How To Make A Checkered Cake?

2 chocolate cakes – recipe link in instructions

How do you make a checkerboard pattern on a cake?

Spread each layer with a little buttercream. Using a wide spatula or cake lifter, stack the layers on top of each other so that the outer ring colours alternate vertically as well. Cover the cake with icing, and when you cut into it you will reveal the checkerboard pattern.

What is a checkered cake?

Checkered cakes are perfect for a special occasion, or someone who can’t decide on one flavor of cake! While checkered cakes look complicated, there are actually several simple ways to bake them. It’s true that you can buy specialized checkered cake tins, but you can still make them even without specialized equipment.

How do you make a checkered cake without a cake maker?

While checkered cakes look complicated, there are actually several simple ways to bake them. It’s true that you can buy specialized checkered cake tins, but you can still make them even without specialized equipment. Either pipe the rows of batter to create checks or bake the different layers and assemble them to create checks.

How many layers do I need to make a Checkerboard Cake?

You can make a checkerboard cake with two or four total layers — you just need the same number of layers for each flavor/color. I like to make a tall cake, so I’m making four 6′ cake layers from the Tender White Cake recipe.

How do you make a homemade cake?

  • Ingredients for the topping:
  • Ingredients for the cake:
  • Method: Lightly coat a 9-inch round cake pan with oil. Melt the vegan butter and then pour it out into the bottom of the cake pan and spread it around
  • Benefits:
  • Pineapples.
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  • How to make a cake without an egg?

  • 1 cup of soy flour
  • ¾ cup maize cornflour
  • 1¼ teaspoon bicarbonate of soda
  • ½ cup (50g) cocoa powder
  • 1¼ cup sugar
  • 150g butter,melted
  • 1 tablespoon white vinegar
  • 1 cup of milk
  • 2 eggs
  • ½ cup mashed overripe banana
  • How to make a cake shaped like a car?

    – Run a length each side of the car from the front the very back of the car. – Add a small length down the middle of each side window. This makes the doors. – Run a length across the front end of the cake. This marks the end of the hood or bonnet. – Run a length around the entire base of the car. This just neatens it up and gives definition.

    How to Make a Checkered Cake

    Article to be downloaded article to be downloaded Checkered cakes are ideal for celebrating a particular event or for those who can’t make up their minds about which flavor to choose.While checkered cakes appear to be difficult to make, there are various straightforward methods for creating them.The fact that you may purchase specialist checkered cake pans is true; yet, you can still prepare them without the use of any special equipment.Either pipe the rows of batter together to form checks, or bake the individual layers separately and then assemble them to form check patterns.

