Marble Cake with and without frosting.
Showing posts with label Marble Cake. Show all posts
Showing posts with label Marble Cake. Show all posts
Saturday, 27 June 2015
Tuesday, 5 May 2015
Busy holiday weekend
Last weekend was another of those long weekend that simply stretches!
I personally love them but at the same time it does put a dent on daily activities like paying bills, yep I still do it the old fashion way, take a number and patiently wait my turn at the post office.
And of course the normally congested road, the infamous KL traffic is even more so.
I wonder why, after all the traffic reports on the radio say that the highways are equally congested, some several kilometers long. A few years back when ever there is a public holiday or eve of such an event its practically smooth sailing in the capital.
But now it a queue here, a traffic jam there and I'm not just talking about cars. Unfortunately the population of our dear city has grown so much, mostly with foreigners. Oh well, that's another story and I don't think this is where I ought to venture.
Back to my precious cakes!
I have NOT been updating my blog! Good grief does anyone even care? LOL
I planned on adding several more recipes for my own use of course but just haven't gotten around to it.
My other project of transferring old recipes from my battered book to a brand new one pun hasn't taken off either and all the while I keep finding and trying out new recipes and simply jotting them down in another book or pieces of paper!
Yes I did start with the weekend, and I have a fabulous one. I admit it was rather hectic and stressful but I enjoyed baking and made some money too! Now who can say no to that?
We didn't go anywhere but stayed close to home, went shopping at KWC and watched some wuxia films on TV.
Alhamdullilah for the rezeki God has bestowed onto me.
Thank you very much to dear friends who ordered and still enjoyed my baking. I sincerely hoped they had a good weekend holiday as well.
Afni, ordered a moist chocolate cake, a Victoria sandwich cake and cream puffs.
She requested that both cakes were baked in squared tins.
As decoration and a different twist from the norm, I crushed Cadbury Crunchie and sprinkling it on top of the chocolate cake's melted chocolate top. I froze the chocolate bar and smashed it with my rolling pin.
A dusting of icing sugar was enough for the Victoria Sandwich Cake but I piped a few lines of butter cream across the cake and stuck some fresh strawberries.
The cream puff well, remain as they were! The creamy custard filling justified everything else.
In addition to that there was also orders for birthday cakes!
Thanks to Suzila who wanted a marble cake with butter cream icing for her dad.
Another friend also celebrated his birthday that week, Happy Birthday Koko, many happy returns for the day! I hope he enjoyed the butter cake with chocolate cream icing.
If interested, recipes for each can be found in the blog.
Happy Baking.
I personally love them but at the same time it does put a dent on daily activities like paying bills, yep I still do it the old fashion way, take a number and patiently wait my turn at the post office.
And of course the normally congested road, the infamous KL traffic is even more so.
I wonder why, after all the traffic reports on the radio say that the highways are equally congested, some several kilometers long. A few years back when ever there is a public holiday or eve of such an event its practically smooth sailing in the capital.
But now it a queue here, a traffic jam there and I'm not just talking about cars. Unfortunately the population of our dear city has grown so much, mostly with foreigners. Oh well, that's another story and I don't think this is where I ought to venture.
Back to my precious cakes!
I have NOT been updating my blog! Good grief does anyone even care? LOL
I planned on adding several more recipes for my own use of course but just haven't gotten around to it.
My other project of transferring old recipes from my battered book to a brand new one pun hasn't taken off either and all the while I keep finding and trying out new recipes and simply jotting them down in another book or pieces of paper!
Yes I did start with the weekend, and I have a fabulous one. I admit it was rather hectic and stressful but I enjoyed baking and made some money too! Now who can say no to that?
We didn't go anywhere but stayed close to home, went shopping at KWC and watched some wuxia films on TV.
Alhamdullilah for the rezeki God has bestowed onto me.
Thank you very much to dear friends who ordered and still enjoyed my baking. I sincerely hoped they had a good weekend holiday as well.
Afni, ordered a moist chocolate cake, a Victoria sandwich cake and cream puffs.
She requested that both cakes were baked in squared tins.
