Checkerboard Cake

Decorating By SuzyNoQ Updated 6 Jul 2009 , 5:30pm by varika

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SuzyNoQ Posted 6 Jul 2009 , 5:19pm
post #1 of 2

I have been asked to make a checkerboard cake but do not have the set or batter rings. Will aluminum foil work to make rings? (at least 2 layers thick shaped around soup/sauce cans) what would be good sizes to use for an 8 inch round pan? And how can i get them spaced evenly?

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varika Posted 6 Jul 2009 , 5:30pm
post #2 of 2

I read recently about how to do this kind of cake with just a template.

First, bake two layers: one in chocolate and the other in yellow. Or whatever colors/flavors you're alternating.

Take a round that's roughly 2/3 the size of your cake and put it on top of one layer. Cut aroung it with a knife. Do the same for the other layer. Then take a round that's roughly 1/3 the size of the whole layer and do the same thing. Then, just switch out the middle rings from each layer, fill, stack, frost. The book I read this in suggested using a bit of buttercream or simple syrup to help keep your switched-out rings in place.

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