St. Patrick's Day Checkerboard Cake

Ingredients:

  • (2) 8" green vanilla cakes - CLICK HERE FOR RECIPE

  • (2) 8" plain vanilla cakes

  • Double batch vanilla American buttercream frosting - CLICK HERE FOR RECIPE

  • Dark green & light green sanding sugar

  • Forest green & leaf green food coloring

  • Simple syrup (optional)

Simple Syrup Directions:
  • Step 1: Add 1 cup sugar and 1 cup water to a saucepan
  • Step 2: Bring to a boil without stirring
  • Step 3: Once sugar is dissolved, turn off heat and let cool
  • Step 4: Pour into squeeze bottle and drizzle over leveled cakes
Cake Assembly Directions:
  • Step 1: Level all 4 cake layers with a "cake leveler" or serrated knife
  • Step 2: Soak in simple syrup and let sit a few minutes
  • Step 3: For checkerboard pattern, cut each cake into 3 rings using a parchment circle for guide
  • Step 4: Alternate colors of circles when re-positioning
  • Step 5: Spread vanilla buttercream on center of cake board
  • Step 6: Place down 1st layer of cake to board
  • Step 7: Spread white buttercream on 1st cake layer
  • Step 8: Place on 2nd layer (different pattern than 1st), repeat the same frosting process
  • Step 9: Place on 3rd layer (same pattern as 1st layer), repeat the same frosting process
  • Step 10: Place on 4th layer (same pattern as 2nd layer)
  • Step 11: Pile on vanilla buttercream, spread out with offset spatula covering entire cake
  • Step 12: Place in fridge for 20 minutes to chill
  • Step 13: Color remaining 1/3 of buttercream forest green, and another 1/3 leaf green, leave the last 1/3 as white
  • Step 14: Put all 3 colors (forest, leaf, white) into separate piping bags with round tips
  • Step 15: Pipe 3 stripes of forest green around bottom of cake
  • Step 16: Pipe 3 stripes of leaf green around middle of cake
  • Step 17: Pipe remaining side portion with white buttercream  and also cover top with white
  • Step 18: Spread out the buttercream using a bench scraper to make stripes
  • Step 19: Decorate top of cake with sanding sugar
  • Step 20: Fill piping bag 1/2 with forest green frosting. 1/2 with leaf green 
  • Step 21: Pipe dollops on top of top of cake with 2 toned mixture

© 2018 by Baking with Ryan. 

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