocoa
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

NEAPOLITAN SHEET CAKE



Neapolitan Sheet Cake image

Marble cake gets an upgrade with this sweet sheet cake swirled with Neapolitan flavors. Frosting swirls of chocolate, vanilla and strawberry make this pretty cake stunning from top to bottom!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
2 tablespoons unsweetened baking cocoa
2 tablespoons seedless strawberry jam
1/4 teaspoon Betty Crocker™ red gel food color
1 cup butter, softened
2 1/4 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla
1 teaspoon seedless strawberry jam
Betty Crocker™ red gel food color
1 teaspoon unsweetened baking cocoa

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
  • Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
  • In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.

Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 40 g, TransFat 1/2 g

NEAPOLITAN CAKE



Neapolitan Cake image

Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933. It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.

Provided by Christine Muhlke

Categories     dessert, side dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/4 cups sugar
1 1/2 cups jam, raspberry, apricot, strawberry or peach
Half of a vanilla bean, split lengthwise, seeds scraped
Salt
1/2 tablespoon lemon juice
1 cup whole blanched almonds, toasted (see note)
3 cups flour, sifted
1 cup unsalted butter, at room temperature
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
4 large egg yolks, at room temperature
1/2 teaspoon almond extract
1 teaspoon orange-flower water
1/4 cup sliced almonds, toasted

Steps:

  • Place 1/4 cup of the sugar in a small saucepan. Cook over high heat, without stirring, until all the sugar turns caramel. Tilt pan to distribute caramel. Lower the heat and carefully whisk in the jam, the scraped vanilla bean and seeds, 1 tablespoon of water, a pinch of salt and the lemon juice. (The caramel will bubble violently.) Simmer, stirring, until the caramel dissolves into the jam. Remove from heat.
  • In a food processor, pulverize the whole almonds with 2 tablespoons of the flour.
  • Using an electric mixer, cream the butter, remaining sugar, 1/4 teaspoon salt and the zests until light and fluffy, about 5 minutes. Scrape down the bowl with a rubber spatula. Mix in the pulverized almonds until combined. Beat in the egg yolks, one at a time, and then add the almond extract and orange-flower water. Mix in the remaining flour.
  • Divide the dough into six equal balls. Place each ball between two sheets of plastic wrap and press into an 8-inch circle, using the inside of a pie pan as a guide. Chill the dough rounds in the refrigerator for 2 hours or freeze for 30 minutes.
  • Preheat oven to 375 degrees. Remove plastic wrap, place a dough round on a parchment-lined baking sheet and bake until golden, about 15 minutes. Cool completely on a wire rack. Repeat with remaining rounds.
  • Lay a round in the center of a serving plate. Spread with 3 to 4 tablespoons of jam to just before the edge. Continue to layer the rounds, spreading jam between each. Spread a thin layer of jam over the top and cover with sliced almonds. The cake can be served immediately, but tastes even better, and is easier to cut, if tightly wrapped and served 1 or 2 days later.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 18 grams, Carbohydrate 115 grams, Fat 37 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 16 grams, Sodium 516 milligrams, Sugar 63 grams, TransFat 1 gram

NEAPOLITAN BUNDT CAKE



Neapolitan Bundt Cake image

Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!

Provided by Cathy

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Yield 8

Number Of Ingredients 9

1 (18.25 ounce) package white cake mix
1 cup water
¼ cup vegetable oil
3 eggs
1 teaspoon strawberry extract
¼ cup chocolate syrup
3 drops red food coloring
⅔ cup confectioners' sugar
3 tablespoons chocolate syrup

Steps:

  • Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
  • Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
  • Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
  • Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
  • Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
  • Remove from pan and drizzle chocolate glaze over the top.
  • To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

Nutrition Facts : Calories 446 calories, Carbohydrate 70.7 g, Cholesterol 69.8 mg, Fat 15.9 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 462.4 mg, Sugar 53 g

NEAPOLITAN NESQUIK® LAYER CAKE



Neapolitan Nesquik® Layer Cake image

A stunning three-layer cake flavored with delicious chocolate and strawberry Nesquik® powders. Decorated with cream cheese frosting--this big cake has wowed many of my friends and family.

