September 2013 Tutorial: Swirl Cakes
Here are some pics and a short tutorial on how to do a perfect colour swirl in your cakes!
Why is this? Because, if you take two different batters of different viscosity, then they will not combine properly. The thinner batter will be outweighed by the heavier batter and you will not get the effect you want. If you do only have liquid colours, then maybe take out some of the liquid from the recipe, or make sure that all of the batters hold the same consistency. Just remember that if you thin the batters out too much, you compromise the quality of the product.
|Plop, Plop, fizz, fizz, cake-making makes you a whiz.|
Step 2: Prepare your pan and preheat your oven. No science to this next part: just dollop your tinted and original batters in random blobs around the pan; be sure to get some in the corners and try not to build up any one area too much.
It should look a little bit like this:
|Blobby goodness right here!|
Step 3: The SOOPER SEE-KRIT tool to make the best swirls in your cake is shown below!
|Yes, it’s a butter knife. Woooo.|
Step 4: Starting from the centre and radiating outwards, gently but firmly drag the knife in concentric circles to the edges, taking care not to damage the pan underneath nor disturb much of your grease-and-flour pan prep.
|Round and round…|
Step 5: But wait, there’s more! After the circles, gently but firmly drag your knife in parallel lines from the left edge to the right edge, top to bottom. I also like to do one pan “perimeter sweep” (i.e. around the pan edges) for good measure.
The picture below is what your pan should look like before popping it into the oven...
|Up and down…|
|The finished Swirl Cake|
You’ll see your beautiful colours preserved in all their glory once you trim the edges, like so:
|Purty, ain’t it?|
|This offcut was so tasty!|