6-Layer Neapolitan Macaron Delight Cake

Neapolitan Macaron Delight Cake via Sweetapolita

Well, all I can say is thank-the-cake-fairies that Neapolitan will never be oh-so-vanilla. It’s nearly impossible to get tired of making, serving, seeing, or eating anything with the beloved trio of chocolate, strawberry, and vanilla. But since it’s such a classic, and many bakers love to create Neapolitan-themed treats, it never hurts to put a new spin on things. I’ve had some fun with this idea before with the Inside-Out Neapolitan Cake, which was a combination of chocolate butter cake with a trio of strawberry, chocolate, and vanilla Swiss meringue buttercream flavours. I’ve also made it with a more classic flavoured cake layers variation with the Neapolitan 5-Layer Birthday Cake with Strawberry Frosting, which is perfectly delightful, but this time I wanted to kick it up a notch and make it a bit more unique and decadent. And since that’s what I love to do, I did!

Neapolitan Macaron Delight Cake via Sweetapolita

This time I opted to split the layers into 6 (one of the easiest ways to add instant wow-factor to a cake), fill them with dark chocolate ganache, strawberry Swiss meringue buttercream, vanilla Swiss buttercream, and whole neapolitan macarons. I frosted the entire cake with chocolate Swiss meringue buttercream, and then added a pink glaze for drama and topped with more of the macarons and a few small pink sugar beads. As with this lemony blueberry cake I made awhile back, the macarons add the most amazing texture inside the cake, as well as a unique visual when the cake is sliced. The distinct macaron crunch & chew factor is the perfect match for the rich and decadent ganache, satiny buttercream frosting, and of course the deep, dark, and moist chocolate cake.

Neapolitan Macaron via Sweetapolita

Okay, so let’s talk macarons. I know if you’ve had any type of macaron failure, like I had over the years, you might be somewhat traumatized and avoid them at all costs. Or, maybe you’ve never tried them but the baking world has freaked you out with all of this talk about how hard they are to make. Either way, I’m here to tell you that not only are they totally doable, but they are so quick to make as well. And while these facts are, well, facts, there is a trick to it. After trying many, many macaron recipes, I’ve discovered what works each and every time.

I’ve included the recipe below, but I thought it might be easier if I followed this post with one devoted to macarons. I will go ahead and make a little video as well, just to make it a little more visual. If you are comfortable with making macarons, and you’ve never made a neapolitan version, I know you will adore these! Dark chocolate macaron shell (which tastes just like a chewy brownie with a hint of almond) paired with strawberry macaron shell filled with vanilla buttercream. Simple and splendid.

Neapolitan Macaron Delight Cake via Sweetapolita

For such a quick and easy step, I love how much drama the pink glaze adds. Of course you could use this technique for any cake and have fun with other color palettes. A simple whisk of confectioners’ sugar and milk and you’ve got yourself a sweet and versatile white glaze, or of course you could have fun with other colors, play with adding extract or flavor oil, and use this technique for any cake (just remember to chill the cake first, so that the frosting is firm to the touch).

Weneapolitan.

And while this cake does have several components, most of them can be made ahead (see Sweetapolita’s Notes), making this recipe much less daunting. I promise.

In other news, I’m so thrilled about the upcoming launch of my new & improved site coming early September! While the new design makes me giddy, one of the things I’m most excited about is the visual recipe index–finally! So all of my recipes are grouped with images, and not just the recipe names, and the index categories are easy to navigate and super functional. There are many other updates and changes in the new design, and I can’t wait to show you. My graphic designer, Melissa, did such an amazing job, and I just know you will adore what we came up with. I can’t stop looking at it. Counting the days until the launch! ♥

And if you missed my update in my last post, Birthday Party Ice Cream Cake, my first book, The Sweetapolita Bakebook, hit shelves April 7th, 2015, but it is already on pre-order on Amazon, Indigo, and many other online retailers. Yay! (Just thinking that this would be a good time for me to grasp that this whole book thing is actually happening. Oh my!) The book’s cover will soon be added to the listing, and I can’t wait to share it here on the blog when it’s ready to go.

So here’s the recipe for this towering delight:

6-Layer Neapolitan Macaron Delight Cake

Ingredients

    For the Vanilla Swiss Meringue Buttercream:
  • 8 large fresh egg whites
  • 2 cups (400 g) superfine granulated sugar
  • 2 1/4 cups (510 g) unsalted butter, softened, cut into cubes
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • 10 ounces (300 g) best-quality dark chocolate, chopped
  • 2 tablespoons strawberry puree OR preserves
  • Few drops pink gel colour
  • For the Strawberry Macarons:
  • 135 g almond flour (I use Bob's Red Mill)
  • 125 g confectioners' sugar
  • 105 g egg whites, room temperature
  • 105 g superfine OR instant dissolving sugar (see Notes)
  • Pinch of salt
  • 1/4 teaspoon strawberry flavor oil (I use Lorann)
  • Few drops AmeriColor Soft Pink gel paste
  • For the Chocolate Macarons:
  • 1 recipe Strawberry Macarons (above) but omit the flavor oil and pink food color, and add 3 tablespoons dark cocoa powder
  • For the Ganache:
  • 10 ounces (300 g) best-quality dark chocolate, chopped
  • 1 1/4 cups (300 ml) heavy cream
  • 1 tablespoon corn syrup
  • Pinch of salt
  • For the Cake:
  • 3/4 cup (170 g) unsalted butter, softened
  • 2 cups (440 g) packed light brown sugar
  • 2 teaspoons (10 ml) pure vanilla extract
  • 3 eggs, room temperature
  • 1-3/4 cups (220 g) all-purpose flour
  • 3/4 cup (90 g) unsweetened Dutch-processed cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1-1/2 cups (360 ml) buttermilk, at room temperature
  • For the Glaze:
  • 1 cup (125 g) confectioners' sugar
  • 2 tablespoons milk
  • Drop AmeriColor Soft Pink gel paste

