Neapolitan Rose Cake

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.

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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.
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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.

 

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Rose Birthday Cake

Our sweet Audrey has a December birthday.

She is destined to share her special day with the red and green accents of Christmas and to recieve the dreaded “two-fer” gifts.
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So this year for her third birthday, I wanted to make her a cake that was all about her.

I asked her what she wanted.

Showed her pictures of cakes from previous years, let her dream and wish to her hearts delight.  It could be any color.  With any embellishment.

She picked the cake with the most possible frosting!

She is clearly her mothers daughter.

I wanted the cake to do double duty, so I made the top her “smash” cake.  We can remove it when it comes time to eat so she has her very own pink princess cake.  Since the roses are so easy to do, I will bring a bag of white frosting with me and just quick add some to the top before everyone else’s pieces are served.  (Here is the Rose Cake Tutorial)

She hasn’t actually seen it yet (as I hope to surprise her with it tomorrow) but I hope she likes it!

*****

You can also see my version of a Royal Wedding Rose Cake and the Original Rose Cake!

 

 

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