Hi Bold Bakers! You're not going to believe this but it is our 4th birthday! We have made
over 300 videos, have over 150 million lifetime views, and best of all we have created one
of the largest baking communities online and that is all thanks to you. So to celebrate,
we are going to make a three-layered Neapolitan cake, it’s absolutely gorgeous. Also, great
news, today you get a bonus video thanks to my partnership with GoodCook. So after this
I want you to head over to the GoodCook YouTube channel, subscribe, and check out how you
can make an over the top, decadent, three layer chocolate and peanut butter cake. As
always the recipe can be found on BiggerBolderBaking.com along with Amazon links for all the GoodCook
products that I use. Okay, let’s get started on our cake. I'm using my stand mixer to make
my cake but you can also use an electric hand mixer, and that will work well too. First
things first, we’re going to add our room temperature butter. Now your ant to make sure
it’s room temperature so it whips up so much better. Now this is the first step in
making our sponge cake. So what you want to do is just turn your machine on a medium high
speed and let these whip up until they're light and pale in color. So now this step
just takes around three to four minutes. Now this is a traditional sponge cake, it’s
really lovely and soft, I grew up with these in Ireland and we would traditionally have
them with jam and cream and they were so good. Every Irish mammy knows how to make a good
sponge. Okay so this is looking good, it’s nice and pale in color, so now I'm going to
crack in our eggs one by one. I always find it helpful as well if you have it on a high
speed. Now you want to add them in one at a time, let it mix in, fully incorporate,
and then add in your next one. You want to do this slowly so you're mix doesn't curdle.
So at this stage I like to add in a pinch of salt, because you know I'm not shy about
using salt, and then a little bit of vanilla extract, if you don't have it, feel free to
leave it out. Just adds extra flavor. Okay so now I'm going to turn my machine off and
next I'm going to add in self-raising flour. Now I know in a lot of countries you can’t
buy self-raising flour, but that's why I got you covered. I have a recipe on Bigger Bolder
Baking of how you can make your own. This is simply flour and baking powder mixed together.
So add in your flour, and all you want to do is mix it up until it’s just combined.
Then we’re going to add in a splash of milk, just to lighten up the batter. Okay so it’s
all mixed up, this used to be my favorite part when my mum used to make it. Getting
to taste the raw batter. Aw, yum. I'm going to take this off the machine and we’re going
to divide it evenly between three bowls. Okay so here’s what we’re working with. A Neapolitan
cake is chocolate, strawberry, and vanilla. So here’s what we’re going to do. Into
one bowl we’re going to add a little bit of strawberry purée, and then mix that in.
This will turn a nice red color but if you want it a little bit more red, add in a touch
of food dye. You can use all natural or good quality store bought. Okay, that's that one.
Now into this one we’re going to add in some cocoa powder and this is going to make
it lovely and rich and dark in color. And just give that a good mix up. So here's a
fun fact about Neapolitan cake, it actually is of Italian origin, it came over to America
with the Italian immigrants from Naples, and they were big fans of frozen desserts and
they tried to create something that looked like the Italian flag, but over the years
flavor changed and colors and all that stuff, so they ended up with the best combination
which was chocolate, vanilla and strawberry. Those are our three layers, no we’re going
to get them into our prepared tins. As a professional chef I get asked on a daily basis what tools
do I use. Now I love GoodCook because it is good quality and also they make things for
all ranges, whether you're a beginner baker or advanced. From sieves, to cake pans, cookie
sheets, anything that you might need to get baking in the kitchen. So next step is to
add your cake batter into each tin. Now as you can see I have greased and lined them
to get our cakes out more easily. Then next do you chocolate batter, oh man, that looks
good. And then, strawberry. In you go. This cake looks so beautiful when it’s done.
I know it seems like a few steps but it actually once it comes together, it’s really simple.
And just give them a quick little smooth down on the top to get them as even as you can.
