Hurray! It is officially spring and I'm starting to feel the shift both in the weather as well as in my own disposition. That euphoria, the lightening up of the chest we all experience on that first day spent outside that wouldn’t best be described as “bitter,” that was the inspiration behind this cake.
Usually I design cakes around a more specific theme, like an event or a particular flavor, something that unifies every aspect of a given project. This, however... This design is pretty random to begin with, and it also has basically nothing to do with the flavor of the cake.
This design is more about a feeling than anything else! Honestly, I just kind of thought that the colors would work together, and I’m happy to say that I think I was right.
The lips are just for fun, an expression of joy as we move into the lighthearted season. I think they are inspired by art I saw a long time ago but I don’t quite remember. I actually originally conceived of this cake as a sheet cake design, which I might still try down the road! Fun fact: I frigging love sheet cakes. More on that to come!!
As for the guts of the cake, when I poked around online I found out that Neapolitan has quite a long history in the US, first appearing in the late 19th century. That said, it mainly reminds me of diners and 1950s soda shoppe culture, so the bubblegum pink and blue combo sits right as an appropriate design pairing.
Man, this cake cut clean. Satisfying, no? It’s a white cake and a chocolate cake that both used the same recipe as the base, with the white cake using the whites of the eggs and the chocolate cake the yolks. I wanted the consistency of the cakes to be... consistent, and plus I wouldn’t have extra yolks and/or whites laying around going bad.
Thought I was pretty smart for that! You may have thought that being a cake decorator was all about creativity and art, but at the core of most great bakers and decorators lies a foundation of 100% pure Grade A practicality. As both a proud baker and a decorator, I am practical af.
The cake recipes do need more work before I release the recipe into the wild, but the filling was easy: I combined about six cups of Italian Meringue Buttercream with two bags of freeze dried strawberries added in after being reduced to a powder in my Vitamix. This technique continues to be my new favorite thing. I will say that the buttercream might feel a little gritty at first, but as the buttercream sits the fruit rehydrates a bit and the whole thing smooths out.
I am so excited for a beautiful spring, here in the big grey city. I also can’t wait to assemble my Easter cake, I have such plans! And poppy seeds, I also have quite a number of those...