Checkerboard cake

Overview

In fact, baking a checkerboard cake is not difficult, but there are a lot of steps, and you need a little accuracy, otherwise the size of the cake will not look good. However, the weather has been too hot these days, and the cream frosting is a bit painful, and it melts too fast, so I can only put it in the refrigerator quickly.

Tags

• baking
• baking powder
• butter
• cake flour
• cocoa powder
• condensed milk
• egg
• honey
• hot water
• rum
• sugar
• vanilla extract
• baking soda
• lemon juice
• milk
• powdered sugar
• water

Ingredients

Steps

1. 1 All materials

   

2. 2 First make the rum syrup, heat the water and melt the sugar, let it cool and then add the rum and set aside

   

3. 3 After the butter is softened, add sugar and beat

   

4. 4 Add the egg liquid into the butter in three batches and beat evenly

   

5. 5 Sift the flour and baking powder into the butter and stir until there are no lumps

   

6. 6 Finally, add the milk and stir evenly, that’s it

   

7. 7 Pour half of the cake liquid into the mold (I used a 19*19 square pizza pan) and smooth it

   

8. 8 Preheat the oven, middle layer, 170 degrees, 8 to 10 minutes, that's it. Take out the baked cake to cool, and the original cake slices will be baked

   

9. 9 Stir cocoa powder, baking soda, and hot water into a paste

   

10. 10 Pour the other half of the cake liquid on top and mix evenly. Bake in the same way as the original cake. The cocoa cake slices are also ready

    

11. 11 Two cooled cake slices

    

12. 12 When the cake slices are cooling, it’s time to make the buttercream. First soften the butter, then add powdered sugar and beat.

    

13. 13 Add honey, condensed milk, vanilla extract, rum, lemon juice, and milk all at once, and continue to beat evenly with a whisk,

    

14. 14 The whipped cream is very fluffy

    

15. 15 Stack the two cake slices together and remove the excess uneven edges (don’t throw away the cut edges, they will be useful later)

    

16. 16 Divide into three equal parts

    

17. 17 Take a piece of cake and brush it with a layer of rum syrup

    

18. 18 Apply a layer of cream frosting, add a layer of cocoa cake slices on top, brush a layer of rum syrup on the cocoa cake slices, spread a layer of cream frosting, add a layer of original cake slices, and a set of cakes is ready,

    

19. 19 By analogy, we can get two cakes. One is stacked in the order of "yellow-black-yellow", and the other is stacked in the order of "black-yellow-black"

    

20. 20 Put the finished cake in the refrigerator for 10 minutes. Divide each piece of cake into three equal parts. We will have 6 small pieces of cake

    

21. 21 Take a piece of cake, brush it with rum syrup, apply buttercream, cover it with another piece of cake with the opposite color, the same method as above

    

22. 22 Stack the two cakes and put them in the refrigerator for 10 minutes

    

23. 23 Bake the sides of the cake you just cut off in the oven at 170 degrees for 15 to 20 minutes until dry

    

24. 24 After cooling, put into a plastic bag and crush into crumbs, set aside

    

25. 25 Spread a layer of butter on three sides of the cooled cake

    

26. 26 Coat the cake strips with cream frosting and put them into the cake crumbs so that all three sides are covered with cake crumbs

    

27. 27 Spread buttercream on the remaining side, dip it in cake crumbs, and put it back in the refrigerator for 20 minutes,

    

28. 28 Complete, plate,

    

29. 29 Cut it into pieces and take a beautiful picture