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Raspberry Neapolitan Party Cake

March 2, 2013 - 64 Comments

Raspberry Neapolitan Cake via Sweetapolita

Neapolitan is one of those words that makes me feel like a little girl the moment I hear it or think about it. And while I never actually ate Neapolitan cake as a child, I ate my fair share of Neapolitan ice cream (well, just the vanilla portion anyway). Chocolate and/or strawberry ice cream just wasn’t (and still isn’t) my thing, but I sure have fond memories of the visual — that big frozen block of tri-colour loveliness meant one thing and one thing only: a party (and where there was ice cream, there was usually cake).

And the thing is, you can really create so many variations using the beloved chocolate, strawberry and vanilla combination — remember this and these? Endless fun.

Raspberry Neapolitan Cake via Sweetapolita

So, because I’d never done it before, I decided to switch up the strawberry with raspberry for this version, and rather than use a “pink” cake layer, just filled the cake with the fruity raspberry Swiss buttercream and compote, and then covered it all in a mix of dark chocolate buttercream, vanilla and more of the raspberry. The cake does take a bit of time to make because there are four components, but it comes together surprisingly quickly — especially if you make the raspberry compote and Swiss buttercream ahead of time.

The frosting job was a little more rustic looking than originally planned, but I hadn’t done it this way before, and had a vision. But once I started frosting it, I was worried that if I kept smoothing for more of a blended look (like this, this and this cake), my chocolate and vanilla would soon look like chanilla, which I imagine to be a little less than magical (although I bet it would still taste pretty delightful). This sort of sectioned style of frosting the cake reminded me of the block of childhood ice cream I mentioned above, so I stuck with that.

Bunting via Sweetapolita

And nothing says party like a tiny cake bunting, right?  This is one that I had from several years ago that was actually one single garland, but I just re-purposed it by tying it to two white lollipop sticks. You’ve likely seen cake bunting all over Pinterest and the like, and you can either MacGvyer your own (pretty much anything colourful tied between two sticks and stuck in the cake would look charming) using twine, string, cord, etc. or buy one of the seemingly endless versions on Etsy.

Raspberry Neapolitan Cake via Sweetapolita

Party for one?

Raspberry Neapolitan Party Cake via Sweetapolita

Like a playful (and decadent) trip to childhood and back.

And before I go, I’d love to share my recent interview over at Best Friends For Frosting with you, where I got a chance to chat about my past life, balance and avoiding weight gain while surrounded by baked goods all day! ♥

