Can anyone tell me how to get the checker board squares to be even?
The first time I tried, I found out that one of my oven racks was unlevel. It looked like it was running downhill. This time they are somewhat even, but a strange shape. It wasn't supposed to be OP art. I used two different scratch recipes, "Devil's Food" and "Yellow cake". Is it possible the thickness of each batter was different?
This cake was for barter for my BIL's B-day so it didn't really matter, but I'd like to make one perfect like the picture on the box.
I'm not positive. But I use the checkerboard set from Pampered Chef and the directions say to add extra flour to the cake batter to make it stiffer - I think it helps avoid that wavy shape look. I'm not sure how much it says to add per box mix though...I'm at work right now. Maybe someone else who has the directions card for that product can help you...if not, I'll try to look when I'm home and post again later.
The way I was shown how to do it was to take a layer chocolate cake, and a layer yellow cake. Use something to trace a circle in the middle of each cake. Cut out the circle. Put the yellow circle in the choc cake, the choc circle in the yellow cake. Ice as you normally would. I haven't had any problems with doing it this way.
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