Instructions

    Make the Buttercream:
  1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 125°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. Place bowl back on mixer and fit with whisk attachment. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 15 minutes, or longer). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  3. Add vanilla and salt, continuing to beat on low speed until well combined. Keep in airtight container at room temperature for up to 1 day, refrigerated for up to 7 days, or frozen for up to 2 months. !Make the Strawberry Macarons:
  4. Line two baking sheets with parchment paper or silicon baking mats. Fit a large pastry bag with a large plain round tip, such as #1A.
  5. Into a medium bowl, use a fine mesh sieve to sift the almond flour, confectioners' sugar, and salt, twice. It might take a little effort to push through the larger bits of almond flour, for which you can use a wooden spoon. Discard any bits that won't fit through the sieve.
  6. Wipe a stainless steel bowl and whisk attachment with lemon juice to eliminate any grease (or beaters and bowl if you are using a hand mixer). Whisk the egg whites on low speed until frothy, about 30 seconds. Increase the speed to medium and add the superfine sugar one tablespoon at a time. Increase mixer speed to medium-high and beat until stiff peaks form, about 3 minutes Add a drop or two of pink color and the flavor oil to the meringue and beat until combined, about 20 seconds.
  7. Add one-third of the dry mixture to the meringue and fold in with a rubber spatula, but working deflate the meringue at the same time. It should take about 15 stirs/folds (strokes) before the dry ingredients have been incorporated. Add the remaining dry mixture to the bowl and fold/stir/deflate in the same manner until the batter "flows like magma," about 25 more strokes.
  8. Fill the pastry bag two-thirds full with the mixture and pipe 1-inch circles about 2-inches apart on each tray. Lift and drop the trays firmly on the counter a few times to rid of air bubbles.
  9. Preheat the oven to 300°F. Let the piped macarons sit while the oven preheats. Bake one tray at a time in the middle of the oven for 15 minutes. Let cool on trays. When completely cool, carefully peel the macarons off of the paper/silicone mat. If you find they are sticking even slightly, use a thin metal spatula to pry them off.
  10. Make the Chocolate Macarons:
  11. Repeat the steps for the Strawberry Macarons, but omit the strawberry flavor oil and pink color, and sift 3 tablespoons of dark cocoa powder along with the dry ingredients.
  12. Assemble the Neapolitan Macarons:
  13. Pair one of each strawberry and chocolate macaron with the closest in size and pipe a dollop of the vanilla buttercream on the flat side of each chocolate macaron. Sandwich each one with the strawberry macaron. Reserve the "best" macarons that are the most uniform for the top (8-10). For best results, let macarons sit in an airtight container in the fridge for at least a day. Bring macarons to room temperature when ready to use/eat.
  14. Make the Ganache:
  15. Place the chocolate in a medium saucepan or bowl with tall sides. In a medium saucepan over medium heat, heat the cream, corn syrup, and salt just until the edges start to bubble (watch carefully, as it's easy to scold the cream). Remove from the heat and pour the mixture over the chocolate. Let sit for 1 minute and then use an immersion blender to combine the mixture until glossy and smooth. Add the butter and vanilla and blend until well incorporated. Let sit at room temperature until spreadable, about 2 hours. Refrigerate for up until 5 days. Bring to room temperature on counter, or microwave in 10-second increments until desired consistency is reached.
  16. Make the Cake:
  17. Preheat oven to 350° F. Grease three 7-inch round cake pans and line the bottom with parchment.
  18. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 8 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
  19. Sift the flour, cocoa powder, baking soda and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
  20. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently.
  21. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan (about 450 grams per pan, excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake until a toothpick inserted in the centre of the cake comes out with only a few crumbs, about 25 minutes.
  22. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
  23. Assemble the 6-Layer Neapolitan Macaron Delight Cake
  24. Spread a small dollop of buttercream onto an 7-inch round cake board. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 thin layers.
  25. Transfer about 2 cups of buttercream to a medium bowl and stir in the strawberry preserves and a drop or two of pink gel paste color.
  26. Place your first layer face-up on the board (or plate) and spread one-fifth of the ganache using a small offset spatula, leaving about 1/2" around the edge. With a clean offset spatula, spread about one half of the strawberry buttercream on top. Place another cake layer to top, face-up, and spread another fifth of the ganache on top, followed by a layer of macarons. Press the macarons gently into the ganache.
  27. Place another layer on top and spread more ganache, followed by about 1 cup of the vanilla buttercream. Place the next layer on top and spread more ganache, followed by another layer of macarons, gently pushing them into place.
  28. Place the next layer on top and spread the remaining ganache followed by the strawberry buttercream. Place the final layer on top, face-down. Wrap the cake in plastic wrap and use your hands to wiggle and straighten the cake into place, if necessary. Refrigerate for at least 30 minutes.
  29. In a medium microwave-safe bowl or measuring cup, melt the 10 ounces of dark chocolate in small increments, about 90 seconds total. Once the melted chocolate cools slightly add it to the remaining buttercream and beat to combine.
  30. Remove the cake from the fridge and place on cake turntable, if using. Frost the entire outside of cake with a thin layer of the chocolate buttercream to seal in crumbs. Chill until firm, about 30 minutes. Repeat with another layer of frosting, this time working to get the frosting as smooth as possible. Chill again until firm, about another 30-60 minutes.
  31. Make the Glaze: In a small bowl, whisk the confectioners' sugar and milk. Add the color until desired shade of pink is achieved.
  32. Use a small offset spatula to spread the glaze over the top of the cake, pushing it slightly over the edges to allow the glaze to drip down the sides. Top the cake with 8-10 neapolitan macarons, pushing them gently into the glaze to secure. Add sugar pearls or other decorations of choice, if desired.
  33. You did it! Hooray! Serve cake at room temperature, but keep refrigerated if not serving the day it's made. Cake will keep for up to 3 days. Bring to room temperature several hours before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2014/08/6-layer-neapolitan-macaron-delight-cake/

