This cake is made using strawberry & white or lemon cake mixes, & is filled with lemon curd, with buttercream frosting. Checkerboard cakes are very simple to make, & I love to hear the gasps when the cake is sliced & served.
1 Box Strawberry Cake mix
1 Box White or Lemon Cake mix
Prepare & bake cakes as directed, using two 9 inch rounds for each mix. Remove cakes from pans, & allow to cool. Wrap with plastic wrap, & freeze for 1-3 hours for easier handling.
Use household items to cut cocentric rings in each cake (ie the lid to a sour cream carton,
a small bowl for the next ring, & a tablespoon turned upside down for the selesai inner ring).
Carefully take each layer apart & re-assemble cake rounds, alternating rings.
Layer rounds, & fill each layer with lemon curd. Crumb coat with curd & freeze prior to decorating if desired.
I used Ina Garten’s Lemon Curd recipe – as follows:
1.5 c. sugar
1 stick butter – room temperature
4 large eggs
1/2 c. lemon juice (3-4 lemons)
1/8 t. kosher salt
Using a carrot peeler, remove the zest of 3 lemons, avoid the white pith. Place in a food processor, along with sugar, & pulse until the zest is very finely minced into the sugar.
Cream the butter, & beat in the sugar & lemon mixture. Add the eggs, one at a time, & then add the lemon juice & salt. Mix until combined.
Pour the mixture into a saucepan & cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken just below a simmer. Remove from heat & cool or refrigerate.
Frost & decorate with Decorator’s Buttercream Frosting
1/2 c. vegetable shortening
1/2 c. butter (1 stick)
4 c. powdered (confectioner’s) sugar
2 T. milk
1 t. vanilla
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com