Checkerboard Cake: you will love this dessert

published on 12 July, 2017 at 10:07

INGREDIENTS

2 red velvet cake bases
2 white cake bases
400g cream cheeese
150g powdered sugar
300g condensed milk
150g softened butter
chocolate chips
berries

METHOD

Use a serrated edge knife to cut off the tops of all the layers of cake. Then, trim off the brown layer from the bottoms of the cakes.
Use the large circle cutter to cut a large circle out of each layer of cake. Then, use a smaller circle cutter to cut a small circle out of the smaller layer of cake. You should a large hollow ring, a smaller donut like piece, and a center circle. Do this for all your cake pieces.
Add a thin layer of buttercream to the inside of each layers.
Alternate the cake pieces so that each layer has 2 different colors.
For the frosting mix butter with powdered sugar for a 1 minute. Then add cream cheese and beat for another 2-3 minutes.
Frost the top of each layer with frosting. Then, add another layer on top.
Take frosting and add a crumb coat to the outside edge of the cake. Place the crumb coat along the top as well.
Transfer to the freezer for 15 minutes.
Apply another thick coat of frosting around the entire cake.
Use an offset spatula to scrape away excess frosting and smooth the edges of the cake.
Use an offset spatula to smooth off the top of the cake, as well.