    Ingredients

    • Cooking spray to use while prepping cookware.
    • 1 / 4 cup cake flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup plus 1 tablespoon milk
    • 2 1/4 cups cake flour
    • A half teaspoon of vanilla extract
    • 1 1/2 cups sugar
    • 3/4 cup butter or margarine
    • 3 big eggs
    • 2 ounces semisweet chocolate, melted
    • 1 ounce unsweetened chocolate, melted
    • 2 ounces semisweet chocolate, melted
    • Icing made of chocolate
    1. Prepare pans by spraying with cooking spray.
    2. 1 / 4 cup cake flour
    3. 2 teaspoons baking powder
    4. 1/2 teaspoon salt
    5. 3/4 cup plus 1 tablespoon milk
    6. 2 1/4 cup cake flour
    7. A half teaspoon of vanilla essence
    8. 1 1/2 cups sugar
    9. 3/4 cup butter or margarine
    10. 3 big eggs
    11. 2 ounces semisweet chocolate, melted
    12. 1 ounce unsweetened chocolate, melted
    13. 1 1/2 teaspoons baking powder
    14. Frosting made of chocolate.
    • 7Construct two separate hitters. Half of the cake batter should be placed in a medium mixing basin. Mix thoroughly after adding the melted chocolate and the remaining 1 tablespoon of milk to the batter that is still in the mixing bowl.
    • 8 Fill the baking pans with the batter using a pastry bag. 2 big decorating bags with a half-inch aperture or freezer bags with clipped edges are required for this project. Using one of your pastry bags, fill it with your vanilla batter, then another bag with your chocolate batter. Chocolate batter should be piped around the bottom of one cake pan to form a 1 1/2-inch band. Afterwards, pipe a 1 1/2-inch band of vanilla batter adjacent to the chocolate batter. Alternately place chocolate and vanilla circles in the pan until you reach the middle of it. Do this for each of the two pans that have been prepared. Remember to start with your vanilla batter on the outermost ring of the third cake pan while making it. When you build all three layers, you will get a checkered pattern as a result of your efforts.
    • 9Bake the cakes in the oven. 2 of the cake pans should be placed on the center rack of the oven and the third cake pan should be placed on the lower rack of the oven The lower cake should be placed in the middle of the two cakes immediately above it. Avoid placing it immediately underneath one of the cakes, since this can cause the cakes to bake unevenly. Bake for 20 minutes at 350°F. 10Check the cakes and set them aside to cool. Cake testers or toothpicks should be inserted into the centers of the cakes. The tester should be mostly clean after it is finished. Place the cakes on a wire rack and let them to cool for 10 minutes before cutting into them. Then, carefully remove them from the pans and allow them to cool completely on wire racks before serving.
    • Prepare the cake by assembling it. Placing one of your cake layers on your cake stand that has a matched layer (it should have chocolate on the outermost ring) is a good idea. Distribute 1/2 cup of your frosting on top of the cake. Place the mismatched layer (with vanilla frosting on the outermost ring) on top of the cake and pour another 1/2 cup of frosting evenly over the top and sides of the cake. Finish with the other cake layer that matches the color of your bottom cake (chocolate on the outermost ring). Use the remainder of your frosting to completely cover the edges and top of the cake, if necessary. When you cut into the cake, you should be able to see three layers of alternating checkered patterns.
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    1. 1Preheat the oven to 350 degrees and ready your baking pans. Preheat the oven to 320 degrees Fahrenheit. 3 8-inch round cake pans should be sprayed with nonstick cooking spray. While you are preparing the cake batter, set them aside. 2Combine the dry ingredients. 3In a medium-sized mixing basin, whisk together the cake flour, baking powder, and salt
    2. 3stir in the liquid ingredients until well combined. In a small mixing bowl, whisk together 3/4 cup milk (save 1 tablespoon for later) and the vanilla essence until well combined. Set this aside for the time being. 4Beat the sugar and butter together. In a large mixing bowl fitted with a stand mixer, combine the sugar and butter (or you can use a hand mixer). Slowly blend the ingredients until they are well-combined. Then increase the speed to high and continue to beat the mixture for about 5 minutes, or until it is light and fluffy. 5Place the eggs in a separate bowl. Reduce the speed of your mixer to low and whisk in one egg to your butter-sugar mixture. Combine everything thoroughly until the egg is entirely incorporated. Continue in the same manner with the remaining eggs, adding them one at a time until all of the eggs are used.
    3. 6
    4. 7
    5. 8
    6. 9 Mix in the flour and milk mixtures until well combined. Half of the dry flour mixture should be added to your mixing basin. On a low pace, stir it all together. Pour in the milk mixture and whisk slowly until everything is well-combined. Then add the remaining flour mixture and whisk until everything is well blended. Scrape the edges of the mixing bowl with a rubber spatula on a regular basis to keep it from sticking. This will ensure that there are no pockets of flour or unmixed batter in the finished product.
    • 7Construct two separate hitters. In a medium-sized mixing bowl, combine two-thirds of the cake batter and stir well. Fill your mixing bowl halfway with melted chocolate and the remaining 1 tablespoon of milk, and whisk until fully incorporated. 8Pour the batters into the pans and spread them out evenly. Pour the chocolate batter into one of the cake pans you’ve prepared and level the top with a knife to make it seem even. Make a second batch of vanilla cake batter and divide it between the two remaining cake pans. Using a knife, smooth the tops of the muffins.
    • 9Bake the cakes in the oven. 2 of the cake pans should be placed on the center rack of the oven and the third cake pan should be placed on the lower rack of the oven The lower cake should be placed in the middle of the two cakes immediately above it. Avoid placing it immediately underneath one of the cakes, since this can cause the cakes to bake unevenly. Bake for 20 minutes at 350°F. 10Check the cakes and set them aside to cool. Cake testers or toothpicks should be inserted into the centers of the cakes. The tester should be mostly clean after it is finished. Place the cakes on a wire rack and let them to cool for 10 minutes before cutting into them. Then, carefully remove them from the pans and allow them to cool completely on wire racks before serving. 11Create a template that is round in shape. Make a 6-inch-diameter circle out of construction paper. Then, in the center of the circle, cut a hole that is 3 inches in diameter. 12 Cut the cake into rings using a sharp knife. Place the circular template in the center of one of your cake layers, so that it is perfectly circular. Stabilize the cake by inserting toothpicks through it through the pattern and into the cake. Cut around the pattern with a knife, being careful not to cut through it. It is expected that you will end up with three rings: one outside ring, one middle ring, and one center ring. Repeat the process for the remaining two layers of cake. When cutting the rings of cake with the knife, proceed with caution.
    • 13Assemble the bottom layer of your structure. Cake rings should be 9 in number and at least three of them should be chocolate flavored. Begin by arranging a huge outer ring of vanilla cake on your cake stand as a base. Spread some frosting on the interior of the ring and insert the center ring of chocolate cake into the frosted ring. Repeat with the other two rings of chocolate cake. Spread frosting on the interior of the chocolate middle ring and then set a vanilla cake center ring on top of it. Spread 1/2 cup of frosting on top of the layer to finish it off.
    • 14
    • Assemble the intermediate layer of the structure. Place a big outer ring of chocolate cake on top of the bottom layer and bake for another 15 minutes. Spread some frosting on the interior of the ring and insert the center ring of vanilla cake into the frosted ring. Repeat with the other two rings of vanilla cake. Spread chocolate frosting on the interior of the vanilla middle ring and set a chocolate cake center ring on top of it. Spread 1/2 cup of frosting on top of the layer to finish it off.
    • 15 Assemble the top layer of the structure. In order to finish your center layer, place the remaining huge outer ring of vanilla cake on top of it. Spread some frosting on the interior of the ring and insert the center ring of chocolate cake into the frosted ring. Repeat with the other two rings of chocolate cake. Spread frosting on the interior of the chocolate middle ring and then set a vanilla cake center ring on top of it. Use the remainder of your frosting to completely cover the edges and top of the cake, if necessary. When you cut into the cake, you should be able to see three layers of alternating checkered patterns.
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    A checkerboard cake is simpler than you think

    The talented baker Hannah Oatman is continually churning out fanciful, intricate cakes that are every bit as delicious as they are beautiful.She demonstrates how to make one of her favorite cake designs, the checkerboard cake, in the section below.* * * * * * * * * * * * * * * * * * We have to admit that cake is as much about presentation as it is about flavor when it comes to baking.A properly cooked cake with a soft crumb is something that everyone wants.However, baking something that will impress our fellow cake eaters before they take their first taste is something else entirely!The flavor of certain cakes is secondary to their appearance; they rely instead on sweet embellishments, profuse icing, and cascading drips to captivate their audience.

    In order to demonstrate a method that will give your cake the ″wow″ factor without compromising on quality, I’m going to demonstrate how to make a checkerboard cake.Because it relies on the cake itself, it’s a relatively basic approach that results in a dessert that’s equally as delicious on the inside as it is on the surface.Who doesn’t like the delight of a gorgeous surprise when they cut into a piece of cake?(The answer is: no one.) It is constructed composed of at least two layers of contrasting cake colors that are chopped and rebuilt to show a lovely design.If you want to tint your layers, you may use food coloring or bake two whole distinct types of cake, such as chocolate and vanilla.Everything is OK as long as the colors contrast with one another and the tastes complement one another.

    • In order to demonstrate this approach, I’m creating a cake that is bright, daring, and summery: a pink-hued strawberry cake, an acidic yellow lemon cake, lemon curd filling, and basil Italian buttercream, to name a few elements.
    • Once you’ve mastered the technique, the options are virtually limitless.

