{Tutorial} Neapolitan Layer Cake

May 13, 2013 by 5 Comments

Neapolitian Cake by JavaCupcake.comOoooooooooooh I’ve been in a funk.  A baking fun.  Last week I make a double chocolate layer cake but since then… nothing.  I haven’t even been motivated to make rice krispy treats.  (I have 4 boxes of Rice Krispies – thank you WIC.)  So today, I opened up my baking cookbooks, browsed Pinterest and checked out a few of my favorite blogs.  One of the themes I saw running across all of them – Neapolitian.  Chocolate, Strawberry and Vanilla together to make one delicious dessert.  So, with Mother’s Day this past weekend, I decided that I’d make a Mother’s Day Neapolitan Layer Cake to celebrate.

Mother's Day Neapolitian Cake by JavaCupcake.com

My mom passed away 3 years ago… so she was definitely on my mind as I was making this cake.  Especially when it was time to sit down and enjoy a slice.  I’m certain she would have enjoyed this cake with a big glass of milk!  Three layers of decadent cake filled with chocolate and strawberry frosting and topped with vanilla buttercream.  Eat bite has a unique flavor…. it’s like a party in your mouth with every bite!

Neapolitian Cake by JavaCupcake.com

What really inspired me to make this particular cake was one of my most favorite bloggers, Amanda of i am baker with her Neapolitan Rose Cake.  I’ve used her tutorials to make a rose cake before, but this one was going to be different.  I was going to make the neapolitan cake, but I wasn’t going to do roses.  Instead, I’d just smooth out the three flavors of frosting over the three different layers of cake.  But still, that’s a lot of work! I had a feeling thought it was going to be so worth it in the end.  And ya know what… all the hard work was TOTALLY worth it in the end because this cake was delicious!

So, instead of posting detailed recipes for this cake, I decided to write a tutorial on how to assemble and make this cake.  I’ve posted the chocolate and vanilla cake recipes several times before, but tried a new strawberry recipe… I’ve linked to all of them below.  You’ll also see what supplies you need to make this cake and a detailed tutorial to assemble it.

Enjoy!

{Tutorial} Neapolitan Layer Cake

For the chocolate cake:

I used THIS RECIPE for the chocolate cake. It actually makes too much batter… so when you prepare it, measure out a dozen cupcakes first and then pour the rest in your 9-inch round cake pan. Bake as directed in the recipe.

For the chocolate frosting:

I used my basic chocolate buttercream recipe, found HERE. You’ll probably use ALL of this for the cake, so you might want to make extra to frost the extra cupcakes.

For the strawberry cake:

I tried a new recipe for this cake and I think it turned out amazing!  Thanks to the blog, I made that! for the recipe!

For the strawberry frosting:

I took my basic vanilla buttercream recipe and substituted about 1/4 cup strawberry puree (that I had reserved from the cake recipe) for the cream. I also added 1 tsp strawberry extract instead of vanilla extract. It was super yummy!

For the vanilla cake & frosting:

I used a whole batch of batter using my favorite vanilla cupcake recipe. It made a very tall cake & I trimmed off a lot of extra cake. So next time, I’d scoop out 6 cupcakes first, then pour the rest into the pan to bake. I also used this same recipe for the vanilla frosting, but I doubled it.

Neapolitan Cake by JavaCupcake.com

Supplies needed to assemble the cake:

-Cake layers and frosting
-Offset spatula
-Wax paper
-Cake stand or cake turn table
-Paper towels
-1 cup measuring cup
-Spatula/scraper

Assembling the Neapolitan Cake:

