MARBLED BUTTERCREAM TECHNIQUE │ MARBLE BUTTERCREAM CAKE │ CAKE DECORATING TRENDS │ CAKES BY MK
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- Опубліковано 28 сер 2020
- This marbled buttercream technique can look pretty tricky, but in this video I'll be breaking down the process step-by-step and providing helpful tips along the way, so that you'll be able to achieve this grand marble looking effect in no time!
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![Lp. Последняя Реальность #97 ЧЁРНАЯ МАТЕРИЯ [Анти Скинт] • Майнкрафт](http://i.ytimg.com/vi/k4MjXCzKsYw/mqdefault.jpg)
I just love it how ur so clear with ur words and u use really simple words so that everyone understands it
Thanks so much Naysha! Glad to hear you're enjoying the videos :)
I loved the explanation, the quality of the video, the technique, everything perfect! Thank you!
Thank you for ALL your creativity!! I enjoy ALLLLLLLLL your content.
Sooooo beautiful! Your cakes are art! ❤️
I feel like you could make a really cool sea-wave looking cake with this method and dark blue colours! Love it. Very creative
Yeah totally that sounds amazing! So many cool things you could do with this technique. And thank you! Glad you enjoyed the video :)
Yes would be beautiful 😍
This cake is Beautiful and so well explained. Thank you for sharing 😁
Beautiful MK!! Thanks again. I will be trying this as well.
What a gorgeous technique. I love the smooth look you've gotten. And I love the gold accent. Thank you for sharing and keep on caking 💜
Lovely work. Thank you for sharing. Cheers from S Paulo in Brazil.
STUNNING! 😍
Beautiful!
This technique is so satisfying to watch! I love making it, it gives such a beautiful effect 😍❤️
Thanks Nour! :) Yes I love watching this technique come together too - so so satisfying! :D
Nice tutorial! Thank you! 😊
You really are an artist!
So beautiful!
Gorgeous!
Btw I love your videos. So precise & helpful.
One of the best explanation 😊
I love your tutorials. You have amazing ideas. Most people would have covered the cake with gold paper but I love it so much better with the little touch here and there that you did. Thank you for sharing and keep on caking!
Thank you so much Lorraine! :D
Vous etes une professionnelle bravo
I enjoy watching your videos and how you teach! Awesome job, so professional and at the same time so warm ❤️
Thank you so much Belinda! :)
Just beautiful my dear!
Wow this is beautiful!!! Awesome tutorial!
Thanks Zaynab! :D
She is s a lovely person, I love her methods of teaching and her smiling nature.
Aww that is so kind, thank you Muna! :)
You’re such an inspiration! 💚
Thanks Juliana that's so kind of you to say! :)
Beautiful
this is amazing techniques and I am looking forward to learn this technique marble butter cream.
Thanks Bridget! Good luck with it, I'm sure you'll do great :)
Nice thank you
This method is simple.. I love it. Thanks dear
No problem! Glad you enjoyed it :)
I like you very much the way you explain and how clean your bench is and the marble is beautiful I love it, God bless you.
Thank you so much Mary! :)
Amazing❤️❤️❤️❤️
Amazing! Looks so trendy
Thank you!! You're amazing and I miss you
I tried it!! Thank you fore
Your instruction, I am quite pleased with the results.
Awesome! Glad the tutorial helped :)
Wooooowww..its amazing!..❤️❤️❤️
Thank you so much! :)
That’s so wonderful Mashalla, what I can use instead of the plastic wrap?
Great technique keep it up am eager to try it out
Love you videos 💖
Thank you! :D
I’m so dying to use this marble effect on a clients cakes.
It nice ,thanks to showing technique 👍greetings,staying connected ❤️
Beautifully i like it ❤❤
Thank you! :)
Thank u so much. U r the best❤ very well explained. I tried this and it worked really nice on my chocolate cake❤
Yay so glad to hear it worked out well for you Inu! :)
can't wait to try this with pink/coral like a himalayan salt lamp cake!
Ohh that would look amazing! Good luck with it :D
Amazing videos, even good for Experience to bakers👏🏻
Also it’s really cool looks like a zebra 🦓 🦓🦓
Thanks AJ! :)
Beautiful 😍 I've tried marbling twice but never with acetate. I think it gives a much smoother and cleaner look to the marbling than parchment. Next on my list 👍🏼
Thank you! :) And yes I think because acetate is stronger, it holds up a lot better than parchment paper. Good luck with it, I'm sure you'll do great! :D
Mashaa alhaaaa 👌
Jazakallahu khair :)
I would fold that top rim down onto the top once it softens a bit and then paint the edges with some silver glitter to make it look like it’s exposed a bit and then throw some fancy glitter decorations in there for good measure. Love this technique!
Sound like a beautiful idea! :D
I love your videos and how do you explain. It so easy to understand and to make it. Thank you for sharing. I would like to which gel coloring you are using? Thanks
Thank you so much for your wonderful feedback! So glad to hear you're enjoying the videos :) and I like to use Chefmaster gel colours :)
Can't wait to try that on a cake my granddaughter birthday is coming up in couple weeks I'm going to try it. You some fear away so I'm going to try it.
