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.

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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.  

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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.

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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.

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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.

Time for a diet,


  1. Stop it! You’re killing me here… I need cake! I’m so toast if my son sees this… you’ll turn me into a cook yet I’m fearing. :)

    Outstanding presentation! Floored as usual… back to my dusty pallet boards I go. I’m not worthy! :)


  2. Happy Birthday, Michael’s Mom!
    Bet you loved the cake-it looks yummy.
    Homemade BDC is the only way we do it in our house, too.

    My own mom would have been 82 today…so it was fun to wish someone’s mom a Happy Birthday today- hope it was grand.

    PS- I am a Michael’s mom as well-mine is 26 :)

  3. Thanks for all the great Birthday Wishes. And a special thank you to my amazing son for making me feel so loved on my Birthday.

  4. New fan here! Im so excited about finding your blog! I almost cried looking at everything. i know thats silly. I look at it and want so badly to be the type of person that can do all of these things. Then I scrolled down on your blog and found a post that said “for what its worth, its never to late to be whoever you want to be. I hope you live a life you are proud of and if you find that you’re not, i hope you find the strength to start all over again” what amazing timing. so here to a new start. Thank you again! oh and happy birthday mom!!
    Ashley Hylton

  5. …and a VERY happy birthday to the birthday gal! Michael, your cake is stunning. It’s so beautifully decorated too! I adore the fact that you created something so very special for your Mom. Love it!

  6. I don’t know when I’ve seen such a lovely cake! I will definitely be attempting to make at least one of these this spring.

    Michaels Mom: Happy Birthday! I know you’ve had a wonderful day and I wish you many more to come! I just met your precious son a couple of weeks ago through Pinterest and have enjoyed getting to know him through this blog. You did a great job Mom and I know you are so very proud of him!

  7. Recipe looks delicious. Frosting recipe great idea & sounds yummee. Pendants and spring nests, eggs & grass, adorable. I am so making this little “charmer” for Easter! Thank you for sharing!

  8. Happy Birthday, Michael’s Mom! You must be so proud of your son. He is so talented. Enjoy your beautiful cake.

  9. This cake is seriously stinkin’ cute. You’re a genius. Period. Thank you for reminding us to use parchment in the bottom of the cake pans…I always forget…and always have to do reconstructive cake surgery. Beautiful work, as always.

  10. Thanks for where to find the edible grass, I better run by before they sell out. I pinned the full cake picure! Wonderfully yummy and fun looking.

  11. Found your blog accidentally a few weeks ago and am hooked. It is now in my favorites!! The cake looks scrumptious and your mother is very lucky that you can create something like this for her. Sorry I am late but hope you had a wonderful b-day Michael’s mother. Kathy

  12. Happy Birthday Michael’s mom!! This is just the cutest cake! And I LOVE all of the photos of the different steps. I am definately going to try this. You did a GREAT job!

  13. Happy Birthday, Michael’s Mom! The cake is so wonderful….like your talented son. His blog is my #1 favorite.

  14. 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 :)

  15. 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!

  16. 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!!!

  17. 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!

  18. 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.

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

  20. 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!!!

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