Sweetapolita‘s Notes: 

  • When making a French meringue, as we do with the macarons (this is a meringue made without heating the sugar and/or egg whites prior to mixing), I splurge on instant dissolving sugar (aka fruit and berry sugar). This is basically granulated sugar that is even more fine than superfine sugar, and it dissolves much quicker than superfine sugar. You can make your own superfine and dissolving sugar by pulsing regular granulated sugar in the food processor for about a minute for superfine, and about 90 seconds for the fineness of dissolving sugar. I have to admit that for dissolving sugar I tend to buy it prepackaged, just to ensure it’s fine enough. For superfine sugar in everyday baking, I use the food processor.
  • For the chocolate cake, I used my favourite cocoa powder, Cacao Barry Cocoa Powder – Extra Brute. It’s fabulously dark and lends an intense chocolate flavor to cake and tons of other desserts.
  • For the ganache and chocolate buttercream, I used Callebaut Semisweet Chocolate Callets.
  • For the macarons, I always use Bob’s Red Mill Flour Almond Meal–since we use such a small amount for each batch of macarons, the splurge is worth it, as this is the only almond flour I’ve had great success with.
  • True, having three 7-inch round cake pans on hand might be a bit of a stretch, but if you think you will be baking a lot of layer cakes (especially those from this blog), I do recommend investing in them (I love Fat Daddio’s brand, but any good quality pan would work). They are just the right size to bake up three layers that are easily cut horizontally into 2. If you are eager to make this cake and don’t have access to those pans, you can bake in three 8-inch round pans, but will likely find the layers a bit too thin to cut into two, so you could stick with a 3-layer cake.
  • To make this cake recipe a lot less daunting, I recommend making a few of the components ahead of time. Make the Swiss buttercream up to 5 days ahead, or up to 2 months ahead if you freeze; make the ganache up to 5 days ahead; and make the macarons up to 2 days ahead.
  • Just a reminder that I will be back soon with a macaron-devoted post!

Good luck & enjoy!

Related posts:

Birthday Party Ice Cream Cake + Tales of July

Birthday Party Ice Cream Cake via Sweetapolita

Hello my friends!

I’m happy to report that I lived to tell the story of July 2014.

Here are a few of the adventures that have been going on in my world during the past month:

1. I shot the cover of my book! This was a lot of pressure, in a way, but I think it’s super-fun and I hope you love it. Speaking of the book, let me tell you that this crazy book o’ sugary delights is officially called The Sweetapolita Bakebook. Hooray! And while I will be sharing many more detailed posts about the book, I can tell you that, even though it is still several months from release (April 7th, 2015), it is already available for pre-order in many online shops! You can find it for an amazing price on Amazon.com in the US: The Sweetapolita Bakebook, or if you are here in Canada with me, you can pre-order on Amazon.ca or Indigo.

For my international friends, there are already many options for online pre-ordering, such as amazon.co.uk (UK), amazon.es (Spain), and many more! You’ll notice that the cover has not yet been “revealed,” on these listings, but that is soon to come. I will also be sharing that here with a whole bunch of fun details about the book itself.

2. I turned 40. Oh right, that. But I’m okay! And because I’m all cake-backwards in life, I eat it all year long and get excited to eat some other form of dessert on my birthday. Last year was lemon meringue pie from Betty’s in Niagara Falls (and no, I didn’t buy a slice, I bought the entire pie). This year was the most decadent of apple caramel crumbles with vanilla bean ice cream. Now I’m back to cake. But you know, 40 isn’t so bad. Since the girls are a bit bigger now, I’m finding that I have more time to do the little things that being busy and in your thirties with babies doesn’t necessarily allow for–things like painting my nails (often), shopping (and not in the kids’ section at Target), organizing my life and closets, doing what I love to do in the kitchen, and more. I think it’s going to be a decade of strength, change, adventure and, well, more cake. Oh, and possibly more of these.

