Hi everyone! Happy Friday! Okay, it is just about 15 minutes until Saturday here, but I’m still going to call this a Friday blog -:0) — Let’s celebrate by making a zebra cake!
In my last video tutorial, I demonstrated how to decorate a cake with zebra stripes–a very fun look for your safari, fashion or just plain funky themed cakes! Well, today I’ll show you how to continue the theme to the inside of the cake.
By the way, I did not invent the zebra cake. I’m not sure who did–but if you google zebra cakes, you’ll see all kinds of recipes that point to basically the same outcome–very cool looking slices :0) –You’ll see that part in just a second.
First, let’s talk batter– You’ll most often see chocolate and white zebra cakes (although it would be fun to try a hot pink and white zebra cake sometime!) –
We went the boxed cake route and bought a box of Duncan Hines Devil’s Food Cake, and a box of Duncan Hines French Vanilla. We chose these because they don’t have pudding in the mix (like Pillsbury & Betty Crocker, which can be a little thick for this project–although I love them for anything else).
We made slight changes to the box directions:
French Vanilla Cake– We used 1 cup plus 3 Tablespoons Water rather than the 1 cup that it calls for.
Devil’s Food- We used the box directions, no changes
(*** As a side note, if you would like to try this cake with a scratch recipe, you can choose your favorite white or yellow cake recipe and then divide it approx. in half– you can stir approx 3 tablespoons or so of dutch processed cocoa powder into one of your bowls of batter to create chocolate batter.
Let’s get started!
Two bowls of batter….
We started by dropping 1/4 cup of vanilla batter into the middle of our 8″ pan. It will spread a little bit. Then…
Measure out a 1/4 cup of chocolate batter and pour it in the center of your vanilla batter.
Repeat this process, continuing with 1/4 cup scoops of alternating flavors, each flavor of batter dropped into the center of the previous circle of batter. The batter is thin enough that it does not take long at all for the batter to spread out a little bit.
Continue the process until your pans are approx 2/3 full. (We had a couple of cups leftover, which we used to make extra cake layers for another time.)
Look how pretty!…
Ready for the oven!
Well…here’s where it would have been nice of me to take a picture of the baked layers. They look exactly like the above picture, only…baked. :0) –
I assembled my fat two layer cake as I always do…the bottom layer right side up, and the top layer top side down (with buttercream in between). I’m sure that the zebra effect would look pretty no matter how you stack your layers.
After crumb coating my cake with vanilla buttercream, I used a Wilton star tip 21 (one of my faves) to do a reverse shell pattern with my medium consistency buttercream. I always love a nice reverse shell border, but I now like them even better when piped vertically! You can see that I staggered mine a bit so that neighboring lines fit nicely together. Is it just me or does my cake look like it’s wearing a snuggly buttercream sweater?! :0)
Okay, back on topic again….. it’s time to cut the cake!!! (I said a little prayer after all of that piping that the zebra stripes actually would be there when we cut into the cake!) – Whew!
Hooray! Another tutorial is complete, and I hope that you enjoyed this one! It’s always nice to have a hidden surprise within the cake— if you haven’t tried this method already, write it on your cake “bucket list” –it’s fun–and looks much more complicated than it is, which I love! Have a great weekend!