And that's it! Our cakes are ready to go into the oven. Bake your cakes off at 350º Fahrenheit
or 180º Celsius, for roughly 25-30 minutes, or until they're firm on top. These cakes
look and smell amazing. Now you can tell that they're baked because if you push down in
the middle of them, it’s firm underneath your finger. So just give them all a little
push, these are fantastic. So I'm going to set these aside, let them cool down completely
and then we can decorate them. So my cakes are cooled, now it’s time to frost them.
Now last week I made a video called Crazy Frosting which was one frosting, endless flavor
possibilities. In that video I showed you how you can make strawberry frosting and chocolate
frosting, just so we could make this cake, so you should have them ready to go. So here's
mine right now, it’s at room temperature, and I'm just going to get some chocolate frosting
and spread my first layer on my chocolate layer of cake. I chose this to be the base,
because we’re going to build up strawberry and then vanilla on top. So just do a nice
layer all around, and just note if you find any knobbly bumpy bits on your cake, feel
free to take a knife and just slice them right off. Okay perfect, now next is my strawberry
layer. Now to this I'm going to add my strawberry frosting. Look at that gorgeous color, really,
really beautiful. This cake is definitely a showstopper, there's no doubt about it.
Beautiful. Nice thin layer. Lastly, on with our vanilla. Now from here I'm actually going
to do a crumb coat, before we get into the real technical part of the decorating, so
I'm going to take some vanilla frosting, and then just spread it over the top, and down
the sides. Now you guys know, you've seen me do this a million times, this layer is
just to catch the crumbs, it is not pretty, it is more practical than anything. So just
spread a thin layer of buttercream all around your cake, just to catch any loose crumbs,
cover it all, lovely. This is perfect. Looking good, okay, now I'm going to pop this into
the fridge for a minimum of half an hour, let this layer set, and then we’re going
to get to the really fun part of decorating this cake. So my crumb layer is set, so it’s
time to start decorating. Now I know you saw the thumbnail and you're thinking “I can’t
create that cake,” but yes you can, because if I can do it, you can do it. It’s really,
really simple. So I've got three different frostings here, all in my piping bags, with
a circle nozzle or no nozzle at all. And all I'm going to do is I'm going to take my chocolate
one first, and I'm going to do two dots for the chocolate layer of cake, nice big dots.
Then I'm going to take my strawberry, and do two strawberry dots, for that layer. And
them going to go up with the white layer. And do two white dots. Then what I'm going
to do with a little spatula or even a butter knife if you don't have one of these, halfway
through the dot, drag. Go ahead and drag, and drag, and you start to get this lovely
kind of a wave effect, it looks really pretty. Now this is only the first line, so now what
we’re going to do is build on top of this. So we’re going to go again with the exact
same thing, two dots of frosting, and we’re going to put it where we dragged the first
bit. Go again with all of your colors, dotting them along. So what we’re doing is dragging
and then piping. And then dragging, and piping, and you want to pipe halfway on the drag,
you know what I mean? So all you want to do is continue the whole way around your cake,
it’s really fast to do, and it is so simple. Once you start decorating you'll see how easy
this technique is, and it just gives an absolute over the top effect to your cake. So once
you're done all the way around, we’re going to take our white frosting and just cover
the top with your white frosting. So dot, and pull. Dot and pull. Dot and pull. Dot
and pull. You're going to be saying this in your sleep. Dot, and pull. Really, really
easy. Beautiful, all the way around. Just take a step back and look at what you just
created. It is absolutely amazing! And for somebody who says they're not a great cake
decorator, which I'm not, I have to say, this is a pretty impressive cake. So yes it does
look beautiful but we’re going to have to cut it. So go ahead… look at the size of
this thing, this is a huge cake. Cut a nice big slice, and then just check out all of
those layers. I know it seemed like a lot of hard work, but just look at that payoff.
Chocolate, strawberry, vanilla, this is a seriously impressive cake. This cake is perfect
for our 4th birthday, but you can enjoy it for any celebration. Happy birthday to me!
Mm! That is so yummy! What a winning combo, chocolate, strawberry and vanilla. Absolutely
delicious! Mm. So right now I want you to head over with me to the GoodCook YouTube
channel and check out my bonus video for chocolate and peanut butter cake. And I’ll see you
back here really soon, for more Bigger Bolder Baking.