    Choosing your recipe 

    However, I’m going to make King Arthur’s very own Tender White Cake, which you may use whatever cake recipe(s) you choose (as long as the tastes go well together!).It’s a fantastic basis for flavor customization, and it produces a gorgeous, silky, fine-crumbed cake with every batch you make.There are no restrictions on the number of layers in a checkerboard cake — as long as each taste or color has the same number of layers as the others.Preparing a tall cake is something I like doing, so I’m making four 6″ cake layers using the Tender White Cake recipe.I’m going to divide the batter in half and flavor each half individually.

    See also:  How To Make Dry Cake Mix?

    What you’ll need to make a checkerboard cake

    • One or two round layers of cake in two different colors (again, you only need the same number of each flavor/color)
    • one or two round layers of cake in two different flavors (again, you only need the same number of each flavor/color)
    • Prepare a single batch of your preferred frosting.
    • One batch of your favorite cake filling (optional)
    • one batch of whipped cream
    • Knife with a large serrated edge
    • If you’re using the number 6, ″In addition to the baking pans, you’ll need a 2″ and 4″ round cookie/biscuit cutter (1 1/2″ and 3 1/2″ will also work). If you’re preparing 8″ or 9″ cakes, you’ll need 2″, 4″, and 6″ rounds of cake batter ″cutters, a.k.a.
    • Cake circle or cake board (also known as a cake round or cake board)
    • A pastry bag with a big round tip is attached
    • A spatula with an offset

    Prepare the colors for your cake layers

    Selecting and preparing the color and flavor of your cakes should be your first order of business.Getting the flavorings ready prior to starting to mix the cake batter will allow you to flavor and bake the cakes much more rapidly than if you start adding them after.Crush freeze-dried strawberries in a mortar and pestle until they are the consistency of fine powder to make a strawberry cake like the one I made.(Alternatively, mix the berries in a food processor or use a rolling pin to smash the berries in a bag to keep them from flying everywhere.) I used a third of a cup (7g) of strawberry powder to color and flavor half of the Tender White Cake recipe.2 tablespoons (18g) Lemon Juice Powder and 1/8 teaspoon turmeric are combined to make the lemon cake recipe.The turmeric is optional, but without it, the cake will remain white, and it’s wonderful to add a little color to your checkerboard for visual contrast!

    Although it may not seem yellow in the batter, it will turn a lovely pale-yellow color after baking.It is also important to note that because it contains such a little amount of turmeric, you will not taste it.

    Divide and color the cake batter

    The quickest and most straightforward method of preparing this cake is to create one batch of cake batter, split it, and then add flavors and colors as needed.It is not necessary to divide the batter if you are baking two different cake flavors (for example, chocolate and vanilla).Simply make two recipes with roughly equal volumes of batter (tip: choose recipes that use approximately the same amount of flour) and bake the same number of layers for each flavor.The Tender White Cake recipe provides around 1200g of batter, so when you’ve finished mixing, divide the mixture into two basins, each containing 600g of batter.You may accomplish this by eyeballing it, but make an effort to ensure that each pan has the same quantity of batter in it.Then, divide the mixture in half and add the flavors one at a time; for my cake, this means combining 1/3 cup strawberry powder into half the batter and 2 tablespoons Lemon Juice Powder and 1/8 teaspoon turmeric into the other half of the batter.

    Divide the batter into four oiled 6 cup muffin tins ″2 x 300g strawberry batter, 2 x 300g lemon batter, 4 cake pans total: 2 x 300g strawberry batter, 2 x 300g lemon batter Bake according to the directions on the recipe.My 6 quarts of water at 350°F ″Cakes took around 30 minutes to bake, but I recommend checking them at 20 to 25 minutes and then every 5 minutes until your cake is perfectly domed, aromatic, and just beginning to pull away from the sides of the pan (about 30 minutes total).

    Prepare your frosting

    Allow the cake layers to cool fully before cutting into them.Although it’s difficult to be patient when you’re feeling giddy with excitement, it’s imperative that you do so; otherwise, the cake would melt the filling and icing, making it both unsightly and unstable.During your wait, whip yourself some homemade frosting!In order to make Italian Buttercream, I tinkered with the recipe (I’m an incorrigible tinkerer) by adding basil.The result was delicious.I enjoy incorporating herb flavors into fruity desserts to give them a unique touch, and basil pairs well with both strawberry and lemon flavors.

    To do this, I simply crushed 12 basil leaves in a mortar and pestle until they formed a paste, which I then mixed into my buttercream.My favorite part about this frosting is the obvious specks of basil throughout it.However, the green hue turned out a little too light, so I added a few drops of natural food coloring.

    Build your checkerboard cake

    Okay, here comes the fun part: the cake crossword puzzle.To assemble the cake, take your cooled layers and slice the dome off the top so that each layer is level — this makes stacking the cake easier and ensures a clean, homogeneous interior, which is critical for this cake’s success.Round cutters are used to divide each piece into three concentric circles: an outside 6″ circle of cake, an inner 4″ circle of cake and a little 2″ circle in the middle of each piece.Lightly frost the outer edge of all of the 2″ and 4″ pieces.Repeat with the remaining pieces.(This is critical in order for the cake to keep together when it is sliced!) If you like, you can use filling instead of icing to decorate your cake.

    Afterwards, reassemble the parts such that each one seems to be a target.The color scheme should be comprised of two layers that alternate pink-yellow-pink and two levels that alternate yellow-pink-yellow, respectively.

    Fill the cake

    Make a frosting ″dam″ (a large, piped ring of frosting around the exterior of the layer) around the outside of the layer and then fill it in with extra frosting for a cake filled just with frosting.The dam should be somewhat higher than the remainder of the frosting layer, as cakes tend to require a bit additional icing around the perimeter to help keep the layers level.Use a thin layer of frosting to prevent the lemon curd filling from seeping into the cake when making a cake with it.In order to give the layers more stability, pipe a buttercream spiral within each dam and around the outside of each layer (this way, they won’t slide around and the filling will seem more checkerboard-y, as well).Lemon curd should be used to fill in the gaps between the spirals.Your taste senses will be grateful to you.

