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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

dried fruit and nuts

dried fruit and nuts

Dust your nuts and fruits for a cake or bread or muffin and they won't sink to the bottom.


Cindy K.

Cindy K.

I never looked inside the box but I only use DH for my wedding cakes. I use the pound cake recipe: cake mix, 1 box instant pudding, 1 cup water, 1/2 cup oil, and 4 eggs. I also place dowel rods in the cakes if I'm stacking the cakes. Because it's a pound cake, it can be heavy to carry!





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