Sweetapolita

3. I had a super-fun photo shoot done for my author photo and such (above), by the talented Wendy & Michael Lewicki from Wendy Alana Photography near Toronto (you might also know Michael from his incredible blog, Verses from my Kitchen). I fell in love with Wendy’s style, and couldn’t wait to shoot with them. Just as I suspected, they are amazing people in “real life”–warm, talented, kind, and just the kind of people you want to be around. Even with dark skies, severe heat and humidity in the kitchen during shoot, and the impending storm outside during the shoot, they pulled off some serious magic. I can’t wait to work with them again!

4. My sister-in-law got married! And my cakelets were (the world’s cutest) flower girls. And I was a bridesmaid (are you still allowed to be called a “bridesmaid” when you’re 40?). Oh, and I made a trio of three-tiered vintage-inspired pastel ruffle wedding cakes for the occasion. It was a big, happy, stunningly beautiful, pastel-blue-and-green day! Congratulations, Mary & Ted! ♥

5. I was oven-less for 10 days. As in one-third of the month! It’s true. I officially baked the life right out of my other oven, which was only 2 years old. So this whole I-can’t-bake-a-cake thing was quite a test to my creativity. But alas, there are so many alternatives: candy-making, no-bake desserts, homemade popsicles, and, of course, ice cream cakes. So, as the serendipitous result of my not having an oven for 10 days, this birthday party ice cream cake was born:

Birthday Party Ice Cream Cake via Sweetapolita

Side note: I’m really fond of this photo–I love action shots, and yet I’m never in them since I usually shoot alone or with my cakelets. This time I was able to nab my husband to take this photo of me sprinkling the cake, and I think he did a pretty great job!

Oh yes, this cake! We should really talk about this cake. I don’t actually make enough ice cream cakes, I’ve decided. They are so easy to do, and can be as simple or as complex as you want them to be. Aside from the whipped cream frosting, every ingredient is store bought, so it’s truly just taking ice cream in one form and magically turning it into a cake using cake pans, and then using your imagination to add some elements of texture in between the layers. I probably could have gone crazy with adding fun elements inside this cake, but I think I still kept it simple. The whipped cream frosting is the perfect option for frosting an ice cream cake, because it has such light and airy texture, and isn’t very sweet. And since it takes colour so nicely and we can use it to pipe borders and such, it works like a dream.

Birthday Party Ice Cream Cake via Sweetapolita

So here’s the craziness that’s going on under that layer of pastel whipped cream frosting. When choosing the flavours for this cake, I turned to my childhood–always a magnificent place to look for inspiration. I thought about all of the treats I loved most, and how I could represent them in this cake. So starting from the bottom, we have an Oreo crumb crust, cotton candy ice cream, Oreos, birthday cake ice cream, bubble gum ice cream, ice cream sandwiches, and then neapolitan ice cream (don’t you just love opening those “bricks” of neapolitan ice cream–depending on when you were born, it can really be an instant throwback to childhood).

That’s a lot of fun in one cake–especially one for which there is only about 15 minutes active time. Because each layer has to be very well chilled before working with it and in between each step, the overall project does take quite a bit of inactive time, so you would want to plan ahead on this one. If you made it over the course of a day and then chilled the whole thing overnight for the next day, it would work best.

Birthday Party Ice Cream Cake via Sweetapolita

Delightful, right? What I love about cakes like this, is that each slice is different–like a work of art. ♥

Birthday Party Ice Cream Cake

Serving Size: One 6-layer, 9-inch round ice cream cake

Who needs an oven to make a 6-layer cake? Layers of cotton candy ice cream, oreos, birthday cake ice cream, bubble gum ice cream, ice cream sandwiches, and neapolitan ice cream sit atop a buttery Oreo crumb crust and are smothered in pastel whipped cream and sprinkles for this ultimate birthday party (or any-day-of-the-week party) ice cream cake.

Ingredients

  • 1 1/4 cups (125 g) chocolate cookie crumbs (I used Oreo Baking Crumbs)
  • 1/4 cup (115 g) butter, melted
  • 1.5 L carton of each ice cream--cotton candy, birthday cake, bubble gum, and neapolitan, or flavours of your choice (total of 4 standard cartons of ice cream)
  • 8-10 chocolate sandwich cookies (such as Oreo)
  • 6 classic ice cream sandwiches
  • For the Whipped Cream Frosting:
  • 2 teaspoons gelatin (such as Knox)
  • 2 tablespoons cold water
  • 2 1/2 cups (600 ml) whipping cream
  • 1/4 cup (50 g) sugar
  • Few drops each turquoise and pink gel paste colour (I used AmeriColor)
  • Sprinkles!
  • You will also need:
  • 9-inch springform pan
  • 2 9-inch round cake pans
  • Plastic wrap