Provided by The Savvy Scientist

Categories     Desserts     Cakes

Time 1h30m

Yield 16

Number Of Ingredients 15

2 cups white sugar
1 ½ cups unsalted butter, at room temperature
6 eggs, at room temperature, separated
1 ½ teaspoons vanilla extract
3 ½ cups unbleached all-purpose flour
4 ½ teaspoons baking powder
2 pinches salt, divided
1 ½ cups whole milk, at room temperature
½ cup chocolate-flavored milk powder (such as Nesquik®)
½ cup strawberry-flavored milk powder (such as Nesquik®)
9 drops red food coloring, or as desired
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup shortening
1 (16 ounce) package confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  • Combine sugar and butter in a bowl and cream using an electric mixer until light and fluffy, scraping down the sides and blending for a total of 5 minutes. Add egg yolks slowly, 1 at a time, beating into creamed butter mixture. Beat in vanilla extract.
  • Sift flour, baking powder, and 1 pinch salt together in a separate bowl. Add to creamed sugar mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl and blend for 1 minute more; batter should be smooth and consistent. Separate batter evenly into 3 mixing bowls, about 2 1/2 cups in each.
  • Beat egg whites and remaining salt together in a bowl using a whip attachment until stiff peaks form.
  • Fold 1/3 of the whipped egg whites into 1 bowl of batter and pour into a prepared cake pan for the vanilla layer.
  • Fold 1/3 of the whipped egg whites and chocolate-flavored milk powder into another bowl of batter. Pour into another prepared cake pan for the chocolate layer.
  • Fold remaining 1/3 of the whipped egg whites, strawberry-flavored milk powder, and red food coloring into remaining bowl of batter. Pour into the remaining prepared cake pan for the strawberry layer.
  • Bake cake layers in the preheated oven until a toothpick inserted into the center of each comes out clean, 25 to 30 minutes. Remove from the oven and cool for about 15 minutes before flipping layers onto a wire rack to cool to room temperature, 20 to 30 minutes more.
  • Combine cream cheese, butter, and shortening in a bowl and cream together until smooth. Scrape down the bowl and add confectioners' sugar. Blend until frosting is smooth.
  • Assemble and frost the cooled cake layers and decorate as you please.

Nutrition Facts : Calories 706 calories, Carbohydrate 88.8 g, Cholesterol 140.1 mg, Fat 37.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 20.3 g, Sodium 243.5 mg, Sugar 66.2 g

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2018-07-23 Prepare a 9×13 sheet pan with butter and parchment paper and set it aside. Make the vanilla cake first. Split the batter equally into two bowls. Add 1 cup of strawberry preserves into one of the batter bowls. Stir the preserves until it’s fully blended. Set the vanilla and strawberry batters in the fridge.
From sugarandcharm.com


NEAPOLITAN PARTY CAKE - MIDWEST LIVING
In a medium bowl, stir together cake flour, baking powder and salt. Set aside. In a large mixer bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and the 1/2 teaspoon vanilla; beat until well combined. Add egg whites one at …
From midwestliving.com


DECADENT NEAPOLITAN CAKE - PEYTON'S MOMMA™
Neapolitan Cake Recipe. Learn how to make a Neapolitan Cake from scratch. Course Dessert. Cuisine American. Ingredients. Chocolate Cake layer. 1 1/4 C All Purpose Flour; 1 C Granulated Sugar; 1/2 C Cocoa Powder; 1 tsp Baking Soda; 1/2 tsp Baking Powder; 1/2 tsp Kosher Salt; 1/2 C Buttermilk, room temp; 1/4 C Vegetable Oil; 2 large Eggs, room temp; 1/2 tsp Pure Vanilla …
From peytonsmomma.com


NEAPOLITAN CAKE RECIPE | COOKING WITH NANA LING RECIPES
2018-03-01 Beat eggs, then beat with butter and sugar mixture. Add milk and vanilla essence. Sift the flour and baking powder and mix in quickly and lightly, not beating. Divide mixture into three parts. Leave one plain. Mix cocoa into one. And colour the other part. Cook each part separately in a hot oven for 12 minutes.
From cookingwithnanaling.com


