I made my first checkerboard cake last night and brought into work today. Some of my checkers were a little crooked, though. I hope it turns out better next time I make it. I’m not sure how to fix that issue. I suppose once you remove the rings it’s really out of your hands and you’re at the mercy of the pastry Gods. I tried to be as careful as possible when removing the rings but things still got a little crooked on me.
Well here it is:
Here are the last two cakes I brought to the office.
I brought this one in for Valentine’s Day. I forgot to bring my camera to the office that day and didn’t get a pic of what it looked like when it was cut into. This was a three-layer Red Velvet Cake with a cream cheese frosting so it was just red and white on the inside.
I brought this one in just before Christmas. It was okay, but I lost a lot of the pastry cream when I rolled it. I need to improve my rolling technique so I don’t lose so much of the pastry cream next time. It was my first time making this cake. This also happens to be my favorite cake to make.
Any and all tips/advice on how to improve my techniques/methods will be appreciated.