UPDATED: Video Tutorial HERE
I am obsessed with Neapolitan lately. And if you are friends with me on Instagram you already know this.
I shared this picture yesterday. As well as another picture of the pre-frosted cakes the day before.
And I even made another Neapolitan Rose cake last week that was for the amazing staff of volunteers and teachers at my kids’ AWANA program.
But I digress.
I love Neapolitan. I adore the ease and look of my Rose Cake technique.
When I first did the Rose Cake back in Feb. of 2011, I had no idea it would take off like it did. Its now being taught in Wilton course’s and being sold in bakeries across the world.
To say I am humbled by it all is putting it mildly!
So to be able to do something new (and delicious!) with the sweet buttercream roses is so exciting.
For me, this was a match made in heaven.
Not only is the buttercream Neapolitan, but the cake flavors are as well. I made a chocolate cake, a strawberry cake, and a white cake in 8in pans. I only used one 8in layer of each flavor for this cake, so I popped the extra layers into the freezer.
I am going to whip up another one of these easy cakes to bring to a Mothers Day celebration this weekend!
I used a basic buttercream for the white and strawberry layers, but added 1 scant teaspoon of strawberry extract to the pink buttercream. (which I tinted with AmeriColor Soft Pink, quite possible my favorite ever brand)
I have been trying to use as many different frosting’s as possible with the rosette technique to determine if they will hold up. I found this specific buttercream to be very durable as well as obnoxiously sweet.
Which is awesome.
I made a batch up chocolate buttercream as well! (had to halve this recipe)
You really cant go wrong with a rose covered Neapolitan cake for mom!
Or you. Just make it for you. Its totally worth it.