Print
Raspberry Neapolitan Party Cake
Alternating layers of moist vanilla and dark chocolate cake, filled with raspberry Swiss meringue buttercream and smothered in a trio of dark chocolate, vanilla and raspberry buttercream.
Ingredients
For the Chocolate Cake:
  • 1-3/4 cups 225 g all-purpose flour
  • 2 cups 400 g granulated sugar
  • 3/4 cup 120 g Cacao Barry Extra Brute Cocoa Powder
  • 2 teaspoons 11 g baking soda
  • 1 teaspoon 5 g baking powder
  • 1/2 teaspoon 4 g salt
  • 2 eggs at room temperature
  • 1 cup 240 ml strong black coffee or espresso, hot
  • 1 cup 240 ml buttermilk, room temperature
  • 1/2 cup 120 ml vegetable oil
  • 1 tablespoon 15 ml pure vanilla extract
For the Vanilla Cake:
  • 1 cup 240 ml whole milk, at room temperature
  • 4 large egg whites 130 g, at room temperature
  • 1 whole egg at room temperature
  • 2 teaspoons 10 ml pure vanilla extract
  • 1/4 teaspoon 1.75 ml almond extract
  • 2-1/2 cups 288 g cake flour, sifted
  • 1-1/2 cups 300 g sugar
  • 1-1/4 tablespoons 16 g baking powder
  • 3/4 teaspoon salt 6 grams
  • 1-1/2 sticks 170 grams unsalted butter, at room temperature and cut into cubes
For the Raspberry Compote:
  • 2 cups fresh or frozen raspberries divided
  • 1/2 cup 100 g superfine or granulated sugar
  • 1 tablespoons 15 ml lemon juice
  • 2 tablespoons 30 ml water
  • Pinch of salt
For the Swiss Meringue Buttercream:
  • 8 large fresh egg whites 240 g
  • 2 cups 500 g superfine granulated sugar
  • 5 sticks 575 g unsalted butter, softened, cut into cubes
  • 1 tablespoon 15 ml pure vanilla extract
  • Pinch of salt
  • 2.5 oz 75 g premium dark or extra dark chocolate, melted and cooled
  • Few drops pink soft gel paste colour
Instructions
For the Chocolate Cake:
  1. Preheat oven to 350°F (180°C). Grease, line with parchment and flour two round 8-inch pans. I use Parchment Paper Circles for ease.
  2. In bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients. In a large measuring cup, combine eggs, buttermilk, coffee, oil and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredient mixture to the dry ingredients, increasing the speed to medium. Mix for 1-1/2 minutes (you may need the plastic splash-guard that comes with mixer) and divide among prepared pans (each pan will weigh ~590 g).
  4. Bake until toothpick or skewer comes out with a few crumbs, about 25 minutes. Try not to overbake. Cool on wire racks in pans for 15 minutes then gently invert onto racks until completely cool.
For the Vanilla Cake:
  1. Preheat oven to 350°F (180°C). Grease, line with parchment and flour two round 8-inch pans. I use Parchment Paper Circles for ease.
  2. In a medium bowl or measuring cup, combine and stir 1/3 cup of the milk, egg whites, whole egg, vanilla and the almond extract. Set aside.
  3. Sift cake flour twice. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low-speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter blending on low-speed for about 30 seconds, then add remaining milk, and mix on low-speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes (90 seconds), but no more.
  5. Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
  6. Pour 1/2 of your batter (445 g) into each prepared pan, spreading it evenly with a small offset palette knife. If possible, weigh the batter in the pans to ensure 2 even layers.
  7. Bake cake layers two-at-a-time in center of oven and 2" apart for 20 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best enjoyed day 1 or 2.
For the Raspberry Compote:
  1. In a small saucepan over medium heat, combine 1-1/2 cups of the raspberries, sugar, lemon juice, water, and salt until the berries start to break down, stirring often, about 10 minutes.
  2. Lower the heat and simmer until compote coats a spoon, about 15 minutes.
  3. Remove from heat and let cool down slightly. Using an immersion blender (carefully) or counter-top blender, pulse until smooth. Push compote through a fine mesh sieve into a clean glass bowl and discard the seeded pulp from the sieve. Stir in remaining raspberries. Keep covered and chilled for up to 3 days.
For the Swiss Meringue Buttercream:
  1. Wipe the bowl and whisk 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 160°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 one tablespoon at a time 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.
Assembly of the Raspberry Neapolitan Party Cake:
  1. Divide buttercream in half. Add 3 tablespoons (one tablespoon at a time) of the raspberry compote to one half, along with a few drops of pink gel colour (if desired). Set aside.
  2. Take half of the remaining buttercream and add the melted chocolate, stirring until well incoporated. Leave the final portion of buttercream vanilla.
  3. Using a cake turntable if possible, place first chocolate cake layer face-up on a cake plate, cake board or pedestal and cover with ~3/4 cup of raspberry buttercream, spreading with a small offset palette knife, leaving about 1" clearance around the edges. Carefully place a few spoonfuls of compote on top, keeping it in the middle.
  4. Place a vanilla cake layer face-up on top and repeat with buttercream/compote. Repeat until you come to the final chocolate cake layer, which you will place face-down. Cover cake in plastic wrap, then use your hands to straighten any leaning or layers that aren't lined up. Chill for 30 minutes.
  5. Remove from refrigerator, remove wrap and cover cake a very thin layer of the vanilla buttercream. Chill for another 30 minutes.
  6. Cover top of cake with a smooth layer of raspberry buttercream (extending it over the edges), bottom third of the cake with chocolate buttercream and remaining area with vanilla buttercream. Using a medium straight spatula (or similar tool), smooth buttercream over the cake and create a blended look.

Sweetapolita’s Notes:

  • You can make the raspberry compote from fresh or frozen raspberries, and can make up to 3 days ahead of time (keep chilled). 
  • You can make the cake layers a day ahead, wrapping them well in plastic wrap and leaving at room temperature.
  • You can make the Swiss meringue buttercream up to a week ahead and leave in the refrigerator, bringing to room temperature the night before you need it. You can microwave 1/3 of it for about 10 seconds, add it to the remaining buttercream and either whip in the mixer or with a rubber spatula until smooth and creamy.
  • You can also freeze the Swiss meringue buttercream for up to a month, bringing to room temperature straight from freezer.
  • You can also pre-flavour the buttercream before freezing/refrigerating.
  • The cake bunting in the photos was a bunting I had from a previous party –I trimmed it and tied to two lollipop sticks.
  • This cake can be left out for a day, but should be refrigerated after that and brought back to room temperature before serving (I recommend bringing it out about 4-5 hours before serving.

