WHITE CHOCOLATE DRIPPED CHECKERBOARD CAKE

WHITE CHOCOLATE DRIPPED CHECKERBOARD CAKE :

Ingredients :
Unsalted Butter                                      3 CUPS
Caster Sugar                                          6 CUPS
Vanilla Essence                                       1 TBSP
Eggs                                                       12 nos
Milk                                                         3 CUPS
Flour                                                       7-1/2 CUPS
Baking Powder                                        2 TSP
Salt                                                          half TSP
METHOD :

• Sift your flour, baking powder, and salt into a bowl and whisk together. Set aside.

• Cream your butter, sugar and vanilla at medium speed until light and fluffy, about 8-10 minutes.

• Add your eggs to your sugar mixture, two at a time, and blend until incorporated. Scrape down the sides as needed.

• Add your dry ingredients alternatively with your milk. Begin by adding dry, then alternate with wet. Add the dry in four parts, and the wet in three.

• Pour your batter into your desired parchment lined pans. Always bake at 180 C degrees until a toothpick comes out clean.

 METHOD :


Divide your vanilla batter evenly into three bowls. Dye each bowl of batter a 3 colour . Add the gel food colouring a bit at a time until you achieve the shades you are looking for. Bake your cakes at 180 c according to and test with a toothpick until it comes out clean.
Here is where the magic happens! Lay all 3 layers . Use a checkerboard mould .Pour green batter first part batter than pour Yellow and last pour pink. Prepare second layer pour yellow batter than pink than green, prepare 3rd layer pour pink than yellow than green .
Carefully remove the inner circles of cake from the layers. Place the cake circles back into opposite colour cake layers. All 3 of your layers should have all 3 colours, but you should only have 3 different patterns.

I had 2 layers of each of the following patterns, from outer circle to inner circle:

1.Green, yellow, pink

2.Yellow, pink, green

3.Pink, green, yellow

 Pour your batter into your desired butter paper lined pans. Always bake at 180 C degrees until a toothpick comes out clean. Bake into 180 c for 20 to 25 minutes,

WHITE CHOCOLATE GANASH

White Chocolate               4 ounce

Icing Sugar                        4 ounce

Vanilla essence                  1 tsp

METHOD :

Chop your chocolate as finely as you can and place in a bowl. Place your whipping cream into your measuring cup and heat in the microwave until it is just about to boil, about one minute. Pour the cream over the chocolate and cover the bowl for 10-15 minutes. Gently stir the mixture until it comes together. Add your Wilton Rose food colouring until you have reached your desired shade of pink. Set your ganache aside to cool at room temperature. It must be completely cooled.

Place your cake in the fridge for 20 minutes to allow the ganache to set up. While she’s chillin’, set out all of your candy toppings. Remove your cake from the fridge.
This is your cake, and you can decorate it any way you want! Play with angles, and patterns, and make it up as you go. As long as you enjoy the decorating process, your cake will turn out.

beautiful. Oh, and wait until you see that checkerboard pattern inside.