Hey everyone..
still on the hunt for "my" marble recipe!!! I have tried many and all seem dry and/or crumbly.. So I am thinking the best option is to turn either my yellow or white recipes into marble.
If any of you experienced scratch bakers have any suggestions on the best way to make either of these two recipes into marble I would greatly appreciate it!! I would love to add some real chocolate somehow.. afraid just cocoa powder will dry it out.. but not sure.
Marble is what I seem to be getting a lot of requests for and it's the one that has given me the hardest time of course. UGH!! Thanks.
these are the white and yellow I use most.
http://www.epicurious.com/recipes/recipe_views/views/109358
http://www.cakecentral.com/cake_recipe-2165-0-A-Better-White-Scratch-Cake.html
I bake from scratch and just turn my white into marble as well. If I am baking both chocolate and white on the same day, I just set aside some and marble those together even tho they are different recipes. If I am not, then I pull aside some of the white and add hersheys syrup to it or a medium-thick paste made from cocoa and hot water. The hersheys works fine with no other changes, and the drying properties of the cocoa are offset my the water. If you try this and still find it to be dry, thy adding a little more oil and/or sugar.
Hi Kory... I just wanted to thank you again... I made a combo of cocoa powder and hershey syrup... just kind of eyeballed it... added it to the yellow recipe I use and it worked out wonderfully!!!!! I got big compliments on it and I am so happy I have finally figured out this marble mystery. LOL
BTW your cakes are GORGEOUS!
i was just searching how to marble either my yellow or white cake! yay!
thank you Kory!
me too! i didnt want to make two recipes tonight because the cake is small and its not worth my time or ingredients, so i dont have chocolate syrup, i do have cocoa powder , sugar and baking chocolate. how about a mixture of cocoa powder and sugar? add water to it so its a paste? marble that in???
hooray, thanks to the original poster for linking us to the yellow cake recipe, i was also wanting to sub out the regular milk with buttermilk since it makes chocolate cakes so good. i was going to try it out with my regular buttercake recipe but was worried about the changes with the leavening agents... so anyway, that recipe you posted has it in there already so i am going to use that and then do a chocolate syrup as the marbling. thanks!
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