Martha Stewart Neopolitan Cake Recipe & Instructions...

Decorating By mrsright41401 Updated 24 Sep 2006 , 5:28am by bakedandiced

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mrsright41401 Posted 23 Sep 2006 , 11:03pm
post #1 of 8

I want to make Martha's Neopolitan Cake but can't find my copy of her magazine! It was in the last MS Wedding magazine. Her website doesn't have the directions in detail and before I attempt it I really would like to read the instructions.

Anyone have it that can scan it and e-mail it to me?

Rachel

7 replies
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mrsright41401 Posted 23 Sep 2006 , 11:21pm
post #2 of 8

Nevermind!

I found my copy of hte magazine! It hadn't been packed yet afterall!

Rachel

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mqguffey Posted 23 Sep 2006 , 11:29pm
post #3 of 8

I'm intrigued. Would you mind posting it?

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bakedandiced Posted 23 Sep 2006 , 11:32pm
post #4 of 8

I would be interested in seeing the recipe as well.

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mrsright41401 Posted 23 Sep 2006 , 11:42pm
post #5 of 8

Neapolitan Cake
Makes about 6 c batter
Make each flavor of this batter recipe 4 times for the 5-tiered cake on page 304. The finished cake will serve about 140.

Basic White Butter Cake

Vegetable-oil cooking spray
3 1/4 c cake flour (not self-rising) sifted
1 1/2 T baking powder
1/4 t salt
1 c plus 2 T whole milk
1 T pure vanilla extract
14 T unsalted butter, softened
1 3/4 c sugar
5 large egg whites

For the assembly - Ganache Filling
1 1/3 c strawberry jam
Vanilla Buttercream
10 lbx rolled fondant
Royal Icing

1. Preheat oven to 350 degrees. Coat cake pans with cooking spray. Cover bottoms w/ parchment and coat again with spray. Set aside.

2. Sift together flour, baking powder and salt in a medium bowl; set aside. Stir milk and vanilla in bowl; set aside. Stir milk and vanilla in another bowl; set aside.

3. Put butter into the bowl of an electric mixer fitted with the paddle attachment. With mixer on medium speed, gradually add sugar; mix until pale and fluffy. Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture.

4. Put egg whites into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold one-third of egg whites into batter until combined. Gently fold in remaining whites in 2 batches. Divide batter among prepared pans, smoothing top.

5. Bake until a cake tester inserted into centers comes out clean. Transfer pans to wire racks; cool 15 minutes. Turn out cakes onto racks; let cool completely. Cakes can be wrapped in plastic and store up to 1 day.

Chocolate Cakes
Follow the instructions for White Butter Cakes, reducing flour to 2 1/2 c and adding 3/4 c unsweetened Dutch-processed cocoa powder with the flour.

Strawberry cakes

Follow instructions for White Butter Cakes, reducing milk to 2 T and adding 1 c strawberry puree.

Batter amounts & cooking times for a 3-inch deep round pans:

4-inch: 1 c batter; 30 minutes
6- inch: 3 c batter, 30 minutes;
8-inch: 5 c batter, 40 minutes;
10-inch: 6 c batter, 30 minutes;
12-inch: 9 c batter, 35 minutes;

For Assembly:
Review General Assembly on page 319. Spread ganache on white cake layer. Top with chocolate cake layer; Spread with jam. Place strawberry cake layer on top. Thinly coat tiers with buttercream. Chill.

Note from me: This is one tier of the cake. You do this 5 times for a 5 tier cake, but this confuses me, because that means each tier would be 9 inches plus filling.... You want each slice to have a little chocolate, vanilla & strawberry...

Cover w/ fondant & decorate.

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bakedandiced Posted 23 Sep 2006 , 11:51pm
post #6 of 8

THANKS !!!!! It took a lot of time to type all that in. icon_biggrin.gif

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mrsright41401 Posted 24 Sep 2006 , 12:13am
post #7 of 8

I type 110 wpm, it didn't take me that long. icon_wink.gif

Rachel

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bakedandiced Posted 24 Sep 2006 , 5:28am
post #8 of 8

OMG you are way faster than me!!!!! Many thanks

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