I am using one of my favorite white cake recipes to make a marbled cake and the chocolate is separating and coming to the surface. I don't do marble so this is really frustrating. I am assuming I am needing to use a different recipe possibly any thoughts or suggestions?
did you take some of the white cake batter and make chocolate batter out of it? because i can't quite figure out why it is separating -- and i mean you take a fork and stir/flip the batter around a bit yes? don't know how it could separate -- i'm not disputing you -- i just can't envision it to try & figure it out
Yes i did.. It looks all beautiful and swirled when i put it in the oven but when it is done baking all the chocolate batter is at the top in the center. Never had this happen and cake 2 is almost done baking and it is the same way.
and you cut into it and there's no marbling -- wah wah -- idk --
listen i used to work where this baker could marble like i couldn't believe -- i should've asked him how he did it -- the two different batters were finely knit together but distinct -- it was amazing --
but there's no wrong way to marble -- look at this
it appeared in the ads here y'know -- so there's no wrong way -- use yours the way it came out -- no worries -- if it's good enough for otis, it's good enough for me hahahaha
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