Help with Checkerboard Cake

[baseballfan]

I have family coming for Thanksgiving week who are partial to checkerboard cake for sentimental reasons. As the only cook in the family, I would like to surprise them. I was looking at the checkerboard cake pan sets on Amazon and wondered if anyone has any suggetions on the equipment as well as the cake itself.

Any help would be greatly appreciated. Although I am an experienced baker, I have never made one of these and am hoping for a good result.

[meinNYC]

Do look at the Chicago Metalics brand. Notice that that pan from Amazpm got a lousy review from someone.
You can't order extra inserts I think. I just got 2 sets, really need 3 inserts, but there is a llmit to the madness. cutleryandmore.com has them.

[todao]

I like this type of pan(http://www.amazon.com/Fox-Run-Checker...) because it's bright rather than dark metal so it bakes a bit slower than some of those other pans and provides more control over the decision for removing it from the oven. If you prefer the darker pan, go for it.
IMO, checkerboard cakes are fun to make and add a bit of celebratory mood to a gathering of folks during the holidays. If you're an experienced baker you'll have no trouble with it. It's just a cake baked in a different style pan.
It's not impossible to get the cake rings to release using a spatula but, for me, it's easier to hit the rings with some shortening and a dust of flour before loading the oven.

[baseballfan]

That's the set that I was looking at. I also prefer light pans since I use a convection oven. The result just seems to be better and as you said, easier to manage baking times.

[meinNYC]

I have made many checkerboard cakes in the past. They are a pain to be honest. I have 2 Chicago metal kits. The pans are nonstick, but what really saves the day is having 2 inserts. The batter always sticks to them. The recipe that comes with the set is easy, though not knock your socks off. ( a bit dry) Put the batter in a plastic bag and cut off a corner so you can pipe it into the lines in the pan.The trick is to line up the 3 layers as best as you can. Use very little frosting in between because otherwise you'll ruin the pattern. Try and have the cakes not rise unevenly. (Mine always make a hump) Cover any mistakes with extra frosting on top. If you use canned you'll need 2 cans. If you make homemade, make extra.
If you're making it for sentimental reasons your family won't mind any mistakes.

[baseballfan]

You haven't met these people LOL! At any rate this does sound like a pain but I think I will make a couple of test cakes. Luckily I have teeneagers that will eat them no matter how they turn out!

That's a good tip about the extra insert. I would not have thought of that. I will definitely order an extra one.