Happy Daddy’s Day!

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Happy fathers day! I could not believe that its daddy’s day already! The last one seemed like just yesterday. Last yearˊs daddy day we went out for dinner and pretty much that was it! This year I felt like I am more of a daddy’s girl and so I have been planning what to do on daddy’s day and since that I’ve started this cooking blog I thought it could be good to make daddy a cake. I must say… though.. thinking for a cake is hard especially that my daddy doesn’t have too much hobbies and interests ..  Until yesterday when I drove past a Jockey club.. then I remembered.. Daddy like playing bets on horses (hahaha.. I guess maybe a lot of Daddys like it too?). Dad used to love asking me to choose a horse for him when it comes to big prices just like when you buy a lottery.. 🙂

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Anyway, since that I have decided to bake daddy a cake I wanted to make something that he likes ~ JOCKEYS. I was not very confident when I had that idea in mind. The first thing I questioned about was how the h*** do I make the horses 😦 This cake is definitely an assignment for me with lots of research. Soon after that, I have decided to make fondant figurine which I have never done before *oopss! But you know what, thereˊs always a first time. I have also choose to do it simpler, so instead of fancy racing paths and gold medals and make it all fancy, I though I wanted it neat and cute! I must say that my very first attempt was not bad at all (shhh.. although the details are not really that detailed.. Ooppps!) What do you think?

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To add a little bit extra to this cake, I have also done another “first time” activity ~ checkerboard layered cake! I always wanted to do it and it has been holding back in my cooking list ~ finally I managed to pull it back and get it done for my first time! Iˊve kept it simple as I have said,vanilla and chocolate sponge cake with matcha buttercream! The fondant figurines took me 3 hours which was pretty long.. But I’m .quite happy with the overall results (although IK said it looks like a donkey.. BOO!!!!) Oh, I love my cocoa floor (mimicking the soil floor) with matcha buttercream (grass-land) and my fences too!

fi's invention

Youˊll need (makes 8 inch round cake):

For the cake (You need 2 vanilla and 2 chocolate layers)

Chocolate layers (1 layer serve)

  • 60 grams cake flour
  • 2 eggs, separate white and yolk
  • 60 grams of caster sugar
  • 10 gram cocoa powder
  • 2 drops of vanilla essence

Vanilla layers (1 layer serve)

  • 60 grams cake flour
  • 2 eggs, separate white and yolk
  • 60 grams of caster sugar
  • 2 drops of vanilla essence

For the butter cream and soiled floor

  • 250 grams of unsalted butter
  • 20 grams of matcha powder
  • 300 grams soft icing sugar
  • 20 grams of cocoa powder

For the horses & fence

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How to?

  1. Preheat the oven at 180°C.
  2. Start with the vanilla cake layer. Lay four 8″ round spring-form tin with parchment paper and brush a layer of melted butter.
  3. In a bowl, beat egg white with 45 grams of the sugar (in 3 additions) until soft peak forms.
  4. In another bowl, beat egg yolks with 15 grams of the remaining sugar until it turns into pale yellow colour.
  5. Sift flour twice, add into egg white mixture. Add the egg yolk mixture and vanilla essence in as well. Fold until batter is fully incorporated.
  6. Pour into the prepared tin. Tap it a few times on the bench to remove bubbles.
  7. Repeat step 2-6 with another vanilla layer.
  8. Bake in the oven for 20 minutes or until a skewer comes out clean when you stick into the cake.
  9. Meanwhile, prepare the 2 layers of chocolate cake. Repeat step 2 and 6 again, however sift cocoa powder and cake flour together before adding into the egg mixture. Bake for 20 minutes again for the 2 chocolate layers.
  10. Leave the four cake layers in a cool rack until completely cool.
  11. Next, we prepare the butter cream icing. In a new clean bowl, whisk butter with a hand mixer until soft and turns pale yellow. Add icing sugar (bit by bit) and mix with the icing until incorporated.
  12. Add matcha powder and fold until incorporate.
  13. Once the cake are completed cooled, we’re start making the checkerboard layers. In each of the cakes, cut out 2 rings (ideally a 6″ and a 3″) to all 4 cakes. Replace an alternative colour to each cake with the other colour (for example,, vanilla outer ring, chocolate middle ring, vanilla outer ring). Repeat with the rest of the cake rings.
  14. On a rotating cake stand, place parchment paper on top. Place the first layer on top. Spread with butter cream, approx. 5mm thick.
  15. Place the next layer on top, be careful that you are placing an alternative colour layer.
  16. Repeat with 5mm thick buttercream.
  17. Repeat until all cake layers are done. Spread buttercream on the top and the sides to form a “crumb coat”.
  18. Fridge the cake for 30 minutes until buttercream hardens a little.
  19. Repeat another layer of icing over the crumb coat and smooth it out with a flat spatula. Re-fridge for another 15 minutes.
  20. To make the soil floor, cut out a desire circle with parchment paper (I made mine 10cm diameter), place it in the middle of the cake. Use a small sifter, sift cocoa powder around the circle parchment paper – you can be rough on this as it is suppose to mimic the soiled floor. Once done, carefully remove the parchment paper.