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment. Cover the inside of two 9-inch cake pans with plastic wrap--bottom and sides--leaving a few inches of overhang.
  2. Into a medium bowl, add the chocolate cookie crumbs and the butter, and stir until combined. Transfer the crumb mixture into the prepared springform pan, pressing into an even layer (I use the bottom of a measuring cup). Place the pan into the freezer to set for 15 minutes.
  3. Take one of the ice cream flavours out of the freezer, and use a knife to cut slabs of the ice cream. Transfer all of it onto the crust layer. (If you're using a multi-coloured variety like the cotton candy variety I used, try not to spread it around too much, or the colours will become muddled.) Place a layer of plastic wrap on top and press the ice cream into an even layer. Place the pan back into the freezer for at least 2 hours.
  4. Meanwhile, repeat this step with the 2 prepared cake pans, adding a layer of bubble gum ice cream to one, and neapolitan to the other. Add a layer of ice cream sandwiches to the top of the bubble gum layer, cutting some in half and quarters to fit as many in as possible. Freeze both pans for at least 2 hours.
  5. Remove the springform pan from the freezer and remove the plastic wrap. Place the Oreos on top of the ice cream in an even layer. Add all of the birthday cake ice cream and flatten with another layer of plastic wrap. Freeze for at least 2 hours.
  6. Assembly of the Birthday Party Ice Cream Cake:
  7. Remove the springform pan from the freezer and run a small sharp knife around the edges to loosen. Release the latch and gently remove the outer ring from the cake. Remove the birthday cake layer from the freezer and use the plastic wrap overhang to remove the layer from the pan. Peel off the plastic wrap and place the birthday cake ice cream layer on top of the cake. Repeat with the bubble gum ice cream layer. Finally, remove the neapolitan/ice cream sandwich layer from the freezer and from the pan, and then invert the layer ice-cream sandwich side down and place on top of the cake. Cover the entire cake in plastic wrap, wiggle into place if necessary, and return to the freezer for at least 4-6 hours (ideally overnight) to set.
  8. For the Whipped Cream Frosting:
  9. Place a stainless stand mixer bowl and the whisk attachment (or if using a hand mixer, a stainless mixing bowl and the mixer beaters) in the freezer for at least 20 minutes.
  10. Into a small microwave-safe bowl, sprinkle the gelatin onto the water and let sit for 10 minutes. Microwave the mixture for 20 seconds and stir to combine.
  11. Remove the bowl and whisk from the freezer, add the cream and sugar to the bowl and whip on medium speed for 30 seconds. With the mixer running, add the gelatin mixture in one go. Increase the speed to medium-high and whip until medium-stiff peaks form (thick enough to spread/pipe/hold its shape, but not over-whipped and grainy). Transfer about 1 1/4 cups of the whipped cream to a medium bowl and tint it pastel pink. Cover the pink cream with wrap and refrigerate until ready to pipe the border. Tint the remaining whipped cream turquoise.
  12. Remove the chilled cake from the freezer and transfer the cake from the springform pan base (remove the parchment round) to a cake board or plate.
  13. Frost the cake with the turquoise whipped cream, just as you would a regular cake--use a small offset palette knife to cover the top of the cake, and a medium straight palette knife to frost the sides. Return the cake to the freezer for about an hour.
  14. Remove the pink frosting from the fridge and transfer to a piping bag fitted with a large swirl tip (I used #887). Remove the cake from the freezer and pipe a pink border around the top of the cake. Gently press sprinkles into the bottom third of the cake, and add a few on top, if desired. Return the cake to the freezer until ready to serve. The cake will keep up to 1 week in the freezer.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2014/08/birthday-party-ice-cream-cake-tales-of-july/

Sweetapolita’s Notes:

  • You can modify this recipe to any number of layers–simply omit or add the ice cream layers you wish. Since making extra layers is as simple as spreading ice cream into a plastic-wrap-covered cake pan, you could keep going. And going. #skyhighicecreamcake
  • For the gel paste colors, I used AmeriColor turquoise and Soft Pink.
  • I used rainbow jimmies for the sides, but of course you can use any sprinkles you love.
  • If you were really longing for a super-sweet frosting for this cake, more like a traditional birthday cake style, you could certainly do that.

Good luck & enjoy!



 

Related posts:

Barbie Cake + Meringue Girls Book Giveaway!

Barbie Cake via Sweetapolita

Hello, my friends!

So there’s a series of words I never imagined using in the same sentence: chocolate, beet, cake, meringue, and Barbie! But yes. Oh yes. Now it just seems perfectly natural–necessary even–to combine them all.

As a child of the 70s, I’m no stranger to doll cakes, but I have never had the joy of making one, particularly one of this magnitude. That was until I came across the recipe in a new baking book I absolutely adore: Meringue Girls: Incredible Sweets Everybody Cake Make by Alex Hoffler and Stacey O’Gorman. What a visual delight! I’ve always been a meringue enthusiast, but I have to say that these girls have taken meringues, and all things meringue, to an entirely new level.

Meringue Girls Cookbook

So if the cover doesn’t have you giddy, the recipes and images throughout the book are sure to. And while the cover of a cookbook can sometimes be a little misleading, in this case the entire book lives up to the awesome package: it’s filled to the brim with unique, vibrant, and easy to follow meringue recipes and useful techniques for foolproof meringue (we’ve all had our fair share of meringue mishaps, no?). As you probably know, I’m a meringue enthusiast, but even for those of you who haven’t ventured too far down meringue lane, I have a feeling this book will inspire you more than you might expect.