  • Trim the three cake layers so they are the same height.  
  • Place a piece of wax paper on your cake turn table and place the chocolate layer with the trimmed side up.
  • Place 2 cups of chocolate frosting on to the first layer and spread evenly over the top.
  • Set the strawberry layer, trimmed side up, on to the chocolate frosting and gently press down.
  • Place 2 cups of strawberry frosting onto the top and spread evenly.
  • Place the finally vanilla layer, trimmed side DOWN, onto the strawberry frosting and gently press down.
  • Crumb coat each layer of cake with the coordinating frosting and place in the freezer for 20 minutes.
  • Once the cake has set – begin frosting the outside of the cake starting with the chocolate on the bottom and working your way up to the top with the vanilla.  Use 2 cups of vanilla frosting on the top layer of the cake. If you need an idea of how to apply the frosting, check out my Ombre Cake Tutorial – see steps 3-6 for how to apply the frosting in layers on the side of the cake.
  • Make sure to clean off your spatula often with the paper towels. Mixing flavors at the seams will result in smears of color onto the wrong layers.
  • Using your offset spatula, do your best to smooth the sides of the cake without smudging the colors together.  This process takes a steady hand and a lot of time.  GO SLOW.  Unlike the ombre cake, you don’t want the colors to collide together to create the gradual change of colors… you want three distinct color layers – but still want a smooth, finished look.
  • To transfer the cake to your cake plate, gently and carefully pull the wax paper and cake off the edge of the cake turn table.  Place your hand under the cake as your peel away the wax paper and pull the cake completely off the stand.  Transfer the cake to the cake stand and use any additional chocolate frosting you have to touch up the bottom edges.
Filed Under: cake, cakes, chocolate, chocolate cake, chocolate frosting, family, frosting and icing, fruit, fruit filled cake, layer cake, life, recipes, strawberry cake, strawberry frosting, vanilla cake, vanilla frosting

Dark Chocolate Raspberry Curd Filled Cupcakes

July 15, 2012 by 30 Comments

Dark Chocolate + Raspberry = Heaven

100% Dark Chocolate from a little chocolate shop in Southern Germany + Fresh picked German raspberries turned into raspberry curd = Heaven x1000000!

These cupcakes are probably one of the most decadent, sophisticated cupcakes I’ve ever made.  The intense dark chocolate paired with the tart raspberry curd plus the sweet buttercream are a combination unlike anything I’ve ever had before.

I made the raspberry curd a few days before I made the cupcakes, so it made for really easy assembly.

And the vanilla buttercream is my most favorite recipe for vanilla buttercream EVER! I’ve made it before and it’s become my “go-to” recipe for vanilla.

The chunk of chocolate on top… yeah, that’s a German chocolate.  Raspberry Chocolate.  PERFECT for this cupcake.

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Dark Chocolate Raspberry Curd Filled Cupcakes

51

Yield: 2 dozen cupcakes

Decadent, rich, dense chocolate cake filled with fresh, tart raspberry curd topped with sweet vanilla buttercrea.

Ingredients

    Dark Chocolate Cupcakes
  • 1/2 cup strong brewed coffee
  • 1/2 cup heavy cream
  • 1 cup unsalted butter
  • 1/2 cup 100% Edel-Kakao extra brut chocolate cocoa powder (or the darkest cocoa powder you can find)
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream
    • Vanilla Buttercream
  • 1 cup unsalted butter, room temperature
  • 4 Tbsp cream cheese, room temperature
  • 2 lbs powdered sugar, sifted
  • 1/4-1/2 cup heavy cream infused/steeped with vanilla beans
  • 1 Tbsp vanilla extract
  • 1/8 tsp salt
    • Raspberry Curd
  • Recipe can be found HERE
    • Dark Chocolate
  • Cut dark chocolate into chunks to top each cupcake.

Instructions

    Dark Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium sauce pan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth. Add the heavy cream, brewed coffee and vanilla extract. Heat until just barely simmering. Remove from heat and allow to cool as you prep the other ingredients.
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  4. In another medium bowl, whisk together the sour cream and eggs.
  5. Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture and whisk until smooth. NOTE: DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
  6. Make a well in the middle of the flour mixture. In three parts, add the chocolate mixture to the flour. Whisk until just combined and smooth after each addition. Scrape the sides of the bowl to ensure everything is incorporated. Finally, whisk batter about 20 strokes.
  7. Fill cupcake liners 3/4 full with batter. Bake 17-19 minutes or until a toothpick comes out clean.
  8. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
    9. Vanilla Buttercream
  9. Cream together the butter and cream cheese.
  10. While that is creaming, steep your heavy cream with 1 vanilla bean. To steep: Split the vanilla bean and scrape the seeds and add to the cream. Whisk. Bring the bean/cream to a simmer, remove from heat and cool slightly. Remove the pod.
  11. Add the sugar, one cup at a time, to the butter/cream cheese. Mix on high until smooth.
  12. Add the vanilla extract and beat until incorporated.
  13. Add 1/4-1/2 cup vanilla cream until you get the desired consistency you desire. Beat on high for 3-4 minutes until light and fluffy.
  14. Mix in the pinch of salt.
    15. Assembly
  15. Core the center of each cupcake using an apple corer.
  16. Spoon in raspberry curd into each opening.
  17. Pipe frosting using a Wilton 1M tip onto each cupcake.
  18. Top each cupcake with a chunk of dark chocolate.
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Rainbow Funfetti Birthday Cake Oreo Cupcakes