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For the fondants: 

  1. Next, making the jockey horses: Roll out white icing and add 2 drops of brown colour gel to 200 grams of the ready-to-roll fondants. Kneel until colour is fully incorporate. Roll out 1 larger piece of brown for the body, 4 smaller pieces for the legs and 1 medium piece for the head. Roll the head into a round oblong shape and roll the 4 smaller pieces into long legs. Roll the body fondant into a larger round oblong shape. Use a paintbrush, dip some cold water to the junction and stick the legs and the head to the body. (I would suggest you to have your horse lay down on the side when make as fondant is still soft to hold up the horse body).
  2. Roll out 2 tiny pieces of the brown fondant , poke a hole in the middle to form the ears. Again use a touch of water to stick onto the head.
  3. Rolled out thin pieces of fondant and add them as the tail and hair between the ears.
  4. Use a skewer, make the noses, eyes and mouth.
  5. Grab another small piece of white fondant and add 5-6 drops of brown gel, kneel thoroughly roll into thin needles and add in the details such as hair, the ropes, whip, etc  (I was not too detailed about this, but you could if you wanted to)
  6. Next we make the riders! Grab some white fondants and roll into a long strip, curve it to form the legs of the rider. Use water to stick the legs to the horse’s back.
  7. Grab some more white icing and add 2 drops of pink gel and kneel until colour is fully incorporated. Make a small piece for the body (square shape), the arms and the cap. To support the body to the legs and the horse back, use a toothpick and poke it through the body, the legs into the back the horse’s back. (Tooth pick are great tools for support – but make sure it is not too long as it will stick out!)
  8. Finally, roll a little ball for the head. (You can also make the eyes and nose, but I wasn’t that detailed about it!)
  9. Using some cold water, add the cap to the head of the rider.
  10. Gently place the horses into the buttercream, (your desired location on the cake). Repeat if you want to have more horses.
  11. To make the fence, simply use white icing and roll 4 small cyclinder shaped pillars, stick to the cake with water (if the buttercream is soft enough, you don’t need water). Roll more needle-thin white icing and stick into the 4 pillars.
  12. Fridge the cake if not served immediately. Place cake in room temperature 30 minutes before serving.

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  • You don’t have to use the colour I choose for the fondant figurines, it’s optional to the colours you like.
  • If you don’t have 4 spring form tin, start with 2, wash the tins and repeat with another 2.
  • If you don’t have any cook cutter, use a bowl of the right size, turn it upside down and trace the outline to cut circle rings.
  • Don’t worry about being too neat with the “crumb coat”, you are trying to get rid of the “falling bits” of the cake itself.
  • It is hard to give exact size for the fondant and I am no expert in fondant figurines, hence all I can say is rely on your visual and make them in proportion 🙂
  • Buttercream can be fridge for 2 weeks.
  • Don’t let fondant icing expose to air as this will made fondant crumbs, and become un-useful. Only take the amount you need for the cake and store the rest back into an air-tight container.
  • The cake can be fridge for 3 days for freshness.
  • For more information about making checkerboard cake, check out Suz Daily.

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Cake idea from Suz Daily
Horse Fondant slightly adapted from Easy Cake Projects
Buttercream adapted from Martha Stewart

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