    Stack and frost

    Place the next layer on top (making sure to alternate colors between each layer), then frost and fill it in the same way as the previous one.After you’ve finished placing the last layer on top, it’s time to frost the exterior.It’s a good idea to start with a crumb coat to ensure that the cake looks neat and tidy.Then place the cake in the freezer for 5 to 10 minutes before frosting and decorating it to your taste.For me, a smooth finish is important, so I limited the embellishments on my checkerboard-patterned shirt to a bare minimum to allow the pattern to take center stage.To do this, start by frosting the whole cake with an offset spatula, then smoothing the surface with your bench knife while rotating the cake stand.

    And there you have it – a straightforward yet visually appealing cake that will please all of your friends and other cake enthusiasts.If you’re seeking for more innovative ways to design your layer cakes, check out our earlier post on how to paint a cake with buttercream for inspiration.

    How to Make a Checkerboard Cake

    • A checkerboard cake is a really attractive option for any sort of celebration or event, and it can be made in any size. You may make these cakes in a variety of shapes, including round, square, and rectangular patterns, as well as more complicated designs. It is critical to experiment with the more basic forms before moving on to heart-shaped or oval patterns. Being able to cut the cakes cleanly and properly is practically essential to completing this design successfully. To make a checkered cake, you’ll need the following ingredients: cakes for 2 to 4 people, a serrated knife, buttercream frosting, 2 to 3 cutters in the shape of the cake, and a palette knife

    Bake the cakes with the intention of having at least three layers to give a distinct checkered pattern, and ideally four layers for the greatest results, as described above.Cakes of contrasting hues, such as vanilla and chocolate, or lemon and strawberry, should be utilized, as should be evident from the names.Naturally, a white chocolate cake and a vanilla cake will not produce a stunningly distinct design.After the cakes have been baked, they should be allowed to cool fully before attempting to cut and reconstruct the pattern on top of them.Cake that has been refrigerated will be firmer and less ″crumby,″ and your completed product will be a greater success because of it.

    Checkerboard Cake Recipe by Tasty

    • For a total of 12 servings 1 chocolate cake, prepared to 9 inches (23 cm) in diameter
    • 1 yellow cake, prepared to 9 inches (23 cm) in diameter
    • Chocolate icing
    1. Cut a smooth area into the tops of each cakes using a sharp knife.
    2. In order to make four cakes, cut both cakes in half lengthwise
    3. Make an indentation in the cake with a tiny plate and cut around it to make a smaller circle
    4. Place a glass in the center of the cake and cut around the edge to produce an even smaller circle of cake
    5. The first layer is assembled by putting the outside chocolate ring on a plate or cake stand and pressing down. Insert the next yellow cake ring, followed by the inner chocolate cake ring
    6. repeat the process.
    7. Frost the cake with a thin layer of frosting in between each layer, then refrigerate overnight.
    8. Continue to build up levels by switching the colors on the outside of the structure.
    9. After the fourth layer has been completed, frost the entire cake and allow it to chill in the refrigerator.
    10. Cut into slices and serve
    11. Enjoy
    • For a total of 12 servings 1 chocolate cake, prepared to 9 inches (23 cm) in diameter
    • 1 yellow cake, prepared to 9 inches (23 cm) in diameter
    • Chocolate icing
    1. Cut a smooth area into the tops of each cakes using a sharp knife.
    2. In order to make four cakes, cut both cakes in half lengthwise
    3. Make an indentation in the cake with a tiny plate and cut around it to make a smaller circle
    4. Place a glass in the center of the cake and cut around the edge to produce an even smaller circle of cake
    5. The first layer is assembled by putting the outside chocolate ring on a plate or cake stand and pressing down. Insert the next yellow cake ring, followed by the inner chocolate cake ring
    6. repeat the process.
    7. Frost the cake with a thin layer of frosting in between each layer, then refrigerate overnight.
    8. Continue to build up levels by switching the colors on the outside of the structure.
    9. After the fourth layer has been completed, frost the entire cake and allow it to chill in the refrigerator.
    10. Cut into slices and serve
    11. Enjoy

    How to make a Checkerboard Cake

    • A checkerboard cake may be a fun and surprisingly simple dessert to prepare, and it can be enjoyed by everybody. Four layers of vanilla and chocolate cake, each covered with chocolate ganache, combine to produce this stunning checkerboard pattern.. Ingredients and alternatives are listed in the table of contents.
    • Instructions that are step by step
    • Questions that are frequently asked
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    • Recipe that can be printed
    • Comments

    Have you ever tried your hand at baking a checkerboard cake?These are a particular favorite of my daughter’s.She is particularly taken with the combination of black and white or red and white.When two different color cakes (vanilla and chocolate) are put together, the result is a checkerboard design on the top of the cake.Although these cakes appear to be difficult to make, they are actually extremely simple.It was the first time my mother baked a checkerboard cake for me that I was interested, and I remember it being blue and white.

    To be honest, there is only one more step required to create a checkerboard look.When making a cake, you normally stack the layers together, but for this recipe, you cut the discs using cookie cutters and alternate the portions.In reality, it is likely to take no more than 7 to 10 minutes longer than normal.

    How do you get equal squares?

    • First and foremost, make certain that all of your cake layers are the same height. In order to avoid having to cut your layers excessively, I recommend measuring your cake batter and baking it in the same quantity as you measured it.
    • To make the cake, cut two circles that are six inches in diameter and three inches in diameter. For a nine-inch cake, the second circle should be six inches in diameter and three inches in diameter.
    • In addition, if you are making an 8-inch cake, you will need a 5-inch circle first, followed by a 2-inch circle.

    Ingredients and substitutes

    • All-purpose flour – This is a straightforward recipe that works equally well with normal plain flour as it does with all-purpose flour. In addition, there is no need to go out and get cake flour or pastry flour.
    • Butter – This cake is made entirely of butter, and it is incredibly wonderful. You may also use margarine in an equal amount to replace the butter if you like. In addition, you may substitute around 150 grams of vegetable shortening for the 170 grams of butter if you like.
    • The fine grain sugar should be used because this is a one-bowl recipe, and it should be easy to cream into the butter.
    • You must use eggs in this dish since they are required by the recipe. In addition, if you are unable to use eggs, you may substitute my eggless vanilla cake recipe.
    • Vanilla – When making vanilla desserts, I like to use genuine vanilla bean paste instead of extract. Use store-bought homemade vanilla extract or bean paste instead of the sugar, or even replace vanilla sugar in place of the regular sugar.

