07.05.2017 - I was thinking about school time 3 colors cake, so Neapolitan comes to my mind. Use a basic vanilla sponge cake to create 3 colors favour sponge base and frost with Swiss Meringue Buttercream.
When this comes in last minute, i always end up busy googling and search for the best i could. i was looking for Korean Glossy Buttercream recipe but seems like no one is kind enough to really post that or share that entirely. So i just used SMBC recipe. I have a little disappointment on the Swiss Meringue Buttercream floral making, the SMBC itself was perfected for frosting the entire cake but however, its not enough structure to pipe a simple floral for my decoration, i don't know what actually is the problem after i have mixed in colors, it turn so soft and just too soft to pipe. I have probably over whipped occur too much air soften the cream, so much mixing or its not cold enough to pipe. So i end up throwing and all that SMBC away duh..... and whip another new batch of SMBC for decoration and this time, i try not to over whipped it and it helps but i am still very disappointed with the piping and color mixing. so much to improve. have do my best to at least pipe some as in the picture. I will definitely try again with Italian Meringue Buttercream next time to create more realistic florals and get that Korean glossy buttercream consistensy.
Anyway, forget about the decoration! The starring is all about that 3 beautiful layers of flavourful delicious Neapolitan Cake. I really love the sponge cake that i picked for my creation, very satisfy with the cake baking indeed. So delicious!
VANILA SPONGE CAKE
( used 8" round pan )
5 egg yolks ( medium - large )
25g caster sugar
1tsp vanilla
85g water
65g oil
135g Cake flour ( for this time, i ran out of cake flour so i used APF, added DAP, u can skip the DAP if use Cake Flour )
1/2tsp double acting powder
1/2tsp vanilla paste
1/2tsp strawberry paste
1/2tsp chocolate paste
5 egg whites
90g sugar
1/2tsp cream of tartar
SWISS MERINGUE BUTTERCREAM FROSTING:- ( this recipe can use for 16-24 cupcakes )
4 large egg whites
1cup caster sugar
1/4tsp salt
1 1/2cup ( 3 sticks ) unsalted butter
1tsp vanilla
colouring
METHOD:-
* Grease and line 8" pan base only.
* Beat white & sugar until stiff peak and set aside for later use.
* Beat egg yolks and sugar till light to double volumn, add in vanilla, oil, water slowly until all combine and sift in flour with a hand whisk slowly until all combine.
* Mix in meringue into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.
* Separates into 3 equal portion, add in vanilla paste, strawberry paste and chocolate paste into each bowl.
* Pour into prepared 8" pan, I bake with 2 pan, rotate the baking.
* Pre-heated oven at 180c, bake for 20 mins each cake.
* When its done, removing cake from oven, wait for few minutes until cake pull away from pan to unmould.
When this comes in last minute, i always end up busy googling and search for the best i could. i was looking for Korean Glossy Buttercream recipe but seems like no one is kind enough to really post that or share that entirely. So i just used SMBC recipe. I have a little disappointment on the Swiss Meringue Buttercream floral making, the SMBC itself was perfected for frosting the entire cake but however, its not enough structure to pipe a simple floral for my decoration, i don't know what actually is the problem after i have mixed in colors, it turn so soft and just too soft to pipe. I have probably over whipped occur too much air soften the cream, so much mixing or its not cold enough to pipe. So i end up throwing and all that SMBC away duh..... and whip another new batch of SMBC for decoration and this time, i try not to over whipped it and it helps but i am still very disappointed with the piping and color mixing. so much to improve. have do my best to at least pipe some as in the picture. I will definitely try again with Italian Meringue Buttercream next time to create more realistic florals and get that Korean glossy buttercream consistensy.
VANILA SPONGE CAKE
( used 8" round pan )
5 egg yolks ( medium - large )
25g caster sugar
1tsp vanilla
85g water
65g oil
135g Cake flour ( for this time, i ran out of cake flour so i used APF, added DAP, u can skip the DAP if use Cake Flour )
1/2tsp double acting powder
1/2tsp vanilla paste
1/2tsp strawberry paste
1/2tsp chocolate paste
5 egg whites
90g sugar
1/2tsp cream of tartar
SWISS MERINGUE BUTTERCREAM FROSTING:- ( this recipe can use for 16-24 cupcakes )
4 large egg whites
1cup caster sugar
1/4tsp salt
1 1/2cup ( 3 sticks ) unsalted butter
1tsp vanilla
colouring
METHOD:-
* Grease and line 8" pan base only.
* Beat white & sugar until stiff peak and set aside for later use.
* Beat egg yolks and sugar till light to double volumn, add in vanilla, oil, water slowly until all combine and sift in flour with a hand whisk slowly until all combine.
* Mix in meringue into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.
* Separates into 3 equal portion, add in vanilla paste, strawberry paste and chocolate paste into each bowl.
* Pour into prepared 8" pan, I bake with 2 pan, rotate the baking.
* Pre-heated oven at 180c, bake for 20 mins each cake.
* When its done, removing cake from oven, wait for few minutes until cake pull away from pan to unmould.
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