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How about a light yellow cake with streaks of
melted chocolate that seemed unincorporated into the batter ? It's done by
marbleizing. (Click for more about Cake
Decorating).
Marbleized recipes are often referred to as
"marble" ... cakes. cupcakes, cheesecake etc. Even
frosting on cookies can be marbleized.
The key is to not overdo it -- for example, if
you are marbleizing chocolate and vanilla cake batters, you want to keep some
chocolate from blending fully into the vanilla or vice versa. When the cake is
being eaten, folks are supposed to wonder how it was baked with well-defined
swirls of vanilla and chocolate throughout.
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To marbleize a
vanilla batter with a chocolate syrup: Sometimes a recipe will
call for marbleizing melted chocolate into a vanilla batter. |
To do:
- Drizzle the melted chocolate in spirals over the top of the
batter in the baking pan.
- Then, with a rubber spatula, being careful not to go to the
bottom if you have a crust, quickly swirl the chocolate down through the
batter. This will marbleize it.
- Do not over-mix.
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To marbleize two
batters of equal consistency, vanilla and chocolate. |
One Way: Marble
cakes in the grocery store bakeries are done by machine and usually by squirting
chocolate batter into the vanilla and so you have large patches of chocolate and
not too much swirl.
STEP #1: There are a couple of ways to
place the batter in the pan:
 | Pour the vanilla batter into the pan. Spoon in the
chocolate batter to create six puddles on top of the vanilla batter.
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| Divide batter in half. Stir melted chocolate in one half.
Pour into pan. Cover with plain batter. |
| Put the batter into the prepared pan by alternating spoons
of vanilla batter and chocolate batter. |
STEP # 2: With a knife,
gently draw swirls of chocolate batter through vanilla batter (or vice versa)
lengthwise, through the batter to marbleize it slightly. Don't touch pan bottom
or sides with the knife. You can use a dull knife, table knife, sharp knife or
the end of a wooden spoon. If it's a recipe with a crust, such as a Marble
Cheesecake, be careful not to touch the bottom crust and beyond all,
DON'T OVER DO IT!!
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Marbelizing Tami's Way:
For good marbling in regular cake pans, I do it this way:
I like to put the chocolate batter into a measuring cup with a spout so it
pours a fine stream. Put about 1/3 of the white batter for the cake pan into
the bottom and then pour a stream of chocolate batter in squiggles. Take a
toothpick (or a clean finger) and just slightly swirl the two around, but
not enough to mix them together. Then add more vanilla batter, careful not
to disturb the swirling, and repeat until your cake pan is 2/3 full. Bake as
usual.
When marbling sheet cakes, I have found in watching people
eat cake at parties and gatherings over the years that chocolate cake fans
don't like marble because it really isn't chocolaty and white cake fans
don't like chocolate in their vanilla cake.
To solve this, when I make sheet cakes with two different
flavors I like to make 1/2 and 1/2 of each. I raise the one side of the pan
and pour in the chocolate batter at the other side. I then set pan on an
even surface. On the other side, I quickly pour in the vanilla batter. The
middle becomes mixed slightly, making it perfect to swirl it for marble.
That way everyone is happy. Chocolate people get chocolate, vanilla people
get vanilla and there is marble for the in-betweens. This system has always
worked well for me! |
 Q:
The layers in our marble cake separate after baking. What are some of the
causes ? A: The separation of the
yellow or white layer from the chocolate or devils food in marble cake is
generally related to mixing two different batters. You need them to be of
equal consistency. |
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