Neapolitan Rosette Cake

Ingredients:

  • (3) 8" vanilla cakes (brown, white, pink) - CLICK HERE FOR RECIPE

  • Vanilla American buttercream frosting - CLICK HERE FOR RECIPE 

  • Strawberry American buttercream frosting

  • Chocolate  American buttercream frosting

  • Simple Syrup (optional)

Strawberry American Buttercream:

  • Step 1: Add 1/2 tsp strawberry extract to vanilla buttercream

  • Step 2: Add pink food coloring to vanilla buttercream

  • Step 3: Mix thoroughly

Chocolate American Buttercream:

  • Step 1: Add 1/2 cup cocoa powder to vanilla buttercream 

  • Step 2: Mix thoroughly

Simple Syrup Directions (optional)

  • Step 1: Add 1 cup of sugar and 1 cup of water in a small sauce pan

  • Step 2: Bring to a boil while whisking

  • Step 3: Pour into a squeeze bottle

Cake Assembly Directions:

  • Step 1: Level cakes with "cake leveler" or serrated knife

  • Step 2: Pour simple syrup over cakes and let sit 5 minutes

  • Step 3: Place down 1st layer of chocolate cake

  • Step 4: Cover top of cake with chocolate frosting

  • Step 5: Place down 2nd layer of white cake and cover with white frosting

  • Step 6: For the 3rd layer of pink, place upside down

  • Step 7: Crumb coat all over cake with corresponding colors, brown on bottom, white in middle, pink on top

  • Step 8: Fit 3 piping bags with star tips and fill each one with colors of brown, white, pink

  • Step 10: Pipe brown rosettes on bottom, white rosettes in middle, pink rosettes at top 

© 2018 by Baking with Ryan. 

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