1) Prepare chocolate ganache as explained in the previous post.
2) Now, gently place the cake with the flat side on the top, on a turn table.
3) Cut the cake into two and apply some chocolate ganache between the two layers.
4) Now, put the layers back together. You can also put a layer of whipped cream, cut citrous fruits, jam, jelly etc between the two layers.
5) Now, once the two layers are back together, cover the entire cake with the ganache. Cover the sides as well. Use a flat knife for the same.
6) Now, pour a good layer of ganache on the top of the cake, and spread it evenly over the entire
cake.
7)Now, beat some whipped cream to stiff peaks, pour it into a piping bag. Cut a small hole at the end of the piping back (about 2 mm in size).
8) Now, draw horizontal lines on the ganache with the whipped cream. The lines should be about half a centimeter apart. Don't spread out the lines too much, or you won't get the icing effect.
Try and keep a steady hand, so that you get straight lines. Don't fret if you mess up. A tasty cake is all that matters.
9) Next, turn the cake 180 degrees, and with a toohpick, using gentle hands, draw vertical lines at about 1 cm distance from each other.
Now, again turn the cake 180 degrees, and with the tooth pick draw veritical lines, between the previously drawn vertical lines.
10) A lovely pattern will begin to emerge.
11) Leave it in the fridge to set.
The pattern looks much neater once it's set.
12) Now, add some cherries or cut fruits(cut into wedges) on the cake. Use kiwis etc.
Check this blog for a detailed link with pictures!
https://food52.com/blog/12964-the-magic-of-marblin
2) Now, gently place the cake with the flat side on the top, on a turn table.
3) Cut the cake into two and apply some chocolate ganache between the two layers.
4) Now, put the layers back together. You can also put a layer of whipped cream, cut citrous fruits, jam, jelly etc between the two layers.
5) Now, once the two layers are back together, cover the entire cake with the ganache. Cover the sides as well. Use a flat knife for the same.
6) Now, pour a good layer of ganache on the top of the cake, and spread it evenly over the entire
cake.
7)Now, beat some whipped cream to stiff peaks, pour it into a piping bag. Cut a small hole at the end of the piping back (about 2 mm in size).
8) Now, draw horizontal lines on the ganache with the whipped cream. The lines should be about half a centimeter apart. Don't spread out the lines too much, or you won't get the icing effect.
Try and keep a steady hand, so that you get straight lines. Don't fret if you mess up. A tasty cake is all that matters.
9) Next, turn the cake 180 degrees, and with a toohpick, using gentle hands, draw vertical lines at about 1 cm distance from each other.
Now, again turn the cake 180 degrees, and with the tooth pick draw veritical lines, between the previously drawn vertical lines.
10) A lovely pattern will begin to emerge.
11) Leave it in the fridge to set.
The pattern looks much neater once it's set.
12) Now, add some cherries or cut fruits(cut into wedges) on the cake. Use kiwis etc.
Check this blog for a detailed link with pictures!
https://food52.com/blog/12964-the-magic-of-marblin
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