How To make Checkmate Cake
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Trudy Reynolds of Indigo in Malibu make her white cake from scratch. The recipe required more than two dozen egg whites, too many for most busy moms, especially when the cake is to be consumed by kids in a hurry. This recipe, then, is a compromise version of her cake. If you prefer, you can make the 2 (13x9-inch) pans of white cake yourself as well. The brownies are still made from scratch; the recipe is simple. But if that's still too much pre-party work, you could also make the brownies from a mix and even skip the frosting recipes by decorate the cake with packaged white and dark chocolate frosting. This recipe will leave you with 1/2 of a white cake to do with as you will. 2 (18 1/4-ounce) boxes white cake mix White Icing Brownies Dark Chocolate Frosting Bake white cakes according to package directions in 2 (13x9-inch) pans. Frost tops of both white cakes with white icing and the brownies with the dark chocolate icing. Ice sides of white cake with remaining dark icing. Cut brownie and remaining white cake into 2-inch squares. Arrange frosted brownie and white cake squares on top of cake in chessboard pattern. Using pastry bag, pipe remaining white icing into cracks between squares. 21 servings. Each serving: 663 calories; 461 mg sodium; 80 mg cholesterol; 29 grams fat; 103 grams carbohydrates; 5 grams protein; 1.22 grams fiber. WHITE ICING 1/2 cup (1 stick) butter, room temperature 4 cups powdered sugar 1/2 teaspoon salt 2 teaspoons vanilla extract 1/4 to 1/3 cup whipping cream Cream together butter and sugar until light and fluffy. Beat in salt and vanilla extract. With mixer running, add whipping cream just to stiff, spreadable consistency. brOWNIES 3/4 cup (1 1/2 sticks) butter 1/4 pound unsweetened baking chocolate 2 cups sugar 3 eggs 2 teaspoons vanilla extract 1 cup flour Melt butter and chocolate together. Beat in sugar. Beat in eggs and vanilla extract. Fold in flour. Pour into greased and floured 8x8-inch baking pan and bake at 350 degrees until brownies appear dry on top and are slightly firm, 30 to 35 minutes. DARK CHOCOLATE ICING 3 tablespoons butter 9 ounces semisweet chocolate pieces 3/4 cups whipping cream 2 teaspoons vanilla extract 3 cups powdered sugar Melt butter and chocolate in microwave about 4 minutes. Add whipping cream, vanilla and sugar and beat until smooth.
How To make Checkmate Cake's Videos
How To Make The Perfect Tiger Cake
Ingredients:
4 Eggs
1 1/2 Cups sugar
1 tsp Vanilla essence
1 Cup milk
1/2 cup Oil
2 1/2 Cups flour
1 tbsp Baking powder
1/4 tsp Salt
2 tbsp Unsweetened cocoa
1 tsp Inastant coffee
Orange food coloring
How To Make The Perfect Tiger Cake
#Tiger#Cake#Heavens_Kitchen
Checkerboard Cake + Wilton pan set review
This video will show you how to make Checkerboard Cake follow along with the video there is also a shopping list of ingredients needed listed below.
Feel free to leave a comment suggesting something for me to cook or any changes you can recommend to the recipe.
Ingredient List:
Cake:
220g room temp butter
500g white sugar
3 eggs
vanilla extract
600g flour
500ml milk
100g dark chocolate
buttercream frosting:
250 g room temp butter
250 g icing sugar
200 g melted chocolate of choice
Original recipe
wilton.com/chocolate-checkerboard-cake/WLRECIP-95.html
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00:00 - cake recipe
06:45 - Recipe and pan review
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Šah mat kolač šahovska ploča recept - Checkmate Cake Chess Board recipe
pisani recept, popis sastojaka, postupak i savjeti:
šahovski kolač
šah mat kolač recept
kolac šahovska ploča
crno bijele kocke
crno bijeli kolač
chess cake recipe
checkmate cake recipe
chess board cake recipe
sašina kuhinja kolači
recepti sasina kuhinja
Eggless Soft Moist Checkerboard Cake | Eggless Moist Sponge Cake Recipe
Eggless Soft Moist Checkerboard Cake – Follow this cake recipe and folding method, the texture of the cakes is super soft despite they are eggless. The 2-flavor combo turned out to be super delicious. The checkerboard pattern also turned out amazing. I hope you’re inspired to make this cake for birthdays or parties. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Cotton Sponge Cakes
I used 7 inch pan, 6 inch ring cutter, 4 inch ring cutter and 2 inch ring cutter
-Vanilla Cake
240 ml [1 cup] milk
1 tbsp white vinegar
240g cake flour
1¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
150g [¾ cup] fine sugar
100g [¼ cup + 3 tbsp] light oil
1 tsp vanilla extract
-Chocolate Cake
240 ml [1 cup] milk
1 tbsp white vinegar
220g [1¾ cup] cake flour
20g [2½ tbsp] cocoa powder
1¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
150g [¾ cup] fine sugar
100g [¼ cup + 3 tbsp] light oil
1 tsp vanilla extract
• Chocolate Ganache
120g [1 cup] dark chocolate, chopped
120g [½ cup] whipping cream, hot
• Whipped Cream
240g [1 cup] whipping cream
30g [2 tbsp] fine sugar
• Chocolate Drizzle
30g [¼ cup] dark chocolate, chopped
30g [2 tbsp] whipping cream, hot
syrup
[1 tbsp sugar + 2 tbsp hot water]
Piping tip: 1B
Instructions:
