Checkerboard Cake

Directions

Lemon Cake Batter

1.  In a medium bowl combine eggs, oil, water and lemon juice. Mix until combined.
2. Add Kinnikinnick White Cake Mix and instant lemon pudding mix. Mix until combined. Set aside. 

Blue Cake Batter 

1. In a medium bowl combine eggs, oil and water. Mix until combined.
2. Add Kinnikinnick White Cake Mix. Mix until combined.
3. Mix in blue food colouring until desired colour. Set aside. 

Portion Batter (Checkerboard Cake kit required*) 

1. Preheat oven to 350°F (176°C).
2. Spray three 8” x 8” cake pans and divider provided in checkerboard cake kit*.

Bottom Layer of Cake 

1. Place divider in pan. Fill the outer and inner ring with Lemon Batter (approx. ⅓ of the height of the pan).
2. Fill the middle ring with Blue Batter to the same height as the Lemon Batter.
3. Carefully remove the divider from the cake batter.
4. Rinse and spray cake divider. 

Centre Layer of Cake 

1. Place divider in pan. Fill the outer and inner ring with Blue Batter (approx. ⅓ of the height of the pan).
2. Fill the middle ring with Lemon Batter to the same height as the Lemon Batter.
3. Carefully remove the divider from the cake batter.
4. Rinse and spray cake divider. 

Top Layer of Cake 

1. Place divider in pan. Fill the outer and inner ring with Lemon Cake Batter (approx. ⅓ of the height of the pan).
2. Fill the middle ring with Blue Cake Batter to the same height as the Lemon Cake Batter.
3. Carefully remove the divider from the cake batter.
4. Bake all three cakes in preheated oven for 30 minutes.
5. Remove from oven and let cool for 10 minutes.
6. Invert cake pans. Remove cake bases. Invert cake bases to cool top side up.
7. Let cool completely before assembly. 

Simple Syrup

1. Bring sugar and water to a boil, do not stir.
2. Boil for 3 minutes. Let cool completely.
3. Simple Syrup can be stored in the refrigerator for up to 3 weeks.

Blue Buttercream Icing  

1. In medium bowl mix butter until smooth.
2. Slowly add in sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Add vanilla extract and mix until combined.
4. Add blue colouring 1 - 2 drops at a time until desired colour is achieved.
5. Cover in an airtight container. Do not refrigerate.

Lemon Buttercream Icing  

1. In medium bowl mix butter until smooth.
2. Slowly add in sifted icing sugar 1 cup at a time alternating with lemon juice. Mix until smooth and incorporated.
3. Cover in an airtight container. Do not refrigerate.

Ganache Drip (make prior to use/do not make ahead of time)

1. Melt chopped white chocolate and cream in a medium pot.
2. Heat over low heat stirring until chocolate is melted completely.
3. Add optional colour. Stir until combined.
   
4. Remove from heat to cool slightly. 

Assembly

Filling

1. Trim the tops of each cake base to create 3 even layers using a serrated knife.  
2. Place Bottom Cake Layer on an 8” cake board (bottom, uncut side of cake down).
3. Spray cake base with Optional Simple Syrup.
4. Using Blue Buttercream Icing, spread an even layer of icing on cake base.
5. Repeat with Centre Cake Layer.
6. Place Top Cake Layer on (bottom side up). Do not spray with Simple Syrup. 

Crumb Coat 

1. Using Blue Buttercream Icing, fill in any spaces between layers. Using a large scraper, scrape off excess icing and smooth sides.
2. Cover the top of the cake with Blue Buttercream Icing. Using a pallet knife, smooth top (don’t use too much icing).
3. Add Blue Buttercream Icing to the side of the cake and smooth using a large scraper.
4. Finish with the top of the cake, using a pallet knife to create a smooth top.
5. Let crumb coat set in the freezer for 30 minutes.
6. Remaining Blue Buttercream Icing can be used to make Optional Flowers for decorations. 

Lemon Buttercream Coat

1. Using Lemon Buttercream Icing, place a dollop of icing on top of Checkerboard Cake. Smooth icing working your way to the edges using a pallet knife.
2. Add a generous coat of icing on the side of the cake. Use a large scraper to scrape off excess from sides and create a smooth finish.
3. Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.
4. Place iced cake in the freezer for 30 minutes.
5. Remaining Lemon Buttercream Icing can be used to make Optional flowers, vines and leaves for decorations. 

Ganache Drip 

1. Prepare Ganache Drip. Let cool slightly in pot, then transfer to a squeeze bottle or piping bag.
   
2. Using side of a glass bowl, check to see if drip is cooled enough to drip slowly and stand up.
3. Once Ganache Drip is at desired consistency pull cake from the freezer.
4. Apply Ganache Drip using a piping bag in a continual motion.
5. Start by applying Ganache Drip slightly in on cake top and continue creating a drip over the edge every couple of inches.
6. Once drip has set up slightly. Fill in top of cake with Ganache Drip, careful not to go over edge of cake.
7. Use a pallet knife to smooth top. Work quickly as Ganache Drip sets up fast. 

Decorations

1. Add optional edible balls or confetti for decorations.
2. Use remaining Lemon and Blue Buttercream Icing for flowers.
3. Add additional colour to make brown and green icing.
4. Refer to video to help with making of flowers.
5. Decorating tips used for roses and sunflowers are listed below.