Monday, 3 February 2014

Guest Post: Jas's Neapolitan Cake

Good afternoon cake lovers,

As our first guest post - we have invited the lovely Jas from Absolutely Jas to share with us the recipe of her ice cream jaw dropping Neapolitan Cake that she brought along to our first cakeup.

So without any further a do, take a look at the photos and save the recipe ! I could definitely do with a slice to cope with this scorching heat!

Cake and Love!

“Ice cream. What on earth am I going to make that fits with an ice cream theme?” It was about 2 weeks before the first Canberra Cake Club and I was contemplating how on earth I was going to make an ice cream cake that did not feature ice cream. I did decide fairly quickly that an actual ice cream cake was out of the question as we were in the middle of a heatwave, and the thought of turning up to Cake Club with a pool of melted cake does not appeal to my inherently risk averse nature. But otherwise, I really had no idea of what I would make that tasted good and looked in theme. 

So I inevitably did what any bewildered home cook does for inspiration, I turned to Pinterest. I saw a lot of very cute cake pops, gorgeous little cupcakes made in icecream cones (as expertly made by Giulia), and a  bunch of other lovely dainty little cakes in an ice cream theme. But dainty isn’t really my style, so when I saw a cake that had what looked to be a dropped icecream sticking out the top of it I knew that it was the cake for me. Silly, dramatic and fun. Perfect. To make sure the actual cake fit within the theme I decided to make a neapolitan inspired, triple layer cake (raspberry, vanilla, chocolate), covered in glossy chocolate, vanilla and raspberry swiss meringue buttercream, smoothed out so the cake looked like solid ice cream.

To say I was pleased with the result would be an understatement. The cake looked awesome, tasted good too, and (with the aid of a hot offset spatula) was surprisingly easy (although time consuming) to make. Given this, I thought I’d share the recipe I used, in the event that anyone ever has the need (or excuse) to make an ‘ice cream’ cake not made of ice cream!

To make my life super simple I made a big batch of madeira cake (using the recipe from Karen at Lemon Grove Cake Diaries), divided the batter into three and added in raspberries to a third of the batter for the raspberry cake, and melted chocolate and cocoa into a third of the batter for the chocolate cake. I also did it this way to get cakes of a similar texture and height. 

  • 540gm butter, cubed and softened
  • 3 teaspoon vanilla extract
  • 450gm caster sugar
  • 9 eggs
  • 330gm plain cake flour
  • 330gm self raising cake flour
  • 60g raspberries
  • 100g chocolate
  • 1tbsp cocoa

Preheat oven to 160°C. Grease and line three 20cm cake tins.
Add the butter, caster sugar and vanilla to the bowl of a stand mixer fitted with a paddle attachment and mix on med-high until lightened in colour and fluffy in texture. 
Add eggs one at a time, beating in each egg until well combined.  
Add both flours into the butter mix and fold until combined.
Divide mixture into three bowls.

Raspberry Cake
Fold 60g raspberries into one third of the cake batter.

Chocolate cake
Fold 100g melted dark chocolate and the cocoa through another third of the batter.

Spoon mixtures into prepared cake tins (one third for each tin) and bake for 45 minutes or until a skewer pushed into the centre of the cakes comes out clean. Leave cakes to cool in tins for 10 minutes, then remove from tins and allow to cool completely. Once cool, trim so that each cake is flat, there are no brown edges, and each cake is the same size. IMPORTANT - keep the cake trimmings (these will be used in the decoration).

Again, I made up a triple batch of swiss meringue buttercream, divided it into three, and altered it as I needed for each flavour. I used one of those cartons of egg whites (available from Coles and Woolies) to save me from having heaps of left-over yolks. 

  • 9 egg whites
  • 3 cups sugar 
  • 750g butter
  • 50g chocolate
  • Vanilla extract
  • Raspberry essence
  • Pink food colouring (I use Wilton gel colours)

Add egg whites and sugar to a bowl placed over a saucepan of gently simmering water. Whisk with an electric hand beater until egg whites are opaque and the mixture reaches 70°C. Remove the bowl from the heat and continue whisking until the bowl is neutral (temperature wise) to the touch. Start whisking in the butter, 1tbsp at a time, until well combined and mixture is thick and glossy. Divide buttercream into three bowls.

Chocolate Swiss Meringue Buttercream
Melt 50g dark chocolate and fold through one third of the buttercream.

Vanilla Swiss Meringue Buttercream
Fold 1tsp vanilla through another third of the buttercream.

Raspberry Swiss Meringue Buttercream
Fold 1tsp raspberry essence and some pink food dye through the final third of the buttercream.


This is a bog-standard ganache recipe, 2 parts chocolate to 1 part cream.


  • 250g Milk Chocolate
  • 125ml Cream

Break chocolate down into small pieces and place into a bowl. Bring Cream to a simmer in a small saucepan, then remove from the heat and pour over the chocolate. Stir the chocolate and cream mixture until the chocolate has completely melted.



  • Trimmed cakes
  • Buttercream
  • Cake trimmings
  • Chocolate ganache
  • Chocolate sprinkles 
  • Waffle cone 

Crumb coat the trimmed cakes with vanilla buttercream and allow to set. Generously ice the raspberry cake with the raspberry buttercream and place onto a cake board/plate. Generously ice the vanilla cake with the vanilla buttercream and stack on top of the raspberry cake. Finally, generously ice the chocolate cake with the chocolate buttercream and stack on top of the vanilla cake.

Place cake onto a turntable (or something that you can spin). Smooth out the icing using an offset spatula that has been heated in a glass of hot water (and dried!), starting horizontally with the seams between the different flavours of buttercream, and then vertically smoothing out all three layers. Patch with extra buttercream as required.

Place cake trimmings in a food processor and process until fine. Place in a bowl with enough chocolate ganache to make a solid ball (that’s not dry or sticky). Allow to set. Use a chopstick through the centre of the ball and dip in the ganache, then cover in sprinkles. Place onto the cake (near the edge) and stick the waffle cone on top of the ball. Pipe ganache over the cake to give the ‘melted icecream’ effect, allowing a few drips over the side.

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