How To make Checkerboards
2 c Flour
1 ts Baking powder
1/2 ts Salt
2/3 c Butter
1 c Sugar
1 Egg
1 ts Vanilla
2 Bakers unsweetened chocolate
; melted Recipe by: Favorite Brand Name Recipes,Christmas Treasu Mix flour, baking powder,and salt; set aside. Cream butter. Gradually add sugar and continue beating until light and fluffy. Add egg and vanilla; beat well.Gradually add flour mixture,mixing well after each addition. Divide dough in half; Blend chocolateinto one half. Use prepared doughs to make checkerboards. * * Checkerboards: Set out small amount of milk. Roll out chocolate and vanilla doughs separately onto lightly floured board into 9 x 4 1/2 " rectangles. Brush chocolate dough lightly with milk and top with vanilla dough. Using a sharp knife, cut lengthwise into 3 strips, 1 1/2" wide. Stack strips, alternating colors and brushing each layer with milk. Cut lengthwise again into 3 strips, 1/2 " wide. Invert middle section so that colors are alternated; brush side with milk. Press strips together lightly to form a rectangle Wrap in waxed paper,chill overnite. Cut into 1/8 in" slices, using a very sharp knife. Place on baking sheets. Bake 375 degrees for about 8 min., or just till white portions start to brown. Cool on racks. J RICKERT (ZAEP38A) -----
How To make Checkerboards's Videos
HOW TO MAKE CHRISTMAS SPECIAL CHECKERBOARD COOKIES | Anaa's Baking Studio | COOKIE RECIPE
CHRISTMAS SPECIAL CHECKERBOARD COOKIES #recipepost #recipes
Ingredients
Butter : 1 ¼ cups
Icing Sugar. : 1 ¼ cups
Salt: A pinch
Vanilla. : To taste
Flour. : 3 ¼ cups
Red and green gel colour : As required
METHOD
1. Mix butter, sugar, salt and vanilla with a whisk till light and fluffy.
2. Add the flour along with the salt and mix well.
3. Form a dough and divide the dough in two parts.
4. Add red colour to one part and green to the other.
5. Roll each dough into a ball and refrigerate for 1-2 hours.
6. Once the dough is cool. Remove from the fridge and make a checkerboard pattern as shown.
7. Bake at at 180 degree for about 15- 20 minutes.
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How To Shape Checkerboard Cookies | ATCO Blue Flame Kitchen
How To Shape Checkerboard Cookies, a special how-to video to accompany the Vanilla Chocolate Checkerboard Cookies recipe in ATCO Blue Flame Kitchen's new Holiday Collection 2013 cookbook. The recipe can be found here:
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How To Shape Checkerboard Cookies | ATCO Blue Flame Kitchen
#baking
Recipe Strawberry Vanilla Cake — checkerboard|chess|draughts board squares style gateau
Bird's Party makes a cake with some fancy retro cake-styling to produce a red velvety strawberry and vanilla gateau cake. Looks great — tastes great — easy to make; small cute colored cakey squares looking a lot like a checker/draughts board and similar to a “Battenberg” cake maybe? ???? Get this printable cake recipe at Do tell us what you thought of our strawberry and vanilla cake recipe, or make other cake recipe suggestions in the comments! ????
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EGGLESS CHESS BOARD CAKE RECIPE l CHECKERBOARD CAKE l WITHOUT OVEN CHESS CAKE
Today i bring to you the most creative cake making recipe EGGLESS CHESS BOARD CAKE. hope you all like this.
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INGREDIENTS & PROCESS:
1 CUP OIL
1 CUP CONDENSED MILK
2/1/4 CUP ALL PURPOSE FLOUR
1 CUP POWDER SUGAR
2 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 CUP MILK
DIVIDE THE BATTER IN TWO PORTION
MIX 1/4 CUP COCOA POWDER WITH ONE PORTION
TWO 7 INCH CAKE MOULD
POUR THE BATTER INTO THE MOULD & SPREAD EVENLY
LET IT COOL COMPLETELY
CLEAR THE EDGES
LEVEL THE TOP OF THE CAKE
DIVIDE THE CAKES IN TWO LAYERS
1 CUP CHOPPED DARK CHOCOLATE
1/4 CUP HOT MILK
CUT OUT 3 CIRCLES IN EACH LAYER
SPREAD CHOCOLATE GANACHE
THEN PLACE A CHOCOLATE CAKE CIRCLE
THEN PLACE THE CENTERPIECE OF THE VANILLA CAKE
SPREAD CHOCOLATE GANACHE
THEN PLACE A VANILLA CAKE CIRCLE
THEN PLACE THE CENTER PIECE OF THE CHOCOLATE CAKE
SPREAD CHOCOTALE GANACHE OVER THE LAYERS
PLACE THE LAYERS ONE AFTER ANOTHER
COVER THE CAKE WITH CHOCOLATE GANACHE
WHITE CHOCOLATE CRUMB ON THE TOP
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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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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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