    Step by step instructions

    Cake

    • Preheat the oven to 160 degrees Celsius/320 degrees Fahrenheit.
    • Grease and line 2 x 9-inch round cake pans with parchment paper that are 3-inches deep, and set aside.
    • Tip – Alternatively, you may use four 9-inch cake pans so that you do not have to cut the cake in half.
    • Ingredients that are dry – Combine the flour, baking powder, baking soda, and salt in a large mixing bowl and set aside.
    • Butter and sugar should be creamed together until light and fluffy in a stand mixer basin fitted with the paddle attachment
    • Add the eggs one at a time, beating well after each addition. After that comes the vanilla extract.
    • In the following step, combine the flour mixture and sour cream in three separate batches
    • Divide the batter between two baking pans. One for the vanilla, and another for the chocolate, respectively. I like to use two comparable bowls and divide the batter using a scale so that I have two equal pieces
    • this is my preferred method.
    • Vanilla batter – Pour the vanilla batter into one of the baking pans that have been prepared.
    • Chocolate batter – In a separate bowl, combine the melted and cooled chocolate with the remaining batter. Then, pour into the second cake pan
    • repeat the process.
    • To bake, bake for about 25 to 30 minutes, or until the middle of a skewer comes out clean when poked.
    • Remember to alter the baking time if you are using more than two pans instead of four.
    • Allow for 10 minutes of cooling time in the pan before inverting onto a cooling rack to cool entirely. At the very least, a few hours
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    Chocolate ganache

    • Heat the chocolate and cream in a microwave-safe dish until the chocolate is melted and smooth. If you prefer not to use a microwave, you may heat the cream in a saucepan and then pour it over the chocolate. Stir until the chocolate is completely melted
    • allow it cool at room temperature overnight or for a few hours in the refrigerator. You want the ganache to be roughly the consistency of peanut butter.

    Checkerboard effect

    • Once the cake layers have been allowed to cool completely, cut the domes off with a bread knife. Each cake should be divided in half horizontally. As a result, you have flour layers.
    • Make the circles using a pair of scissors.
    • Make a circle out of each 9-inch layer with a 6-inch cookie cutter
    • Cut another circle from the 6-inch layers using a 3-inch cookie cutter after that.
    • As of right now, you should have 4 x 9-inch rings, 4 x 6-inch rings, and 4-3-inch centers.
    • Organize the circles in a pleasing manner. Place a 9-inch vanilla ring on a platter and insert a 6-inch chocolate ring within it, followed by a 3-inch vanilla center
    • repeat the process with the other rings.
    • Then, on a plate, place a 9-inch chocolate ring and put a 6-inch vanilla ring inside it, followed by a 3-inch chocolate center
    • repeat with another 9-inch chocolate ring and another 3-inch chocolate center.
    • Now, repeat the process with the remaining rings until you have four layers that are identical.
    • Simple syrup should be brushed onto each layer when it has cooled.
    • Place a cake layer on a cake board or cake stand and repeat the process.
    • Using a straight-edge spatula, spread a large dollop of ganache evenly over the top of the cake.
    • Second cake layer on top, followed by more ganache and the final cake layer
    • Place the cake in the refrigerator for 15 minutes to prevent the layers from shifting while you are frosting the exterior of the cake.
    • Using the remaining ganache, cover the whole cake, including the top.
    • Smooth the sides of the cake with a cake bench scraper, then smooth the top with an off-set spatula.
    • Using a bench scraper, smooth the surface.
    • Fill a piping bag with any remaining frosting and create a border around the cake
    • Depending on your preference, garnish with chocolate ornaments.

    It should be noted that this picture depicts three rings rather than two rings.

    Frequently asked questions

    What is the shelf life of this checkerboard cake?If kept at room temperature for 2 to 3 days, this cake will be OK.Once the cake has been sliced, it is recommended to store it in the refrigerator with the cut side of the cake tightly covered to avoid drying out.Is it possible to use oil for the butter in this cake?This cake has been tested with butter, but you may use other oil-based cake recipes as long as the cake layers are of the same height and width.What are the finest colors to use for this cake?

    If you want to color the vanilla cake, make sure to use gel food coloring so that it doesn’t change the consistency of the dough when you bake it.

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    Printable Recipe

    Description

    A checkerboard cake can be a fun and surprisingly easy cake to make. Four layers of vanilla and chocolate cake frosted with chocolate ganache create this wonderful checkerboard effect. Follow Veena Azmanov on Pinterest

    Cake

    • Preheat the oven to 160 degrees Celsius/320 degrees Fahrenheit.
    • 7-inch pans should be greased and lined.
    • Preparing the cake pans: Line two 9-inch round cake pans that are 3-inch deep with parchment paper.
    • As an alternative, you could use four 9-inch cake pans, which would save you from having to cut your cake in half.
    • Ingredients that are dry Preparation: Sift together flour, baking powder, baking soda, and salt in a separate bowl
    • Butter and sugar should be creamed together until light and fluffy in a stand mixer basin fitted with the paddle attachment
    • Add the eggs one at a time, beating well after each addition. After that comes the vanilla extract.
    • In the following step, combine the flour mixture and sour cream in three separate batches
    • Divide the batter between two baking pans. One for the vanilla, and another for the chocolate, respectively. I prefer to use two similar-sized basins and divide the batter using a scale so that I have two equal pieces of the batter.
    • Vanilla batter – Pour the vanilla batter onto one baking pan that has been prepared.
    • Chocolate batter – In a separate bowl, combine the melted and cooled chocolate with the remaining batter. After that, pour the batter into the second cake pan.
    • To bake, bake for about 25 to 30 minutes, or until the middle of a skewer comes out clean when poked.
    • Tip: If you are using four pans instead of two, be sure to increase the baking time accordingly. Allow to cool in the pan for 10 minutes before inverting onto a cooling rack to cool entirely. At the very least, a few hours

    Chocolate ganache

    • Heat the chocolate and cream in a microwave-safe dish until the chocolate is melted and smooth. If you prefer not to use a microwave, you may heat the cream in a saucepan and then pour it over the chocolate. Stir until the chocolate is completely melted
    • allow it cool at room temperature overnight or for a few hours in the refrigerator. You want the ganache to be roughly the consistency of peanut butter.

