Marble Cake with Strawberry Buttercream Icing

MARBLE CAKE WITH STRAWBERRY BUTTERCREAM ICING

Sorry it's been 2 weeks since I posted but it has been a CRAZY few weeks. Working everyday and every night I had my student show, "The Words of Others". 19 of my teen students were in a show I wrote and directed about self acceptance, bullying and how the words of others effect us. The show was a great success and I was very proud of every single one of my kids.

Now during the rehearsal process, one of my students, Chanda, had her birthday. The actual day of her birthday we had a 4 and a half hour rehearsal in the night. It felt I had to give her a cake to make up for it. I always have a massive amount of bookmarks for recipes on my computer, so I looked through and remembered a recipe I found on the cadbury kitchen website for a marble cake. I knew I'd found my cake with the addition of some buttercream icing.

It's funny how this cake looks like it would be hard to make, but is really quite easy. This is a great cake to make and take somewhere - people will think you're a baking wizard. Have a go and remember to send me your pic - I love to see what people have done with the recipes.

Cake originally from:

http://www.cadburykitchen.com.au/recipes/view/chocolate-marble-cake/2/

INGREDIENTS:

Cake:

125 grams Unsalted Butter, softened

3/4 cup Caster Sugar

2 Eggs

1 teaspoon Vanilla Extract

2 cups Self Raising Flour

3/4 cup Milk

2 tablespoons Cocoa, sifted

1 tablespoon Milk (extra)

Pink Food Colouring

Icing:

125 grams Unsalted Butter, softened

80 grams Icing Sugar, sifted

1 teaspoon Strawberry Essence

Pink Food Colouring

Silver Decorating Balls

DIRECTIONS:

1 - Preheat the oven to 180°c and grease and line a round springform tin.

2 - Cream together the butter and sugar until light and fluffy.

3 - Add the eggs and vanilla and beat well.

4 - Fold in the flour alternatively with the milk.

5 - Divide the mixture evenly into three bowls. Add the cocoa and extra milk to one, the pink food colouring to another, and leave one as is.

6 - Spoon the mixture into the prepared tin, layering the colours.

7 - Bake in oven for 45 minutes or until a skewer comes out clean.

8 - Cool for 10 minutes in pan before turning onto a wire rack to cool completely.

9 - For the icing, cream the butter and icing sugar until creamy.

10 - Add in the essence and colouring and beat until evenly distributed.

11 - Liberally spread across cake and sides and add the decorations.

12 - Serve and enjoy.

Catch you again soon for my most popular muffins.

Wayne

xx