Three-Layer Neapolitan Cake
The cake layers are cooling on my mom's counter.
Stacked and ready for the outer layer of frosting. The lighting here makes them look yellow, but look below to see their real colors in natural light.
Cake all finished and waiting to be devoured.
Another shot of sacrificial cake.
I had to show a shot of one of the games I planned. I asked each guest and SR if they wanted to either be a "thrower" or a "lander." I gave them no other clues. SR chose to be a lander, and her friend and teammate Brandon was the thrower. Landers had to wear shower caps while throwers covered their heads with shaving cream then threw popcorn at the piles of cream. The team with the most popcorn stuck won. By the way, little JK played all the games too; he wasn't left out. :-) This is one of my favorite photos of the whole day. I love the smiles!
SR blowing out her candles.
SR enjoying her cake.
A shot of the cake with vegan Neapolitan ice cream.
Ingredients:
For the White Layer:
2 and 1/2 cups flour
1 and 1/2 cups vegan sugar
1 Tbs. baking powder
1 tsp. salt
1/2 cup shortening
2 cups soy milk
1 tsp. vanilla extract
1 Tbs. EnerG Egg Replacer
4 Tbs. water
For the Pink Layer:
2 and 1/2 cups flour
1 and 1/2 cups vegan sugar
1 Tbs. baking powder
1 tsp. salt
1/2 cup shortening
1 cup soy milk
Juice from one can of beets, about one cup
3 Tbs. strawberry extract
1 tsp. vanilla extract
1 Tbs. EnerG Egg Replacer
4 Tbs. water
For the Chocolate Layer:
Non-stick spray
A little flour for dusting
2 cups vegan sugar
1 and 3/4 cup flour
3/4 cup dark cocoa
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. baking soda
1 tsp. salt
1 Tbs. EnerG Egg Replacer
4 Tbs. water
1 cup soy milk
1/2 cup canola oil
2 tsp. vanilla extract
1 cup boiling water
For the Frosting:
1 cup vegan margarine, room temperature
1/4 tsp. salt
7and 1/2 cups powdered sugar
2 tsp. vanilla extract
6 Tbs. soy milk
Directions:
For the White Layer:
Preheat oven to 350 degrees. Spray a 12x9 inch cake pan with an oil spray, and lightly flour its bottom. Set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a large bowl, cream the shortening to soften it completely. In a small bowl or mug, whisk together the Egg Replacer and water. Alternate the flour mixture and the milk into the shortening, beating with a mixer on medium speed. With the last addition of milk, add the Egg Replacer mixture and the vanilla extract. Beat for three minutes, until completely smooth. Pour batter into prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Cool for fifteen minutes in its pan on a cooling rack. Then carefully invert the cake out onto the rack to finish cooling.
For the Pink Layer:
Preheat oven to 350 degrees. Spray a 12x9 inch cake pan with an oil spray, and lightly flour its bottom. Set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a large bowl, cream the shortening to soften it completely. In a small bowl, whisk together the Egg Replacer and water. Alternate beating the flour mixture and the soy milk into the shortening, beating with a mixer on medium speed. At the end, add the beet juice, strawberry extract, Egg Replacer mixture, and vanilla extract. Beat for three minutes, until completely smooth. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool for fifteen minutes in its pan on a cooling rack. Then carefully invert the cake out onto the rack to finish cooling.
For the Chocolate Layer:
Heat oven to 350 degrees. Spray a 12x9 inch cake pan with an oil spray, and lightly flour its bottom. Set aside. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. In a mug, whisk together the Egg Replacer and the water. Pour that mixture and the soy milk, oil, and vanilla extract into the large bowl with the dry ingredients. Mix with an electric blender on medium speed for two minutes. Pour in the boiling water and mix on low, until the water is blended in. Batter will be thinner than you might expect, but it's okay. Pour batter into prepared pan and bake for 35 minutes, or until a toothpick inserted comes out clean. Cool for fifteen minutes in its pan on a cooling rack. Then carefully invert the cake out onto the rack to finish cooling.
For the Frosting:
When the cakes have completely cooled, prepare the frosting. In a large bowl, cream together the margarine and salt. Starting on low speed and working up to medium, beat in the powdered sugar. Add the vanilla extract and the soy milk, and beat on medium speed for three to five minutes, until the mixture is creamy and smooth. Makes enough frosting for a giant triple-layered cake. Feeds lots of people, including five hungry vegans at one big party or for several regular days. Recommend to serve with vegan Neapolitan ice cream. So good!
Looks like a great time was had by all. But my question is how do you secretly bake a mammoth cake like that? Or maybe the cake wasn't part of the surprise. Impressive in either case!
ReplyDeleteSquealingly amazing cake! So sweet of you to make such a delicious treat and a superfun party!
ReplyDeleteIt's beautiful..I gotta give you that! Looks like a lot of work, I give you a ton of credit.
ReplyDeletePeace & Raw Health,
E
It looks like an amazing time!
ReplyDeleteI enjoy baking cakes for special occasions - it's a lot of work but very rewarding.
Andrea, SR was at a friend's swim party! My mom and I baked the cakes fast, let me tell you!
ReplyDeletePeace Patch, thank you, it was a blast. :-)
Elizabeth, you came, yikes! Thanks for the kudos, though. :-)
Diane, not another super healthy person, aah! I'm glad to hear you bake cakes, too. :-) How do you make yours healthy? I'd love to see you do a post on healthy desserts!
Did SR know it was a Neapolitan Cake before she cut into it or was she surprised by that as well?
ReplyDeleteWhat a fun birthday! The cake looks amazing, and she looks so happy and lovely in her photos!
ReplyDeleteAlso, that you for the award!
SV, nope, that was a surprise as well.
ReplyDeleteIngrid, thanks! I love her photos. And, congrats. :-)