Marble effect buttercream cake Tutorial
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Hi guys, I absolutely loved making this marble effect buttercream! who knew you could achieve something like this with one simple trick! I hope you all enjoy and have a go yourselves at home you wont regret it :)
(music from TH-cam audio library)
These mini cakes are simply adorable! 😍🎂
I tried this yesterday and it worked perfectly, thank you so much for this tutorial!!
The reveal is stunning! Looks like a gem straight from the ocean!
What a great technique !!! You're very imaginative. This is my first time watching this channel and I love it. Thank you for sharing and keep on caking.
I was sooooo skeptical of trying this method but omg, it turned out amazingggggggg! Thank you so much for sharing your technique ☺️
can you tell me how many cups each of cheese you used? thanks!
oops , sorry, didnt mean to send question to you :)
Hallo I am a new sub here. Thank you for your tips. This is new to me, really amazing 👏. I will keep on following. Regards from Germany 🇩🇪.
This video is very helpful thank you
Gorgeous! I love your accent btw. :)
This tutorial is amazing thank you! Also yes please could we get your swiss meringue buttercream!
Yes please
Great video! Can't wait to have a go!!
Wow, this is soooo beautiful. Amd afcours u explained so🤗 well
PRECIOSO LO VOY A PONER EN PRÁCTICA.
It is really beautiful! I would like to try it but nobody in my family like buttercream. Have you ever tried it with another type of cream? 😊
I just found this cake on utube and it looks really great. I like the fact that you sound like a local girl well local to me. ❤️
I've followed this method, getting it all the way to the end with the perfect marbling! HOWEVER, once you finish the scraping on the frozen shell, every time I then "finish" the cake and put it into the fridge, the cake sweats with condensation, due to the frozen final layer coming up to temperature. Does this happen to you??? And what is your work around?? Thank you!!
I just stumbled upon your channel. I love your intro and great work 💕
Thank you so much!
Does it have to go in the freezer or will it work if it has a few hours in the fridge?x
Wow! This is so cool. Can't wait to try 🥰
Looks amazing! Gonna try on my next cake
I like this. So going try this.
Truly amazing
❤
Wow amazing
I would like to have the buttercream recipe you used, please 😍
Can you use frosting instead of buttercream?
...pretty
Could it be done with Italian meringue buttercream ?
I would love your Swiss Meringue Buttercream recipe, please!
There's a video on my channel with the recipe and how to make it 😊
Thank you so much
Хороший способ, то что я искала)спасибо)
Yes please
Can I use swiss meringue buttercream For this ?
Can you do a red and black?
Can we use piping bag?
How did you get that dusty blue color ? I love it !
I used sugar flairs baby blue, just a little bit and it turns it this really nice pastel colour!
@@MajesticCupcakery thanks, did you add more for the darker blue ?
@@campuzanoyesenia8088 surprisingly no! It just turned out like that because you marble the buttercream before and it gives you some darker bits and some lighter bits
Excellent. May I know Which blue color did you use for buttercream?
Its baby blue by sugar flair 😊
When u freeze the cake the condensation happens .. and the icing starts to fall apart . what do you do then ..
Can blue and pink brink a good marble...or its only white and other colour....like pink, grey
You can try with pink and blue if you don't mix it too much it should look lovely! If you do mix it a bit too much though you might start to get a more purple colour coming through 🙂
Would this technique work if I put my cake in the fridge instead of the freezer? Thank you.
Yeah it would just take longer to firm up but if you left it in an hour it should be perfect!
Love this technique and excited to try it! Do you have a good swiss meringue buttercream recipe you use?
I like to use 5 egg whites and 300g of sugar heated over a pan of hot water until it reaches 160c then whip that up to get that lovely meringue. Slowly add in 452g of butter and keep mixing! (If it starts to look like its splitting carry on adding your butter when you're finished pop it back over the heat to slightly melt the edges and whip back up it works a treat!)
Luv her accent
👍👌👌👌
How did u make these shades
Would this technique work with whipped cream?
Ive never tried but I can't see why not! As long as you can get it nice and set before you scrape away the top coat it should work! All you need is to form a top coat so it doesn't smudge 😊
Hi my freezer isn’t big enough can I just put it in the fridge instead?
You can you just might have to chill it for longer to let it form a hard crust first 😊
@@MajesticCupcakery ok thanks very much ,
How to make the buttercream
What frosting is this?
Swiss meringue 😊
How do i make the butter cream
I have a Swiss meringue buttercream tutorial up on my channel 😊
It doesn't sweat after?
I haven't found that it does no, but then again it is always cold where I am! Haha so the change of temperature isn't an issue, you can do this in the fridge to firm up instead but it will just take a lot longer thats all 😊
@@MajesticCupcakery please can you send me the meringue recipe. Thanks
@@graceneneogbu5380 ive made a video on it go check it out! th-cam.com/video/2tZpuZLkySg/w-d-xo.html
А можно рецепт такого крема? 🙏❤️
The thumbnail doesn't do the end result justice
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