    Checkerboard effect

    • Once the cake layers have been allowed to cool completely, cut the domes off with a bread knife. Each cake should be divided in half horizontally. As a result, you have flour layers.
    • Make the circles using a pair of scissors. Each 9-inch layer should have a circle cut out of it using a 6-inch cookie cutter. Use a 3-inch cookie cutter to cut another circle out of the 6-inch layers, and then repeat the process. As of right now, you should have 4 x 9-inch rings, 4 x 6-inch rings, and 4-3-inch centers.
    • Organize the circles in a pleasing manner.
    • Place a 9-inch vanilla ring on a platter and insert a 6-inch chocolate ring within it, followed by a 3-inch vanilla center. Repeat the process with the other rings. Then, on a platter, place a 9-inch chocolate ring and insert a 6-inch vanilla ring inside it, followed by a 3-inch chocolate center. Now, repeat the process with the remaining rings until you have four identical cake layers.
    • Simple syrup should be brushed onto each layer when it has cooled.
    • Place a cake layer on a cake board or cake stand and repeat the process.
    • Using a straight-edge spatula, spread a large dollop of ganache evenly over the top of the cake.
    • Second cake layer on top, followed by more ganache and the final cake layer
    • Place the cake in the refrigerator for 15 minutes to prevent the layers from shifting while you are frosting the exterior of the cake.
    • Using the remaining ganache, cover the whole cake, including the top.
    • Smooth the sides of the cake with a cake bench scraper, then smooth the top with an off-set spatula.
    • Using a bench scraper, smooth the surface.
    • Fill a piping bag with any remaining frosting and create a border around the cake.
    • Depending on your preference, garnish with chocolate ornaments.
    • The cakes can be made up to 2 to 3 days ahead of time and stored in an airtight container in the refrigerator. You may even freeze the cake for up to a month
    • I’m using chocolate ganache today, but you could also use white chocolate ganache, vanilla buttercream, or cream cheese icing instead of the chocolate. Every one of these frostings may be made a few days ahead of time and stored in the refrigerator
    • cake frosted with ganache and vanilla buttercream can be stored on the counter at room temperature for up to 3 days. Because cream cheese is included in the recipe, the cake must be stored in the refrigerator at all times.
    • To produce other colors, simply eliminate the melted chocolate from the recipe. Additionally, after dividing the mixture, add a few drops of gel food coloring to the batter.

    Calories: 636 kilocalories Carbohydrates (g): 73 g.8 grams of protein 36 g of total fat Saturated fat: 22 gLow-density lipoprotein cholesterol: 149 mg Sodium: 368 milligrams Potassium: 242 milligrams Fiber: 2- g Sugar: 40- g Vitamin A: 1047- IUVitamin C: 1- mg Calcium: 104- mg Iron: 3- mg The nutrition facts and metric conversion are determined automatically.I cannot guarantee its correctness.If this data is crucial to you please verify with your favorite nutrition calculator.Thank you Add to Collection

    Chocolate Checkerboard Cake

    • Prep 25 min
    • Total 2 hr 5 min
    • Servings 16

    ″Take a look″ at this brand new patterned cake. It is the pan that does the miracle!

    Steps

    • 1 Preheat the oven to 350 degrees Fahrenheit. Grease and gently flour the bottoms and edges of three 9-inch round cake pans that have been coated with checkerboard cake set (see recipe below). Using the manufacturer’s instructions, place one of the pans’ divider rings in the other pan. To make the cake, place the cake mix in a medium-sized mixing bowl and whisk on low speed for 30 seconds, scraping down the sides of the bowl periodically, then on medium speed for 2 minutes until well combined. 3. Distribute the mixture into two separate baking pans, each with a dividing ring, according to the manufacturer’s instructions
    • 4. Bake for 30 minutes at 350°F. Preparation time: 18 to 26 minutes, or until toothpick inserted in middle of baking sheet comes out clean. Allow for a 10-minute cooling period. With a metal spatula, loosen one side of each cake from the pan and put it upside down onto a cooling rack. 4 Allow cake layers to cool fully, about 1 hour.
    • 5 Stack cake layers so that the exterior colors of the cake alternate
    • 6 Refrigerate cake layers overnight. Place the cake on a serving dish and use the frosting to coat the sides and top of the cake. Store with only a loose cover.

    Nutrition

    250 calories, 8 grams of total fat, 3 grams of protein, 41 grams of total carbohydrate, and 27 grams of sugar

    Nutrition Facts

    Serving Size: 1 Serving

    250 calories, 70 calories from fat, 8 g total fat, 13 percent calories from fat Saturated fat (3.5 g, or 17 percent of total fat) 1 1/2 g of Trans Fat Cholesterol is 45 milligrams.16 percent of the population Sodium 310mg (13 percent of the total) Potassium 135 milligrams 4% of the population carbohydrate total (41 g, or 14 percent) Dietary Fiber 0g 0 percent Dietary Fiber Sucrose (27g) and protein (3%).Vitamin A (4 percent) Vitamin A (4 percent) Zero percent of the population is vitamin C-deficient.Calcium is present in 8% of the body’s calcium.Iron is 6 percent of the total.

    Exchanges:

    1 potato; 0 fruit; 1 1/2 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 0 lean meat; 1 1/2 fat; 1 1/2 vegetable oil In this table, the percent daily values (%DV) are calculated on the basis of a 2,000 calorie diet. ®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

    Recipe: Enjoy gluten-free Christmas, New Year with homemade vegan pineapple cake

    A vegan diet entails abstaining from the use of animal products such as meat, eggs, and even dairy products as well as other animal-derived compounds.Vegan recipes are jam-packed with the health advantages of following a plant-based diet.It has been shown that when compared to the Mediterranean diet, a low-fat vegan diet had superior effects in terms of weight, body composition, insulin sensitivity, and cholesterol levels.The study was published in the Journal of the American College of Nutrition.Postmenopausal women who ate a plant-based diet had lower risks of sudden death, cardiovascular infection, and dementia-related death when compared to postmenopausal women who consumed fewer plant proteins, according to another clinical study published in the Journal of the American Heart Association.The popularity of veganism is growing all over the world, with people becoming more conscious and concerned about their eating habits over time.

