Oh, for heaven’s sake.
I give my cousin 3 choices for the flavor of the damned cake: white, yellow or chocolate and she comes back with “I like marble-type flavor.” We’re a little early on in this process to strangle her, no?
I shouldn’t complain, as she’s being pretty agreeable on everything else. She’s said that her mom (my aunt), the groom’s mom and the groom are out of the cake selection process, so I’m not going to be caught in the crossfire. She’s leaning towards two tiers covered in buttercream (with a sheetcake for extra servings), which removes a whole layer of complexity (quite literally). I just found Rose’s technique for that perfectly-smooth frosting (The Cake Bible, pp. 358-359), which seems rather doable.
So… any thoughts to offer about marbelizing a yellow cake? I’ve got another recipe for a yellow cake that just calls for separating some of the batter and adding melted and cooled bittersweet chocolate (4 ounces chocolate to 2 cups of batter). I guess I’ll just have to try it and hope it doesn’t hose up Rose’s finely-tuned proportions. I suppose it might be possible to make a small batch of the chocolate butter cake batter and swirl it in, but that seems like it would introduce all manner of complications, too… Hmmmmmmm…