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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Square Checkerboard MINECRAFT Cake! How to Make a Surprise Inside Checker Board Cake
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So, there are TONS of Round Checkerboard cake tutorials around, but NO SQUARE ONES! Today I show you how and we make it awesome with this Minecraft Surprise Inside Checker Board Cake.
Link to my Buttercream frosting recipe:
Link to Minecraft Fondant Toppers:
Link to simple Minecraft Cupcakes:
Ingredients:
Chocolate cake x 2
Vanilla cake x 3
Buttercream frosting tinted green
Chocolate ganache
Crushed Oreo cookies
Minecraft fondant toppers (OR you can use store-bought Minecraft toys)
For the full step by step printable recipe, click here:
Tools & Equipment:
8 square cake tin
Parchment paper
Spatula
Offset spatula
Bread knife (serrated)
Sharp knife (the thinner the blade the better)
12 cake board
Minecraft logo printed on sticky paper
Disposable piping bag
Grass piping tip
Useful Links:
Link to ganache recipe:
Link to buttercream frosting recipe:
Link to DIY Fondant recipe:
Link to Minecraft Cupcakes:
Link to Minecraft Fondant Toppers:
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I'd love to see pics of your cakes and cake pops on ANY of the above -- You all know how mine turn out -- now show me YOUR creations!
Xx Elise
Music: Happy Harry by Lincoln Grounds / Michael Pearse via Audio Network audionetwork.com
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
♥
If you like the music I use for my videos, you can listen to it at Epidemic Sound (affiliate link) :
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Checkmate! Cotton Soft Checkerboard Cake | Vanilla Sponge Cake | Chocolate Sponge Cake Recipe
Cotton Soft Checkerboard Cake – Today is the first day of Chinese New Year. So excited to have this video uploaded. The cake turned out so soft and fluffy. Since it’s a checkerboard design, thought of a chess set of on. I also stumbled on a silicon chess could, it’s so adorable with those little chess ornaments. Love the knights, my favourite chess move (L move). This cake has incredible flavours of both vanilla and chocolate, with mocha ganache in between layers and top with whipped cream. Hope you’re inspired to make this as a birthday cake or a party cake, incredible presentation that will impress your guests. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Cotton Sponge Cakes
I am using 7x7-inch pan
-Vanilla Cake Batter
3 egg yolks
25g [1½ tbsp] fine sugar
36g [2½ tbsp] oil
30ml [2 tbsp] milk
1 tsp vanilla extract
¼ tsp salt
60g [½ cup] cake flour
-Chocolate Cake Batter
3 egg yolks
25g [1½ tbsp] fine sugar
36g [2½ tbsp] oil
30ml [2 tbsp] milk
1 tsp vanilla extract
¼ tsp salt
42g [¼ cup + 1 tbsp] cake flour
18g [2½ tbsp] cocoa powder
6 egg whites
½ tsp cream of tartar
75g [¼ cup + 2 tbsp] fine sugar
• Mocha Ganache
200g [1½ cup] dark chocolate
200g [¾ cup + 1½ tbsp] whipping cream, hot
12g [2 tsp] instant coffee
30g [2 tbsp] fine sugar
• Whipped Cream
60g [¼ cup] whipping cream
syrup
[1 tbsp sugar + 2 tbsp hot water]
• Decorations
100g [1 cup] semi-sweet chocolate, chopped
20g [1 tbsp] honey
25g [¼ cup] white chocolate
Silicon chess mould
Instructions:
• Cotton Sponge Cakes
1. Preheat oven 160°C/320°F.
2. Separate the eggs. Add 3 egg yolks into each mixing bowl.
3. In one of the 3 yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined.
5. Sift in the flour. Whisk and fold in a circular motion, do not over mix. Set aside.
6. Repeat the same process for the other 3 yolk bowl. Add sugar. Mix vigorously until well combined. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined. Sift in the flour and cocoa powder. Whisk and fold in a circular motion, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed.
8. Add half of the egg whites into the vanilla batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.
9. Add the remaining egg whites into the chocolate batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.
10. Transfer each vanilla batter and chocolate batter into a 7x7-inch pan respectively. Drop the pan on the table to release bubbles.
11. Bake in preheated oven at 160°C/320°F or until an inserted skewer comes out clean.
12. Remove the cake from the pans, cool them completely before slicing.
13. Slice each of the cake into 2 slices, I trim off the top and bottom to make them completely crust free.
14. Using a 4x4 inch and 2x2 inch square mould to cut the middle, forming alternative vanilla and chocolate cake sheets. Set them aside for assembly later.
