Neapolitan Cake in a JarOle & Shaina Olmanson
Growing up, my mom always loaded the fridge full of Neapolitan ice cream. It was her flavor of choice, and even my chocolate-hating sister did not complain. The perfect summer pastime for us was a gallon bucket of ice cream and a few spoons, standing in the kitchen with the windows open, scooping the melty vanilla, chocolate and strawberry into our mouths.
In honor of those summer afternoon memories, I stuck that classic ice cream flavor into a cake and packaged it up in a jar with a similarly-flavored swirl of buttercream right up on top.
Neapolitan Cakes in a Jar
24 8-ounce canning jars
chocolate cake batter
strawberry cake batter (I used a pink lady cake)
vanilla cake batter
Preheat oven to 350 degrees F. Spray the inside of the canning jars with canola oil. Scoop 2 tablespoons of each flavor cake batter into the jars one at a time to create layers. Bake at 350 degrees F for 15-20 minutes or until center of the cake springs back when touched. Remove from oven and top with rings and lids. The jars will pop and seal as the cakes cool. Store in the fridge until ready to serve.
To frost I used Katie’s technique for two-tone frosting, place all three frostings in three different piping bags. Cut the tips off and then place the three bags into one larger bag fitted with a large-sized tip. Then pipe frosting onto cakes before serving.
Makes 24 cupcakes when you use approximately 1/2 the cake batter for each of the 3 cakes flavors.
For even more recipes in a jar, check out “Contain Yourself! 15 beyond-exciting desserts in a jar!”