Ombré Neapolitan Cake
Here’s my Neapolitan cake ? I almost kept that crumb coat but I REALLY wanted to try a pink ombré fading to contrast the white with a dark ? drip on top. I had hoped the cake would have all of the Neapolitan colors in an unexpected configuration! ????
INGREDIENTS
For the Cake:
1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter at room temperature
3 egg whites
1/2 cup sour cream
1/2 cup milk
2 TBS cocoa
6 ounces strawberries sliced reduced and strained
Italian Buttercream:
4 large egg whites
1 1/2 cups sugar
1 pinch kosher salt
16 ounces unsalted butter cut into 1-inch pieces at room temperature
1 tsp pure vanilla extract
pink or red food coloring
For the Filling:
2 sticks unsalted butter room temperature
1 lb confection sugar
1 tbs vanilla
1 pinch salt
1/4 cup cocoa powder
2 tbs heavy cream
For the Ganache:
1/2 cup semi-sweet chocolate melted & cooled
1/3 cup heavy cream
INSTRUCTIONS
For the Cake:
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture into 3 bowls.
Add the cocoa powder to one bowl and mix.
Add the strawberry reduction to a separate bowl and mix.
Transfer the three batters into three 6″ cake pans, which have been buttered and floured.
Bake at 350 for about 30 minutes or until the centers are springy to the touch.
For the Italian Buttercream:
Beat the egg whites until soft peaks form.
In a medium saucepan add the sugar and 1/4 cup of water then place on low heat.
Stir constantly until sugar melts and becomes clear.
Increase to medium high heat stirring until temperature reads 235F.
Drizzle the sugar into the mixer.
Run mixer until meringue is body temperature.
Add room temperature butter into running mixer one piece at a time.
Beat until butter is combined and mixture has reached a silky consistency.
Divide Buttercream into 5-6 equal batches. Create a gradient by adding food coloring to various amount to each batch. Leave 1 batch white for the dollops, piped with an 869 tip.
For the Filling:
In a stand mixer, beat the butter for approximately 5 minutes on high.
Reduce speed to medium/low and slowly add in confection sugar, vanilla, and heavy cream.
Divide mixture in half. Beat in cocoa powder into one-half.
For the Ganache:
Mix cream into the melted and cooled chocolate. Transfer into the piping bag right before use.
Cake:
1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter (room temperature)
3 egg whites
3 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
2 tablespoons cocoa
6 oz of strawberries sliced, reduced and strained.
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture into 3 bowls.
Add the cocoa powder to one bowl and mix
Add the strawberry reduction to a separate bowl and mix
Transfer the three batters into three 6″ cake pans, which have been buttered and floured.
Bake at 350 for about 30 minutes or until the centers are springy to the touch.
Italian buttercream:
Italian Buttercream:
4 large egg whites
1 1/2 cups sugar
Pinch kosher salt
16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces
1 teaspoon pure vanilla extract
Pink or red food coloring
Beat the egg whites until soft peaks form.
In a medium saucepan add the sugar and water then place on low heat. Stir constantly until sugar melts and becomes clear. Fair to medium high heat stirring until temperature reads 235F. Drizzle the sugar into the mixer. Run mixer until merengue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
for complete method please clikck : https://preppykitchen.com/ombre-neapolitan-cake/
INGREDIENTS
For the Cake:
1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter at room temperature
3 egg whites
1/2 cup sour cream
1/2 cup milk
2 TBS cocoa
6 ounces strawberries sliced reduced and strained
Italian Buttercream:
4 large egg whites
1 1/2 cups sugar
1 pinch kosher salt
16 ounces unsalted butter cut into 1-inch pieces at room temperature
1 tsp pure vanilla extract
pink or red food coloring
For the Filling:
2 sticks unsalted butter room temperature
1 lb confection sugar
1 tbs vanilla
1 pinch salt
1/4 cup cocoa powder
2 tbs heavy cream
For the Ganache:
1/2 cup semi-sweet chocolate melted & cooled
1/3 cup heavy cream
INSTRUCTIONS
For the Cake:
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture into 3 bowls.
Add the cocoa powder to one bowl and mix.
Add the strawberry reduction to a separate bowl and mix.
Transfer the three batters into three 6″ cake pans, which have been buttered and floured.
Bake at 350 for about 30 minutes or until the centers are springy to the touch.
For the Italian Buttercream:
Beat the egg whites until soft peaks form.
In a medium saucepan add the sugar and 1/4 cup of water then place on low heat.
Stir constantly until sugar melts and becomes clear.
Increase to medium high heat stirring until temperature reads 235F.
Drizzle the sugar into the mixer.
Run mixer until meringue is body temperature.
Add room temperature butter into running mixer one piece at a time.
Beat until butter is combined and mixture has reached a silky consistency.
Divide Buttercream into 5-6 equal batches. Create a gradient by adding food coloring to various amount to each batch. Leave 1 batch white for the dollops, piped with an 869 tip.
For the Filling:
In a stand mixer, beat the butter for approximately 5 minutes on high.
Reduce speed to medium/low and slowly add in confection sugar, vanilla, and heavy cream.
Divide mixture in half. Beat in cocoa powder into one-half.
For the Ganache:
Mix cream into the melted and cooled chocolate. Transfer into the piping bag right before use.
Cake:
1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter (room temperature)
3 egg whites
3 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
2 tablespoons cocoa
6 oz of strawberries sliced, reduced and strained.
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture into 3 bowls.
Add the cocoa powder to one bowl and mix
Add the strawberry reduction to a separate bowl and mix
Transfer the three batters into three 6″ cake pans, which have been buttered and floured.
Bake at 350 for about 30 minutes or until the centers are springy to the touch.
Italian buttercream:
Italian Buttercream:
4 large egg whites
1 1/2 cups sugar
Pinch kosher salt
16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces
1 teaspoon pure vanilla extract
Pink or red food coloring
Beat the egg whites until soft peaks form.
In a medium saucepan add the sugar and water then place on low heat. Stir constantly until sugar melts and becomes clear. Fair to medium high heat stirring until temperature reads 235F. Drizzle the sugar into the mixer. Run mixer until merengue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
for complete method please clikck : https://preppykitchen.com/ombre-neapolitan-cake/
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