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Chocolate Checkerboard Cake Zoom

Chocolate Checkerboard Cake


It?s a chocolate-lovers dream: a chocolate-and-vanilla checkerboard cake iced in chocolate buttercream icing. It?s topped with candy accents molded with delicious Candy Melts candy.
Makes: Serves 20
Skill Level: None

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Step 1

In advance, make 24 candy swirls. Melt light cocoa Candy Melts candy according to package directions. Using cut parchment bag, fill in mold. Chill until set.

Step 2

Prepare cake mixes according to package directions. (You can use any remaining cake batter for cupcakes.)

Step 3

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

Step 4

For top layer repeat step 3 in second prepared pan. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.

Step 5

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

Step 6

Bake and cool cake according to package directions. Prepare icing. Stack and position cake on foil-wrapped circle . Ice cake smooth with icing and spatula. Comb sides of cake with decorating comb.

Step 7

Using tip 18 and icing, pipe seven rosettes on top center of cake as a base for candy swirls; position one swirl on each rosette. Position remainder of swirls around top edge of cake.

Step 8

Using tip 20 and icing, pipe rosette bottom border.

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Ingredients

Products

2 boxes (15.25-18.25 oz. each) Favorite Chocolate Cake Mix

2 boxes (15.25-18.25 oz. each) Favorite Yellow Cake Mix

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Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.

This system allows you to build your cake from the bottom tier up for a more secure construction.

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Chocolate Checkerboard Cake is rated 4.3 out of 5 by 6.
Rated 3 out of 5 by from Pretty good I wish this pan had three dividing rings included, that would be much easier. I tested out the cake and I would definitely recommend using all three cake mixes (or whatever is recommends) because I needed A LOT of batter to make this cake. The colors weren't as neat as I'd wished and you can't really control how a cake bakes in the oven so if you have a convection oven (fan forces) it might blow your batter around and not be a very neat checkerboard.
Date published: 2016-03-31
Rated 5 out of 5 by from I had a little trouble with the icing thickening up. If I added cocoa it made it too thick and if I added more milk the color changed. So I left it. Will work on that next time. I could not get 20 candy molds around the outside, only 13. I don't know what I did wrong. Cake size was correct and all. Looked good for a first time. Rosettes were okay, need a little practice on that. At least it was a donation cake for a school and not one I am selling. Good practice tho. Love the pastel idea.
Date published: 2013-05-10
Rated 4 out of 5 by from I love this cake. I have made the chocolate with the Wilton Melts for added chocolate. It is great with the chocolate and mint for a nice surprise.The only difficulty is with the plastic inserts. You must make sure that they are firmly touching the bottom of the pan when you add your batter or they will bleed onto the next color.
Date published: 2013-03-10
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