So glad to hear this gave you the courage to try it out yourself! I am sure you will do great, and happy birthday to your granddaughter :D
Wow😍😍😍
Thank you! :D
Can this be done using creamcheese frosting?
I would love to see how your cakes slice!
Yes that is something I need to do more often! :)
Awesome! It looks so beautiful ❤️ And tastier than fondant covered cake. Thank you so much for the tutorial. I wonder if the effect can be achieved with coloured white chocolate ganache?
Thank you so much! :) Yes I am sure it would work great with ganache too :)
@@CakesbyMK thank you 😊❤️
I just know you now and I loved your results!! Could you tell me what kind of ink have you used in this cake? And wow!!! You are really good at your job!!!
Thank you so much! I used a black gel food colour to achieve the different colours, and then an edible gold paint to paint the top :)
Wow you truly are the best! Mashallah the cake looks stunning! I can’t wait to try this technique soon! Would you mind sharing which edible paint you’re using?
Aww thank you so much for your kind words! :) And yes sure - I've linked it in the description box above :)
@@CakesbyMK thank you so much!
Love it, absolutely stunning! :))) Did you use Swiss or Italian Meringue Buttercream for the marble effect layer?
Thanks so much! I used SMBC :)
@@CakesbyMKC magnifique cela, veut dire quoi?
Awesome cake, pls advise wat type of cake base you are using?
Thanks so much! :) Do you mean the cake on the inside? It's a banana cake on the inside :)
ahw thats so awesome gosh ill try it next time
Thank you! :)
Wow, it's so beautiful.
If we leave the cake in fridge for long will the cake sponge not get hard? If it will then aft how long will it get soft again? Thanks
Thank you so much Khushi! Because the cake is covered in buttercream it will not get hard or dry out - the buttercream acts as a barrier to keep all the moisture in the cake. The cake will be a bit firm if you cut it right after removing it from the fridge, but after sitting out for an hour or so it will come back to room temperature :)
I just recently discovered ur channel and have been watching all ur videos ever since. You have done a great job. 😻😻 Hope to see the same dedication in the future.❤️❤️ Lysm🥰🥰🥰
Aww thank you Laiba! So glad to hear you're enjoying the videos and thank you so much for your support :)
My pleasure ❤️❤️
Hi there! Is it only working on buttercream frosting? Hope to hear from you! Thanks in advance! 😊
Hi there! You can use ganache as well, or any kind of frosting that sets firmly when placed in the fridge :)
@@CakesbyMK Thank you so much MK! I'm a fan of your work. More power to your channel. God bless! 😊
@@KusinaniInday Thank you so much! Really appreciate the support :D
Simply beautiful elegant!! can this be refrigerated ?
Thank you Yolanda! And yes absolutely :)
@@CakesbyMK thank you! i am attempting this tonight. will it be ok to use the edible paint in place of the edible leaf?
Wow this is so amazing and easy. Will surely try,
Please make a tutorial on how to make and stack a tall cake??
Thanks so much Saania! :) I have done a tutorial on how to stack a three tiered cake which you can find here: ua-cam.com/video/zf8WBTlmc7I/v-deo.html
Hope it helps :)
@@CakesbyMK thanks love, it really helped ♥️
This is absolutely beautiful! Can you use the edible paint to get the same effect as the gold leaf? Or will it not work as well? Not sure I want to spend the money on gold leaf if I'm just going to eat it myself 😬
Hi there! Thank you so much :). Yes I think gold paint would work well too! It may not have the exact same effect (might not be as shiny), but I think it would be a good alternative if you didn't want to get the gold leaf :)
Looks amazing MashaAllah!!! Would this technique work with ganache as well? And if yes, what ratio of choc to cream would be better?
Thank you Aisha! :) Yes this should work with ganache, and just the usual ratios should be fine (so 3:1 for white chocolate and 1:1 for dark chocolate). Hope that helps!
Looks beautiful! Would this technique work with ganache as well?
Thank you! :) And great question - I've never tried it myself, but I don't see why not! The only difference I imagine would be that you'd have to let the ganache set overnight before you take the acetate sheet off. If you do try it out would love to hear how you go! :)
I too would like to try it with white chocolate 🍫 ganache
Nice and easy to make thanks . What is the name of the thing you used to make the marble around the cake
Thank you Afia! Glad to hear you enjoyed the video. It's called acetate :)
Hi, can this be done with swiss meringue buttercream? And i think one can do this on normal cakes to get that smooth finish..
Hi there! Yes I used SMBC in this video :) - and yes true, this can be used for normal buttercream without the marbling effect too :)
Thank u for sharing🌹
Can I use this way for whipped cream?
No because whipped cream doesnt firm up when cold so it will tear off the cake while removing the wrap.
No problem Seemaa! :) And as Lamya has kindly mentioned, whipped cream doesn't firm up enough to be able to apply it in this way . Sorry about that!