Good luck & enjoy!

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Filed Under: Fruity & Spiced Layer Cakes, Layer Cakes Tagged With: best chocolate cake, best vanilla cake, birthday, bunting, chocolate, chocolate cake, layer cake, neapolitan, party, raspberry, sweetapolita, vanilla cake

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Comments

  1. Lesley says

    March 2, 2013 at 8:16 pm

    Oh my gosh, Rosie! I love this cake. It reminds me so much of my childhood too. The colors are so pleasing and it sounds delish!

    Reply
  2. Molly @Bakelette says

    March 2, 2013 at 8:25 pm

    Lovely! I am pretty sure that when I was younger I went for strawberry part of that ice cream block!

    Reply
    • Rosie @ Sweetapolita says

      March 5, 2013 at 8:15 am

      Thanks, Molly! Then we would have made a perfect team, minus someone to eat that chocolate part! :)

      Reply
      • Molly @Bakelette says

        March 10, 2013 at 10:17 pm

        You are most welcome! And we would have indeed! Nowadays, I would take care of all that chocolate!!

        Reply
  3. Katrina @ Warm Vanilla Sugar says

    March 2, 2013 at 9:44 pm

    I’m so glad you stuck with this version! This cake looks so fabulous!

    Reply
  4. Chineka @ Savor The Baking says

    March 2, 2013 at 10:28 pm

    I loved your interview over at Best Friends For Frosting. Neopolitan ice cream also takes me back to my childhood. My Grandma always had a carton in her freezer. This is a great way to incorporate that ice cream into cake form.

    Reply
  5. Kathryn says

    March 2, 2013 at 11:58 pm

    Neapolitan brings back great memories, even though I only like the vanilla ice cream. This cake looks di-vine!! I must try it!

    Reply
    • Rosie @ Sweetapolita says

      March 5, 2013 at 8:16 am

      Thanks so much, Kathryn! It really does bring back memories. It must be universal!

      Reply
  6. Maggie @ A Bitchin' Kitchen says

    March 3, 2013 at 12:33 am

    This cake is stunning! I always loved Neapolitan ice cream as a child, and I’m certain I’d adore this cake as an adult!

    Reply
  7. Kiran @ KiranTarun.com says

    March 3, 2013 at 1:47 am

    This cake is definitely a reminisce of my childhood! Love Neapolitan!! Especially strawberry!

    Reply
  8. Alba says

    March 3, 2013 at 4:07 am

    I love how this cake looks! Absolutely amazing! And very interesting the raspberry twist since I don’t really like strawberry ice-cream or buttercream either.
    Have a sweet Sunday, Rosie!
    xo
    P.S. I read your interview on BFFF, and I have to tell you that I loved it! Very inspirational. :)

    Reply
  9. Ali @Solano's Kitchen says

    March 3, 2013 at 7:03 am

    Wht a beautiful cake!! I always used to eat the vanilla out of the Neapolitan carton :

    Reply
  10. Becca - cookie jar treats says

    March 3, 2013 at 10:23 am

    Your cakes, as per usual, look beautiful! I realized recently how much I love Neapolitan ice cream flavors. But it has to be the artificial strawberry flavor. I hate the strawberry chunks some of the ice creams have :P

    Reply
  11. Emma says

    March 3, 2013 at 10:25 am

    Hi your cake is beautiful, I have no idea how your buttercream looks so smooth! I never have that level of success. Thanks for sharing your recipe :)

    Reply
  12. Katrina @ In Katrina's Kitchen says

    March 3, 2013 at 11:27 am

    I want to live inside of one of your photo shoots :)

    Reply
    • Rosie @ Sweetapolita says

      March 5, 2013 at 8:17 am

      Thanks so much, Katrina!

      Reply
  13. Rosie @ Blueberry Kitchen says

    March 3, 2013 at 1:30 pm

    Your cakes are just so gorgeous! I love the idea of this cake and it looks stunning!

