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How do I make a square checkerboard cake?

post #1 of 9
Thread Starter 
I want to make a 10" or 12" square cake, with chocolate and vanilla checkerboard pattern on the inside. I can't wrap my head around how to do this! I have the checkerboard pan, but that is only for a round cake pan. How can I do this for a square pan?

TIA!
<Starkie>
If you are what you eat, eat only rich foods!
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If you are what you eat, eat only rich foods!
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post #2 of 9
I don't see how you could do this without the appropriate pans - and the square checkerboard pan I have seen is only an 8 or 9 inch.....Other than cutting the cakes into strips and staggering them?? Yikes...

I will have to keep an eye on this thread and see what happens. Doug, who is a genius, will probably come by with the perfect solution and I will say "Duh!".
post #3 of 9
This is so easy! and you don't need any special pans. You just put you two different cake batters in two large ziplock bags and snip a corner off. Then on the first cake you start with say your chocolate, you pipe about a 1-2 inch band of chocolate batter around the outer rim of the cake pan. Then with the yellow, you pipe a 1-2 inch band just on the inside of the chocolate. The you pipe a chocolate band, the yellow. until you fill the pan. Then, on the next layer you start with the opposite color.

I hope you understand, If not I can try to explain it better!

~Mindy
~My three-year-old son with pony tail "spikes" (He's really Sonic the Hedgehog)
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~My three-year-old son with pony tail "spikes" (He's really Sonic the Hedgehog)
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post #4 of 9
Thread Starter 
That's a great idea! Does the batter not start seeping into the middle while you are piping in around?

I will definitely have to try this one!
If you are what you eat, eat only rich foods!
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If you are what you eat, eat only rich foods!
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post #5 of 9
Quote:
Originally Posted by mindywith3boys

This is so easy! and you don't need any special pans. You just put you two different cake batters in two large ziplock bags and snip a corner off. Then on the first cake you start with say your chocolate, you pipe about a 1-2 inch band of chocolate batter around the outer rim of the cake pan. Then with the yellow, you pipe a 1-2 inch band just on the inside of the chocolate. The you pipe a chocolate band, the yellow. until you fill the pan. Then, on the next layer you start with the opposite color.




Brilliant!!
Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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post #6 of 9
I does flow to the center a little, but if you make it a little bit thicker, with say a pudding mix, it shouldn't be too bad. I have never made one with the special pans, and you probably won't get a "perfect" checker board, but it will definitely look like a checker board as long as you keeps your "stripes" of batter roughly the same size.

~Mindy
~My three-year-old son with pony tail "spikes" (He's really Sonic the Hedgehog)
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~My three-year-old son with pony tail "spikes" (He's really Sonic the Hedgehog)
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post #7 of 9
I'm curious to know if you made the checkerboard cake...did the technique work? Did you take photos?
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De La Cruz Professional Cakes...Endulzando Su Paladar!
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post #8 of 9
i know this post is like 4 yrs later but there is a better way bake two cakes one chocolate n the other vanilla then when they cool down find various square objects about 3 each has to be smaller than the one before . then u cut out the squares from the cakes. after, u interchange them so one layer has the pattern of chocolate/white chocolate white chocolate. do the same to the other one then layer and frost. look at pic for more clear idea

http://www.google.com/imgres?imgurl=http://2.bp.blogspot.com/_MjieoKH3onA/SERqLU_aHFI/AAAAAAAABB8/8rlFP0dxbkQ/s320/032.JPG&imgrefurl=http://www.meganscookin.com/how-to-make-a-checkered-cake&h=240&w=320&sz=22&tbnid=RxYxl6QOld9GUM:&tbnh=98&tbnw=130&prev=/search%3Fq%3Dcheckered%2Bcake%26tbm%3Disch%26tbo%3Du&zoom=1&q=checkered+cake&docid=cmzB_4MpJuEXWM&sa=X&ei=BFVOT9m6J-iSiAK745XMCw&ved=0CEsQ9QEwAQ&dur=491
post #9 of 9
Quote:
Originally Posted by sanchezw9218

i know this post is like 4 yrs later but there is a better way bake two cakes one chocolate n the other vanilla then when they cool down find various square objects about 3 each has to be smaller than the one before . then u cut out the squares from the cakes. after, u interchange them so one layer has the pattern of chocolate/white chocolate white chocolate. do the same to the other one then layer and frost. look at pic for more clear idea

http://www.google.com/imgres?imgurl=http://2.bp.blogspot.com/_MjieoKH3onA/SERqLU_aHFI/AAAAAAAABB8/8rlFP0dxbkQ/s320/032.JPG&imgrefurl=http://www.meganscookin.com/how-to-make-a-checkered-cake&h=240&w=320&sz=22&tbnid=RxYxl6QOld9GUM:&tbnh=98&tbnw=130&prev=/search%3Fq%3Dcheckered%2Bcake%26tbm%3Disch%26tbo%3Du&zoom=1&q=checkered+cake&docid=cmzB_4MpJuEXWM&sa=X&ei=BFVOT9m6J-iSiAK745XMCw&ved=0CEsQ9QEwAQ&dur=491



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