March 19, 2012 by 5 Comments

Being out here in Germany has its disadvantages.  As a baker, the lack of access to seasonal and special products that my favorite companies make is a huge disadvantage.  So when Oreo celebrated it’s 100th birthday with special confetti cake flavored Oreos I BEGGED my friends back home to send me some.  Luckily, one fantastic friend (CARRIE!) sent me TWO packages of these special cookies!

When I first opened the bag, I noticed the smell… they were different from the regular Oreos.  Then, I tasted them.  OH EM GEE.  They taste like birthday cake!  Those Oreo people are GENIUS!

So, into my cupcakes these cookies went.  I made a basic vanilla cupcake batter, added a birthday Oreo to the bottom of each cupcake and filled the batter with funfetti rainbow sprinkles.  I then topped the cupcake with a basic vanilla cream cheese buttercream topped with more funfetti rainbow sprinkles and a birthday Oreo!

Simple.  Cute.  Delicious.

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Rainbow Funfetti Birthday Cake Oreo Cupcakes

41

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 cupcakes

Happy Birthday to Oreo!

Ingredients

    Rainbow Funfetti Cupcakes
  • 2 egg whites, room temperature
  • 1/2 cup milk, room temperature
  • 1 tsp vanilla

  • 1 1/2 cups cake flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup rainbow jimmies

  • 6 Tbsp unsalted butter, soft/room temperature

  • 12 birthday Oreo cookies
    • Rainbow Cream Cheese Buttercream
  • 2oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 tsp vanilla
  • 2-4 Tbsp heavy cream
  • pinch of salt
  • Wilton food color, gel - various colors
  • rainbow jimmies

Instructions

    Rainbow Funfetti Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Separate egg whites and whisk together with milk and vanilla. Set aside.
  3. In the bowl of an electric mixer, sift together the flour, sugar, baking powder and salt.
  4. Add the softened butter and half the milk mixture and mix on medium until combined.
  5. Pour in the remaining milk mixture and mix on high until combined, about 10-15 seconds. DO NOT OVER MIX! Scrape the sides of the bowl.
  6. Gently fold in the funfetti jimmies, 4-5 strokes.
  7. Place one Oreo at the bottom of each cupcake liner. Fill the liner 2/3 full with batter.
  8. Bake 20-22 minutes or until a toothpick comes out clean.
  9. Allow to cool in pan for 4-5 minutes before removing to a wire rack to cool completely before frosting.
    10. Rainbow Cream Cheese Buttercream
  10. In the bowl of an electric mixer, cream together the butter and cream cheese.
  11. Add the powdered sugar, 1 cup at a time and mix on high until smooth.
  12. Add the vanilla and salt and mix until combined.
  13. Mix in 2 Tbsp of vanilla. Add more, if necessary, to get your desired consistency.
  14. Beat on high for 4-5 minutes until light and fluffy.
  15. Separate buttercream into 4 small bowls. Add color and mix until combined.
    16. To make rainbow frosting:
  16. Prepare a large piping bag and a star tip.
  17. Spoon in a dollop of each color into the bag, pressing it against the side of the bag to make room for the other colors. Continue layering in the colors into the bag.
  18. Slowly press the frosting out of the star tip. Be careful not to press too hard, you don't want the colors to mix too much and come out brown.
    19. To Assemble:
  19. Pipe a swirl of rainbow frosting on top of each cooled cupcake.
  20. Garnish with rainbow jimmies and half a birthday Oreo.
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PS… I was in a hurry and didn’t bring my eggs and milk to room temperature and didn’t bake them quite long enough, so my cupcakes didn’t rise like I wanted them to.  :( Bummer.  Make sure yours are room temperature and be patient!!

