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marble birthday cake recipe

I have one 9 x 2.75in and was wondering if this recipe would make work for 1 pan or if I need to make a second layer. Put the flours, baking powder, margarine, 1 tblsp of the milk, the sugar and the vanilla essence into a food processor. My sister requested a marble cake for her daughter’s 2nd birthday party. Hi Maraelys, I’ve never tried this with raw sugar. If the glaze starts to pool on the surface, poke more holes to help it absorb. Put a little water in a saucepan and heat until it simmers. We unplug them before cleaning them with a damp towel after each use and we never immerse them in water. Please clarify the size of the Bundt pan to use. Just keep in mind though that the chocolately portion of the cake will then have a stronger chocolate flavor. Sure, Ruthie, I think that should work. Thanks! For the frosting, I used my favorite chocolate frosting (though in the video I used my chocolate buttercream, either will work!). It’s so moist and fudgy, and not overly sweet. Most marble cakes I have made have the chocolate part a bit dry. I’d love to hear what you think of it with the glaze! With swirls of tender vanilla and fudgy chocolate cake, this marble looks fancy but tastes like pure old-fashioned goodness, and it appeals to kids and grown-ups alike. But worth all the trouble! <3. A little too much chocolate cake I prefer more vanilla…how would I change that? It also works at 375g. Hope you enjoy! Hi Asmat, Unfortunately, you’ll have too much batter for those pans. Hi Brittany! Don't subscribe If you are unfamiliar with cake flour, you can learn more about it by clicking here: Why Use Cake Flour. I doubled and used a 2-tiered wedding cake (2 9″ pans and 2 6″ pans). I just found this response to my question in November…I’m sorry if all this info was already written at the top. Please read my, A soft, fluffy, moist vanilla and chocolate marble cake. Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It will work in a loaf pan, but it may be a little too much batter. Thank you in advance! Loved every one! I’d like to make this in a 10-inch loaf pan for my husband’s birthday and want to make sure I get the ingredients right! Any guidance will help. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Hi Jenn! What size are the mini pans? Bring to a simmer over high heat, whisking until smooth. Nonetheless, I think I’m going to buy a new pan and grease and flour last. Or how I could fix it? , Hi Laila! Or is your bundt pan several years old? Will make again and again! I’m looking for a good marble loaf recipe but haven’t found one yet. Turned out perfect first time! If you move it from “cup measures” to metric, you’ll see measurements that will work for you. I will be making all the time from now on. Hi Minna, I wouldn’t recommend it for this recipe — sorry! Also, should I still put the glaze under the frosting, or will it make it runny? Then add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. That’s what I call this marble cake. Store this cake in an airtight container. Start by combining the dry ingredients in a big mixing bowl. Hi Haley, You won’t need to double it for a 9 x 13-inch baking dish (just stick to the recipe). Using a round-bladed knife, make the shape of an eight right through the mixture. This cake is delicious but I also had problems trying to take it out of the pan once the glaze was on because it was too moist. A cup of flour is the equivalent of 130 g. It may be helpful for you to know that most of my recipes have metric/weight conversions. I added a pinch… just wondering what you intended. Have made it several times and keep getting requests for more. Baking it in 9 inch pans will probably reduce the time just a little bit. One thing I didn’t nail were the swirls – got any tips? Alternate adding vanilla and chocolate batter to each pan, evenly distributing batter into each pan. And do you know what 1 1/4 cup buttermilk increased by 50% is? Did you use the spoon and level method to measure the flour? If you’d like to add a chocolate glaze on top of it, this one looks good. I’d welcome any other suggestion too. Transfer about 2-1/2 cups of the batter to a medium bowl.

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