    Reply
  14. Kathryn says

    March 3, 2013 at 1:33 pm

    I haven’t thought about neopolitan ice cream for so long but you’re right, it’s a total party food. This cake is such a beautiful version of the classic!

    Reply
  15. Alison @ Ingredients, Inc. says

    March 3, 2013 at 3:57 pm

    omg love this! You are SO talented

    Reply
    • Rosie @ Sweetapolita says

      March 5, 2013 at 8:17 am

      Thanks for the sweet comment, Alison. I really appreciate it! xo

      Reply
  16. Acacia says

    March 3, 2013 at 4:10 pm

    It looks amazing! And you icing is flawless, I’m feeling very jelouse :)

    Reply
  17. tracy {pale yellow} says

    March 3, 2013 at 6:02 pm

    Beautiful cake, perfect for any party!

    Reply
  18. Karen White says

    March 3, 2013 at 7:48 pm

    I look forward to every single one of your posts. Thanks for creating such loveliness for the rest of us to enjoy :)

    Reply
  19. Liz @ Tip Top Shape says

    March 3, 2013 at 8:26 pm

    This cake is so beautiful!!

    Reply
  20. Jacqui says

    March 3, 2013 at 8:55 pm

    You have done it again! I am swooning over this cake, can’t wait to try it! Thankyou for all your inspiration x

    Reply
  21. Elsa says

    March 4, 2013 at 4:05 am

    J’adore !!!

    Reply
    • Rosie @ Sweetapolita says

      March 5, 2013 at 8:18 am

      Thank you, Elsa!

      Reply
  22. shelly (cookies and cups) says

    March 4, 2013 at 9:45 am

    Totally stunning…and I bet equally as yummy!

    Reply
    • Rosie @ Sweetapolita says

      March 5, 2013 at 8:20 am

      Thanks so much, Shelly! xo

      Reply
  23. Rosie says

    March 4, 2013 at 12:42 pm

    Thank youuuuu, this looks soooo yummy!!!

    Reply
  24. MikeVFMK says

    March 4, 2013 at 6:40 pm

    I’m not sure how you manage to always post such beautiful, original cakes. This is another stunner, Rosie! One day I wish to make ONE cake like all the cakes you make!

    Reply
  25. Bellenza Bistro says

    March 5, 2013 at 10:26 am

    The switch to raspberry (a favorite of mine) must be delicious! And that bunting on top is a sweet touch, while still allowing the cake itself to shine!

    Reply
  26. Vicki @ WITK says

    March 5, 2013 at 10:37 pm

    I need to make more cakes, they are so pretty! This one is especially beautiful with the three colors. Though I was always one to eat the strawberry and vanilla ice cream and leave behind the chocolate ice cream!

    Reply
  27. Cristina says

    March 6, 2013 at 6:00 am

    Beautiful and yummy! And the bunting is just perfect. You’re so talented!

    Reply
  28. Jeff @ Cheeseburger says

    March 6, 2013 at 9:10 am

    This cake looks very delicious! I love making layered cakes. Their just like people, full of surprises.

    Reply
  29. justbakin says

    March 6, 2013 at 10:24 pm

    Hi Rosie,
    The cake luks realy mouth watering..I thing you have amazing talent n your are perfect art!! I am plannin on making this cake this weekend..so was reading the directions over n over..(just making sure I understood well!!)till I cam to step 22.If d question I’m asking is kinda dumb,plz do forgive me..but is there a difference as to which layer of cake(chocolate or vanilla)comes on the top??based on d crumbs that fall off during the coating..I ask because it says to start with a chocolate layer n then a vanilla n so on..so its a vanilla layer that comes on top right??Does it crumble less and so is on top or is it just personal preference??
    oh..btw It might not even make a difference..its pretty clear you go with alternate layers..which makes it a vanilla layer and not a chocolate layer on top as mentioned…but just thought you might want to know..

    Reply
    • justbakin says

      March 10, 2013 at 4:05 am

      Hi Again,
      just to give an update..I did make the cake..Kinda changed the neapolitan theme though..instead of the raspberry made a salted caramel buttercream from your salted caramel n popcorn recipe(it was heavenly!!mind blowing!! was lickn off spoons of it during my frosting,cudnt help myself!!)the cake was moist too..did your pastel swirl technique though it was an ombre of vanilla,caramel n chocolate buttercream..with a two toned buttercream roses to top it off!!!Truly awesome!! It was for a 2yr old’s bday party..Thank you for the inspiration, the amazing cakes n ideas!!!The family loved the cake surprise..and its complexity!!!just Thank You..Thank You.. and Thank You.!!Keep Blogging..xoxoxo!!

