On Sunday it was my Grannies birthday and we went over to her house to celebrate, I of course made a cake for her- as I had never made a marble cake, so this was the perfect opportunity. Happy Baking xx
Ingredients:
For the cake mixture:
225g unsalted butter
225g self-raising flour
225g caster sugar
4 eggs
3 tbsp milk
1 tsp vanilla extract (I used seeded)
2 tbsp cocoa powder
For the icing:
270g unsalted butter
450g icing sugar
75g cocoa powder
1 tsp milk
1 tsp vanilla extract
Method:
1. Grease a round 20cm cake tin, and put grease-proof paper on the base. Pre- heat the oven to 180C/160 fan/ gas 4.
2. Beat together the sugar and the butter until smooth and creamy. Add in the eggs one at a time, mixing well after each addition, fold in the flour, milk ,and vanilla extract. You may want to mix more to get the mixture the correct consistency (fall off the spoon) with an electric hand mixer.
3. Divide out the mixture into two bowls- in one of the bowls add in the cocoa powder and mix well. Then place in the prepared tin alternately with two spoons. Then take a fork and swirl around the tin for effect. Bake for 30-40 minutes. When a skewer has been placed in the centre and pulled out clean the cake is done.
4. To make the icing beat the butter and icing sugar, and vanilla extract, together with an electric hand mixer until smooth, about half way through mixing add the milk to loosen the mixture a little to make it easier .
5. If you want to make alternating colours of icing on the cake just as you did with the marbling in the cake, split the icing into two bowls and mix cocoa powder into one of them, place the vanilla down one side of the piping bag and chocolate the other. This way when you pipe it will come out in two colours side by side. I did this in the centre by squeezing and lifting the bag to make a starry effect using a starry nozzle size 1M so it was quite large to those who don't know.
6. If it's chocolate icing you want add in the cocoa powder without splitting the mixture. I made two cakes and sandwiched them together with piped chocolate/vanilla icing in the centre. Take your butter-cream (I used the chocolate) and spread over the top of the cake with a pallet knife until it's smooth or looks how you want it to look. Dust with a sprinkling of icing sugar to finish.
Happy Baking xx Beth
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