NEAPOLITAN CAKE - WIFE MAMA FOODIE
Add milk, oil, vinegar, and vanilla extract, mixing just until smooth. Pour batter into one of the prepared pans and place in the oven on middle rack. Bake for 22–28 minutes, or just until center is set and a toothpick inserted near the center comes out …
From wifemamafoodie.com


ROBINHOOD | NEAPOLITAN CAKE
Draw a skewer or toothpick through the batter to swirl the colours. Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in centre of cake comes out clean. Cool. Glaze: Combine ingredients for glaze. Spread glaze over cooled cake. Preheat oven to 350°F (180°C). Grease an 8 ½” x 4 ½” (1.5 l) pan. Wet.
From robinhood.ca


NEAPOLITAN CONFETTI CAKE | RECIPE | DESSERTS, CAKE, CUPCAKE CAKES
Feb 5, 2014 - Treat your guests with this popular Australian dessert - a beautiful cake decorated with Betty Crocker® frosting and fondants.
From pinterest.com


NEAPOLITAN CAKE RECIPE - TASTE OF THE SOUTH MAGAZINE
2014-06-17 Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl.
From tasteofthesouthmagazine.com


BEST NEAPOLITAN BUNDT CAKE RECIPE - HOW TO MAKE NEAPOLITAN
2018-09-12 Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl using a hand mixer, beat cake mix, water, butter, and eggs. Pour ⅓ …
From delish.com


NEAPOLITAN LAYER CAKE - FOR THE LOVE OF GOURMET
2019-07-22 In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in reduced strawberry puree. Pour batter into prepared cake pan. Bake cakes for 30-35 minutes until toothpicks inserted into the center comes out clean.
From fortheloveofgourmet.com


NEAPOLITAN CAKE | STRAWBERRY, VANILLA & CHOCOLATE LAYER CAKE RECIPE
2018-07-06 Ganache: In a medium microwave-safe bowl melt the chocolate, corn syrup, and heavy cream together in 20 seconds increments, stirring until smooth. Place the chocolate ganache in the refrigerator for 15 minutes before using. Assembly: Remove the cake, frosting scoops, and chocolate ganache from the refrigerator.
From cookiesandcups.com


12 AUTHENTIC NEAPOLITAN PASTA RECIPES. - THE PASTA PROJECT
2020-06-28 Cannelloni or Manicotti. Casarecce pasta from Sicily. Cavatelli Pasta from Southern Italy. Conchiglie, Conchigliette, Conchiglioni. Corzetti or Croxetti Pasta from Liguria. Dischi Volanti Pasta (Messicani) Ditaloni, Ditali, Ditalini. Elicoidali. Farfalle pasta: Butterflies and Bow Ties.
From the-pasta-project.com


NEAPOLITAN CUPCAKES (UNIQUE CUPCAKES FROM SCRATCH ... - COOKING …
2014-09-27 Stir in egg and egg yolk. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl. Spoon an even 1/8 cup (2 Tbsp) into bottom of 22 paper lined muffin cups and spread into an …
From cookingclassy.com


NEAPOLITAN CAKE | RECIPE | 12 CAKES
To make the strawberry/vanilla layers of this neapolitan cake, preheat the oven to 170°C/fan oven 150°C/325°F. Line two 7-inch cake tins with greaseproof/parchment paper, and grease with a little butter. Mix the butter, sugar, baking powder and salt together until they form a crumb-like consistency. Much easier to use an electric whisk!
From 12cakes.com


NEAPOLITAN CAKE - GRETCHEN'S VEGAN BAKERY
2021-06-10 Instructions. Prepare your 8" cake pans with my professional bakery pan grease & parchment liners. Preheat the oven to 350°F. Prepare the cake batters as per the instructions on those recipes and then prepare the buttercream & fudge (or ganache). Assemble the cake as shown in the video tutorial.
From gretchensveganbakery.com


NEAPOLITAN CAKE FROM SCRATCH - ALWAYS EAT DESSERT
2017-04-23 Prepare one 9-inch cake pan by lightly buttering and flouring the pan. Add flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Stir to combine. Add milk, applesauce, egg, and vanilla to flour mixture and mix on medium speed until well combined.
From alwayseatdessert.com


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