https://www.cutoutandkeep.net/projects/ink-zebra-striped-cake-tutorial • Posted by Kathryn P.
Zebra stripes and hot pick are a really popular combination these days. But seeing it on the INSIDE of a cake is a great twist. This cake is absolutely easy and turns out very well for first-timers. I came across this method of zebra striping the inside of cake at a blog called Sugar & Everything Nice. I changed things up a bit, though, by adding the hot pink and bringing the stripes a little closer together. This cake was so fun to make, because as you go you see all the rings forming and it's fascinating to watch.
Zebra stripes and hot pick are a really popular combination these days. But seeing it on the INSIDE of a cake is a great twist. This cake is absolutely easy and turns out very well for first-timers. I came across this method of zebra striping the inside of cake at a blog called Sugar & Everything Nice. I changed things up a bit, though, by adding the hot pink and bringing the stripes a little closer together. This cake was so fun to make, because as you go you see all the rings forming and it's fascinating to watch.
Divide your batter into 3 separate bowls. Leave one uncolored. In the second bowl mix in cocoa powder and black food coloring gel (enough gel to get it the color you want… I added 1/4 teaspoon of the Wilton Fondant coloring paste/gel). In the third bowl mix in pink food coloring gel until it is the color you want (you will not need as much as you used for the black).
Grease and line the bottom of your pan (I used an 8 inch pan) with parchment paper. I wouldn't skip this step because if the cake tears apart coming out of the pan, the effect is pretty much ruined. Start off by adding roughly two tablespoons of your white batter to the very center of your pan. Wait a few seconds for the batter to spread out. In the center of your white batter, add two tablespoons of your black batter and wait for it to spread out. Then add two tablespoons of your pink batter. Your pan should look something like this:
You will repeat this process until the pan is as full as you want it to be. Don't make it too full because you do not want a overlarge dome to cook up. And yes, this will take awhile… but it's not boring. This is how the pan should gradually transform.
Bake your cake as evenly as possible. It helps to rotate the pan after 10 minutes of cooking. Bake your batter according to your recipe's instructions. Wait a few minutes after pulling it out of the oven, then turn it out but do not let it cool upside down. Once it's cool, you can remove the parchment paper and decorate or top however you like. Warning: you won't want to cover up that pretty top.