Baby Shower Funky Zebra Cake 3 Layers 3 Flavors Recipes

ZEBRA LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. Make dark chocolate cake mix as directed on box using water, oil and eggs; set aside. Make white cake mix as directed on box using water, oil and egg whites.
• Place 1/4 cup of the chocolate cake batter into center of each pan. Do not spread batter. Place 1/4 cup white cake batter on top and in center of chocolate batter in each pan. Do not spread batter. Let batter in each pan spread on its own. Repeat placing remaining batters, 1/4 cup at a time, in center alternating between chocolate and white batter.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Carefully remove waxed paper. Cool completely, about 1 hour.
• If necessary, using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer on cake plate, top side up. Spread frosting over top. Top with another cake layer, top side down; spread with frosting. Top with remaining cake layer, top side down. Reserve about 1/2 cup remaining frosting for garnish. Frost side and top of cake with remaining frosting. Use metal spatula to smooth frosting. Using #9 writing tip, pipe reserved 1/2 cup frosting around bottom of cake.
• Knead fondant to soften. Lightly sprinkle smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Using a pizza cutter or knife, cut strips from fondant of various lengths and widths to make black stripes. Place strips on cake side and top forming striped pattern on cake, leaving about 1/2 inch of frosting between stripes. Store cake loosely covered.

ZEBRA CAKE RECIPE (THE CLASSIC)

Steps:

• In a medium bowl, mix the softened butter with 3/4 cup of sugar.
• Using an electric mixer, whisk the eggs with 1 cup of sugar.
• Add the butter mixture into the egg mixture.
• In a separate bowl, mix together the sour cream, baking powder, and baking soda. Add the sour cream mixture into the egg and butter mixture.
• Working slowly, add the flour into the batter until well-combined. Next, split the batter in half in two separate bowls. Add cacao powder to one of the bowls to create the chocolate cake and whisk until well-combined.
• Spray a 7-inch cake pan with cooking spray. Alternating the different colors of batter, place two tablespoon of batter at a time into the cake pan until you run out. This will create the zebra stripe effect.
• Bake the cake at 350°F for 40 minutes. To check if the cake is done, stick a toothpick into the center. If it comes out clean, it's ready. Once the cake completely cools at room temperature, slice it into 2-3 equal sized layers with a serrated knife.
• Soak each cake layer with about 1/2 cup of whipping cream (use a squirt bottle if you have one).
• Using an electric mixer, whip the heavy cream and powdered sugar together just until it reaches stiff peaks.
• Apply the cream between each layer and use the remaining cream to frost the outside of the cake.
• In a small saucepan, bring the heavy cream to a boil. Next, pour it over the chocolate chips in a medium size bowl and stir the mixture until smooth. Give the ganache a couple of minutes to cool.
• Apply the ganache all over the top of the cake. If you wish, decorate the top with chocolate shavings, sprinkles, or whatever else you'd like. Eat immediately or let the cake set overnight in the refrigerator for best results. Enjoy!

ZEBRA CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
• Whisk the flour, salt, baking powder, and baking soda together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
• With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
• There will be around 8 cups of batter total. Transfer half of it to another bowl. Whisk in the 4 chocolate batter ingredients until combined. A few small lumps are ok.
• First, watch the video above to see exactly how to layer the batters into the cake pans. Drop a large spoonful of 1 batter in the center of the pan. Top with a spoonful of the other batter. Alternate spoonfuls on top of each other. Give the pan a shake to level it all out. Repeat with each cake pan until all the batter is used. There's about 8 cups of batter total, so each cake pan will have a little less than 3 cups of batter in it.
• Bake for around 25-27 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
• First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides. Garnish with sprinkles, if desired. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BABY SHOWER "FUNKY ZEBRA" CAKE ~ 3 LAYERS ~ 3 FLAVORS

Steps:

• 1. Optional* Make flowers a day in advance so they can harden or use whatever decorations you prefer. I used royal icing consisting of powdered sugar, meringue powder and water and a # 104 piping tip. Pipe flowers on a piece of wax paper and place on an "empty" paper towel piece of cardbord cut in half length-wise, to let dry and harden. Results were well worth the extra work and time!
• 2. Follow the cake directions on the box. I used 3 different sized square pans. Add the champagne flavoring to the white cake mix. You will need a special cake pan to make the little blocks or just make two of the smallest size cake pan and cut one into 4 equal squares. Bake, and keep cakes cold in the refrigerator (you can do this the day before). Make up 3 batches of icing, one white, one pink and one black (add some almond extract to the black frosting). After you frost the bottom cake, mark the top of it where you want to place the middle layer, put the wooden dowels in the cake like dots on a number 5 dice, then place the cut-out cardboard on top of the bottom cake, then frost, (you will then stack the top layer on the middle layer and frost, no need to add dowels or cardboard to this piece). For the zebra design on the edges, use a number 3 tip, then flatten it by using your finger tips dipped in corn starch...this will be time consuming, but as you can see the results were amazing! Pipe little pearl beads at the bottom boarder of the pink cake with a # 3 tip. Do seashell borders on the top edges of all the cakes to match the color of each layer, use the seashell tip for the blocks also. the middle cake was frosted with small star piping (you could just frost it plain like the top and bottom layers). Use a # 3 for writing the letters on the blocks. Sprinkle with the edible iridescent powder or edible glitter after frosting. WOW!!!

BABY SHOWER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 8-inch or 9-inch round pans.
• Make cake batter as directed on box. Pour 1 1/2 cups of the batter into small bowl. Pour another 1 1/2 cups of the batter into one of the pans.
• Stir 6 to 10 drops red food color into batter in small bowl. Stir 6 to 10 drops blue food color into batter in large bowl. Pour pink batter into another pan; pour blue batter into remaining pan. (If necessary, refrigerate 1 pan of batter until ready to bake.)
• Bake 8-inch pans 19 to 24 minutes, 9-inch pans 17 to 22 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Place blue layer, top side down, on plate. Spread 1/3 cup frosting on blue layer almost to edge. Place white layer, top side down, on frosted layer. Spread 1/3 cup frosting on white layer almost to edge. Place pink layer, top side up, on frosted layer. Frost side and top of cake with remaining frosting. Store loosely covered.