PASTEL MARBLED HEARTS RECIPE | LAND O’LAKES
Steps:
- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and orange juice; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
- Divide dough into thirds. Knead pink food color into 1 portion. Knead purple food color into second portion. Leave third portion plain.
- Flatten each third into disk shape. Wrap in plastic food wrap. Refrigerate 1 hour or overnight until firm.
- Heat oven to 375°F.
- Use one-half of each dough disk (keeping remaining dough refrigerated); alternately place spoonfuls of doughs onto lightly floured surface to create marbled effect. Roll out dough to 1/8-inch thickness. Cut with 3-inch heart-shaped cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Sprinkle with edible glitter, if desired. Bake 7-9 minutes or until edges are lightly browned. Cool completely. Repeat with remaining dough.
Nutrition Facts : Calories 160 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 30 milligrams, SodiumContent 85 milligrams, CarbohydrateContent 21 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 2 grams
CHOCOLATE MARBLE CAKE RECIPE | BBC GOOD FOOD
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, FatContent 27 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.81 milligram of sodium
More about "marble pastel recipes"
MARBLE CAKE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 70 minutes
Calories 468 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Beat the butter with the sugar until light and creamy. Add the eggs, one at a time, mixing well. Mix in the flour, vanilla and 100ml milk until smooth. Spoon half the mixture into another bowl and stir in the cocoa and 1 tablespoon milk.
Grease a 20cm cake tin and dust with flour. Place alternate spoonfuls of each mixture into the cake tin. Drag through a skewer to create a marbled effect. Bake for 30 minutes, then cover with foil and bake for a further 10-15 minutes, or until a skewer inserted comes out clean. Leave to cool for 10 minutes.
For the ganache, heat the syrup, sugar and 2 tablespoons water in a pan, stirring. Bring up to the boil, then remove from the heat. Add the chocolate. Leave to melt, then stir until glossy. Spread on the cake and top with the crispies.
Cook's tip: if you don't have chocolate wheat crispies to hand, you can top with any kind of chopped nuts or a few shavings of chocolate.
PASTEL MARBLE BARK - MY FOOD AND FAMILY RECIPES
From myfoodandfamily.com
RECIPE TO MAKE PASTEL GROUND/PRIMER WITH MARBLE DUST ...
From crafts.stackexchange.com
HOW TO MAKE A MARBELIZED CAKE > MARBLE DRIP CAKE RECIPE ...
From sugarandcharm.com
EASY MOIST MARBLE CAKE RECIPE | RECETA DE QUEQUE, QUEQUE ...
From pinterest.com
RAINBOW MARBLE CAKE WITH HOMEMADE BUTTERCREAM FROSTING
From chelsweets.com
MARBLE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO MAKE PASTELS BY HAND – KURT WENNER, MASTER ARTIST
From kurtwenner.com
HOW TO MAKE A MARBELIZED CAKE > MARBLE DRIP CAKE RECIPE ...
From pinterest.com
RECIPE TO MAKE PASTEL GROUND/PRIMER WITH MARBLE DUST ...
From crafts.stackexchange.com
HOW TO MAKE A MARBELIZED CAKE > MARBLE DRIP CAKE RECIPE ...
From sugarandcharm.com
HOW TO MAKE PASTELS BY HAND – KURT WENNER, MASTER ARTIST
From kurtwenner.com
EASY MARBLE CAKE (5 INGREDIENTS!) | YELLOWBLISSROAD.COM
From yellowblissroad.com
SOFT MARBLE BUTTER SPONGE CAKE - YOUTUBE
OLD-FASHIONED MARBLE BUNDT CAKE RECIPE | DAN LANGAN | FOOD ...
From foodnetwork.com
MARBLE BUTTER CAKE | THE DOMESTIC GODDESS WANNABE
From thedomesticgoddesswannabe.com
10 THINGS TO PREPARE WITH A MORTAR AND PESTLE | KITCHN
From thekitchn.com
MARBLE CAKE - ONCE UPON A CHEF
From onceuponachef.com
CELEBRATION MARBLE CUPCAKES - TWO SISTERS
From twosisterscrafting.com
HOW TO MARBLE A CAKE - RECIPE, TECHNIQUE, TUTORIAL
From toriavey.com