What is the best way to get a cake batter from white to black for a zebra cake? I have been asked by my daughters best friend to make her Sweet sixteen cake. She wants a zebra pattern on the cake portion. I tried a gel into a portionof the batter and it looks great when cut, just has a "off" taste. Not sure if I used too much gel. She is allergic to chocolate (poor girl) so that isn't an option. Any input would be appreciated. Thanks in advance!!
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9/29/12 at 6:11am