      Reply
  30. Desiree M says

    March 6, 2013 at 11:30 pm

    What a beautiful cake. I love it! This is my first time here, but I am bookmarking to make sure I come back regularly! :)

    Reply
  31. Karlie says

    March 10, 2013 at 8:48 am

    Planning to do this one for guests this week, can’t wait! Unfortunaty I have had a little trouble with your chocolate buttercream, I get little chunks of chocolate, as if when I put the melted chocolate in it’s cooling too quickly? Should I pour it in slowly while the mixer is running or just pour it all in and start mixing? Should I let the chocolate cool at all or just pu it straight in from melting? Thanks, it’s delicious, just harder to smooth on the cake! :)

    Reply
  32. Kelly@LifemadeSweeter says

    March 10, 2013 at 4:25 pm

    Wow, this cake looks GORGEOUS as always. I wish I could sample a piece of this cake from the picture now. Thank you for always posting such yummy sweets, it is so inspiring and motivates me to try so many of your creations:)

    Reply
  33. diane petty says

    March 11, 2013 at 12:27 am

    I love this cake and I am going to make if for my friends daughters birthday on Friday.I am petrified about getting the frosting as sectional as you have, I don’t want it to end up blended as in your tutorial. I may try it out for a monthly office order on Thursday as a practise. Your frosting is so exxact, brilliant.

    Reply
  34. Emma says

    March 11, 2013 at 3:26 pm

    this looks amazing, and is so gorgeous too. thus far i haven’t been able to bring myself to make the swiss meringue buttercream because of the amount of butter it calls for, but i just might have to for this recipe!

    Reply
  35. megan says

    March 11, 2013 at 9:17 pm

    Your cakes are so pretty!!

    Reply
  36. Yanina Noboa says

    March 12, 2013 at 3:26 pm

    Hi, its me again, I did tried this recipe, the taste is so good and yummy, but it does not rise at all and kinda have a hole in the middle of the cake, what could i be doing wrong, I live in south america could it be because of the high of the place i live, please help me thanks

    Reply
  37. Stephanie says

    March 12, 2013 at 3:57 pm

    This looks beautiful! I’ve already got my birthday cake planned out but I’m tempted to scrap it and try for a neapolitan cake.. hmmm

    Reply
  38. lyndsay says

    March 13, 2013 at 11:22 am

    so lovely rosie!!! i really want to try your multi-colour exterior frosting effect… ! and loved your interview on BFFF. funny how you get the constant emails about how you stay trim and beautiful while baking and being surrounded by beautiful desserts all day!

    cake bunting is super cute, too!!! it’s such a fun way to PARTY TIME up a cake!

    xoxo

    Reply
  39. diane petty says

    March 14, 2013 at 12:26 pm

    OMg I am just at the stages of 1st assembly and it is a nightmare.All the layers are sliding off because of the compote. Compote and pink frosting now squelching out everywhere.This is a disaster and I have a birthday tomorrow.It is now in the fridge chilling before the white crumb coat.I know the crumb coat will now have pink frosting and compote all mixed in I am sure once I start putting it on,I have removed a lot that squelched out but it is impossible to remove it all. How on earth can it be transported with the layers all sliding off. Adding the rest of the frosting will not help. I think drinking straws will have to be inserted in the keep it in one piece. The cake layers are also much to thick, it needs to be baked in 9 inch tins not 8. No sleep tonight it seems.Lets hope I do not have to abandon the cake altogether. I do think,and not being rude that the cake in the picture was done specically for food photography only. No way can this cake look like this when cut. For a start it will all slide apart. I should have tested the recipe first,but being experienced did not worry to much. Nightmare, nightmare.So disappointed.

    Reply
    • Rosie @ Sweetapolita says

      March 19, 2013 at 7:43 am

      Diane, if the cake layers are chilled, there should be no slipping. The cake in the photos is the cake I made with the exact method I shared in instructions — there was no special cake for photography purposes. The key to building a layer cake, especially one with any type of fruit filling, is chill, chill, chill. I’m sorry you had trouble with it, but I can promise you the cake layers were baked in 8-inch tins and assembly done just as explained. Hope you’ve recovered from the cake 911!

