ibeeflower Posted 21 Aug 2012 , 6:15pm
post #1 of

I'm making my first marble cake and I was wondering what kind of frosting would go with this?
My friend is thinking banana but is open to suggestions. I've never had this cake so I need some suggestions on what kind of flavor would work. I use Sugarshack's recipe for frosting.

Thanks in advance icon_smile.gif

18 replies
cakemama2010 Posted 21 Aug 2012 , 6:45pm
post #2 of

I just did a marble cake with chocolate raspberry ganache that was divine.

ibeeflower Posted 21 Aug 2012 , 7:20pm
post #3 of
Quote:
Originally Posted by cakemama2010

I just did a marble cake with chocolate raspberry ganache that was divine.




I forgot to mention she wanted white frosting. I could try a white chocolate though. Thank you!

hbquikcomjamesl Posted 21 Aug 2012 , 9:30pm
post #4 of

I haven't had a chocolate marble cake in probably at least 44-46 years (when an allergist took me off of chocolate on questionable evidence that it was an aggravating factor in my allergies, and I responded by cultivating a loathing for the stuff), so I wouldn't know what kind of frosting to use for such a beast.

For my strawberry marble cake, however, I came up with a variation on (guess what) the buttercream recipe that's been on the back of the C&H powdered sugar box since before most of us were born, substituting the more of the same seedless strawberry jam that's in the contrast batter for most of the butter and some of the milk, and adding strawberry extract and a drop or two of red food coloring, and then adding even more jam and food coloring to a portion of it, to pipe red strawberry shapes (with green stems) onto a pink background.

hbquikcomjamesl Posted 21 Aug 2012 , 9:33pm
post #5 of

Also: regarding the cake itself: while you don't want to over-mix the two batters in the pan (or it won't be a marble cake any more), neither do you want to be too timid about it, either, or else you'll end up with some pieces that have no contrast batter at all.

ibeeflower Posted 21 Aug 2012 , 10:27pm
post #6 of
Quote:
Originally Posted by hbquikcomjamesl

Also: regarding the cake itself: while you don't want to over-mix the two batters in the pan (or it won't be a marble cake any more), neither do you want to be too timid about it, either, or else you'll end up with some pieces that have no contrast batter at all.




I'll have to keep that in mind. I saw a cool tutorial on how to marble but I definitely need to remember to not over or undermix. Thanks!

dawnybird Posted 21 Aug 2012 , 10:58pm
post #7 of
Quote:
Originally Posted by cakemama2010

I just did a marble cake with chocolate raspberry ganache that was divine.




Will you share the recipe, pleeeease? It's making my mouth water!

crazygrammie Posted 22 Aug 2012 , 12:07am
post #8 of

I just made a marble cake with the Whimsical Bakehouse icing and it was amazing.

Elcee Posted 22 Aug 2012 , 12:13am
post #9 of

I just like to match the marbled part of the cake. For a classic chocolate marble, chocolate frosting, mocha marble cake gets mocha buttercream and my lemon raspberry marble cake get raspberry buttercrem (that one is a family favorite). If someone wanted white frosting, I'd just offer vanilla.

hbquikcomjamesl Posted 22 Aug 2012 , 7:14am

lemon raspberry marble cake?!?

Please elaborate.

ibeeflower Posted 22 Aug 2012 , 2:37pm

Lemon raspberry sounds delicious.

ibeeflower Posted 22 Aug 2012 , 2:38pm

Lemon raspberry sounds delicious.

Elcee Posted 23 Aug 2012 , 4:09am

ibeeflower and hbquikcomjamesl, I don't have electronic versions of very many of my recipes yet but basically it's this:

I make a regular butter cake and replace the vanilla with lemon extract, replace a couple of tablespoons of the liquid with lemon juice and add some lemon zest. Before adding the lemon flavors, I take about 1 1/2 cups of the batter for the raspberry swirl and add some pureed and deseeded raspberries, a little raspberry flavoring and a tiny bit of pink food color. It works with a scratch recipe or a cake mix.

My raspberry buttercream is just my regular ABC with the liquid replaced with pureed, deseeded raspberries, raspberry flavor, and a tiny bit of pink food color.

It looks really pretty when it's cut, especially when torted because the frosting matches the swirl in the cake.

Elcee Posted 23 Aug 2012 , 4:11am

Sorry! Duplicate post!

Elcee Posted 23 Aug 2012 , 4:12am

ibeeflower and hbquikcomjamesl, I don't have electronic versions of very many of my recipes yet but basically it's this:

I make a regular butter cake and replace the vanilla with lemon extract, replace a couple of tablespoons of the liquid with lemon juice and add some lemon zest. Before adding the lemon flavors, I take about 1 1/2 cups of the batter for the raspberry swirl and add some pureed and deseeded raspberries, a little raspberry flavoring and a tiny bit of pink food color. It works with a scratch recipe or a cake mix.

My raspberry buttercream is just my regular ABC with the liquid replaced with pureed, deseeded raspberries, raspberry flavor, and a tiny bit of pink food color.

It looks really pretty when it's cut, especially when torted because the frosting matches the swirl in the cake.

ibeeflower Posted 23 Aug 2012 , 8:11pm
Quote:
Originally Posted by Elcee

ibeeflower and hbquikcomjamesl, I don't have electronic versions of very many of my recipes yet but basically it's this:

I make a regular butter cake and replace the vanilla with lemon extract, replace a couple of tablespoons of the liquid with lemon juice and add some lemon zest. Before adding the lemon flavors, I take about 1 1/2 cups of the batter for the raspberry swirl and add some pureed and deseeded raspberries, a little raspberry flavoring and a tiny bit of pink food color. It works with a scratch recipe or a cake mix.

My raspberry buttercream is just my regular ABC with the liquid replaced with pureed, deseeded raspberries, raspberry flavor, and a tiny bit of pink food color.

It looks really pretty when it's cut, especially when torted because the frosting matches the swirl in the cake.




Thank you for this Elcee. Like I said, I've never made a marble cake. I am making the vanilla/chocolate combination. If you had to guess, is there a ratio I should be aiming for?

I wasn't sure if a marble cake was 50/50 (50 lemon/50 raspberry in your case).

hbquikcomjamesl Posted 23 Aug 2012 , 8:49pm

Hmm. My strawberry marble cake is somewhere in the neighborhood of at least 60% main batter, and no more than 40% contrast batter. But I've never actually measured it.

ibeeflower Posted 23 Aug 2012 , 9:28pm

Well I'm making my first cake this weekend so I'll have to test out ratios. Thank you!

Elcee Posted 23 Aug 2012 , 11:39pm

I would guess more like 70/30. I put my main batter in the pan first and then drop in large dollops of the swirl flavored batter on top and then swirl it through.

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