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Marble cake...why? - Page 3

post #31 of 48

I really like the taste of deep chocolate running through mild vanilla. Yesterday I posted a short blog describing my simple technique for marbling. 

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post #32 of 48

I don't really care for the marble either to be honest. What I do in the event that someone orders marble though, is just cut my 2" layers in half. 1 choc and 1 vanilla and just layer them chocolate-vanilla-chocolate-vanilla. I hated doing it the other way because my vanilla and chocolate cook at different temps and the vanilla ends up quite brown etc so I decided to start doing it that way. Marble is no longer such a PITA, it looks fantastic when you cut into it, and customers rave about it:)

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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post #33 of 48
BlakesCakes could you please share your Oreo mousses filling recipe? I need a good one for a marble cake. Do you do it with pudding? Do you mix in some pieces of cookies or only crumbled cookies?
post #34 of 48
Oh I just goofed. The rest of the blog loaded and I got the recipe. Sorry:(
post #35 of 48
MimiFix what a great idea to make those little cuties in panettone molds!thumbs_up.gif
post #36 of 48

Mimi - why do you add the oil? I'm curious bc I make marble all the time, it's a very popular cake but I just add some cocoa to the last spoonfuls of vanilla mix and swirl it into the cake with the back of a spoon (being careful not to scrape the pan). I hadn't thought of adding anything extra so now I'm wondering............

post #37 of 48

Two reasons, Claire: (1) cocoa can often be lumpy so blending with oil before adding batter ensures a smooth even mix; and (2) extra oil results in a richer, more tender swirl. Depending upon the flavor I want, sometimes I'll add ground cinnamon or coffee granules to the oil/cocoa mixture.   

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post #38 of 48

Sounds lovely, will definitely try it. Thanks

post #39 of 48
I need to make a marble cake. Birthday girl wants a chocolate cake with vanilla swirls in it. Is it gonna work this way? I am afraid that vanilla cake will disappear in chocolate. icon_sad.gif Help please!
post #40 of 48

I've never gotten the chocolate / vanilla marble thing, even as a kid. On the other hand, I make some pretty kickass marbles of other flavors. My most popular is the dreamsicle cake which is a French vanilla / orange marble. The runner up is probably my raspberry / lemon marble. My personal favorite, though, is a pineapple / cherry marble. It tastes like the dump cakes we used to make as kids. :)

post #41 of 48
Quote:
Originally Posted by nonpareil View Post
 

I've never gotten the chocolate / vanilla marble thing, even as a kid. On the other hand, I make some pretty kickass marbles of other flavors. My most popular is the dreamsicle cake which is a French vanilla / orange marble. The runner up is probably my raspberry / lemon marble. My personal favorite, though, is a pineapple / cherry marble. It tastes like the dump cakes we used to make as kids. :)

 

nonpareil:  those do sound yummy!  are these regular style cakes baked in reg pans, or bundt style only pans.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #42 of 48
Quote:
Originally Posted by TatianaS View Post

I need to make a marble cake. Birthday girl wants a chocolate cake with vanilla swirls in it. Is it gonna work this way? I am afraid that vanilla cake will disappear in chocolate. icon_sad.gif Help please!

 

The reverse marble sounds great! Use the same method as you would with the basic chocolate swirl in vanilla batter, just make sure you have enough chocolate batter. And don't stir the batter too much; once both flavors are in the pans.

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post #43 of 48
Quote:
Originally Posted by MimiFix View Post
 

I really like the taste of deep chocolate running through mild vanilla. Yesterday I posted a short blog describing my simple technique for marbling. 

 

MimiFix: thanks for the link to the "my simple technique" blog.  That's perfect for doing cheesecake also I'd think.  I like those papers that you baked the cakes in, they look so handy.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #44 of 48

Thanks! I usually do three 9-inch layers unless someone specifically needs a different size. Unless it needs to be specialty decorated, I use whipped cream icing on the dreamsicle, vanilla butter cream w/ lemon zest for the raspberry/lemon, and vanilla butter cream topped with crumble and chopped pecans for the pineapple/cherry.

post #45 of 48
Quote:
Originally Posted by MBalaska View Post
 

 

MimiFix: thanks for the link to the "my simple technique" blog.  That's perfect for doing cheesecake also I'd think.  I like those papers that you baked the cakes in, they look so handy.

 

Handy is right, I'm in love with disposable paper bakeware, which has dramatically changed my life. No greasing necessary; no depanning; no cakes breaking when turned out of pan; and no washing, no washing, no washing.  

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