Add the reserved 1/4 cup of flour to one half and cocoa powder to the other half. Text us for exclusive photos and videos, royal news, and way more. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to No matter what buttercream recipe you use, keep in mind that you want as few air bubbles as possible. Reheat the chocolate ganache for 10 seconds, mix it until it's smooth and pour on top of the cake, filling it to the frosting borders. Sieve some icing sugar into a bowl and gradually add a few teaspoons of cold water to create a drippy consistency icing. Transfer the cake to the freezer for 20 minutes. Copyright © 2020 Baran Bakery on the Foodie Pro Theme. How Do You Marble Buttercream? Others called for mixing different colored fondant together, but I maintain that despite how pretty it looks, no one likes the taste of fondant. Feel free to reach out & make sure to follow along on socials below! Place the third layer on top, smooth out any buttercream that squeezes out between the layers and refrigerate the cake until it's firm. It took me about 20 minute of continuous scraping, but this part is all about personal preference. I want a black marbled effect. 2. Cream butter and icing sugar until light and creamy. Pour in the heavy whipping cream and vanilla bean paste and beat for another 2 minutes on medium-high speed. In five increments, alternate adding the flour mixture and the milk into the batter, beginning and ending with the dry ingredients. I’m happy to report that American buttercream worked just fine though, as that’s my preferred frosting (and same for those who eat my desserts on the regular). Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until smooth, about 1 minute. You can also beat the buttercream up the sides of your bowl by hand with a rubber spatula to get rid of any bubbles. Nutrition information isn’t always accurate. Your step-by-step guide to the latest baking trend. If are working in a hot environment, you might want to substitute some of the butter with shortening. Using a whisk attachment, beat the butter on medium-high speed for 1-2 minutes, until the color turns to a pale yellow. Your email address will not be published. 4. Place globs of both batters into the cake pans, distributing the batter evenly among all three. If you make this, make sure to rate and leave a review. Use 1/4 of the buttercream to frost the first layer and then use 1/4 of the chocolate ganache on top of the frosting. To create the marble effect, use a toothpick to swirl the batter back and forth a few times. This should take 2 to 3 minutes. The more frosting you add, the more chances of that beautiful effect coming through. Once you say abracadabra three times and take it out of the freezer, you have a marble buttercream cake. There isn’t actually any sorcery involved (that I know of). Thank you. Don’t be afraid to use some elbow grease. If not give it a few minutes before trying again. Repeat for the second layer. Butter and Oil: I use a combination of unsalted butter and oil because butter gives good flavor but oil helps keep the cake more moist for a longer period of time. You’ve probably heard that baking is a science, but sometimes, it can also seem like magic. Remove the cake from the refrigerator. Song recommends using Swiss or Italian meringue buttercream — American buttercream’s less sweet but more advanced counterparts — because they have a silkier texture. Don’t forget to tag me @baranbakery on instagram and let me know what you think. If you just want to say hi or if you have any questions or suggestions we would love to here from you! } Beat the mixture on medium speed, just until the flour is fully incorporated, making sure to scrape all the flour off the edge of the bowl. For my latest cake project, a Christening cake with a froggy theme, I needed to make the cake look like a pond for the frog. I came across this mesmerizing frosting technique from Mijji Song of Mijji Cakes (@mijjicakes) during one of my frequent bouts of Instagram scrolling. If you’re the latter, I collected some tips from Song and from my own attempts — both successful and unsuccessful — to help you master it. confectioners’ sugar2-3 Tbsp. Would this have to be refrigerated? Separate the batter in half into two separate bowls, there should be about 45 oz total. 2 1/4 cups of all purpose flour equals 270g not 207*. It could just be my go-to recipe, but the consistency was actually too creamy that my colors mixed together before I could even apply them to the cake and ruined all chances of really defined swirls. Make sure to scrape down the sides of the bowl as needed. It’s enchanting to watch even if you’ve never picked up a spatula and simply enjoy cake videos for the 30 seconds of mindless entertainment — and even more satisfying if you’re a baker watching your hard work come to fruition in real life. Marble cakes are much simpler than you would think. This chocolate and vanilla bean marble cake with buttercream frosting is definitely one of my favorites. I’m not talking about the flashy, pull a rabbit out of a hat kind of magic, but more like the DIY card trick with intricately-planned secrets only the dealer is privy to. karateka Posted 21 Dec 2009 , 4:36pm. .featured-thumbnail:hover img { I only had the patience to dye two shades of pink for my cake and I was happy with the result, so I say save yourself from dirtying the extra bowl and do that. Super moist chocolate and vanilla swirled marble cake frosted with vanilla bean buttercream frosting and dark chocolate ganache! In the final step, you’ll scrape a decent amount of frosting off to expose the marbling, so be generous in the beginning. Bake for about 35 minutes, until the cake springs back when it’s poked or a toothpick inserted comes out clean. I’ve been wanting to make a marble cake recipe for you guys for the longest time but I feel like there are so many recipes out there. Ok, let’s talk about the details. How to Decorate a Marble Cake with Marble Buttercream Making the buttercream. To create the marble effect, use a toothpick to swirl the batter back and forth a few times. Subscribe to get the latest recipes and all things Baran Bakery straight to your inbox! transform: translate3d(0,-80px,0); Use a bench scraper to smooth out the edges and leave the rugged edge at the top of the cake, as a border.