I really wish you could understand the amount of time I spend gazing at gorgeous cakes via Instagram. It's become an obsession. I drool over the buttercream, ganache laden, scrumptious cakes. They are topped with chocolate, meringues, candy and all things delicious.

There is one super cool chick who's cakes constantly capture my attention. This cake goddess goes by the name Katherine Sabbath, and her cakes are a feast for your eyes! I am sure they taste equally delicious, and I will have to get myself down under to Australia to try them one day! Of course, I'll bring my buddy Caspar Haydar with me, you know, to translate ;)

As soon as I discovered her creations, I decided I wanted to cake my own version one myself. I hope she sees it on How To Cake It (don't forget to subscribe!)...and I hope she likes it!


How To Cake It Yolanda Gampp Checkerboard Candy Cake


Choosing Your Colours!

First, and foremost, a colour palette. I am such a perfectionist that if I imagine a colour palette in my head, and I can't find the candies to match my vision, I will feel defeated. So I decided to head to my favourite candy store, and let the candies themselves inspire me.


As I browsed the aisles a million thoughts filled my head! There are so many options! But I felt very drawn to a certain colour palette. I find some sour candies that are pink, orange, lime green and yellow and I made my decision. I want this cake to be fun inside and out. So let's get baking!


How To Cake It Yolanda Gampp Checkerboard Candy Cake

 **Before you get started, I wanted to tell you that I've organized all of my ingredients & tools for this recipe on Parsel. This site is a neat freak's dream! Shop everything I used here! :) **

Let's Make a Checkerboard Cake!

 Ingredients & Tools You Will Need:

3 x 7” round cake pans

1 x 6lb portion of Vanilla Cake - find my recipe here


Dividing your batter:

Food Scale

Chefmaster Lemon Yellow Gel colour

Sugarflair Bitter Lemon/Lime Gel colour

Wilton Rose Icing Colours


Divide your vanilla batter evenly into three bowls using your food scale. Dye each bowl of batter a different colour using your candies as a guide. Add the gel food colouring a bit at a time until you achieve the shades you are looking for. Bake your cakes at 350 according to my chart below, and test with a toothpick until it comes out clean.

Oh, and while you're baking those colourful cakes, hop online and SIGN UP to become a How To Cake It member HERE! Why? Because I will give you access to all my video tutorials BEFORE they are released on YouTube, AND send you member-only discount codes for all the merchandise on my site!


How To Cake It Yolanda Gampp Checkerboard Candy Cake Baking Chart


Once your dyed vanilla cakes are baked and 100% cooled in their pans, remove them from their pans, level them and cut them into two layers each. You can see how I like to do this here.

Here is where the magic happens! Lay all six layers out on a table. Center your 4 1/2" cutter on one of the layers. Use a ruler to help you. Cut an inner circle of cake, and repeat with the other 5 layers. Now, using your 2 1/4" cutter, repeat the process cutting a second circle from all 6 layers.

Carefully remove the inner circles of cake from the layers. Place the cake circles back into opposite colour cake layers. All 6 of your layers should have all 3 colours, but you should only have 3 different patterns. 


How To Cake It Yolanda Gampp Checkerboard Candy Cake   How To Cake It Yolanda Gampp Checkerboard Candy Cake   How To Cake It Yolanda Gampp Checkerboard Candy Cake


I had 2 layers of each of the following patterns, from outer circle to inner circle:

1.Green, yellow, pink

2.Yellow, pink, green

3.Pink, green, yellow


Assembling you Candy Cake!


Ingredients & Tools You Will Need:

1 x recipe of Italian Meringue Buttercream - find my recipe here

Your favourite candy toppings:



chocolate bark

chocolate shards



Serrated knife


Rubber spatula

4 1/2" round cutter

2 1/4" round cutter

Lazy susan

Offset spatula

Small offset spatula

Straight icing spatula

Small straight icing spatula



We are ready to assemble this gorgeous cake! Layer your bulls eye pattern cakes, and fill with buttercream. Be careful to stack your layers in order. For example: pattern 1, pattern 2, pattern 3 then pattern 1, pattern 2, pattern 3 again. Crumb coat the entire cake with buttercream and set in the fridge to chill for 15 minutes.


How To Cake It Yolanda Gampp Checkerboard Candy Cake


In the mean time, let's make some vibrant yellow buttercream, shall we? Colour your buttercream with the same Chefmaster Lemon Yellow that you used for your yellow cake layer. You can be more generous than usual with the yellow colour, because in this case we are aiming for vibrant and bright. Once you are happy with your colour, remove your cake from the fridge and give it a nice icing. This cake is on the tall side, so take your time. If you need to, place it back in the fridge and ice it again.


How To Cake It Yolanda Gampp Checkerboard Candy Cake


Making a Dyed White Chocolate Ganache

Ingredients & Tools You Will Need:


4 oz white chocolate

4 oz whipping cream

Rose food colouring

Chef's knife

Cutting board

Heatproof Bowl

Microwave safe measuring cup

Wooden spoon

Parchment paper


Chop your chocolate as finely as you can and place in a bowl. Place your whipping cream into your measuring cup and heat in the microwave until it is just about to boil, about one minute. Pour the cream over the chocolate and cover the bowl for 10-15 minutes. Gently stir the mixture until it comes together. Add your Wilton Rose food colouring until you have reached your desired shade of pink. Set your ganache aside to cool at room temperature. It must be completely cooled.


How To Cake It Yolanda Gampp Checkerboard Candy Cake Chocolate   How To Cake It Yolanda Gampp Checkerboard Candy Cake Chocolate   How To Cake It Yolanda Gampp Checkerboard Candy Cake Chocolate


Now that your cake is super chilled, it’s time to dress her up. She’s going out tonight! Your ganache should be completely cool and ready to pour at this point. You can simply pour the ganache very slowly over your cake, a little at a time, and use a small offset palette knife to guide it towards the edges. I prefer to have a little more control, so I like to use a parchment piping bag so that I can guide my drips down the side.


How To Cake It Yolanda Gampp Checkerboard Candy Cake Ganache


Place your cake in the fridge for 20 minutes to allow the ganache to set up. While she’s chillin’, set out all of your candy toppings. Remove your cake from the fridge, and let your creativity take over. Have fun with this! I mean it! Put the ruler away! (Gasp)

This is your cake, and you can decorate it any way you want! Play with angles, and patterns, and make it up as you go. As long as you enjoy the decorating process, your cake will turn out beautiful. Oh, and wait until you see that checkerboard pattern inside. This cake is a total knock out.


How To Cake It Yolanda Gampp Checkerboard Candy Cake