The “Meringue Girls” take us through the basics first–making the perfect batch of meringue every time, countless flavouring ideas (think Hot Cross Bun, Manuka Honey, Lavender, and more), and super-awesome colouring techniques, like “striping,” as I did here with the Barbie Cake meringue “kisses,” as they call them. They then delight us through different chapters of unexpected and irresistible meringue recipes, such as the cutest rainbow cake in the universe–the Meringue Rainbow Cake, the decadent Ferrero Rocher Meringue Tower, the unbelievably tempting Honeycomb, Chocolate, Salted Peanut Meringues (um, hello!), and so much more. Can you tell I’m totally smitten with this book?

Meringue via Sweetapolita

So I went for it. I embarked upon the intriguing Chocolate and Beet Barbie Cake. I mean, how could I not? The colours, the quirkiness, the nostalgia, oh my! Sure, it did seem like a bit of an undertaking but, well, I’ve been known to frolic with such recipes before, right? And I love a challenge. But in the end, it was more joy than challenge. I had so much fun creating this cake–for obvious reasons–but I think the best part about it was that it was like nothing I’ve ever done, or seen, before. I love that. I had to give it a whirl! (And as a mom of two little girly cakelets, I’d never be forgiven if I didn’t choose this recipe to start.)

Meringues via Sweetapolita

So this Barbie and meringue extravaganza is essentially two layers of a very rich chocolate and beet cake–one baked in a regular flat round cake pan, and the other “layer” baked in a rounded bowl (you could also use a contour cake pan if you have it), and then filled and frosted with a luscious whipped cream and cream cheese icing, and then decorated with a rainbow of stripy meringue kisses that literally melt in your mouth–one of the reasons I can’t get enough baked meringue of any kind. Oh, and of course we can’t forget that Barbie is perched upon this delightful “skirt” for everyone to admire. So fun!

Barbie Cake via Sweetapolita

See, even Barbie says “ta-da!” She’s impressed with the fanciful candy-coloured skirt I made her. (That was only after she forgave me for, um, cutting off her legs . . . ouch!). I was searching for more of a retro Barbie, but I was pleased with her blue and purple bodice so I went for her, even though she’s more of a circa 1999 variety. It was, however, sometime around the moment I was styling her hair for this cake that I realized that I am officially never allowed to complain about my job. Let’s just say no two days are the same.

Barbie Cake via Sweetapolita

Needless to say, the cake was so visually pleasing and incredibly decadent. I absolutely love the whipped cream and cream cheese icing–light as air, but with a rich and creamy texture and tang that only cream cheese brings. It paired nicely with the intensity of the chocolate cake and sweetness of the meringues. This is one of those cakes that pleases adults just as much as kids, I’m sure, which makes it a perfect party cake for anyone. ♥

And if that wasn’t exciting enough, I’m thrilled to giveaway 3 copies of this gorgeous and unique book, Meringue Girls: Incredible Sweets Everybody Cake Make, courtesy of the folks at Chronicle Books!

Here’s the recipe for this whimsical cake!

Chocolate and Beet Barbie Cake + Meringue Girls Giveaway

Ingredients

  • For the Meringue Girls Mixture (for the meringue kisses):
  • 300 g (1 1/2 cups) superfine sugar
  • 150 g egg whites (from about 5 eggs)
  • For the Cake:
  • 1 2/3 cups vegetable oil, plus more for greasing
  • 2 3/4 cups (350 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 1 1/2 cups (150 g) good-quality dark cocoa powder
  • 4 tsp baking powder
  • 1 lb cooked and peeled beets
  • 6 eggs
  • For the Icing:
  • 1 1/4 cup plus 3 tbsp heavy cream
  • 1 3/4 cups (400 g) cream cheese
  • 1/4 cup (25 g) confectioners' sugar
  • 1 Barbie doll (clothes and legs removed)
  • Barbie accessories