    If you are one of these people, you can continue to enjoy a gluten-free holiday season by consuming a large amount of homemade Vegan Pineapple Upside Down Cake this Christmas or New Year’s.To make the topping, combine the following ingredients: 14 cup vegan butter (56g) melted in a saucepan 12 cup granulated sugar (100g) Ingredients for the cake: 10-12 thin slices of pineappleIngredients for the cake: Maida (all-purpose flour): 14 cups (about) (220g) 1 cup granulated sugar (200g) 1 teaspoon of baking soda 12 teaspoons of salt Soy milk (180 mL) or other non-dairy milk substitute (14 cup) (oat, almond, rice) 14 cup pineapple juice (about) (60ml) 1 tablespoon pure vanilla essence 8oz (133 mL) canola oil or other vegetable oil, melted vinegar (either white vinegar or apple cider vinegar) 1 tablespoon Method: Prepare a 9-inch round cake pan by lightly coating it with oil.Melt the vegan butter in a small saucepan, then pour it into the bottom of the cake pan and spread it around evenly to line the bottom of the pan.Distribute the brown sugar evenly over the melted butter, being sure to cover all of it.Then arrange the fresh pineapple slices down the bottom of the pan and on top of the sugar and butter to finish it off.Set aside the cake pan that has been made and preheat the oven to 350°F (180°C).

    • Sift the flour into a large mixing basin and stir in the white sugar, baking soda, and salt with a wooden spoon until well combined.
    • Then, using a hand whisk, blend the soy milk, pineapple juice, vanilla extract, oil, and vinegar until just incorporated, about 2 minutes.
    • Do not overmix, since this will result in a cake that is excessively dense.
    • Pour the mixture over the pineapple slices in the cake pan that has been prepared and smooth down with the back of a wooden spoon.
    See also:  How To Make Bahamian Johnny Cake?

    Place the pan in the oven and bake for 55 minutes, stirring halfway through.Remove it from the oven after 30 minutes and cover loosely with aluminum foil before returning it to the oven for another 25 minutes.By using aluminum foil, you may avoid over-browning your dish.When a toothpick pushed into the center of the cake comes out clean, the cake is finished baking.Allow the cake to cool for 10 minutes before turning it onto a serving dish or cake stand to cool completely.To turn it upside down, set a plate or cake stand against the cake pan and then turn it so that the cake pan is upside down on top of the plate or cake stand again.

    • Allow for a few seconds for the caramelized brown sugar to drip down the edges of the cake before removing the cake pan from the oven.
    • Enjoy!
    • The following recipe comes from Dr.
    1. Jennifer Prabhu, Co-Founder and CEO of Circee Health Pvt Ltd.
    2. Benefits: Pineapples are high in nutrients and include disease-fighting antioxidants, as well as digestive enzymes that can help to speed up the digestion process.
    3. They may help lower the risk of cancer, enhance immunity, alleviate the symptoms of arthritis, control inflammation, and speed up recovery following surgery or severe exercise.
    4. More stories may be found on Facebook and Twitter.
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    6. If you make a purchase after clicking on one of the recommended links in this article, Microsoft and its partners may get a commission.

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    How to make a delicious gluten-free chocolate cake at home

    • Gluten may be present in grains such as wheat, barley, rye, and triticale, a hybrid between wheat and rye that is grown in the United States. A gluten-free diet can aid in the management of the symptoms of celiac disease and other medical problems that are connected with the consumption of gluten. In addition to persons with gluten-related medical disorders, this sort of diet has gained favor among others who are not. They believe that the diet has several advantages, including enhanced health, weight loss, and greater vitality. Time required for preparation: 25 minutes Time required for preparation: 30 minutes Ingredients a cup of soy flour
    • a third of a cup of maize cornflour
    • a quarter teaspoon bicarbonate of soda
    • 12 cup (50g) cocoa powder
    • one-fourth cup sugar
    • 150g butter, melted
    • one-fourth cup white vinegar
    • one-fourth cup milk
    • two eggs
    • one-fourth cup mashed overripe banana
    • two tablespoons raspberry jam
    • baking paper
    • a large mixing bowl
    • a large mixing spoon.

    Preheat the oven to moderate 180 degrees Fahrenheit for the first step.Step 2: Grease and line the bottom of a baking sheet with baking paper.Step 3: In a large mixing basin, combine together the flour, baking soda, cocoa powder, and sugar.Step 3: Whisk together the butter, vinegar, and milk for 2 minutes.Step 4In a separate bowl, whisk together the eggs, banana, and jam in the liquid mixture for 2 minutes.Then whisk in the dry ingredients for 3 minutes.

    Step 5Spoon the cake batter into the pan and bake for 30 minutes at 350 degrees F.Step 6: Remove from the oven and set aside to cool.Lastly, top with whipped cream and share with family and friends.

    How to Make a Car Cake

    1. 1 assemble all of the materials. You will require the following materials: 1. a rectangle vanilla or chocolate cake (either store-bought or baked from scratch) (about 30cm/1″ in length)
    2. Round cookies (biscuits) with chocolate coating (five cookies total)
    3. Smarties or similar candy-coated round candies
    4. red and white butter icing/frosting
    5. Smarties or similar candy-coated round candies
    6. Lingerie lengths of black licorice/liquorice (soft spherical lengths that can be twisted easily)
    • 2Place the cake on a flat surface and level it out. The cake serves as the car’s body, and you simply need to mold it at the ends to make it seem like a car. Promotional material
    • 3 From one end of the cake, cut a triangle with a sloping bottom. As the car’s rear end, this is what it will look like. The slope should be started around 5cm/2.5 inches from the finish.
    1. 4Cut a sloping wedge from the front (other) end of the piece of wood. When you are halfway through the cake, you should cut straight through (horizontally) until you get to the end of the cake.
    2. 5Cut roughly 5cm/2.5 inches from the end of the piece. Advertisement

    Adding Windows Download Article

    1Draw window forms on the cake with a marker. Use the point of a sharp knife to cut out a window in the front of the cake (an oval is excellent) and little round or square circles on each side of the automobile, two on each side of the vehicle. The rear window should be left open because there is a hack for this one.

