Monday, November 2, 2015

TBB: Marble In Reverse with Custom Rose Blend Ganache Glaze

I made this cake during the beta testing..and everyone loved it. And made it again for some gathering also. This is an amazing cake..so soft crumbs, light and tender...and buttery at the same time.  So this is my 3rd or 4th time making this cake, so I am kind of bored with it... so as I was flipping over the pages, I saw the Pink Lady cake (izzit?..the one with fondant covering) and what intrigue me was the recipe is the same as Rose's white velvet cake/cupcake recipe except it uses all egg yolks instead egg whites...so curious how it taste like, I baked it too and then any how sandwiched between the marble cake..lol! ..

I decided to bake the marble cake in round tins.  One was ok, but the other one with more chocolate sank in the centre a bit ... I suspect I didn't mix in the melt chocolate well enough to even it out.  I tried to bake 2 cakes (marble & pink cakes) in under an hour. because I wanted to watch the korean drama episode coming up on TV soon...in the end, I missed the full episode except the last 10 mins.. :(   


Removed the crackly top... very messy.. isn't it? 


Next morning, I frosted the cake.  I forgot to take photos...because again, I was rushing to do everything under an hour..as I had to bring my son out before 11:30am.  Well, I was slightly delayed again and left the house only around 11:45am. 


Here is the insides of the cake..if you are wondering how Rose's pink cake looks like. The pink cake her friend likes.. I forgot who.. is it Flo? I have to go home and read again. 


I sliced it really very thin..like 1/4 inch thick.. so that everyone can have a slice. I think a proper wedding cake slice is thicker..lol! 
Looked quite pathetic? 

You can see some ganache in the centre between the slices..Only very thin layer of ganache between layers except the part where there is a dip in the cake layer..


This is my share..half of that 1/4 inch...


Everyone likes the cake esp. the marble cake. Me too. I liked the marble cake too. If you haven't made this yet, please give it a try. The marble cake in HCB is also very good too..less chocolate, but taste equally amazing.

The pink cake is a denser and sweeter too...and probably why Rose chose it for fondant covering too. Taste similar to white velvet cupcakes in HCB..and between the yellow cupcakes and the white cupcakes, I prefered the yellow cupcakes too.   I find the cake texture and taste is better with sour cream than with milk..perhaps the cake taste sweeter with milk.  It is possible to make Rose's white cake with sour cream instead of milk? Next time I'll try.  I'm still searching for the perfect white cake to my tastebuds..





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7 comments:

  1. UnknownNovember 2, 2015 at 6:03 PM

    What an amazing cake! You've certainly come back at full speed ahead. I find the yellow cake, white cake thing funny - we have no such distinction. Just maybe sponge cake and...well...cake.

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  2. HanaâNovember 2, 2015 at 9:14 PM

    The crumb of both cakes look wonderful! Great combo with the pink cake.

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  3. VickiNovember 2, 2015 at 9:44 PM

    Wow, that's impressive! The frosting looks beautiful. I've been wondering if it's okay to bake the marble in round pans. What is the Kdrama? New one?

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  4. Angie's RecipesNovember 3, 2015 at 1:38 AM

    The cake looks really impressive, Faithy.

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  5. UnknownNovember 3, 2015 at 8:38 PM

    Hi Faithy! Beautiful cake. Love the shot of the towering cake before it was cut. Look so heroic!

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  6. RachelNovember 5, 2015 at 4:46 AM

    Mmmm. Love the look with the white frosting!

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  7. orins goodiesNovember 10, 2015 at 9:49 AM

    an amazing cake and frosted so beautifully. for your question about substituting milk for sour cream. to that there is several things to take in consideration here is the steps:
    1. replace cup to cup 1 cup of milk = 1 cup of sour cream
    2.decrease the amount of butter in the recipe,the sour cream have fat in it.
    replace half of the amount of butter with the sour cream. example: recipe call for 200 gram of butter use only 100 gram or 2 cups of butter use only 1 cup...
    3.reduce baking powder and increase baking soda.approx for each cup of butter reduce 1 tsp of baking powder and replace with 1 tsp of baking soda.
    4.the cake might need Little more time to bake.be on the watch.

    I cant wait to see how it came....good luck.:-)

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