Instructions

  1. For the meringue (for the meringue kisses):
  2. Preheat the oven to 400°F.
  3. Line a rimmed baking sheet with parchment paper, pour in the sugar, and put the baking sheet in the oven for about 5 minutes, until the edges of the sugar are just beginning to melt. Heating the sugar will help it dissolve in the egg whites more quickly and help create a glossy, stable mixture.
  4. Meanwhile, make sure the bowl and whisk attachment of your stand mixer are free from grease. Pour the egg whites into the bowl. Whisk on low speed at first, allowing small bubbles to form, then increase the speed to high and continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the whites falling out. Stop whisking just before the whites take on a cotton-woolly appearance; if they do, they have been over whisked, and the egg protein has lost some of its elasticity.
  5. By now, the sugar should be ready to take out of the oven.
  6. With the whites stiff and while whisking again at high speed, add one big tablespoonful of hot sugar after another to the bowl ensuring that the whites come back up to stiff peaks after each addition. Don't worry about small clumps of sugar, but avoid adding large chunks of caramelized sugar from the edges of the baking sheet.
  7. Once you have added the sugar, continue to whisk on high speed for 5 to 7 minutes. Rub a bit of the mixture between your fingers, and if you can still feel gritty sugar, keeping whisking at high speed until the sugar has dissolved, the mixture is smooth, and the bowl is a bit cooler to the touch. The meringue will continue to thicken up during this stage. You know it is ready to use when it forms a nice smooth, shiny peak on the tip of your upturned finger.
  8. To make striped mini meringue kisses:
  9. Divide the meringue mixture into six portions. Form each portion into mini striped kisses in the color of your choice. (It's fine to pipe more than one color onto a single baking sheet.) Turn a large disposable piping bag with a 3/4 inch opening, or a reusable one, inside out. Invert the bag over a jug or bottle so that it holds itself up. Using natural food coloring and a clean paintbrush, paint wide stripes from the tip of your piping bag to halfway down (about five stripes). Roll the bag so the painted side is inside, folding the edges over to make a sturdy vessel.
  10. Carefully spoon your meringue mixture into the piping bag, rolling the sides up. you need to pack the meringue in tightly, ensure there are no air bubbles. Pinch the top of the bag closed, gently pushing the mixture in.
  11. If using a disposable piping bag, with sharp scissors, but the tip of the bag so that the opening measures 3/4 inch in diameter.
  12. To the get the meringue mixture flowing, twist the top of the piping bag to push the meringue to the bottom. Pipe small dollops onto the four corners of your baking sheets (if you are using a full batch of Meringue Girls Mixture, you will need a couple of baking sheets). Line the baking sheets with parchment paper; the meringue dollops with act as a glue and stick the paper to the sheets.
  13. Piping the mini meringue kisses:
  14. Hold the piping bag vertically with both hands, securing the twisted top with your dominant hand and placing your other hand halfway down the bag. Use the top hand to apply pressure and the lower hand to control the flow of the meringue. Squeeze the bag to form a kiss with a 1-inch base, and then lift the bag up while releasing some pressure so that the meringue forms a peak at the top. Space the kisses about 3/4 inch apart.
  15. Position racks in the upper and lower third of the oven. Slide the baking sheets into the oven Bake for 20 minutes, or until they can be lifted off the parchment paper with their bases intact. Let cool completely on the baking sheets. Stored in an airtight container in a cool, dry place, the kisses will keep for up to 2 weeks.
  16. To make the cake:
  17. Turn up the oven temperature to 350°F. Grease an 8-inch springform pan and the line the bottom with parchment paper. Grease an 8-inch ovenproof bowl (about 10 inches deep) and line it with parchment paper.
  18. Sift the flour, superfine sugar, cocoa powder, and baking powder into a large bowl. Cut the beets into large chunks and add to a blender along with the eggs and oil. Puree until smooth. Pour the beet mixture into the dry ingredients and fold until combined.
  19. Pour one-half of the batter into the prepared springform pan and the remaining batter into the prepared bowl. Bake the cakes for 40 minutes, or until a cake tester inserted into the centers comes out clean. Let cool for 15 minutes, then invert the cakes out of the pan and bowl onto a wire rack. Peel off the parchment and let cool completely.
  20. To make the icing:
  21. In a large bowl, whip the cream to stiff peaks, then add the cream cheese and confectioners' sugar. Continue to whisk until the mixture is smooth and stiff.
  22. Bling out your Barbie however you'd like--goth or glam, it's up to you.
  23. Set the flat cake layer (the one baked in the springform pan) on a cake platter. Spread with about 1 cup of icing in an even layer. Set the bowl-shaped cake on top, tapered-end up. Using a knife, trim the stacked cake to form a nice hoop-skirt shape.
  24. With a long, slender knife (such as a bread knife), cut a 2-inch deep hole in the center of the cake and insert Barbie to just below her waist. Spread the remaining icing over the cake, taking care to work around Barbie.
  25. Carefully place meringue kisses on the cake, arranging on color at a time in a row around Barbie, starting at her waist and working down. Press the kisses lightly into the icing so that they stick and form a beautiful, colorful meringue-kiss skirt.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2014/06/chocolate-and-beet-barbie-cake-meringue-girls-book-giveaway/

Sweetapolita’s Notes:

    • For my meringue colours, I used AmeriColor gel paste colours in Lemon Yellow, Teal, Soft Pink, Regal Purple, and Sky Blue. The recipe does call for “natural” food colouring, which I didn’t have, but you can certainly use those if you do. Because we use quite a bit to stripe the meringues, it would definitely be a great idea, but of course not crucial. You can make the meringues up to 2 weeks ahead, which is really helpful with a cake like this.
    • For the 8-inch flat cake layer, I used a standard 8 x 2-inch round cake pan, and it worked well!
    • Try to find a Barbie with plastic bodice, since having any article of clothing around the icing could get icky.
    • Have fun with this–it is like reliving childhood, but stylish and quirky. ♥

a Rafflecopter giveaway

Good luck & enjoy! 

Related posts:

KitchenAid Mixer Giveaway + A Sweetapolita Book Update

Sweetapolita Giveaway Hi friends!

Just when I said that I was “back” on a regular basis, I got swooped up by another frenzy of book stuff, but I’m excited to report that I have done all of my final photos and most of the main edits, so this time I really am back!

I’m also excited to tell you that my book is scheduled to come out on April 7th, 2015! That does seem like quite some time away, but I just know it will be here in a blink. I can’t wait to reveal all of the sweets and treats and I’ve been working so hard on for the past 15 months. While I’ll keep the details a surprise, just know that, aside from tons of my favourite basic recipes for creating your own designs, this book of mine includes imaginative decorated cookies, layer cakes, tiered cakes, sweets for cakelets, and sprinkles galore!

