1 petty white cake batter
2 Tablespoons Unsweetened Cocoa Powder
Black food coloring gel
Pink food coloring gel
1. Divide your batter into 3 separate bowls. Leave one uncolored. In the second bowl mix in cocoa powder and black food coloring gel (enough gel to get it the color you want… I added 1/4 teaspoon of the Wilton Fondant coloring paste/gel). In the third bowl mix in pink food coloring gel until it is the color you want (you will not need as much as you used for the black).
2. Grease and line the bottom of your pan (I used an 8 inch pan) with parchment paper. I wouldn’t skip this step because if the cake tears apart coming out of the pan, the effect is pretty much ruined. Start off by adding roughly two tablespoons of your white batter to the very center of your pan. Wait a few seconds for the batter to spread out. In the center of your white batter, add two tablespoons of your black batter and wait for it to spread out. Then add two tablespoons of your pink batter
3. You will repeat this process until the pan is as full as you want it to be. Don’t make it too full because you do not want an overlarge dome to cook up. And yes, this will take awhile… but it’s not boring
4. Bake your cake as evenly as possible. It helps to rotate the pan after 10 minutes of cooking. Bake your batter according to your recipe’s instructions. Wait a few minutes after pulling it out of the oven, then turn it out but do not let it cool upside down. Once it’s cool, you can remove the parchment paper and decorate or top however you like. Warning: you won’t want to cover up that pretty top.