• Mocha Ganache
1. In a bowl, add the dark chocolate coins.
2. Heat the whipping cream in a milk pot. Add instant coffee and sugar, stir until well dissolved.
3. Add the hot cream mixture into the dark chocolate coins. Let it sit for 5 minutes.
4. 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.
5. Cover and refrigerate for at least 30 minutes until the chocolate is hardened.
6. Mix the chocolate with an electric mixer until smooth, creamy and stiff.
• Whipped Cream (for the cake top)
1. In a mixing bowl, add whipping cream and sugar.
2. Mix until stiff peaks, do not over mix.
• Decorations
1. Melt the semi-sweet chocolate and white chocolate separately.
2. Pour about three quarter of the semi-sweet chocolate on a non-stick parchment paper. Spread evenly to a thin layer. Refrigerate for 4-5 minutes.
3. Transfer the remaining chocolates onto a piping bag. Pipe into the prepared chess mould. Refrigerate 10-15 minutes or until they are set.
4. Cut the layer of chocolate into square.
5. Remove the chess chocolate from the mould. Pipe a thin layer of respective chocolate to stick the pairs together.
6. Decorate on top of the cake.
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How to make a Checkerboard Cake Recipe - Homemade by SORTED
This MASSIVE cake has a brilliant secret inside... people will love it when you make that first cut. And it usually takes people quite some time to get their head around how it's even possible!
Get the full recipe here:
Also this week:
Sweet Cherry Pie:
Slow Cooked Lamb Shank:
Horchata Shake:
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How To Shape Checkerboard Cookies | Professional Bakers Recipe | Checkerboard Biscuit
#checkerboardbiscuit #checkerboardcookies #cookiesrecipe
Welcome to our baking haven! Get ready to embark on a delightful culinary adventure with our master baker as they unveil the enchanting world of checkerboard biscuits. In this comprehensive tutorial, we delve deep into the intricate process of creating these visually captivating and utterly delicious treats.
Our expert baker shares their wealth of knowledge, revealing the meticulously detailed steps needed to achieve the perfect checkerboard pattern. From preparing the buttery, tender dough to the precise assembly that creates those iconic squares, every stage is expertly demonstrated, ensuring that even the most intricate aspects are easy to follow.
This isn't just a recipe; it's a masterclass in precision baking. Whether you're an experienced baker looking to expand your repertoire or a passionate beginner eager to learn the art of intricate pastry, this tutorial caters to all skill levels. Our goal is to empower you to recreate these impressive biscuits in your own kitchen, allowing your creativity to flourish.
Join us as we explore the magic of baking, turning simple ingredients into works of edible art. Elevate your baking prowess and surprise your loved ones with these eye-catching, delectable treats. Prepare to impress at gatherings, events, or simply indulge in the satisfaction of creating something extraordinary.
INGREDIENTS
Butter 125g
Icing Sugar 65g
Flour 150g
Milk powder 25g
Egg 3 tbs
Lemon essence 1/4 tsp
Cocoa powder 2 tbs
INSTRUCTIONS
1. In a bowl, cream together the softened butter and sugar until light and fluffy.
2. Add the egg and lemon essence, mixing until well combined.
3. Add milk powder and beat for a while.
4. Add flour and mix to form a smooth dough.
5. Split the dough into two equal parts. Leave one part as is (the plain dough). To the other part, add cocoa powder and make chocolate dough.
6. Take each dough and shape them into rectangular logs of equal size. Ensure the logs have the same dimensions to create uniform cookies.
7. Cut each log lengthwise in 3 equal parts and Swap the middle dough. Then Slice each set lengthwise into 3 pieces and swap the middle dough again.
8. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill.
9. Once the dough is firm, remove it from the fridge. Using a sharp knife, cut the cookies. You should see the checkerboard pattern in each slice.
10. Preheat your oven to 180°C. Place the cookie in pan, leaving space between each cookie. Bake for 15-20 minutes or until the edges turn slightly golden.
11. Allow the cookies to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
12. Admire the beautiful checkerboard pattern in your deliciously baked cookies, and savor each bite!
* if at any step you dough turns soft and sticky then keep it in refrigerator for a while.
So, grab your apron, gather your ingredients, and let's dive into the world of checkerboard biscuits together! Follow along, step-by-step, and discover the joy of baking intricacies that leave a lasting impression.
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Easy Lemon by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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