1/2Sheet marble cake a success!!
Posted: 01 February 2009 02:34 PM   [ Ignore ]
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So i think it came out good (although I haven’t tasted it yet lol) I baked 25 minutes, the cake came out of the pan beautifully, I wrapped it up and froze it.
Its the perfect thickness for what I am looking to do (making 2 layers eventually)..so here’s a pic!

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Posted: 01 February 2009 02:45 PM   [ Ignore ]   [ # 1 ]
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Good for you! The layer looks wonderful. Once the frosting goes on, it’ll look just fine. Yum!

And congratulations that your project is a success.

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Posted: 01 February 2009 02:52 PM   [ Ignore ]   [ # 2 ]
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Excellent Ski - so glad it worked out for you.  I’m sure you will LOVE the vanilla and chocolate flavors.

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Posted: 01 February 2009 10:27 PM   [ Ignore ]   [ # 3 ]
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I will be eating it this weekend. i hope it tastes good. Does it go well with mousseline? Thats what I was going to put on it…

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Posted: 02 February 2009 12:09 PM   [ Ignore ]   [ # 4 ]
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Cake looks great, good luck with the mousseline!  What flavor are you using?

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Posted: 02 February 2009 12:16 PM   [ Ignore ]   [ # 5 ]
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I have no idea lol.

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Posted: 02 February 2009 01:02 PM   [ Ignore ]   [ # 6 ]
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ski, it is marble allright! =)

how about a strawberry or raspberry mouseline (be sure to use lowly sweeten conserves).  or how about the melt on your mouth caramel silk meringue for the ultimate vanilla ice cream flavor with cake and chocolate toppings!

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Posted: 02 February 2009 01:34 PM   [ Ignore ]   [ # 7 ]
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hmm…..well i wanted to use mousseline becuase i want to get used to it. im thinking raspberry.
what if you just add vanilla to it btw? Does it taste good or do you need a flavor (like rasp or chocolate etc)??

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Posted: 03 February 2009 08:33 AM   [ Ignore ]   [ # 8 ]
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It looks wonderful.  How thick is the cake, and do send a picture of a cut piece so we can see the marbling effect.  Cogratulations!

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Posted: 03 February 2009 08:40 AM   [ Ignore ]   [ # 9 ]
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Ski, Patrincia uses vanilla mousseline all the time, and loves it.  She just adds vanilla extract to taste, no liqueur or anything.

Another lovely pairing with the marble would be Hector’s suggestion of the caramel silk meringue buttercream- more time-consuming than the mousseline, but sort of like frosting a cake with buttery flan, yum!  It is one of my all-time favorite buttercreams.  If everyone concerned likes coffee, that’s another nice pairing, either the coffee neoclassic or the coffee-caramel SMBC. 

Do you have any requirements about the color of the frosting?  Vanilla mousseline will be off-white, caramel SMBC will be light tan/beige and the coffee-caramel darker tan.  All would be lovely and tasty with chocolate decorations, like a band or curls.

Personally, I’m not a big fan of strawberry/raspberry buttercreams, I prefer the whipped cream-based cloud creams instead because they let the fresh flavor of the fruit shine through.  Cloud creams should be paired with a lighter cake like genoise- I like genoise au chocolate for pairing with fruit because the chocolate isn’t too intense.  But that is just my personal preference, many people like the berry buttercreams.  And they are the only choice if refrigeration isn’t available.

Can’t wait to see the finished cake!

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Posted: 03 February 2009 09:05 AM   [ Ignore ]   [ # 10 ]
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without measuring i’d say the cake is from 1.75inches thick. I can measure it when i un freeze it. I am interested to see if it marbled at all myself lol seeing as I put too much chocolate on one side (as seen in picture) and then the bottom of the cake was completely yellow. Oh well haha.

I want the frosting to be white (not necessarily PURE white, but somewhat white). I probably will just do the vanilla, but I am interested to try the raspberry too.  I’ll be frosting it this weekend, Ill let you guys know haha.

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Posted: 03 February 2009 12:46 PM   [ Ignore ]   [ # 11 ]
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Hi Ski - Julie is right, I add straight vanilla extract (to taste) to the mousseline buttercream.  See my avatar photo?... it was vanilla mousseline.  I think it’s the whitest of all Rose’s buttercreams. 

If you ever give the strawberry or raspberry versions a try, be sure to add them to egg white buttercreams.  If you use egg yolk buttercreams, your finished color will be more orange than pink.

Actually, all these were covered in vanilla mousseline.

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Posted: 03 February 2009 01:18 PM   [ Ignore ]   [ # 12 ]
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ok so those pictures are really really nice, that frosting looks PERFECT!!  I think I’m gonna stick with the vanilla for this cake

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Posted: 04 February 2009 09:23 PM   [ Ignore ]   [ # 13 ]
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Congratulations on your success, Ski! Your cake looks very nice. I hope it tasted as good as it looked (I’m sure it did). smile

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