Checkerboard Cake
I have the liking of checkerboad patterns. One of my favourite childhood cookies is checkerboard cookies. Wouldn’t it be nice to have checkerboard cake too?
Miles and I attempted two checkerboard cake in the past, one of which is the Festive Birthday Cake for our friend, Josie. Finding the cake cutters of different sizes was one of the greatest challenges. We found stainless steel sheet from the hardware store and made ourselves some.
Next, the recipe. Regular moist cake recipe doesn’t work too great as the cake will be too soft to handle. Hence, we tried the pound cake recipe. The texture turned out fabulous! However, I find the cake too dense. It’s not enjoyable to be eating a dense cake. Now, I’ll have to get a cake recipe that will give me a cake that’s firm enough to handle, but also moist enough to taste good. I think I’ve found one!
This recipe is modified from a golden cake recipe, and it works wonderful for making checkerboard cake!
Our second checkerboard cake attempt, with a pound cake.
The third attempt, with a golden cake recipe.
Many might wonder, how is checkerboard cake prepared? An easy answer to this: you’d need a chocolate cake and white/yellow cake. The tricky part is assembling the cake.
8-inch golden cake that was cut into half in height. Rings of various sizes (6, 4 and 2-inch) were used to cut the cake.
The same idea applied to the chocolate cake.
The nerve-racking moment was to assemble the cake. Chocolate and golden cake rings were placed in an alternate fashion. Decorate the next layer starting from the opposite color of cake ring. Icing was used to keep the rings intact.