    Icing or Frosting the Cake Download Article

    1. 1Spread the crimson icing or frosting over the whole cake, with the exception of the window areas that have been scooped out just now. Place the entire cake in the freezer to keep it fresh. This will hold the red frosting in place until it is removed.
    2. 2 Then, using the white icing or frosting, repeat the process. This time, just the window spaces should be covered with it. Place the container in the freezer for a few minutes to harden once more. You should avoid mixing the white and red colors together since this will cause the red to bleed into the white. The licorice will fill in the spaces that exist between the two
    3. nonetheless,
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    Defining the Car Features Download Article

    1. Line the regions surrounding the windows with the licorice lengths, starting at the bottom. To join the rear parts, first apply dots of icing to the back portions and push them into position. Cut two short strands of licorice and place them at regular intervals directly below the top line of licorice on the front glass. These are used as the car’s visors, and they are rather effective.
    2. Cut two short sections of hair. Orient the wipers diagonally across the front window, upwards, to provide the appearance of windshield or windscreen wipers being used.
    • Licorice lengths are used to outline different portions of the vehicle. Work carefully on these sections since they are what makes the automobile appear genuine. If you are unable to use licorice, you may substitute any other type of flexible candy length. If you are unable to get candy, use a dark colored icing or frosting and pipe it into the desired shape. Run the length of each side of the automobile, starting at the front and ending at the far back of the car. This should be placed along the edge of the cake on either side and serves to create the tops of the automobile doors, as well as defining the car’s silhouette.
    • Each side window should have a modest length added down the middle. This is what creates the doors
    • Using a length of ribbon, cross the front of the cake. This is the point at which the hood or bonnet comes to an end.
    • Completely wrap the car’s whole base with a piece of rope. This just cleans it up and gives it more definition
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    Adding the Finishing Details Download Article

    1. 1 Turn on the lights. Make lights for the front of the automobile by using yellow or orange Smarties (or anything similar). Lower lights may be made out of Lifesavers or other hard round candy with a central hole, which can be placed beneath the Smartie lights.
    2. 2 Add the wheels to the mix. Using the icing or frosting, attach the chocolate-coated cookies to the wheels of the cake. Place two at the front end on the side and two at the back end on the side of the cylinder body. The final one should be placed on the rear slope. Rather than having a window, this automobile has a tire (tyre) on the back
    1. 3Finish the wheels by gluing a red Smartie to the precise center of each wheel using a red Sharpie. Because of this, it has the appearance of a deluxe wheel with hubcaps.
    2. 4Place the cake on a cake board to be served on a table. The cake is finally complete and ready to be displayed. Advertisement

    This cake does not require sculpting in the same way that the cake made using the previous approach did. With this cake, you have a lot of freedom in terms of decoration.

    1. 1 Bake a cake in any shape you prefer: square, round, or rectangle. It may be any flavor, but be sure to select one that everyone at the party will enjoy. There should be enough space on top of the cake to accommodate a reasonable amount of decoration while yet offering enough slices for the number of attendees expected for the occasion.
    2. 2 Make a decision on a cake topper adornment. There are several methods to adorn this vehicle cake, including: Decorating the top of the cake in the shape and pattern of an automobile using frosting. To distinguish between the automobile, its characteristics, and the background, use various colored icing. Candies, for example, can be used to create features.
    3. Cover the cake with royal icing to make it seem more elegant. Using black royal icing, create a road that runs over the top of the cake. Place a model automobile on the road
    4. this can be constructed from sugar paste or other edible modeling food, or chocolate, or it can be a clean plastic model car that is removed once the cake has been sliced.
    5. Completely cover the cake with frosting. Create a border around the cake with clean plastic toy cars or chocolate vehicles that have been covered in foil. In addition, when the cake is sliced, each visitor receives a vehicle that was sent with his or her piece of cake.

    3 Include any objects that are relevant to automobiles.Consider, for example, arranging Smarties in a traffic signal pattern and in different colors; placing road signs and barriers (made of clean model toys); and even placing some plastic people on top of the structure.Frost the cake with icing.Create a large number representing the child’s age and use it as the road..Add automobiles to the number road, whether they are edible or made of plastic.Include finish line race flags to indicate where the race is coming to a close.

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    • Fill in the blanks with your question and your email address to be notified when your question is answered. 200 characters left Advertisement Submission The racing car design may be transformed into a normal vehicle if desired. Simply choose colors and features that are appropriate for your requirements.
    • Simply replace alternative sweets or edible cake decorations in place of specific elements, like as licorice, if you don’t care for them.
    • The shape of an automobile or a character car may be made into edible designs, and they can be purchased. These make it really simple
    • all you have to do is prepare or purchase the cake, ice it, then adhere the design on it according to the instructions provided. One of the best solutions when you’re short on time or don’t want to spend valuable time creating a cake.

    Thank you for submitting a suggestion for consideration! Advertisement

    Things You’ll Need

    • Racing Car Cake Cake board (rectangular)
    • aluminum foil to cover the board (optional)
    • a kitchen knife for slicing the cake
    • ingredients
    • Set of icing/frosting piping tips
    • Knife for cutting butter or a frosting spatula
    • icing bowls
    • Cake topped with a cake topper The cake board (the form of the cake)
    • the cake itself
    • Frosting utensils (as well as frosting in the appropriate colors)
    • Candies in various flavors
    • Maintaining clean and in excellent condition plastic model decorations, if applicable, is essential.
    • Cars that have been covered in chocolate (optional)
    • Other car-related ornaments and trinkets

    About This Article

    Summary of the ArticleXTo construct a vehicle cake, start by baking a rectangle cake and chopping the ends off at an angle to form the windshields.After that, create a large window in the center of the cake, as well as smaller windows on either side.Then, with the exception of the windows, cover the entire automobile with colorful icing or frosting.After applying this layer of frosting, place the cake in the freezer for an hour before applying white frosting to the window sections.Finally, complete the automobile by adding finishing touches such as orange Smarties for the headlights and chocolate biscuits for the wheels.Continue reading to find out how to ice the top of a cake with a race track design.

    Did you find this overview to be helpful?Thank you to all contributors for contributing to this page, which has been read 37,039 times so far.

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