Filed Under: buttercream, cookie cupcakes, cookie cupcakes, cream cheese frosting, cupcake recipes, frosting and icing, funfetti and sprinkles, rainbow, recipes, vanilla cupcakes, vanilla frosting

Frosted Sugar Cookies for Valentine’s Day

February 13, 2012 by 8 Comments

One of the things I baked this weekend as a part of the Valentine’s Day Love Boxes I made were my favorite sugar cookies frosted and decorated.  I make these cookies several times a year and I devour at least a dozen of them myself every time.

I’ve posted the recipe before (Spring Sugar Cookies) for the cookies, but have since then added my own homemade buttercream to the mix instead of a jar of pre-made frosting.

So, here they are together… my favorite sugar cookie recipe with my favorite vanilla buttercream recipe.

These cookies are full of flavor, soft, and puff up perfectly when baking. The frosting, it’s smooth, creamy and so delicious!!

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Roll & Cut Sugar Cookies

Prep Time: 1 hour, 15 minutes

Total Time: 2 hours

Yield: 5-6 dozen cookies (depending on cookie cutter size)

Ingredients

  • ¾ cup shortening
  • ¾ unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 tsp almond extract
  • 5 cups flour
  • 2 tsp baking powder
  • 2 tsp salt
  • heart shaped cookie cutters

Instructions

  1. In the bowl of an electric mixer, cream together the butter and shortening.
  2. Add the sugar, eggs, and almond extract and mix on high until light and fluffy – about 4-5 minutes.
  3. In another bowl, whisk together the flour, baking powder and salt.
  4. Add the flour to the butter mixture and mix until combined. Make sure you are scraping the bottom and sides of the bowl.
  5. Cover and chill at least 1 hour.
  6. Preheat oven to 400 F degrees. Line baking sheet with parchment paper.
  7. Roll dough ¼ inch thick on lightly floured surface. Cut with cookie cutter and place on baking sheet.
  8. Bake 6 to 8 minutes or until cookies are a delicate golden color. NOTE: Mine only take 6 minutes! Do not let the edges get too brown, you want the bottoms to just barely start to turn a golden color.
  9. Remove immediately from pan to a wire rack to cool completely before frosting.
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Perfect Vanilla Buttercream

Prep Time: 5 minutes

Total Time: 15 minutes

Yield: Enough to frost 5-6 dozen cookies with left-overs

Ingredients

  • 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • the seeds of one Madagascar vanilla bean
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2lbs powdered sugar
  • 1/4-1/2 cup Madagascar vanilla bean infused heavy whipping cream (Recipe here)
  • pink food gel – optional
  • sprinkles – optional

Instructions

  1. In the bowl of a stand mixer, cream together the butter and cream cheese.
  2. Add the vanilla extract and vanilla bean seeds and mix until combined.
  3. 1lb at a time, add the powdered sugar. Begin on low speed and increase speed until mixture becomes smooth. Make sure to scrape the sides of the bowl.
  4. After each addition of sugar, add 3-4 tbsp of cream. Beat on high to combine.
  5. Add as much cream as you want until you have a smooth, spreadable consistency. NOTE: I like to make this buttercream a little thinner than what I’d make if I was using it for cupcakes, so I add more cream.
  6. Once you have your desired consistency, beat on high for 4-5 minutes.
  7. If you want to tint the frosting, add as much gel as you want until you get the color you need. Scrape sides/bottom of bowl to make sure it’s all uniform in color.
  8. Frost cookies and decorate with sprinkles!
  9. EAT!
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Filed Under: almond extract, buttercream, buttercream, cookies, frosted cookies, frosting and icing, recipes, sugar cookies, valentine's day, vanilla, vanilla frosting

Itty Bitty Bumblebee

August 7, 2011 by 3 Comments

I don’t mess around too much with classic cupcake combos… like chocolate & vanilla.  I have a fav chocolate cake recipe that I love and I’ve recently become attached to the most amazing, light & fluffy vanilla buttercream but, when it comes to dressin’ them up a bit… that’s where I get to have a little bit of fun!

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Filed Under: buttercream, buttercream, chocolate, chocolate cupcakes, cupcake recipes, cupcake toppers, frosting and icing, posts by jenn, Uncategorized, vanilla, vanilla frosting