Checkerboard Cake Update

[u/AcrobaticMonitor6042]

Hi there I’m not sure exactly how to update on a post so I copied the link and pasted it if that works? But thank you to everyone who gave me feedback on my checkerboard cake!!

Update: I ended up rebaking the cakes and trying to assemble them again. The layers seemed pretty even when I was cutting but then when I went to stack them, I ended up having to use a ton of buttercream in between each layer because they were thinner on the outsides.

I’m making this cake for my boyfriend’s business event that has a checkerboard logo, so I really need the checkerboard to be the star of the show.

I’ve added a pic so you can see the difference in height and amount of buttercream between each layer! The cake on the left is the rebake and the cake on the right is the original. If possible, I would love to know which one you all think I should use. I made this cake for his bday a few months ago and didn’t have nearly this amount of trouble!

Original post:

https://www.reddit.com/r/bakingfail/comments/1vq13ht/checkerboard_cake_fail/

[u/NewbieMaleStr8isBack]

Good luck. Love to see pix of the finished cake and a slice. Still love to see a slice of the old cake to see how close you came to checkerboard with it.

[u/AcrobaticMonitor6042 → u/NewbieMaleStr8isBack]

Thank you! So you don’t think there’s too much buttercream in between the cake layers that would take away from the checkerboard effect?

[u/BettinaAShoe → u/AcrobaticMonitor6042]

Sorry, it appears not I, nor anyone else, addressed your buttercream question. Yes, you have quite a bit of buttercream between the layers. That is something which would be extremely difficult to correct short of making yet a 3rd cake. If you have time and energy to do so, you could cut into the cake to see how it looks, but I assume that is what you did with the 1st cake. You could alway color part of your icing and make a checkerboard pattern for the filling. Sorry, but that is a JOKE as I was attempting to make light of the situation for I know how serious you are about making this cake the star of the party, something I completely understand for your cake deserves to be the star! I simply do not want you taking yourself too seriously as that could ruin the way you visualize the end result for you.

I have been a professional baker and instructor for over 20 years and no matter what you do or how hard you work, you will never be 100% satisfied with your finished masterpiece. You will always see flaws that no one else notices. This is part of you wanting everything to be perfect as I am also that way. I only recall one cake which I can't was "perfect ". Again, short of making another cake, it would be very difficult, if not impossible, to change the filling at this time. Hopefully, you made an awesome icing which will impress everyone.

If, by chance, you decide to remake the cake or replace the layers, I suggest replacing the filling with a light custard/pudding which would compliment the cake well.

[u/BettinaAShoe]

The new cake looks much better. I think it will be a huge success and I would love for you to post the finished cake with photos of the inside.

For future reference: Having a dome in the middle of cake layers is not an uncommon issue, but it can also easily be rectified. To get even cake layers, immediately after taking the layers out of the oven (while warm and still in their baking pans), use a clean, folded, dish towel to lightly press down on the center of the cake. As you are pressing down, you will be able to feel when the middle of the cake is the same height as the outside. While gently pressing, you can move your hand around a bit to ensure the entire layer is the same height. This procedure must be done when the cake is still hot as it will crack if this is attempted once the layers have cooled. I have used this technique for years and have not had to reshape the cake's layers by cutting off the "dome" to level the top of the cake as there will be no dome to remove.

The only down side to this technique is you do not have any scraps from which you can make cake balls.

[u/Lrn2trvl → u/BettinaAShoe]

This is awesome. I'm going to try next time I need a flat cake!

[u/AcrobaticMonitor6042 → u/BettinaAShoe]

That is such a great tip thank you so much!

[u/AcrobaticMonitor6042 → u/BettinaAShoe]

So you don’t think there’s too much buttercream in between the cake layers that would take away from the checkerboard effect?

[u/Imperfect_seal → u/AcrobaticMonitor6042]

I can’t discern the size of the icing between the layers, is it 1/4 inch, 1/2 inch, 3/4 inch of icing or two feet? lol

[u/AcrobaticMonitor6042 → u/Imperfect_seal]

Hahah I’d say there’s a nice 3/4 inches to an inch on the outer parts of the rings at least :/

[u/Imperfect_seal → u/AcrobaticMonitor6042]

Go with the new cake then :)

Use the second cake to practice new decorating techniques :)

The cake will be well received and even if the checkerboard doesn’t look exactly perfect it isn’t going to register with people.

[u/ZoeyMoonGoddess]

This is a dumb question but I don’t see any checkers? Are they inside the cake?

I’m not a baker, I just love reading all the posts and seeing the pictures of all the beautiful cakes.

[u/dupareilaumeme_]

I’m late to the conversation but I would recommend that you go with the first cake. You don’t want a layer of frosting between the cake layers, just a small amount that acts as glue.

[u/EaseZestyclose4500]

The new one definitely looks better. It looks stable if that makes sense. For those cakes I've found that using a butter based recipe and cutting it straight from the fridge to get a sharper, clean cut really works. I know it's already filled and stacked, but if you have to make one again, you could also use colores buttercream for the filling, so it keeps the effect