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This impressive layered strawberry, chocolate and vanilla cake is a must for Neapolitan ice cream lovers. A perfect special occasion cake, whether it's for a baby shower, birthday party or Mother’s Day afternoon tea, you can even go the extra mile and make the gorgeous cake bunting in our tip below. See method
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Tip: To make cake bunting, cut out small diamonds from pretty wrapping paper. Fold each in half to make a triangle. Glue the points of the triangles together, leaving space at the fold. Thread onto string, insert 2 skewers into the cake and secure the bunting in place by tying the string onto the top of each skewer and securing with sticky tape.
Freezing and defrosting guidelines
Freeze cakes only. Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.
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