I usually make my sheet cakes half white almond sour cream and half german chocolate when people want some of both. But when they order a smaller cake I want to be able to offer a "marble" cake.
someone please help me with "how to" marble a cake. If I make a regular recipe of white cake, how much should I hold out and how much and what kind of chocolate do I use to get the chocolate part!?
Please help!
Karen
I usually reserve 1/3 of the white cake batter and add in at least half a cup of cocoa. I then add a little bit more water or milk since the cocoa tends to thicken the batter up. I then drop spoonfulls of the chocolate batter in various spots in the white cake batter that is already in the cake pan. I then take a knife or a bamboo skewer and swirl it through the cake batter.
I usually make one white cake mix and one chocolate cake mix (i like the flavors this way better-all a personal preference) I also use equal amounts of each flavor, unless asked to have more of one or the other. I usually put the white in first then drop spoonfuls of the chocolate in then swirl. If i need a small cake I just make multiple sizes and freeze what I dont' need.
There was recently a thread on marble cake let me see if I can find it, there were a lot of different suggestions for what people did.
Leily
here are some simliar topics with more ideas on how to marble
http://cakecentral.com/cake-decorating-ftopict-26614-marble.html+mix
http://cakecentral.com/cake-decorating-ftopict-26841-marble.html+mix
HTH
Leily
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