As decoration and a different twist from the norm, I crushed Cadbury Crunchie and sprinkling it on top of the chocolate cake's melted chocolate top. I froze the chocolate bar and smashed it with my rolling pin.
A dusting of icing sugar was enough for the Victoria Sandwich Cake but I piped a few lines of butter cream across the cake and stuck some fresh strawberries.
The cream puff well, remain as they were! The creamy custard filling justified everything else.
In addition to that there was also orders for birthday cakes!
Thanks to Suzila who wanted a marble cake with butter cream icing for her dad.
Another friend also celebrated his birthday that week, Happy Birthday Koko, many happy returns for the day! I hope he enjoyed the butter cake with chocolate cream icing.
If interested, recipes for each can be found in the blog.
Happy Baking.
Wednesday, 11 February 2015
Marble Cake - Again!
A friend's birthday was last week, but didn't have time to make a cake on that special day.
So instead I made one a belated one.
I baked marble cake, and used butter cream for the topping.
Marble Butter Cake
source: QL Kitchen
Ingredient
225g butter
225g sugar
225g self raising flour
4 eggs
6 Tbsp milk
2 Tbsp cocoa powder
1 tsp vanilla
Method
Cream butter and sugar until fluffy.
Add in vanilla and the eggs one at a time, beat well.
Alternate 3 Tbsp milk and flour into the mixture.
Divide the batter into 2.
Leave one plain while the other add the cocoa powder and 3 Tbsp of milk.
Mix well to combine.
In a lined and greased cake tin or loaf pan, spoon in the mixture accordingly,
you can either put four small dollop of batter in the tin or
layer it, two spoon full of each batter at a time.
Either way the cake looks good.
Use a bamboo skewer and zig zag a pattern before baking.
Bake at 180 C for 1 hour.
Once cake is cool, you can either leave it as it is or spread the icing.
Butter cream icing.
Ingredients
125g butter
70g shortening
80g icing sugar
2 Tbsp of condensed milk
1 tsp vanilla.
Food colouring.
In a clean bowl, cream the butter and shortening until turns light and fluffy.
Add the vanilla.
In two batches, add the icing sugar into the butter mixture.
Once well mix, add the remaining icing sugar, continue beating,
The mixture is smooth and spreadable.
Spread onto cake and decorate as you like.
Happy Baking.
So instead I made one a belated one.
I baked marble cake, and used butter cream for the topping.
Marble Butter Cake
source: QL Kitchen
Ingredient
225g butter
225g sugar
225g self raising flour
4 eggs
6 Tbsp milk
2 Tbsp cocoa powder
1 tsp vanilla
Method
Cream butter and sugar until fluffy.
Add in vanilla and the eggs one at a time, beat well.
Alternate 3 Tbsp milk and flour into the mixture.
Divide the batter into 2.
Leave one plain while the other add the cocoa powder and 3 Tbsp of milk.
Mix well to combine.
In a lined and greased cake tin or loaf pan, spoon in the mixture accordingly,
you can either put four small dollop of batter in the tin or
layer it, two spoon full of each batter at a time.
Either way the cake looks good.
Use a bamboo skewer and zig zag a pattern before baking.
Bake at 180 C for 1 hour.
Once cake is cool, you can either leave it as it is or spread the icing.
Butter cream icing.
Ingredients
125g butter
70g shortening
80g icing sugar
2 Tbsp of condensed milk
1 tsp vanilla.
Food colouring.
In a clean bowl, cream the butter and shortening until turns light and fluffy.
Add the vanilla.
In two batches, add the icing sugar into the butter mixture.
Once well mix, add the remaining icing sugar, continue beating,
The mixture is smooth and spreadable.
Spread onto cake and decorate as you like.
Happy Baking.
Monday, 22 September 2014
Marble Cake - another recipe
Just look at that, sedapkan?
YES! It is!
Forgive my rudeness, but you ought to give this recipe a try.
It is just perfect for lazy me. The steps and ingredients are basically easy.
Okay let's back track for a bit.
As always, me and almost everyone out there love browsing through the internet, other then their
prefixed favorite pages.
I'm no different, but I do love roaming and reading cooking blogs especially ones with recipes and good pictures. Ahem, the pictures do help!
