It's easier than you think! To ensure you have the same amount of both chocolate and vanilla batter, you need to weigh it. You decide if you need a little bit of milk to make that consistency just right. That's why I didn't tell you anything in the recipe about adding liquid. The next time I'm going to make this cake I probably won't add any liquid. To sum up, it's very important that both chocolate and vanilla batter have similar consistency. But it's still kind of artsy and I grew to love it. You can see it in the bottom of every layer, it kind of mixed together. Thus, the zebra didn't turn out exactly as I wanted to. Of course, I added too much liquid (I was winging it) so my chocolate batter was a little thinner than my vanilla batter. Therefore, I used dutch-processed cocoa powder and it worked like a charm! 🙂 I didn't want to add melted chocolate because that would alternate the consistency too much and I wouldn't get dark enough colour. I was thinking how much cocoa powder I should add to make chocolate batter and if I should add some extra liquid to compensate for cocoa powder. It's a really soft and moist cake with a strong vanilla flavour I got from my homemade vanilla extract. Yaay! I used my favourite vanilla cake recipe. I wanted to reduce the amount of dishes to clean after (worst job ever), so I decided to make this cake using only one cake batter. I decided to fill the cake with rich and decadent dark chocolate ganache - one of my favourites! Along with my Vanilla Ermine Buttercream which is just to die for and perfect for decorating! It was a match made in heaven, one of the best vanilla-chocolate desserts I've ever had! YOU ONLY NEED 1 BATTER Only this time, I wanted to make it fancy, nice and layered. Like the one moms would make on a Sunday afternoon to go with a glass of milk. How can you resist this stripey zebra look? It's like an elevated marble cake that we all know and love. I think we can all agree it's a safe bet. Now, I know lots of people find this chocolate-vanilla combo boring. That’s all there is to it.Classic combination of chocolate and vanilla flavours with a zebra pattern twist! Soft and moist cake, filled with rich chocolate ganache and silky vanilla ermine buttercream. don’t forget to cover the sides of the cake board with a ribbon. (9) Finally place the loop bow on top of the cake following the steps in the loop bow tutorial. Brush the pink wrap with some vodka to remove icing sugar residue. (8) Stick the bows to both ends of the wraps with some melted white chocolate. Use the end of a thin paint brush to make ruffles at the top of the pink wraps. Fold the ends of the wrap so they are hidden by the bows when they are placed. Wrap these around both tiers so the tips end up at opposite sides of the cake. Cut it at a curve with the highest point being about 1 inch shorter than the cake tiers. (7) Next, roll out some hot pink fondant, enough to go around each tier. This cake can be left this way or designed with the bows. Lastly, avoid using water as much as possible as you want the liquid to evaporate quickly. Use a small brush so you have better control of the vodka and not stain the white portion of the cake. Be careful not to use too much vodka so the color does not bleed. (6) Next, When you are done, use some vodka to brush the black parts of the zebra pattern in order to remove any icing sugar residue. Again, you can find a tutorial here on how I make my zebra pattern on cakes. (5) Next, cover the tiers with the zebra pattern. A tutorial on how I stack my cakes can be found here. (4) Next, place dowels in the bottom tier and stack the top tier on it. Frost and drape both cake tiers (9 and 7 inches each in diameter and about 4.5 inches in height) with white fondant and place the bottom tier on the cake board. Melt some white chocolate and spread on the cake board. Cover your cake board with white fondant. Again, one less thing to do on a “D-day.” I however strongly advice that you do so they dry which will make them easier to handle. These do not need to be made before hand.
ZEBRA 2 TIER CAKE HOW TO
Again, I have a tutorial here on how to make these simple bows.
(2) The next thing you want to do is make the bows for the tiers. Do not try making them the day of or the day before as they will be too soft and fragile and will collapse.
I will advice making them at least 5 days before hand.
I have a tutorial here on how I make my bow loops.
(1) The first think you want to do is make the loops for the bow. To read more about this cake, click this link. In this tutorial, I will also be sharing links on how to achieve some of the designs on the cake. As you will see below, this is a cake you can easily play with in order to arrive at various designs. This is a tutorial on how to make this chic zebra patterned cake with touches of hot pink.
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