Friday, February 22, 2013

Inside-Out Neapolitan Layer Cake

So, there are many things about this recipe that are PURE GENIUS. First of all, this is the second cake recipe of Sweetapolita's that I've used that has turned out perfectly. No adjustments for altitude, and no problems.

Okay, maybe one of the layers sunk a little bit (you can see in the picture below, it's the top layer). But, compared to some of the cake failures I've had, this is nothing.

What you can't see is that this cake is incredibly moist. Uh...mayonnaise. Yes. Maybe I'll never make another chocolate cake without it. It's moist enough that it specifically works well in this cake with only the in-between and top layers of frosting, no frosting on the outside. And I love the look of it.

No, mine isn't as magazine-ready as hers looks. Still, it's pretty, don't you think?!

Secondly, her Swiss Meringue Buttercream, just on its own, is perfect. It turns out every time with amazing and super delicious results. The Strawberry version of it--honestly, I could just eat it by the bowlful. She suggests using strawberry oil or puree, I couldn't find oil and didn't have the wherewithal to make my own puree, but I found some freezer jam at the store. I used 2 tablespoons of that and OH MY. Not too sweet, lovely, fresh, real strawberry flavor.

TGIP Rating--Inside-Out Neapolitan Layer Cake--KEEPER. Beautiful, delicious, unique, and not too difficult at all.

Next up: Snowcaps. A little taste of my childhood.

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