Sometimes, it is irritating when I scroll down only to discover only pictures and no recipe *sigh* but I guess some people don't want to share or just love posting pics.
I came across this wonderful site. Not sure how I missed it before but it has some very interesting recipes.
I like the layout, very user friendly and the instructions are easy to follow. To find out more, click here -
QL Kitchen
I'm sharing their Marble Cake recipe. Try it, it is worth the time and effort.
I used a wooden spoon to beat up the butter and sugar, too lazy to take out the hand mixer.
I also added 1 tsp of Baking Powder to the flour.
I used 1 non stick loaf pan. 30cm x 11 cm, 6cm deep. I still greased and lined it with paper anyway.
The cake is light, not too sweet or greasy. The masses ate almost half! I was lucky to snap the photos before it disappeared!
Well QL Kitchen, thank you so much! I'm sharing this wonderful recipe with everyone else. This recipe is definitely a keeper!!
Marble Cake
source: QL Kitchen
Ingredients
225g butter
225g castor sugar
225g all purpose flour (to this I added 1 tsp baking powder)
4 eggs
6 Tbsp milk (I used evaporated milk)
2 heaped Tbsp cocoa (I only used 1 1/2 Tbsp)
1 tsp vanilla
Method
Cream butter and sugar. Add eggs one at a time.
Add in vanilla essence. Mix well.
Alternate the flour and 3 Tbsp milk, mix well.
Divide the batter into 2 bowls.
Leave one plain and to the other half add cocoa powder and 3 Tbsp milk.
Combine well.
Use 2 clean spoons to alternate the batter into the cake tin.
Lastly use a skewer to make marble like patterns on the top.
Bake at 180C for 45 mins - 1 hour. It depends on how many cake tins you use.
I used 1, but QL used 2 smaller ones, so the cooking times is faster.
Allow to cool before tipping it out of the cake tin and on to a cooling rack.
Happy Baking.
Friday, 11 April 2014
Marble Cake
Last week I was feeling really horrible, I had a bad bout of the flu and my throat felt itchy, my head felt heavy, my whole body ached and my nose was runny. Despite all that I decided to bake a cake! I know some weirdness must have taken over the rational part of my brain... and it had to be a Marble Cake, not quite sure why but I just felt like having some and besides my mum loves this cake as well.
I didn't bake using the old recipe but instead I opted for a butter cake one, and added some cocoa powder to a portion to marble it!
I must admit not the best of pics but I wasn't feeling very best either. I snapped theses after the masses gobbled up half of the loaf!
I found the original recipe at Joy of Baking but marbled it to my taste.
Butter Cake (marble cake)
source: Joy of Baking.
250g self raising flour
230g butter
300g sugar (I used 230g)
3 eggs
2 tsp vanilla
240ml buttermilk (measure milk and add in 1 Tbsp vinegar and let it sit for 20-30 min)
Method
Cream butter until creamy. Add sugar and continue beating until light and fluffy.
Add in one egg at a time, beat well. Add in vanilla.
Alternate flour and buttermilk.
Don't overmix.
Divide the batter into 2. 2/3 plain and 1/3 add 2 Tbsp of cocoa powder.
Spoon the batter layer by layer or pour half of the plain batter into the tin and drop several spoonfuls of the chocolate then cover with the rest of the plain batter.
Bake at 180C for 40 min.
I used a long loaf like tin but you can use a 8 in round tin too.
Happy Baking.
I didn't bake using the old recipe but instead I opted for a butter cake one, and added some cocoa powder to a portion to marble it!
I must admit not the best of pics but I wasn't feeling very best either. I snapped theses after the masses gobbled up half of the loaf!
I found the original recipe at Joy of Baking but marbled it to my taste.
Butter Cake (marble cake)
source: Joy of Baking.
250g self raising flour
230g butter
300g sugar (I used 230g)
3 eggs
2 tsp vanilla
240ml buttermilk (measure milk and add in 1 Tbsp vinegar and let it sit for 20-30 min)
Method
Cream butter until creamy. Add sugar and continue beating until light and fluffy.
Add in one egg at a time, beat well. Add in vanilla.
Alternate flour and buttermilk.
Don't overmix.