• Cotton Sponge Cakes
Vanilla Sponge Cake
1. Preheat oven at 180°C/355°F.
2. In a cup, add milk and vinegar. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder, baking soda and salt)
4. In a large mixing bowl, add sugar, oil and vanilla extract. Mix vigorously until well combined.
5. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
6. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
7. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
8. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper.
9. Bake in preheated oven at 180°C/355°F at 35 minutes or until inserted skewer comes out clean.
10. Let it cool completely before slicing.
Chocolate Sponge Cake
1. Repeat exactly the same steps as the vanilla sponge cake.
2. The only difference in the chocolate batter is that there is an additional cocoa powder in the ingredients to be sifted.
• Chocolate Ganache
7. In a bowl, add the chopped dark chocolate.
8. Heat the whipping cream in a milk pot. Add the hot cream into the dark chocolate. Let it sit for 5 minutes.
9. After 5 minutes, mix until the mixture is combined and smooth and no lumps. If there is still lumps, microwave a few more seconds and mix again until lumps free.
10. Cover and refrigerate for at least 30 minutes until the chocolate is hardened.
11. Mix the chocolate with an electric mixer until smooth, creamy and stiff.
• Whipped Cream (to cover the cake and piping the dollops deco)
1. In a mixing bowl, add whipping cream and sugar.
2. Mix until stiff peaks, do not over mix.
• Chocolate Drizzle
1. In a bowl, add the chopped dark chocolate.
2. Add the hot cream into the dark chocolate. Let it sit for 5 minutes.
3. Mix until creamy and no lumps. Transfer into a piping bag.
• Assemble the Cake
1. Add one layer of cake (one with the chocolate cake in the outer rim)
2. Brush the surface with syrup.
3. Add a layer of mocha ganache.
4. Add another layer of cake (one with the vanilla cake in the outer rim).
5. Brush with syrup.
6. Repeat no. 1 to 5 again.
7. Cover the cake with whipped cream.
8. Refrigerate while working on the next step.
9. Drizzle the chocolate around the cake rim. Drizzle the diagonal pattern on top.
10. Pipe the dollops around the cake top.
11. Cake is ready to serve.
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This Cake Is A Total Game Changer – Checkmate!
✳️ Chocolate Chessboard Cheesecake ✳️ You don't have to be a chess master to enjoy this impressive dessert – all you have to do is bring a healthy appetite for cake! This chocolate chessboard cheesecake has it all and wows with both its taste and appearance. We combine a light chocolate cake batter with a delicious cheesecake filling to recreate the popular strategy game in the form of a cake that will satisfy everyone across the board!
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CHESSBOARD CAKE TUTORIAL | Abbyliciousz The Cake Boutique
This chessboard cake was so much fun to make and if you don’t attach the chocolate chess pieces, it’s actually playable! I also show you how to create a checkerboard pattern on the inside for that extra WOW-factor! Enjoy! X
I'd love to see your baking creations! If you post a picture online, please hashtag #abbyliciousz
If you love this cake as much as I do, please give this video a thumbs up and don't forget to subscribe :) Thanks for watching! Xoxo
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RECIPES USED IN THIS VIDEO:
VANILLA CAKE (baked for app. 40 minutes at 160°C/320°F):
CHOCOLATE CAKE (baked for app. 40 minutes at 160°C/320°F):
SWISS MERINGUE BUTTERCREAM:
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TOOLS USED IN THIS VIDEO*:
Turntable:
Disposable Piping Bags:
Wilton Spatula Set:
PME Plain Edge Side Scraper:
Chess Mold:
Wilton White & Brown Candy Melt:
Wilton Ribbon Embosser Cutter:
Strip/Ribbon cutter:
Large Ruler:
PME Square Cutter Set:
*Please note some of the above links may be affiliate links. This means that by clicking the link and purchasing items through that link – I receive a small commission on that purchase. This does NOT cost you anything extra :). There is absolutely no pressure of using these links, but it does support my channel and gives me the opportunity to continue making free cake tutorials for you all ;). I appreciate it! Xoxo
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