SPCOhio Posted 12 Jan 2013 , 1:32am
post #1 of

AWhat's your go-to filling for a marble cake when your customer doesn't have a specific preference? I find marble cake to be a bit dysfunctional. Is it vanilla? Is it chocolate? It's both. It's conflicted. And it makes me conflicted about fillings.

8 replies
Elcee Posted 12 Jan 2013 , 2:11am
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I prefer and always suggest picking up one of the marble flavors...classic vanilla/chocolate marble with fudge BC, lemon/raspberry marble gets raspberry BC, chocolate/peanut butter marble with peanut butter BC.

 

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BakingIrene Posted 12 Jan 2013 , 3:20am
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Chocolate ganache works extremely well because you get a little contrast from the vanilla part of the cake.

 

I personally like marble better than solid chocolate.  It has more personality.

nikki4199 Posted 12 Jan 2013 , 3:27am
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How about a vanilla or chocolate mousse or pudding.

savannahquinn Posted 12 Jan 2013 , 3:28am
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If you have a good marble recipe please share....I haven't been able to make a good one yet !icon_smile.gif

BakingIrene Posted 12 Jan 2013 , 3:33am
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Good marble recipe?  what source have you been baking from so far for the separate flavours? Mix? WASC? Scratch?

 

I take plain unsweetened cocoa and mix it to a creamy consistency with boiling water in a small dish.  Then I add that to vanilla cake batter to make the chocolate part.  Add it to your vanilla batter until it is as dark as you like.  I use 2 parts vanilla batter and 1 part chocolate batter in the pan.

 

And my second job was dishing ice cream...including soft serve from a machine that had two tanks so we could make the swirly half and half cones.  That was fun.

SPCOhio Posted 12 Jan 2013 , 6:00am
post #7 of

AThanks for the replies! I honestly just whip up a batch of my vanilla cake, a batch of one of my chocolate cake recipes, layer and swirl. I think I'll serve the marble sample to her naked so she can try a few different fillings and see what she'd like to settle on. When I eat marble cake, I don't even like icing on it. I find the inherent variety in the batter enough for my simple palate.

BakingIrene Posted 12 Jan 2013 , 3:24pm
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I dose the white cake batter with the cocoa-water paste with no other adjustments   Seems to work. Saves time by only mixing once.  I dump the white batter into the pan.  Then  I drop the chocolate batter in with a tablespoon, and run a few quick zigzags with a knife.  That avoids any spots with two layers.  Yes good cake is good cake, doesn't need any icing at all.

 

Maybe we should start a new style: what they call "tomboy" cake with marbled cake, nothing on the outside?

 

A simple ganache works for when you have to stick the layers with something.  Maybe you could try white chocolate ganache.  Maybe then it could be almond or peppermint or something else unexpected that the customer likes.

-K8memphis Posted 12 Jan 2013 , 5:02pm
post #9 of

i like a nice mocha icing with my marble cake

 

this one baker i used to work with made thee finest marbling in his marble cake

 

it was scroll work--it was insanely detailed--stunningly beautiful

 

if i did that i'd have almost chocolate cake--because i would combine it y'know?

 

his was magic --the patterns he made were copyrightable

 

never seen anything like it anywhere else

 

edited for typo

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