      Reply
  40. Tanvir says

    March 22, 2013 at 11:01 pm

    I made this cake and it turned out awesome. Flavours were bang on (Neapolitan)that is. Didn’t turn out exactly like yours but pretty close. Only different thing I did was use strawberry puree instead of the raspberry puree. Hubby gave it a two thumbs up. I’ve made many recipes of yours and they always turn out wonderful and delicious. Love your blog and always await for something new. Keep up the great work you do! I always look forward to your new post.

    Reply
  41. Juniper Cakery says

    March 26, 2013 at 6:34 am

    The colours of neopolitan cakes are always a hit. This looks lovely indeed. Also, we love the addition of the raspberry. Yum! Kind regards, Juniper Cakery

    Reply
  42. lisa says

    March 30, 2013 at 11:50 pm

    hi rosie
    im from Australia I really need help with fillings its going to be my daughter 3rd birthday and I really want to make a dora cake but she doesn’t like cheese or any fruit or nuts .. I tried buttercream didn’t like it to much do u have any other ideas on fillings ???.. im doing a vanilla cake I really need your ideas and help with the recipes can u write it down in cups and mls thank u rosie

    Reply
  43. Stephanie says

    April 4, 2013 at 11:48 am

    My mom loved to get Neapolitan ice cream and Neapolitan pastry. Her favorite. =)

    Reply
  44. Lili says

    April 7, 2013 at 12:00 am

    Hi! I’m your fan from Malaysia. I have tried made this cake once but only with buttercream. I would like to try using your recipe especially those cream. It looks delicious ;)

    Reply
  45. Colleen says

    April 17, 2013 at 2:50 pm

    once again I have found the perfect cake on your site! This one will be the star of the baby shower for my soon to be grand daughter :) Any words of wisdom for increasing the recipe? I was thinking a half sheet cake. Thanks & keep baking <3

    Reply
  46. Catherine says

    April 29, 2013 at 2:08 pm

    Hi Rosie,
    Is this cake recipe sturdy enough to be covered in fondant? I’ll research your other chocolate recipes but HAVE TO TRY the chocolate and raspberry combo–YUM! Thank you!!

    Reply
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    July 23, 2013 at 12:28 pm

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  48. Judy Pilsner says

    November 6, 2013 at 10:06 am

    Simply absolutely beautiful cakes! I will try your Raspberry Neapolitan Cake for my grand – daughters birthday . Thanks for your tips and ideas. Judy

    Reply
  49. Matilda says

    April 14, 2014 at 6:47 pm

    I love your cakes, they are always picture perfect!

    Reply
  50. lyndsay // coco cake land says

    April 15, 2014 at 12:48 pm

    awww i LOVE it! i just love those colours together… so classic and appealing!

    so cute you only ate the vanilla portion of neapolitan ice cream… i totally have memories of that ice cream as a kid too. i was a weirdo and liked to mix them all together into a slurry milkshake like consistency then eat it! haha… xo

    Reply
    • lyndsay // coco cake land says

      April 15, 2014 at 12:52 pm

      um, also i just realized i commented on this cake when you first posted it… haha! my memory is clearly AWESOME!

      Reply
  51. Rebecca says

    August 14, 2014 at 9:06 pm

    Hi would this cake hold well under fondant? Am making two tiers for a birthday cake please advise asap thanks heaps love the colors on your cake

    Reply
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  53. Leah G says

    November 2, 2014 at 3:40 pm

    First I have to we love your cakes. I have been making one of your vanilla cakes for a while. This year my two older girls chose their cakes. My 3 ye old had the sweet and salty millionaire and the.5 ye old this raspberry Neapolitan. The millionaire was so rich we could all share a slice and I am sure my jeans can tell I chose not to. This cake is awesome. Its so moist and the compote it magic! So pretty too.

    Reply

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  1. Lady From USA says:
    February 16, 2014 at 1:00 pm

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HELLO, HELLO!

Hi, I’m Rosie! Welcome to the new (and even sweeter) version of the Sweetapolita blog! You will now find frequent new recipes + so, so much more: lifestyle posts themed around my life as a baker, mom-preneur, sprinkle-tosser, lover of travel, photography, fashion and all things happy!
Learn more about me here!

Let’s hang!

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