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How To Make A CHECKERBOARD CANDY CAKE! Neon vanilla cakes with buttercream and hot pink ganache!

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Published on Jun 2, 2015

I’m Yolanda Gampp. This is… HOW TO CAKE IT! New Videos EVERY TUESDAY! SUBSCRIBE: http://bit.ly/HowToCakeItYT
Like my shirt? Buy all my Cake Tees HERE: http://bit.ly/HowToCakeItTees
This cake was inspired by Katherine Sabbath! Check out her amazing work at https://instagram.com/katherine_sabbath/

Facebook - https://www.facebook.com/HowToCakeItW...
Twitter - https://twitter.com/yolanda_gampp
Instagram - http://instagram.com/yolanda_gampp
Pinterest - https://www.pinterest.com/yolanda_gampp/
Snapchat - @yolanda_gampp

This NEON checkerboard candy cake is super easy to make! Vanilla cakes layered with buttercream, topped with white chocolate ganache and ALL OF THE CANDY make this the perfect cake for literally any occasion. Seriously. Go make it right now. This cake was inspired by the amazing Katherine Sabbath who I love -- Please check out her work! https://instagram.com/katherine_sabbath/

Checker-boarding a cake seems complicated, but is actually really easy!! Get all the deets step-by-step over at my blog → http://bit.ly/CheckerboardCakeRecipe

Get my SIMPLE SYRUP SQUEEZE BOTTLE HERE! - http://bit.ly/SimpleSyrupSqueezeBottle

Get the VANILLA CAKE recipe here: http://bit.ly/FrostedCakesBlog

Get the BUTTERCREAM recipe here: http://bit.ly/YolandasButterCream

Get the GANACHE recipe here: http://bit.ly/50ShadesOfCakeBlog

Tools/Supplies:

Lazy Susan (optional but recommended)
Baking trays
Mixing bowls
Flour sifter
Electric or stand mixer
Rubber spatula
Parchment paper or nonstick baking mat
Stand or electric mixer
Microwave-safe bowl or measuring cup
Sharp Knife
Rubber spatula
Small offset palette knife
Palette knife
Ruler
Serrated knife

Ingredients:

Vanilla Cakes:
3 ¾ cups all purpose flour
1 ½ tablespoons baking powder
1 ½ cups unsalted butter, room temperature
3 cups granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
6 large eggs
1 ½ cups milk
Food colouring - yellow, lime green, rose

Buttercream:
2 cups granulated sugar
4 large egg whites
1 pound unsalted butter, room temperature
1 teaspoon pure vanilla extract
Purple food colouring
Orange food colouring
Yellow food colouring

Ganache:
4oz white chocolate
½ cup whipping cream
Rose food colouring

Director of Photography: Chet Tilokani http://www.chet4days.com
Editor: Simone Jardine
Producers: Jocelyn Mercer & Connie Contardi http://www.cjmercon.com
T-Shirt: http://www.howtocakeit.com/

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