Marble Cake

Decorating By cyndi8604 Updated 26 Sep 2012 , 9:05pm by hbquikcomjamesl

cyndi8604 Posted 26 Sep 2012 , 1:45pm
post #1 of 7

Im making a bottle shaped cake and i was wondering if marble cake is too soft to shape. Im afraid it will crack when im cutting it and shaping it down. Any tips or suggestions? customer really wants marble cake....

Thank you,

6 replies
fcakes Posted 26 Sep 2012 , 1:57pm
post #2 of 7

which recipe are you using? I treat marble cake as any other cake and it works fine for carving, stacking etc icon_smile.gif

cyndi8604 Posted 26 Sep 2012 , 3:08pm
post #3 of 7

4 ounces semisweet or bittersweet chocolate, chopped
1/2 cup milk
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1/2 cup unsalted butter, room temperature
3/4 cup plus 2 tablespoons granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

jones5cm Posted 26 Sep 2012 , 3:42pm
post #4 of 7

Your recipe sounds like it should be sturdy enough; but the WASC recipe (you can make the chocolate using cocoa powder) has always been my go-to recipe for carved cakes. HTH!

fcakes Posted 26 Sep 2012 , 4:57pm
post #5 of 7

This sounds good to me. Should be fine! Good luck icon_smile.gif

cyndi8604 Posted 26 Sep 2012 , 5:02pm
post #6 of 7

Thank you for the feedback! icon_biggrin.gif

hbquikcomjamesl Posted 26 Sep 2012 , 9:05pm
post #7 of 7

And let us not forget that there are other flavors of marble cake besides chocolate. There's my seedless-jam-based strawberry marble, for one (and I'm sure that other fruit jellies, jams, and purees would also work), and there's spice marble (usually done as a coffee cake these days, but from what I've read, it predated chocolate marble).

But if you're going to do a jam-based fruit-flavored marble cake, you definitely want to run some experiments before you do one that actually matters; if it screws up the batter chemistry too badly, you could end up with something with the consistency of a block of marble.

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