Marble Effect Using Buttercream Icing

Preheat oven to 356f and line cupcake tray with cupcake cups.

Marble effect using buttercream icing.

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. Add a second thicker layer of frosting to the cake and smooth using a bench scraper. Mix in eggs milk and vanilla extract. 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.

I don t know if you could get the same kind of marbled effect in buttercream as you do in fondant unless it is with the rolled buttercream. Finally choose a color to make the marble effect. 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. Using an electric mixer whip butter and sugar until light and fluffy.

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. 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. Repeat for the second layer. I saw a few comments asking about using buttercream instead of fondant and wanted to share my experience.

Chill the cake again in the fridge 20 minutes or freezer 10 minutes until the frosting is firm to the touch. In this free video tutorial i m going to show you how to create a beautiful marbled buttercream effect using strips of acetate. 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.

We suggest you use one color in different shades and intensities but you can always use as many colors as you like.