Checkered Cake

Hello! It’s the last week of classes for me, so it’s certainly been busy, but I cannot wait to go home and catch up on some kitchen time! One thing I want to retry (since I was too rushed I broke it) is making a checkered cake. It looks amazing when cut open, and it allows you to make two big cakes at the same time! In my opinion, the more baking you get to do, the more fun it gets, but don’t worry; it isn’t complicated to make.

Ingredients:

·      Two cakes, one vanilla/plain and one chocolate, that are roughly the same size

·      Frosting/Chocolate glaze for the top

Cut the two cakes into halves, or thirds if the cakes are tall enough to handle it. Stack the cake layers on top of one another, alternating between vanilla and chocolate. Cut out a circle of cake from the middle, about 1.5 inches from the edge, and do another cutout about 1 inch in from that cut. Remove those inner layers gently, making sure not to break them. Now look at which cake is the bottom layer on the largest ring, and place the opposite cake ring inside the large ring. Keep alternating the cake rings added until you’re back to having a full cake with alternating cake rings. Frost or glaze the outside of the cake, decorate as you’d like, cut yourself a slice, and enjoy your design!

It might sound complicated, but if you just keep in mind that the cake has to be checkered like a checkerboard, you’ll be fine! It’s very rewarding seeing your final product when you cook and bake, so definitely give this a try and have fun!