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Strawberry Shortcake Neapolitan Cakelets

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Strawberry, Fudge or Vanilla…can’t decide? You don’t have to!

  • Hands-On Time: 45 Minutes
  • Total Time: 2 Hours 40 Minutes
  • Servings: 24 cakelets
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour three 15x10x1-inch jellyroll pans.
  2. Prepare each cake mix according to package directions with water, oil and eggs. Pour batters into prepared pans.
  3. Bake each pan 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cakes completely on wire racks.
  4. Cut each cake into 24 circles using 2-inch round cookie cutter or biscuit cutter.
  5. Blend frosting with strawberry extract and food color. Place into a pastry bag with a leaf tip.
  6. Assemble each cakelet by placing one Strawberry cake circle on bottom and pipe with frosting. Repeat with Fudge cake, then French Vanilla cake. Repeat process with all cake circles.

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Tips

Fruit Fondue

Fruit Fondue

Want to try something different? Heat the glaze, pour it into a bowl and dip fruit for a fun fondue experience!


Perfect egg whites

Perfect egg whites

If you want perfect egg whites for angel food cakes or any other baking project, try not to underbeat or overbeat the egg whites. It's a fine balance because your egg whites should be stiff... but not dry.





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