Marble Glaze Icing

Bake the cake layers then allow to cool.

Marble glaze icing.

It will give the marble drip cake a marble look. The marble cake is traditionally best baked with bottom and top heat at 170 c. It can be made with dark chocolate white chocolate or colored. Layer frost the cake with a crumb coat of buttercream frosting freeze.

The result is a juicy fine marble cake. Allow the cake to come to room temperature before moving onto the glaze step of the decorating process. A mirror glaze cake is when a shiny glaze made of chocolate sweetened condensed milk and gelatin is poured over a frozen cake and it has a super shiny appearance like a mirror. Place the frosting with an offset spatula for a better effect.

Bake the cake in the middle of the oven on a grid. 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. Spray two 8 inch cake pans with baking spray and line the bottoms with parchment rounds.

Preheat the oven to 350 degrees f. 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. Mix in vanilla and salt. 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. For the marbling try to stick to different shades of the same color. Cream softened butter and gradually add sugar. Preheat oven to 325 degrees.

Whisk together the flour baking powder and salt in a bowl. Grease and flour a tube or bundt cake pan set aside. Finish decorating the cake with fresh fruit or edible flowers. Gently tap the tray on the bench to level the icing.

Marble cake baking tip from chef thomas sixt the cake is best baked at top and bottom heat. How to make old fashioned marble pound cake chocolate glaze. 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. Add eggs one at a time beating after each addition.

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. Cream until light and fluffy. Begin pouring the onto the center of the cake then slowly work your way out to the edges. I like to rest the cake on a small cake pan or a wide and short glass.