Hello world, it’s nice to see you again! I’ve been in the crawl space of our “basement” for the last two days, while we have been cutting cement, digging cement, carrying cement, and digging dirt out of two trenches so we can protect the house from water damage. Water has been coming in the basement every time the snow melts, which has been about 5851456 times this winter, and every time it rains. It’s looking like we have one more day to be down in the dungeon to lay gravel and pipes, and then we should be finished. For now. There are a couple more things to do, but my brain can’t handle the thought of crawling on my knees for much longer.
Anyway, the cake that we’ve done the tutorial for this time is one that I have wanted to do for a very long time. When I first saw a checkerboard cake, I was in complete awe at how to do it, but I quickly discovered through research that it is actually really easy! Once I had the procedure mastered, it was time to figure out what flavours of cake to do. I have always loved Neapolitan ice cream since it’s the best of ALL worlds- strawberry, chocolate and vanilla! There is no need to pick your favourite, you can have all three in one scoop. The same goes for this cake. In one slice, you can have all your favourites, no matter what they are- you just can’t call it neapolitan . . . you’ll have to call it checkerboard Apparently when the trio of flavours was chosen, it was led to believe that they were the most popular at the time . . . like early 1900′s! Who would have thought?
Neapolitan Checkerboard Cake
- 8″ chocolate cake
- 8″ vanilla cake
- 8″ strawberry cake
- chocolate buttercream
- vanilla buttercream
- pink or strawberry buttercream
- pink, white and chocolate candies
- 3″ cutter/or tracer
- 6″ cutter/or tracer
- piping bags
- Wilton tip #104 (or any petal tip)
Prepare cakes and buttercreams before starting recipe. Level each cake so that they are all the same height.
With the chocolate cake layer, use a 3″ (8cm) cutter/tracer to cut a circle in the middle. Then, cut out another ring of cake using a 6″(15cm) cutter/tracer. Separate each ring and set aside individually.
Repeat for the vanilla cake layer, and for the strawberry cake layer.
Once all three cake layers are cut, put the cake layers back together, but mix up the flavours of each cake so that each “new” cake layer has a ring of vanilla, chocolate and strawberry. In between each ring, apply a thin layer of *strawberry buttercream to help the rings stick to each other.
Place first cake layer onto a cake board, or plate, and apply a thin crumb coat of strawberry buttercream on to the top. *You can use vanilla or chocolate buttercream in between the rings and layers.
Stack second cake layer on top of the first layer, cover in a thin layer of buttercream on top.
Stack the third layer on the top of the cake stacks, and cover the entire cake in a thin layer of buttercream (crumb coat).
Place into the freezer for at least 30 minutes to solidify the cake.
While waiting, place each buttercream flavour into a piping bag fitted with a #104 petal tip.
Once the cake is cold, starting at the bottom next to the cake board, take your chocolate buttercream, place the wide part of the tip against the cake, with the narrow part of the tip towards the edge of the cake board/plate. Moving along the base of the cake, squeeze your piping bag while moving the tip about an inch up the cake, and then back down to the base. Repeat while squeezing up and down, until all the way around the base.
Switch to the strawberry buttercream next, repeat the ribbon technique above the chocolate layer of buttercream. Repeat again with the vanilla, above the strawberry layer, and then repeat until the sides of the cake are covered.
Place each colour of the candies on the top of the cake, until the whole top is covered.
- Keep cake refrigerated and remove from fridge 3-4 hours prior to serving. Cake is best consumed within 2-3 days.