It was her baby boy s blessing day and they had a dinner for friends and family.
Black and white marble buttercream cake.
When i first started cake decorating i thought that using only black color gel would get a beautiful black buttercream.
I use all purpose flour for this recipe i wouldn t swap it for cake flour.
In this video i show you a unique take on a candy cake using kitcats hersheys almond joy and some black glass shard and a marbled buttercream technique.
I wanted to do a littl.
When added to frosting and exposed to the air it turns a deep jet black.
Grease and flour a 12 cup bundt pan.
Add a thick layer of white buttercream all over the cake.
Gently smooth over the acetate to make sure the buttercream is fully attached to the cake and pop in the freezer for about 25 30 minutes to firm up the frosting.
Seriously making black buttercream frosting is difficult.
Gently set other marble cake layer on top and make sure it is centered.
Add a 2 3 cup of vanilla buttercream over the cake.
Layer one marble cake cut side up onto cake board.
Important ingredients for chocolate and vanilla bean marble cake with buttercream frosting.
Wrong i have used an entire container black color gel actually a few containers and still ended up with grey buttercream the more color you add the more you sacrifice taste only to have grey buttercream.
When you add the black cocoa to your frosting it starts out as a deep brown.
Hope you enjoy this creation.
Heat oven to 350 degrees.
Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean.
Place another cake layer cut side down over the top.
Add the flour cornstarch baking powder and salt to a bowl and stir with a wire whisk to combine.
Repeat the process for another layer crumb coat with white vanilla buttercream and freeze for 30 minutes.
So far i have used it on cupcakes and a cake and i am in love.
Starting with about 1 cup of chocolate buttercream scooped on top of the cake start to smooth the frosting out and over the sides of the cake.
Then remove the acetate and smooth over any imperfections you may have with a hot spatula or bench scraper.
Black cocoa powder for best black frosting.
I use a high quality dutch process cocoa powder because the flavor is more intense and pleasant and it also doesn t change the acidity of the cake.
Try to create the lines using one continuous motion going up and down and then side to side.
Repeat with remaining cake layers.