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Pomp and Circumstance Checkerboard Cake Zoom

Pomp and Circumstance Checkerboard Cake


Celebrate the graduate with honors with a cake created with the Checkerboard Cake Pan Set. This regal dessert is decked with diplomas, mortarboard and stars and made in custom school colors.
Makes: Cake serves 20

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Step 1

Two days in advance: Make cookies. Prepare cookie dough and roll out 1/8 in. thick. Cut mortarboard using cutter from graduation set. Cut six to eight stars using medium cut-outs from set. Bake and cool cookies separately due to different cookie sizes.

Step 2

Prepare Color Flow icing. Tint portions yellow, black and blue.

Step 3

For stars, use tip 2 and full-strength yellow Color Flow icing to outline three to four star cookies. Use tip 2 and full-strength black Color Flow icing to outline the remaining stars. Using a cut parchment bag and thinned Color Flow icing, fill in stars with matching colors. Reserve full-strength Color Flow. Let set until completely dry.

Step 4

For mortarboard, use tip 3 and full-strength blue Color Flow icing to outline cookie. Let set. Use cut parchment bag and thinned blue Color Flow icing to fill in cookies. Let dry one day.

Use tip 2 and full-strength yellow Color Flow icing and tip 2 to pipe a line from center of hat to side. Use tip 2 and full-strength yellow Color Flow icing to pipe lines for tassel strings. Let set for a few minutes, and then pipe a ball using tip 3 and full-strength yellow Color Flow icing for center ball. Flatten slightly with finger dipped in cornstarch. Let dry for one day.

Attach cookie stick to back of mortarboard cookie with full-strength Color Flow icing.

Step 5

Individually prepare three boxes white cake mix following package instructions; divide in thirds. In one portion of batter, gently stir in Sky Blue Icing Color to desired shade. (Use clean toothpicks to transfer color from jar to batter.) Repeat with Lemon Yellow Icing color for second portion. Leave third portion white batter.

Step 6

For bottom layer, place Batter Dividing Ring in the first prepared pan. Pour white batter in outer section, yellow-tinted batter in middle section and blue-tinted batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.

Step 7

For top layer, place dividing ring in second prepared pan. Pour blue-colored batter in outer section, white batter in middle section and yellow-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.

Step 8

For middle layer, place clean ring in third prepared pan. Pour yellow-colored batter in outer section, blue-colored batter in middle section and white batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. DO NOT PUT RING IN OVEN.

Step 9

Bake and cool cakes following recipe directions. Prepare buttercream icing. Tint portions light yellow, medium yellow, black and red; reserve some white. Stack on foil-wrapped cake circle and ice cake smooth with light yellow buttercream icing and spatula.

Step 10

Divide cake into 12th using Cake Dividing Set. Use diploma cookie cutter from graduation set to imprint two diplomas in each section of cake.

Using tip 3 and black buttercream icing, outline diplomas. Using tip 14 and white buttercream icing, fill in with stars. Using tip 47 and red buttercream icing, pipe stripe ribbon down center of diploma. Using tip 8 and red buttercream icing, pipe bow loops. Pat smooth with finger dipped in cornstarch.

Step 11

Using tip 17 and black and medium yellow buttercream icing, pipe stars on cake sides. Using tip 16 and light yellow buttercream icing, pipe shell bottom border.

Step 12

Insert mortarboard in center of cake. Position cookie stars around mortarboard by piping tip 3 icing mounds behind stars for support.

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Ingredients

Products

Golden Yellow Icing Color

Golden Yellow Icing Color

Black Icing Color

Black Icing Color

Royal Blue Icing Color

Royal Blue Icing Color

cornstarch

cornstarch

white cake mix

3 boxes (15.25-18.25 oz. each) white cake mix

water, oil, eggs

water, oil, eggs

Red-Red Icing Color

Red-Red Icing Color

Christmas Red Icing Color

Christmas Red Icing Color ((Combine Red-Red with Christmas Red for red shown.))

Tools

Products

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Discontinued

Star Cut-Outs? ((medium star used))

Discontinued

3 Pc. Graduation Cookie Cutter Set

3 Pc. Graduation Cookie Cutter Set ((mortarboard and diploma used))

Non-Stick Cookie Sheet

Non-Stick Cookie Sheet

Toothpicks

Toothpicks

10 in. Cake Circles

10 in. Cake Circles

Scissors

Scissors

Tape

Tape

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.

The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.

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