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Tuesday, 18 July 2017

Neapolitan Purse / Handbag Cake

                      I made this cake 2 months ago, for my daughter Safa's 10th birthday...It is a purse/ handbag shaped Neapolitan cake with layers of 3 flavours- chocolate, vanilla and strawberry.. You can layer the cakes in any order you prefer...


For Neapolitan Cake:

2 cups plain flour
200 gm unsalted butter
1 1/2 cup sugar
4 eggs
1 tbsp baking powder
1 cup milk
2 tsp vanilla essence
3/4 tsp salt
2 tbsp cocoa powder
2 tbsp strawberry puree / strawberry crush
2 drops of pink colour

For Buttercream Frosting:

1 cup butter, at room temperature
4 cups powdered sugar/ icing sugar
1 tsp vanilla extract
2-3 tbsp milk
few drops of pink colour
few drops of brown colour

coloured fondants


For Neapolitan Cake:
  1. Preheat the oven to 180 degree celcius. Grease and line three 7 or 8 inch cake pans.( Here I used 3 pans of loaf cake set).

       2. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
       3. In a large mixing bowl, beat butter and sugar until light and fluffy.
       4. Add eggs one at a time along with vanilla essence and beat well.
       5. Then alternatively add the flour mixture and milk and mix on low speed until it's a smooth batter. 
       6. Divide the batter equally into 3 different bowls. Keep one batter plain.
       7.Add cocoa powder to one bowl and strawberry puree and pink colour to the other bowl and mix well until smooth.
       8. Pour the batters into the prepared cake pans and bake in the preheated oven 20-25 minutes or until a skewer inserted comes out clean.

          9. Remove the cakes from the oven and let cool for 15 minutes and then remove from the pans and let them cool completely on a wire rack..

For Buttercream Frosting:
  1. In a bowl or in the bowl of an electric mixer, add butter and beat on medium speed until completely smooth.
  2. One cup at time, add 2 cups of icing sugar , beating after each addition.
  3. Add vanilla extract and beat to combine. Add about 1 tbsp of milk/ cream and continue beating.
  4. Add the remaining 2 cups of icing sugar, one at a time and beat. Add 1-2 tbsp milk/ cream and beat until the desired consistency is reached. 
  5. Divide the frosting  into 3 bowls. Add brown color to one bowl and pink colour to another bowl and mix well. Leave the third bowl plain/ white. ( I didn't use brown frosting for this cake).
Assembling the Cake:
  1. Level the top of 3 cakes.  In a cake board, place a little bit of frosting and keep the chocolate cake as the base layer and frost it with brown frosting.
  2. Next place the strawberry cake over it and frost it with pink frosting.
  3. Place the vanilla cake as the top layer and frost it with white frosting.
  4. Carefully trim the cake to the shape of purse/ hang bag. ( as shown in this link...)
  5. Then frost the outside of the entire cake with a thin layer of white frosting (crumb coat) and refrigerate the cake for about 30 minutes.
  6. Cover the crumb coated cake with the coloured fondant and design and decorate it like a handbag / purse..

Recipe Source:  Neapolitan Cake from here...
                          Purse Shaped Cake Tutorial from here...


  1. Cake looks really pretty! Birthday wishes to your daughter! And thanks for the link back!

  2. So so so beautiful! You have taken so much effort to make it... You make me feel like a lazy mother! ;)


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