Neapolitan Wedding Cake Assembly
Make each flavor of this batter recipe 4 times for the 5-tiered Neapolitan wedding cake. The finished cake will serve about 140.
- Yield: Makes about 6 cups batter
Source: Martha Stewart Weddings, Spring 2006
- Vegetable-oil cooking spray
- 3 1/4 cups cake flour (not self-rising), sifted
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons whole milk
- 1 tablespoon pure vanilla extract
- 14 tablespoons (1 3/4 sticks) unsalted butter, softened
- 1 3/4 cups strawberry jam
- 1 3/4 cups sugar
- 5 large egg whites
- Ganache Filling
- Vanilla Buttercream
- 10 pounds rolled fondant
- Royal Icing for Wedding Cake
Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside.
Sift together flour, baking powder, and salt in a medium bowl; set aside. Stir milk and vanilla in another bowl; set aside.
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.
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.
Bake until a cake tester inserted in 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 stored up to 1 day.
For the Chocolate Cakes: Follow instructions for White Butter Cakes, reducing flour to 2 1/2 cups and adding 3/4 cup unsweetened Dutch-process cocoa powder with the flour.
For the Strawberry Cakes: Follow instructions for White Butter Cakes, reducing milk to 2 tablespoons and adding 1 cup strawberry puree.
To Assemble the Cake: Spread ganache on white cake layer (see below for amounts). Top with chocolate cake layer; spread with jam. Place strawberry cake layer on top. Thinly coat tiers with buttercream; chill.
Tint 6 pounds fondant ivory. Roll out, and smooth over 4-inch, 8-inch, and 12-inch tiers. Tint 5 pounds fondant pale pink. Set aside about 1 pound. Roll out 1 1/2 pounds fondant for 6-inch tier. Emboss fondant with a quilting embosser tool, according to manufacturer's instructions; smooth over tier, and pipe a dot of royal icing where lines intersect. Repeat for 10-inch tier. Divide remaining fondant in half; tint one-half brown. Roll out white, brown, and reserved pink fondants. Cut out several small rounds with a 1/4-inch plain tip, then cut remaining fondant into strips of varied width but equal length. Brush with gum arabic. Press dots onto 8-inch tier and vertical stripes onto top and base tiers.
Batter amounts and cooking times for 3-inch deep round pans:
4-inch: 1 cup batter, 30 minutes; 6-inch: 3 cups batter, 30 minutes; 8-inch: 5 cups batter, 40 minutes; 10-inch: 6 cups batter, 30 minutes; 12-inch: 9 cups batter, 35 minutes.
Filling, frosting, and fondant amounts for each tier:
4-inch: 1 tablespoon ganache, 1 tablespoon jam, 3/4 cup buttercream, 1 pound fondant; 6-inch: 3 tablespoons ganache, 3 tablespoons jame, 1 1/2 cups buttercream, 1 1/2 pounds fondant; 8-inch: 1/4 cup ganache, 1/4 cup jam, 2 1/2 cups buttercream, 2 pounds fondant; 10-inch: 1/3 cup ganache, 1/3 cup jam, 3 1/2 cups buttercream, 2 1/2 pounds fondant; 12-inch: 1/2 cup ganache, 1/2 cup jam, 5 cups buttercream, 3 pounds fondant.