Thank you both for your answers❤ take care🌹
MashaAllah what a wonderful video 💝. Can I do this marble effect with normal American style buttercream (and wrap it around the cake too?)😊😊
Thank you so much! And yes you sure can :D
great tutorial, I dont know if I missed it but what happens when the cake is back to room temp? I mean, the buttercream that is sticking out of the cake on top would melt? how that much buttercream hold up if not cold anymore? thank you
Thanks so much! :) And great question - so as long as your rim at the top isn't too high and your buttercream is thick enough, that rim should be okay, but if you make the rim too high then yes it will get soft and start caving in :)
I tried this technique works wonderful but the rim of the buttercream melted as my cake was out of the fridge what can be done to keep it hard or stiff pls answer 🙏
Hi MK! Can this be accomplished with with Ermine(flour) buttercream?
Hi there! :) I am not too sure sorry as I've never tried this before! I've never made an Ermine buttercream to date, so not too sure of it's consistency. Any firm setting buttercream should work :)
This is well explained. Well done. Would the buttercream melt if its left outside for a day? I'm in Nigeria
It will. I’m in Texas and would always make sure that the cakes are outside for no longer than 3 hours (depending on the design). With this one I’d make sure to leave it outside for 1 hr max.
Thank you so much :). Glad to hear that you found the tutorial easy to understand! And as the other user has kindly mentioned, in really humid climates the icing will become really soft, so it's probably not the best to keep it out for too long (unless it's in a temperature controlled room - in which case it can be left out). Hope that helps :)
Pls share with us some cake recipes and frosting recipes
Hi there! You can find some cake and frosting recipes up on my blog at www.cakesbymk.com :)
Can we do the marble effect with colours like dark brown & pink??
Absolutely! :)
Will the top of the buttercream collapse at a certain temperature? I love your videos
Hi Tasha! Great question - yes if the lip of buttercream is too high then it will collapse unless kept refrigerated. If you keep it just above the top of your cake then it will be okay :). And thank you so much I'm so glad to hear you're enjoying the videos :D
@@CakesbyMK thank you Mrs. MK 💗💗💗
Hi m a big big fan of ur cakes and ur decorations have a doubt that I tried to make this marble effect cake came out very nice but the butter cream on the top of my cake melted as I removed it from the freezer I had freezed my cake over night in freezer as in india we have humid weather and my cake was crumb coated with whipped cream pls help me how to keep my eggless butter cream stiff to hold the peaks above my cake
Hi Rina! So glad to hear you're enjoying my content :). When it comes to buttercream, if the lip above the top of the cake is too high then the top will collapse. You have to make sure your buttercream is very stable, sets firmly and that the lip of buttercream is just above the top of the cake and then it will be okay :). If you're using an American style buttercream then you may need to add less of the thinner you're using (e.g. milk or cream), so that your buttercream is firmer. Hope that helps!
Can oil based food coloring be used to color butter cream !!????
Yes! :)
What depth is the acetate roll please. I have a roll but dont think its high enough for the whole height of the cake
Hi Lynn! I can't remember exactly but this was a tall piece - over 6 inches high :)
Please which kind of buttercream did you use
I used a swiss meringue buttercream for this :)
Where do you get your acetate sheets?
Hi there! I order them online from cake shops here in NZ. You can also find them on Amazon :)
Can we use whipping cream instead of butter cream?
Hi there! :) I don't think whipping cream will work as it doesn't set hard enough, so when you remove the acetate sheet the cream may come off with the acetate sheet.
Can it be made with normal buttercream or chocolate ganache?
Yes it can! :)
Can this be done with an american buttercream instead of swiss meringue
Yes absolutely! :)
How thick should the buttercream on the acetate be, please? Thank you
Hi there! Doesn't need to be very thick, a few mm is enough :)
@@CakesbyMK thank you so much for your response.
Good afternoon ma please does the butter cream as to be thick and I don't have a freezer to chill what do I do please
Hi there! The buttercream doesn't have to be too thick, as long as it covers the acetate sheet. And if you keep it in the fridge for over 2 hours it will be fine - no need for the freezer :)
Can we do this with whipped cream
Hi there! I don't think so sorry as whipped cream doesn't set hard, so when you pull the acetate sheet it will pull the whipped cream off. Sorry about that!
Ok... thank u!!
Cn we do ths with whipping cream
Hi there! :) I don't think this will work with whipped cream as whipped cream doesn't set very firmly - so when you remove the acetate sheet it will pull the whipped cream off. Sorry about that!
@@CakesbyMK thank you so much your an inspiration and bez of u I have started a successful baking
I had an query if u cn ans pls cn I ask
Which buttercream have u used
Hi there! I used Swiss meringue buttercream :)
Madem how to make butter cream incredines what do you want plz tell me
Hi there! The link to the buttercream recipe is in the description box :)
Thank you for the details
En español por favor !!
Can you cut the buttercream exactly to the level of the cake?
Absolutely! :)
Can u name d sheet name
Hi there! It's an acetate sheet :)
Pls spell out the sheet u used
Hi there! It's called an acetate sheet :)
Beautiful