Pink Neapolitan Birthday Cake

Pink makes me happy….and that’s all I’ll say in defense of the color of this frosting.  (and maybe I’ll admit that I wasn’t paying close enough attention when I dipped the toothpick into the gel food color before I added it to the frosting.)

Anyway…..it’s what’s INSIDE that makes this cake so very special.  Take a look:

Five layers of delicious!  In between the layers of vanilla, chocolate and strawberry cake is a thin layer of strawberry jam which enhances the moistness of this cake, but does not overwhelm the flavors.  My inspiration for this cake comes from one of my favorite blogs, Sweetapolita.  Rosie is a beautiful and talented baker and photographer.  Her creations are breathtaking, jaw-dropping, works of art.

Rosie baked each layer from scratch (so impressive!), but I opted to use white, chocolate and strawberry cake mixes from Pillsbury and Betty Crocker.  (major cheat….I know.)  For the frosting:

Rick’s Special Buttercream Frosting

I found this on Allrecipes, and (for now) it’s my all-time favorite buttercream frosting.  Very light and fluffy, and makes a huge amount.  I tweaked it a bit and got great results:

1 cup (2 sticks) butter

1 cup Crisco

6 cups confectionery sugar

4 – 5 ozs. heavy cream

2 teaspoons vanilla extract

1/2 teaspoon salt

Cream shortening until fluffy.  Add sugar and continue creaming until well-blended.  Add vanilla, salt and whipping cream.  Beat on high speed for 10 minutes, or until fluffy.

I welcomed the opportunity to bake for our little birthday group because I had to give this gorgeous cake a try…and I’m so glad I did!!  Two cuts into the cake, and the ooohs and aaahs were flowing ;-)

Thank you, Bayberry Babes, for a delightful, feel-good evening…as always.

“A”

6 thoughts on “Pink Neapolitan Birthday Cake

  1. Looks incredible! Are the layers cut in half? If so, how do you do that and keep them so even?
    BTW, pink is MY favorite color too…(hint, hint) :)

    • See reply to Lisa. (I’ll just put a few more candles in it ;-)

      The layers are not cut in half. I baked the layers in 9″ cake pans and, after they cooled, I sliced the tops off to make them flat and even them out….which resulted in a big bowl of yummy cake scraps!

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