I'm making a wedding cake in November and the bride wants square layers and they have to be checkerboard (chocolate & white). Any ideas on how to make the seperators for 12", 10" and 8" square cakes?

http://www.wilton.com/recipe/Checkerboard-Cake-1

This may help you...if you have a Michael's store, they are usually stocked there.

I'd use the wilton checkerboard cake set as a template. Look into it and see how they do it, then see if you can create your own for the square cakes you need. I wish I could be of more help, but this is all I got. Good luck! Be sure to post a pic!

I have a checkerboard pan set, and they rarely turn out like that . If one batter is heavier than the other, then you get more of a houndstooth pattern than a true checkerboard design when you cut into it.

Also, the checkerboard works on the round cake because of the optiona illusion created by the different circles. It wouldn't work on a square cake.

I'll have to think more on how to do this as a square cake.

Thanks for the ideas. I think using the Wilton theory for round cakes might work for square. It will require a scientific approach, that's the part that scares me.

I made a checkered flag cake once (here's the link, sorry, I do not know how to post the actual photo into the body of my reply: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1181256) and the inside of the cake actually is checkered like the icing pattern on the outside. Since I can never figure out the easy way to do things, and actually always take the complicated route...this is what I did: I took a cake board and cut it into strips that were the length and width of my cake pan. Then I cut slits into the strips of cardboard to enable them to slide together. (In a perpendicular form) I ended up with three 13" strips and four 9" strips (It was a 9"X13" cake) that, when assembled, formed a grid pattern. I then set the "grid" into my greased cake pan, and proceeded to fill each square section formed by the grid with cake batter, in alternating black and white colors. When I filled up the first pan, I just lifted out the cardboard "grid" and placed it into the second 9"X13" pan and repeated the process. The cake came out looking just like a checkered flag. In fact, I used the pattern on the cake as a guide as to where to place the icing.

I do hope this helps you in some way. Good luck!

Another local cake decorator suggested the same idea. I seem to make things harder than what they really are. You made it sound simple. And I think putting the batter in individual icing bags will also help. It will be much neater that way. Thanks everyone.