Pink Zebra Cake

I saw this on Youtube and just had to make it. Friday night we made this cake and on Saturday morning we made the stripes out of chocolate fondant.

Ingredients:

White cake mix
pink, and black gel paste
vanilla buttercream
black fondant
pink buttercream

Procedure:

Preheat oven to 350F/170F. In the bowl of a stand mixer combine the mix as directed on the box. 

Divide batter into three different bowls with one bowl having half of the batter and the other two have a quarter each.  ½ the white cake batter, and the rest divide smaller two with black and pink respectively. Mix colouring until no light streaks remain.

Spray two 8” pans with non-stick spray and line bottom with parchment/baking/wax paper.

Place four tablespoons of white batter into the center of each pan. Then, directly into the middle of the white batter, place two tablespoons of black batter. Directly into the centre of the black batter, place two tablespoons of pink batter. Repeat white/black/pink batter additions until all the batter is used up or pans are ⅔ full.

Place pans into oven and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack.

Once cake is cooled, level, stack and cover in white buttercream.

To cut the fondant pieces, roll fondant out very thinly and using a rolling cutter (pizza or pastry) slice long, narrow stripes and arrange on white cake as desired.

To finish the cake off, using the pink buttercream pipe a small beaded border along the bottom of the cake.