Marble Glaze Icing

How to make old fashioned marble pound cake chocolate glaze.

Marble glaze icing.

It will give the marble drip cake a marble look. Add eggs one at a time beating after each addition. Bake the cake in the middle of the oven on a grid. Please preheat the oven for 15 minutes the baking time is 40 50 minutes.

Remember to place the cake on a rack over a cookie tray before pouring over the icing so you don t end up in a mess. Pouring the mirror glaze over the cake. Whisk together the flour baking powder and salt in a bowl. Spoon dollops of each chocolate mixture randomly over the top of the cake and then swirl them together with the thick end of a skewer to create a marbling effect.

Layer frost the cake with a crumb coat of buttercream frosting freeze. The marble cake is traditionally best baked with bottom and top heat at 170 c. The result is a juicy fine marble cake. Finish decorating the cake with fresh fruit or edible flowers.

Cream softened butter and gradually add sugar. Using the frosting cover the whole surface area of the acetate leaving some space on the sides for you to hold onto it and place it afterward. For the marbling try to stick to different shades of the same color. Gently tap the tray on the bench to level the icing.

It can be made with dark chocolate white chocolate or colored. You can also mix but not too much some of the shades to make it look like marble swirls. Leave to set then remove any drips of icing from down the side of the cake and spread the remaining buttercream around the side. Preheat the oven to 350 degrees f.

Spray two 8 inch cake pans with baking spray and line the bottoms with parchment rounds. I like to rest the cake on a small cake pan or a wide and short glass. Marble cake baking tip from chef thomas sixt the cake is best baked at top and bottom heat. Place the frosting with an offset spatula for a better effect.

How do you make marble drip icing. Preheat oven to 325 degrees. Cream until light and fluffy. Begin pouring the onto the center of the cake then slowly work your way out to the edges.

Remove the smoothed buttercream cakes from the fridge or freezer must be fully chilled before glazing and place on a circular object on top of a large baking sheet to catch the run off glaze. Grease and flour a tube or bundt cake pan set aside. Allow the cake to come to room temperature before moving onto the glaze step of the decorating process. Mix in vanilla and salt.