Divide the batter into 2. 2/3 plain and 1/3 add 2 Tbsp of cocoa powder.
Spoon the batter layer by layer or pour half of the plain batter into the tin and drop several spoonfuls of the chocolate then cover with the rest of the plain batter.
Bake at 180C for 40 min.
I used a long loaf like tin but you can use a 8 in round tin too.
Happy Baking.
Monday, 27 January 2014
Marble Cake
Yes, yes I know this is a very 'normal' cake and seems to be easy for some but it took me quite a while to find a recipe that was actually good.
I've got one from my mum that is quite big and uses lots of eggs. I liked it but I wanted to find one that has less eggs and smaller in size too.
Finally found a good one in one of my mum's cook books. Thanks a lot mum!
This recipe calls for a bundt pan but any cake pan will do.
I omitted the orange part as my mum hates orange flavored cakes!
Chocolate Orange Marble Cake
source: The Australian Women's Weekly - Cakes and Slices Cookbook.
60g dark chocolate, chopped (I used 3 Tbsp cocoa powder and 1 Tbsp water mixed into a paste)
125g butter
1 1/2 cups sugar ( a bit sweet, next time I'll put less)
2 eggs
2 cups self raising flour
3/4 cup milk
1 Tbsp orange rind
Chocolate Fudge Frosting (I didn't do this)
125g dark chocolate
125g butter
3 1/2 cups icing sugar
3/4 cup milk
1 tsp vanilla
Method
Melt the chocolate using a double boiler and put aside to cool.
For the chocolate/cocoa paste, add the water little by little to the cocoa powder.
Make sure the paste is not too dry or too wet.
It must be free of lumps or the batter will not come out nicely.
Cream butter and sugar until light and fluffy.
Add in eggs one at a time, beating well.
Add in the flour and milk. Beat well until batter is smooth.
Divide the mixture into two bowls.
In one bowl add in the orange rind. In the other add in the cooled chocolate or the cocoa paste.
Mix each batter well.
In a grease cake tin, drop spoonfuls of the chocolate and orange batter into the
corners and middle. Keep going until all the batter is finished.
You can either use a skewer and gently run through the batter or just leave it as it is.
Gently tap the sides of the tin to release air pockets in the cake.
Bake at 170C for 40 min or until cook.
Once cake is cooled, iced the cake as you like.
Happy Baking.
I've got one from my mum that is quite big and uses lots of eggs. I liked it but I wanted to find one that has less eggs and smaller in size too.
Finally found a good one in one of my mum's cook books. Thanks a lot mum!
This recipe calls for a bundt pan but any cake pan will do.
I omitted the orange part as my mum hates orange flavored cakes!
 |
| This is the bundt pan |
 |
Chocolate Orange Marble Cake
source: The Australian Women's Weekly - Cakes and Slices Cookbook.
60g dark chocolate, chopped (I used 3 Tbsp cocoa powder and 1 Tbsp water mixed into a paste)
125g butter
1 1/2 cups sugar ( a bit sweet, next time I'll put less)
2 eggs
2 cups self raising flour
3/4 cup milk
1 Tbsp orange rind
Chocolate Fudge Frosting (I didn't do this)
125g dark chocolate
125g butter
3 1/2 cups icing sugar
3/4 cup milk
1 tsp vanilla
Method
Melt the chocolate using a double boiler and put aside to cool.
For the chocolate/cocoa paste, add the water little by little to the cocoa powder.
Make sure the paste is not too dry or too wet.
It must be free of lumps or the batter will not come out nicely.
Cream butter and sugar until light and fluffy.
Add in eggs one at a time, beating well.
Add in the flour and milk. Beat well until batter is smooth.
Divide the mixture into two bowls.
In one bowl add in the orange rind. In the other add in the cooled chocolate or the cocoa paste.
Mix each batter well.
In a grease cake tin, drop spoonfuls of the chocolate and orange batter into the
corners and middle. Keep going until all the batter is finished.
You can either use a skewer and gently run through the batter or just leave it as it is.
Gently tap the sides of the tin to release air pockets in the cake.
Bake at 170C for 40 min or until cook.
Once cake is cooled, iced the cake as you like.
Happy Baking.
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