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Checkerboard Tray Bake

  • SERVES: 24

Ingredients

Madeira Cake Mix 5 x 500g
  • Madeira Cake Mix 5 x 500g
  • VANILLA SPONGE
  • 500g Wright’s Madeira Cake Mix
  • 200ml water
  • 60ml vegetable oil
  • CHOCOLATE SPONGE
  • 500g Wright’s Chocolate Fudge Cake Mix
  • 200ml water
  • 60ml vegetable oil
  • ICING
  • 400g icing sugar
  • 4-5 tbsp water
  • 1 tbsp cocoa powder (chocolate cake only)
  • Sprinkles

ADD TO BASKET

METHOD

  1. Use two separate bowls to mix your ingredients, one for the vanilla sponge and one for the chocolate sponge.
  2. Pour each mixture into two different cake trays.
  3. Bake the cakes individually in your air fryer at 160°C for 30 minutes.
  4. Once baked, leave out to cool.
  5. In two separate bowls, make your icing. Chocolate icing for the chocolate cake and plain icing for the vanilla cake.
  6. Spread the chocolate icing over the chocolate sponge and the plain icing over the vanilla sponge.
  7. Add your sprinkles for decoration.
  8. Leave both cakes to set for 30 minutes before cutting into slices.

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