You might want to check out some more of my cakes. If I had kept it at home, I would probably have eaten the whole thing! And it was a delicious cake! I brought the some of it to my job (whatever wasn’t eaten by my son and husband). I hope you like my Marble Layer Cake! I made it with a lot of love. I explain in detail how to troubleshoot your Swiss Meringue Buttercream and give you tips on how to succeed at making this delicious frosting! This is the one I used.įor troubleshooting with Swiss Meringue Buttercream, please refer to my Macadamia Coconut Cupcakes. Insert tube into piping bag fitter with the tip you are going to use. Right next to it, spread one layer of the vanilla frosting. spread one layer of chocolate frosting crosswise. Then you can control your drips, making them longer or shorter, depending on the amount of ganache you pour.įor the bicolor frosting piped on top, simply lay out a piece of plastic wrap on the counter. If the drop goes all the way to the half of the cake or so, and stops, you’re usually good to go. Make sure to drip some on the back of the cake, to see how it drips, before you start. The perfect ganache for drip cakes shouldn’t be too runny, or too stiff. You want the cake to be very cold when it’s time to do the ganache drip.įor the drip, make sure you have the ganache at the proper consistency. Frost with another layer of the Vanilla Swiss Meringue Buttercream.Ĭhill cake again. Add in 1 Tbsp vanilla extract and 1/2 tsp salt and mix on a low speed until. In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Spray two 9-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside. Mix on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth. To make the marble cake: Preheat the oven to 350☏ (180☌). Place 1 cup room temperature butter in a large bowl or in the bowl of a stand mixer. Then, frost the cake with the Vanilla Swiss Meringue Buttercream. While the cupcakes bake and cool, make the marble buttercream. We brush each layer with simple syrup, to keep our cake moist.įill them with Chocolate Swiss Meringue Buttercream.Ĭover with one layer of Chocolate Swiss Meringue Buttercream, that will act as a crumb coat. They are 6″ cakes, so not that big of a deal. I made an extra one just like hers so I could photograph the inside of the cake. Well I actually ended up making two cakes this time. I earn a commission from qualified purchases.
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