Checkerboard Cake Grandma Carrs Recipes

CHECKERBOARD CAKE RECIPE BY TASTY

Steps:

• Slice the top of both cakes to create a flat surface.
• Cut both cakes in half widthwise to create four cakes.
• Place a small plate on top of the cake and cut around to create a smaller circle.
• Place a glass in the middle of the cake and cut around to create an even smaller circle.
• Assemble the first layer by placing the outside chocolate ring on a plate or cake stand. Insert the next yellow cake ring and then the inner chocolate cake ring.
• Frost the cake with a thin layer of frosting in between each layer.
• Continue forming layers alternating the colors on the outside.
• After the fourth layer frost the entire cake and cool in the refrigerator.
• Slice and serve.
• Enjoy!

CHECKERBOARD CAKE, GRANDMA CARR'S

Steps:

• 1. DO NOT USE 2 DIFFERENT FLAVORS OF CAKE MIXES DUE TO DIFFERENT DENSITIES OF THE FLAVORS. THE CHECKERED SECTIONS MAY BLEND TOGETHER AND YOU WILL NOT GET A NICE PATTERN. IF USING SPECIAL CHECKERBOARD PANS: Preheat oven as called for on cake box. In a large mixer bowl follow cake box directions and mix both cake mixes together in one bowl. Remove a little over 1/3 of this mixture and place in a smaller bowl. Add cocoa powder and mix well. (OR You may add different colors of food coloring and a small amount of flavoring extract to each of the different parts of the batter. See pictures of examples of a red and green cake and a pink and white cake in pictures.)
• 2. Use ring tool that comes with checkerboard cake pans. In first pan put white or yellow batter into inner most and outer most circles of the tool. Put cocoa batter into the middle circle of the tool. Try to get different colored batters even with each other in depth. Remove ring tool very carefully so as not to mix colors of batter and rinse it. Make the other two layers the opposite way. Cocoa in the inner most and outer most sections, and white or yellow into the center ring. Bake according to cake mix directions for 9 inch layers.
• 3. Remove cakes from pans carefully. Allow to cool completely before frosting. Stack layers with the different layer in the center. Frost between layers and over entire cake as desired.
• 4. IF YOU DO NOT HAVE SPECIAL PANS: You can make this same effect without special pans. Simply spoon or pipe (with pastry bag) cake batter into 9 INCH ROUND cake pans in a ring pattern, alternating colors. It will not turn out to be as precise as the special pans but can still be very pretty.

CHECKERBOARD CAKE

Steps:

• Grease and flour three 9" round cake pans.
• Trace three 9-inch circles on parchment paper; cut out. Draw 6-inch circle, centered, on each cutout; draw 3-inch circle, centered, on each cutout.
• Line bottom of each pan with 1 paper circle, pencil side down.
• In large heatproof bowl set over hot (not boiling) water, melt chopped chocolate. Stir in cocoa powder. Let cool to room temperature.
• In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
• In large bowl, beat butter with sugar until light and fluffy. Beat in eggs,one at a time, beating well after each addition, add vanilla.
• Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
• Stir 3 1/2 cups of the batter into melted chocolate.
• Spoon white and chocolate batters into separate large piping bags(or spoon into 2 large resealable plastic bags and cut 1-inch hole in 1 corner of each).
• Pipe chocolate batter to fill outer ring of each of 2 of the pans.
• Pipe white batter over middle ring, then chocolate batter over inner ring.
• In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.
• Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 20-25 minutes.
• Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.
• For the filling, place chopped chocolate in bowl.
• In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted.
• Refrigerate until thickened but still spreadable, about 30 minutes.
• Whisk just until color lightens.
• Using serrated knife, trim tops of cake layers to make level, if necessary.
• Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the ganache.
• Top with cake layer with white outer ring; spread with another 1/3 cup of the ganache.
• Top with remaining cake layer.
• Cover top and side with remaining ganache.
• Refrigerate before serving.
• Some people may find it easier to use one of "Checkerboard Cake Pan Sets" available online or in local stores.
• http://www.amazon.com/s/102-7283235-2715300?ie=UTF8&keywords=Checkerboard%20Cake%20Pan&search-type=ss&index=kitchen.

PRETTY CHECKERBOARD CAKE

Steps:

• Heat oven to 350°F Line bottoms of 3 9-inch round pans of a checkerboard set with parchment paper, or grease bottoms. Place divider ring into one of the cake pans, following manufacturer's directions.
• In a medium bowl, beat cake mix, milk, cream cheese, vanilla, and eggs with electric mix on low for 1 minute, scraping bowl constantly. Beat for 2 minutes longer. Divide batter in half. Stir gelatin into half of batter.
• Spoon batter into pan with divider ring, following manufacturer's directions. Repeat for other 2 pans.
• Bake 25 to 28 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes. Loosen cake from side of pans with metal spatula. Turn cake upside down on cooling rack. Cool completely.
• Tint icing with yellow food coloring until a deep yellow color. If using the same icing for decorating, make sure to reserve enough to decorate cake. Using a thin layer of yellow icing in between cake layers, layer cake so the outside colors are alternating. Place cake on serving plate, and frost top and sides with yellow icing. Decorate cake with white icing and garnish with candy flowers. I used royal icing to make my candy flowers and the drop flower technique.