Marble Effect Using Buttercream Icing

Use 1 4 of the buttercream to frost the first layer and then use 1 4 of the chocolate ganache on top of the frosting.

Marble effect using buttercream icing.

Add a second thicker layer of frosting to the cake and smooth using a bench scraper. Using an electric mixer whip butter and sugar until light and fluffy. For a mostly white spaced out marble look like ours take roughly 100g of white sugarpaste and colour it using a little peacock blue food colouring then knead to fully distribute the colour. How to create marble cake icing using buttercream frosting.

Preheat oven to 356f and line cupcake tray with cupcake cups. I saw a few comments asking about using buttercream instead of fondant and wanted to share my experience. Using blobs of different colors icing is one of my favorite techniques but it give more of a water color effect which may be very satisfactory to your customer. Place the third layer on top smooth out any buttercream that squeezes out between the layers and refrigerate the cake until it s firm.

Mix in eggs milk and vanilla extract. Marbled buttercream is a popular cake decorating technique lately and i love how easy it is to create with a few simple steps. Finally choose a color to make the marble effect. Repeat for the second layer.

I used a standard buttercream frosting recipe used half in between my layers then very slightly thinned the remainder with 1 tablespoon of milk amount may vary depending on your recipe and humidity. Smooth using a bench scraper then chill the cake in the fridge 20 minutes or freezer 10 minutes until the frosting is firm to the touch. Chill the cake again in the fridge 20 minutes or freezer 10 minutes until the frosting is firm to the touch. Make sure your cake has been correctly crumb coated and chilled.

Feel free to play around with the quantities to achieve your desired marble effect.