Swirl Cake

Baking By JustGettinStarted Updated 24 Oct 2010 , 5:41pm by LaurenLuLu

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JustGettinStarted Posted 24 Oct 2010 , 12:24pm
post #1 of 3

I need to make a chocolate and vanilla swirl cake. I'm doing a WASC version of both, but how do I put the batter in the pan and get the best swirl effect? Any tips? Thanks!

2 replies
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leily Posted 24 Oct 2010 , 12:33pm
post #2 of 3

you'll get varying answers on what works for different people but i like to use a portion scoop (or ice cream scoop work stoo) and alternate my flavors as i'm putting them in the pan. I get one layer in and then am able to to one more layer and then I alternate the flavors again (so white is on top of chocolate and vice versa)

I then takea knife or bamboo skewer and drag it through the batter to get them marbled and get a swirl effect.

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LaurenLuLu Posted 24 Oct 2010 , 5:41pm
post #3 of 3

I prefer to pour in the vanilla batter and then pour a zig-zag of chocolate on top. Then I use something fairly wide like the end of a spatula or the flat part of a butter knife to zig-zag the oppose way creating a "feathery" look. Make sure to drag along the bottom of the pan so that the colors swirl thoroughly. Super quick.

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