Neapolitan Rose Cake

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This is the original Neapolitan Rose Cake… everything else is just a copy! :)

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.

Back to Basics Buttercream

Ingredients

  • 1 cup butter
  • 1 two pound bag powder sugar (about 7-8 cups)
  • 1 tablespoon good quality vanilla
  • 4 tablespoons milk
  • dash salt

Instructions

  1. Put room temperature butter, vanilla, and salt into mixer. Add in powder sugar one cup at a time, alternating with the milk until you have used it all.
  2. If your frosting is too thick you can certainly add more milk. I found that this is the perfect consistency for me to pipe roses using the 1M or 2D tip.
http://iambaker.net/neapolitan-rose-cake-rosette-cake/

I made a batch up chocolate buttercream as well! (had to halve this recipe) It works beautifully in this Neapolitan Cake!

 

You really cant go wrong with a rose covered Neapolitan cake for mom!

Or you.  Just make it for you.  Its totally worth it.

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  1. yolanda says

    Amanda, since I saw your cake no yahoo this week I dream about doing it. But you don’t give the recipe for the cake itself (each layer, choc., strawb. and the white 1). I could get it from the web, but sincerely yours looks so delicious that Id love to have your own recipe. Wouldn’t you want to share it?! Thank you!

  2. Allison Lewis says

    I am doing a yellow rose cake in a few days with darker yellow working up to almost ivory…. but I was curious about how much icing do you use for each color when you are doing one layer of roses in different colors

  3. Stephanie says

    Hi Amanda! Your blog is amazing and I am so excited to make new recipes! I really want to make the Neapolitan rose cake for my daughters bday. Could you post the full recipe? Thanks so much!

  4. Juli ortiz says

    Hi, do you have the complete recipe for the cake not only the rose technique? Thanks! Been searching on your site but cannot find it!

  5. Lara Fonseca says

    Just beautiful!!
    Would you be kind enough to let me know the recipes for the three cakes please?
    Also, what quantity of the basic butter cream do I need to make for the pink and white roses?
    Thank you so much.

  6. Becky Campos says

    how did you make this butter cream frosting into chocolate? Can you post a cream cheese frosting recipe please. Thank you.

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