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Checkerboard Neapolitan Cake Recipe from Cookies Cupcakes and Cardio
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Learn how to make a Neapolitan cake with a checkered inside.
Neapolitan checkerboard cake recipe & equipment:
• 8 chocolate cake
• 8 vanilla cake
• 8 strawberry cake
• chocolate buttercream
• vanilla buttercream
• pink or strawberry buttercream
• pink, white and chocolate candies
• 3 cutter/or tracer
• 6 cutter/or tracer
• piping bags
• Wilton tip #104 (or any petal tip)
Procedure:
Prepare cakes and buttercreams. Level each cake so that they are all the same height. Out of the center of each cake, use the 3 cutter/tracer to remove the circle in the middle. After that, cut out another ring of cake using the 6 cutter/tracer. Separate each ring. Now you're going to mix up the cakes, you want to have one of each of the flavours in each layer, so for example, a chocolate outer ring, with a vanilla inner ring and a strawberry center. Mix them up so you have three different layers. In between each ring, place a layer of buttercream (flavour of your choice).
Apply a thin crumb coat layer, and place into the freezer for at least 30 minutes to solidify the cake. The higher the cake, the less sturdy it becomes. Place each buttercream flavour into a piping bag fitted with a petal tip.
Once the cake is cold, starting at the bottom next to the cake board, take your chocolate buttercream, and place the wide part of the tip touching the cake, with the narrow part of the tip towards the edge of the cake board/plate. Moving along the base of the cake, squeeze your piping bag while moving the tip about an inch up the cake, and then back down to the base. Repeat while squeezing until all the way around the base. Taking the pink buttercream next, repeat the ribbon effect above the chocolate layer. Repeat again with the vanilla, and then repeat until the cake is covered on the sides.
Place each colour of the candies on the top of the cake, until the whole top is covered.
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NordicWare Checkerboard Cake Pan Set
The NordicWare Checkerboard Cake Pan Set is made up of three round aluminum cake pans, plus a magic checkerboard insert.
It almost appears to be magic, but is simple enough for kids to make. Create clever treats and delectable desserts. Ideally suited for gift-giving as well.
Checkerboard Cake | Square Checkerboard Cake | Chocolate Vanilla Cake | Manjaris Recipe
#checkerboardcake #manjarisrecipe #spongecake #chocolatespongecake #vanillacake #spongecake #vanillaspongecake
Ingredients:
Vanilla Sponge Cake
.egg 2
.caster sugar 1/2 cup or 90 g
.flour 3/4 cup or 100g
.vanilla 1 tsp
.baking powder 1/2 tsp
.milk 2 tbsp or 30 ml
.oil 2 tbsp or 30 ml
Chocolate Sponge Cake
.egg 2
.caster sugar 1/2 cup+ 1 tbsp or 100 g
.cocoa powder 2 tbsp or 15 g
.flour 3/4 cup or 100g
.vanilla 1 tsp
.baking powder 1/2 tsp
.milk 2 tbsp or 30 ml
.oil 2 tbsp or 30 ml
Chocolate Ganache
.chopped chocolate 125 g
.whipping cream 1/3 cup + 1 tbsp
Whipped cream
.whipping cream 1 and 1/2 cup
.sugar 4 tbsp
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Checkerboard Cake Recipe - Black and White Cake
A checkerboard cake is impressive and surprisingly easy to make. Four layers of vanilla and chocolate cake frosted with chocolate ganache create this wonderful checkerboard effect. A fun new way to decorate a cake!
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Checkerboard Cake | चेकरबोर्ड केक | Sanjeev Kapoor Khazana
Have you tried making a fancy Checkerboard Cake ever? If not, here's the recipe for you, a treat to the eyes and a delight to your taste buds both.
CHECKERED CAKE
Ingredients
1 cup butter, softened
4 cups icing sugar
1 cup coco powder
4 tbsps milk
2 chocolate sponge cakes
2 vanilla sponge cakes
5 tbsps milk
Chocolate ganache as required
Mango cubes for garnish
Method
1. In a large mixing bowl, add butter and dredge the icing sugar. Mix well using an electric hand mixer. Add the remaining sugar and mix till the mixture turns fluffy and pale in colour.
2. Add coco powder and mix. Add milk and mix till well combined and the mixture is fluffy.
3. Trim the top of 1 dark chocolate sponge to even out the surface. Place a small plate on it and cut around to create a smaller circle. Place a large cookie cutter in the centre and press it to create another smaller circle.
4. Gently lift up the cake and place it on a parchment paper. Repeat the same process with the remaining sponges.
5. Apply a little butter cream on a serving plate, place the outer ring layer of the chocolate sponge. Insert the next vanilla sponge ring and the inner most chocolate sponge layer.
6. Add a portion of the buttercream and spread it evenly. For the second layer, place the outer ring of the vanilla sponge, insert the inner ring of chocolate sponge and the inner most later of the vanilla sponge.
7. Apply a thin layer of the buttercream. Repeat the process with the remaining sponge rings, alternating layers.
8. Apply the remaining buttercream on top and the sides of the cake. Dip the palate knife in hot water and level the sides and the top of the cake.
9. Transfer the buttercream piping bag fitted with a star nozzle and pipe out on top of the cake.
10. Take chocolate ganache in a piping bag and pipe out on top of the cake. Place mango pieces and garnish with dried rose petals. Refrigerate until use.
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