Amy and Gern were here Saturday night for supper and hanging out together, and occasions like that deserve to include some sweet indulgence after we eat the evening meal. I had some frosting from a recent cake endeavor and a hankering to pilot a fun new idea, so what emerged was my first attempt at a spring-themed checkerboard cake, a combination of lemon- and strawberry-hinted layers with a white chocolate buttercream frosting.
Another novel component was making this into a four-layer tallboy, thanks to my recent acquisition of 6-inch cake pans. Do I have a cake carrier that tall? No. It made for difficult storage but it was well worth it!
Having the proper sizes of cake rings or biscuit cutters makes this a much easier act of creation, but I could tell that I'll need to be a bit more heavy-handed with using frosting to seal the concentric circles together better!
"White Velvet Cake," from Barry C. Parsons of Rock Recipes. [Published October 2012 / Updated 22 February 2023]
Guidance came from "A Checkerboard Layer Cake Is Simpler Than You Think," by Hannah Oatman. Blog post under Tips and Techniques found on King Arthur Baking. [Published 21 June 2021]
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