2015-8-24 Checker Board Cakes
My First CB Cakes! As you can see, I did not use the pans made for this purpose, but followed a tutorial, which worked out perfectly, or good enough for me! I torted each of the 3 chocolate cakes, and each of the 3 pineapple coconut orange flavored cakes. I measured to evenly divide each layer, then hunted around until I found something the right size to cut them out, easier than using a knife, more compact. The top left picture shows the pattern used, each piece held in place with frosting, and the middle left picture shows each alternating layer held together with frosting. The bottom left shows the 3 completed cakes in the fridge. I used chocolate frosting to build the cake, and used vanilla flavored marshmallow buttercream to finish off the outside. Two of the cakes were finished off with colored sprinkle candies, and the 3rd with small pearl dragees. I like making 6" cakes, easier to put together, and to give away! lol Each batch makes three 6" cakes, so I ended up with 3 CB cakes.
Comment
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Comment by Betty on August 25, 2015 at 2:30pm
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You are braver than me to cut each layer by hand.. I have the divider & 9" pans for checkerboard cake but haven't used it in along time..forgot how pretty it looks.. good job..
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Comment by Sandra Smiley on August 25, 2015 at 1:28pm
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You did a great job on these, Bonnie! Using chocolate frosting to hold them together and between the layers is genius (and tasty!) because it doesn't show and allows your squares to look perfect. These look like the kind of cakes I like to eat, too, and they are all so pretty! I am partial to the colorful one :o)
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