a spring themed neapolitan birthday cake


Today is my Mom’s Birthday. Happy Birthday, Mom!

Last night my brother and his wife cooked dinner for her and i brought the cake. That was find with me, I’ll take baking over dinner cooking any day.

I wanted to try something different so i thought I would do a cake inspired by neapolitan ice cream. While baking and decorating I kept my camera close at hand so I could share my little adventure with you.

Inspired By Charm

Pin It

Let’s get baking!

I used boxed cake mixed. Duncan Hines. First up, french vanilla.


Then strawberry.


Then chocolate.


I prepared and baked according the directions the box. I lined my baking pans with parchment paper for extremely easy cake removal.

This gave me six cakes. I was originally planning on using all six, but later realized that was going to be way too tall. I decided to just use one of each and froze the other three to use another time.


As the cakes cooled, I made the icing. 


My go-to icing recipe: (this recipe was doubled for this cake)

1 cup (2 sticks) room temperature butter unsalted)
4 oz cream cheese (use phildelphia, generic cream cheese is a no-no)1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream

With an electric mixer, fitted with the whisk attachment; beat butter, salt and cream cheese (on medium speed) until completely smooth
One cup at time, add 2 cups of powdered sugar, beating after each addition.
Add vanilla and about 1 tablespoon of cream, and continue beating. 

Add the remaining 2 cups powdered sugar, one at a time.
Add an additional 1-2 tablespoons cream until desired consistency is reached.  

. . . . . . . . . . . . . . . . . . . . . . 

Icing done, cakes still cooling, time to whip up some quick decorations for my cake.


To make the pennants I just cut a diamond shape out of some pretty scraps of fabric. I applied some tacky glue to one side of the diamond, placed a wooden skewer in the middle and folded the other side over. Yep, it’s seriously that easy.

I tied on some scraps of ribbon and rick rack to make it a little more interesting and fun!

For more fun decorations, I found these malted eggs and edible, yep EDIBLE, grass at Joann’s.


The edible grass is oddly good. It takes like those little flying saucers wafers with a hit of green apple flavor. It’s also available in green and pink.

. . . . . . . . . . . . . . . . . . . . . . 

After my cakes were cool, it was time to put the cake together.


I lined my cake plate with some wax paper stripes to prevent it from being complete covered in icing by the time I was finish. Thanks Ina Garten.


I also cut off the tops of my cake so the layers stacked a little bit nicer.

I am not a cake decorator and don’t want to be. I actually love imperfections in cakes.


So all you fancy cake deocrators out there can just look the other way.


Once it was iced it was time for some edible grass and eggs.


And don’t forget the flags!


Tada! My spring themed neapolitan birthday cake!





Pretty stinkin’ cute, right!? Time for a slice.

Inspired By Charm

Pin It

And let me tell you, for boxed cake, it was incredibly moist, light and delicious! Neapolitan cake may just be my new favorite.


I hope you enjoyed my little baking adventure!


Have a great Monday everyone!  I’m sure my mom will be reading the comments if you want to send her some birthday love.

Inspired By Charm

Time for a diet,

Inspired By Charm

Inspired By Charm   Inspired By Charm   Inspired By Charm

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 10:03 PM
Love it?
Share it!
You may also like...
Inspired By Charm Paint Colors

  • Jodie BRITE at

    Hello, I was looking at your cream cheese buttercream icing & wondering how stable of an icing it is? I have some wedding cupcakes & small cake too do. Thank you!!!

  • Corinne at

    I have baking “strips” like you describe from Wilton foods. They’re AMAZING!!!! I highly recommend them!!!

  • TracyMB @ Crows Feet Chic at

    Oh my gosh, EDIBLE grass? These are the things I am thankful to learn every day on the net! I came this way via Donna’s recycled cake… this is fabulous! 🙂

  • Anonymous at

    Beautiful cake Michael!

  • Marfoody at

    I have a hint I heard about years ago. For edible grass you can boil regular white spaghetti and when it is done add some green food coloring, and whoopee it is now edible grass. Well you probably would not want to eat it, but it SURE looks good and is safe.

  • kern at

    Hi! Have recently discovered pinterest and am loving your pins!! This is the umpteenth recipe I’ve downloaded. As a former cake deocorater–your cake looks fabulous!! You mentioned that you cut off your rounded tops–here’s a tidbit that you may already know, but am passing along incase you don’t. It works wonderfully. Find an old towel that you don’t mind cutting up. Measure the depth of your cake pan and cut a strip or 2 of the towel the same width (it depends on how long your towel is). If necessary, safety pin the 2 strips together. To measure the proper length, wrap around the outside of your pan leaving about 1 1/2 to 2″ extra and cut off the rest. Next, soak the strip in cold water (under the faucet is fine), squeeze out a smidgen of water (you don’t want it dripping all over, but you want to get it as saturated as possible). Wrap around the cake pan after the batter is in and safety pin it together. Pop the pan in the oven. The reason why cakes round in the center is ’cause the sides heat faster than the middle and therefore don’t rise as much. The terry towel keeps the edges cool so they rise the same as the center. Hope this helps, hugs from a big fan!

  • Anonymous at

    I think being your mom would be FABULOUS! Happy Birthday to your mother:)

  • Candiss at

    Amazing frosting! I just made this frosting for cupcakes I made for my Son’s 3rd birthday. My guests RAVED about it. One little boy asked if I was a cupcake baker. I had a lot of people so I tripled the recipe and it was perfect. Refrigerated well too. Thank you for this recipe. I will be using it from now on!!!

  • Brandi at

    Hi Michael! You did such a great job on the cake. I love the way you decorated it. Thanks for sharing your recipe! Happy Belated Birthday to your mother. Visiting from Whipperberry!

  • quilterinmotion at

    Your mother’s a lucky woman, Michael. This cake is so fresh and Spring-y.I’m happy to know what edible grass tastes like. Thanks. Love your recipes

  • StarSpry at

    Happy belated birthday to your Mom!!

    Your cake looks great, and I love how you decorated it 🙂

  • Katherine at

    Awesome cake! I just happened upon your website, you are so talented & welcoming. Hopefully someday I get the chance to stay in your lovely B&B 🙂

Post a comment (Need an avatar?)

* required fields