In celebration of completing the book, I’m giving away this amazing KitchenAid Artisan Series 5-Quart Mixer in “Ice”–one of my favourite colours in the universe. Hooray!

Sweetapolita Giveaway

Prettiest mixer ever. ♥

a Rafflecopter giveaway

Good luck, and I will be back next week with *the* most adorable cake from one of my favourite new cookbooks!

{My Favourite} Chocolate Party Cupcakes with Vanilla Swirl Frosting

Chocolate Party Cupcakes with Vanilla Swirl Frosting

While these cupcakes aren’t anything super-frilly or fancy, they are my best-loved and most-baked treat, so it seemed only natural to share them with you. This past weekend we celebrated my sweet cakelet Reese’s 7th birthday (how is this possible–didn’t she just turn 4 and decorate this Rainbow Doodle Cake?), and we had almost 20 little girls are her party. I made a really neat rainbow vanilla cake for the girls, but because Reese loves chocolate cake and cupcakes best, I made a few dozen of these rich, dark chocolaty cupcakes and topped them with fluffy, creamy swirls of blue-ish frosting and colourful quin sprinkles.

Aside from being perfectly party-pretty, the cupcakes are incredibly moist and not overly sweet, and the frosting is whipped to an airy consistency ideal for piping higher swirls (a denser sugary frosting with these generous swirls could be buttercream-overkill).

Chocolate Party Cupcakes with Vanilla Swirl Frosting

Reese and I thought it would be pretty to create a bit of pastel swirly effect with a mix of white, turquoise and a pastel shade of sky blue (kind of reminiscent of the Pastel Swirl Cake). To keep it easy, I simply divided the frosting into 3 parts, tinted 2 and left one the creamy white colour, and then scooped a bit of each colour into a large piping bag fitted with Ateco swirly decorating tip #887 for billowy swirls.  Really quick and easy, and even kid-friendly.

You can certainly use any array of colours you wish, but just note that because the frosting is doing a lot of blending during the piping process, you might want to stick with different shades and tones of the same hue for the most part, and maybe incorporate one other colour at the most (I love purple or bright pink with these colours).

Chocolate Party Cupcakes with Vanilla Swirl Frosting

Because the cupcakes are a one-bowl situation, they couldn’t be simpler. And to really get that enchanting dark-as-night chocolate colour, be sure to use a quality dark cocoa powder. I’ve also modified this recipe to include a very generous dose of the cocoa powder, ensuring an ultimate chocolate cupcake. For the frosting, well, it’s a version of the sweet frosting I’ve used many times here on the blog, but the secrets are using the best pure vanilla extract you can find, and the extensive whipping. You’ll get some air bubbles, but it’s worth it for the fluffy, dreamy texture. Simply use a rubber spatula to beat the frosting back-and-forth a bit to knock out of the bubbles, and it will be ready for piping swirls aplenty.

Chocolate Party Cupcakes with Vanilla Swirl Frosting

I think every baker needs a go-to chocolate cupcake and party frosting, and I don’t think I could live without this combination. My non cake-eating husband can’t even resist these, and neither can I (believe it or not, I’m actually really particular with the cake and cupcakes I’ll eat). So easy, so beloved. The recipe is for 12 cupcakes, but this recipe can easily be doubled or even tripled–you’ll thank me!

Chocolate Party Cupcakes with Vanilla Swirl Frosting

Cakelets and cupcakes. ♥

Chocolate Party Cupcakes with Vanilla Swirl Frosting

Ingredients

    For the cupcakes:
  • 3/4 cup (95 grams) all-purpose flour
  • 3/4 cup (150 grams) superfine sugar
  • 1/2 cup (60 grams) dark Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1/3 cup (80 ml) coffee, hot
  • 3 tablespoons (45 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 egg, room temperature
  • For the frosting:
  • 1 cup (227 grams) unsalted butter, room temperature
  • 3 cups (375 grams) confectioners' sugar, sifted
  • 2 tablespoons (45 ml) milk
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Few drops AmeriColor gel paste food colour in Turquoise and Sky Blue
  • Sprinkles

Instructions

    For the cupcakes:
  1. Preheat oven to 360° F. Line a standard cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter among the liners (about 3/4 full).
  5. Bake until a wooden pick inserted into the centre of the cupcake comes out with a only a few crumbs, about 18-20 minutes. Try not to over-bake. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.
  6. For the frosting:
  7. In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until very light and fluffy, about 6 minutes.
  8. Add confectioners' sugar, milk, vanilla, and salt, and beat on low speed until well combined. Increase the speed to medium and beat until very light and fluffy once again, about 6 more minutes.
  9. Decorate the cupcakes:
  10. Divide the frosting into 3 parts. Tint one part of the frosting bright turquoise using Turquoise, one part pastel blue using Sky Blue, and leave the remaining part white.
  11. Into a medium or large pastry bag fitted with a large closed star tip (or swirl tip, such as #887), add a spatula-full of each frosting colour. Twist the top of the bag and pipe a generous swirl on each cupcake, working in a circular motion from the outside in. Top with sprinkles.
  12. The cupcakes will keep at room temperature in a container with some airflow for up to 3 days.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2014/05/my-favourite-chocolate-party-cupcakes-with-vanilla-swirl-frosting/

Sweetapolita’s Notes:

Good luck & enjoy!



Related posts: