Checkerboa rd
1 Item


Butter cream


1.Preheat oven to 180°C/350°F. Line 2 x 12-hole (1-tablespoon/20ml) mini muffin pans with 24 mini muffin paper cases (12 red, 12 black). Grease square deep 22cm (9-inch) square cake pan; line base and sides with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets. Drop 2 level teaspoons of the mixture into each mini paper case; bake about 15 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire rack to cool.
3.Spread remaining cake mixture into square cake pan; bake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
5.Level top of square cake; trim sides to a square shape. Secure cake, cut-side down, on 35cm (14-inch) square cake board with a little butter cream.
6.Place a quarter of the butter cream in small bowl; tint black. Tint remaining butter cream red. Spread red butter cream over top and sides of square cake, and over the tops of 12 small cakes in red paper cases.
7.Spread black butter cream over tops of remaining small cakes.
8.Cut licorice straps into 32 squares. Using picture as a guide, press licorice squares gently onto butter cream to make a checkerboard.
9.Cut four strips of licorice long enough to outline the cake. Position some of the cakes on the checkerboard.

The hardest part of making this cake is getting the colours right. Use good quality colourings and you’ll have no trouble. It’s been around since 300 BC… but it wasn’t until 1952 that the first checkers programme was used by a computer.


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