What is the best way to get a cake batter from white to black for a zebra cake? I have been asked by my daughters best friend to make her Sweet sixteen cake. She wants a zebra pattern on the cake portion. I tried a gel into a portionof the batter and it looks great when cut, just has a "off" taste. Not sure if I used too much gel. She is allergic to chocolate (poor girl) so that isn't an option. Any input would be appreciated. Thanks in advance!!

Add some more vanilla to the dark batter. If you have it, some rum extract also.

In future, starting with dark brown colouring helps (I understand about NO cocoa). Less black is required. The contrast with the white will look enough like a zebra to get the idea across.

The only edible black substances are charcoal and licorice powder. I don't think either of them is very good in cake.

Thanks. Will give it a whirl. Hopefully pictures to follow this week!!

You might also ask if there's another color combo that would work.