zebra cake not defined

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Permalink Reply by Mizztry on November 8, 2010 at 8:37am

Hi there,

I had the exact same problem just a week ago. I used the technique of pour a small vanilla amount in the middle, then alternate with chocolate right on top of it, and then vanilla again on top of the chocolate etc etc....when the cake was cut it was marble like as well. I would love to knowh how to make the lines better. Also my cake had a lot of holes in it...did yours??

Meera

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Permalink Reply by Theresa Happe on November 8, 2010 at 9:34am

You are using such small amounts of batter. That's why it's coming out like marble cake.

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Permalink Reply by Neryl Johnson on November 8, 2010 at 10:18am

Neryl Johnson said:

Here's a link I found with step by step photo's.

http://mixtomatch.blogspot.com/2010/04/zebra-stripe-cake.html

I wonder if a piping bag filled with the mixture wouldn't be easier?

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Permalink Reply by Mizztry on November 8, 2010 at 11:16am

Thanks for the link...I did the exact same method but Theresa you are right maybe I did the drops with little batter...so i'll do them bigger next time!!

I think piping bag might be easier....i did a spoon method and it was so messy!! ARGH!H!!

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Permalink Reply by Eileen S on November 8, 2010 at 1:42pm

Ooooo - cooooool. I've never seen one of these. Must, must try. :)

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Permalink Reply by Julie on November 8, 2010 at 4:38pm

I have used 3 tablespoons up to 1 cup, it has not made a difference. I followed the directions on a similiar link to the one mentioned here, however, I still do not end up with zebra strips. The middle of the cake rises way high, and the ends don't seem to move and are far more done than the rest of the cake. I was wondering if it is my oven.

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Permalink Reply by ilona lebovic on November 21, 2010 at 1:37pm

When I used an equal amount of each batter, then I had just marble effect, instead of stripes. Then I started to do 2 spoons (large one) of light color to one spoon of the chocolate, and it makes difference - I get stripes. This mean, when dividing the batter, I just add cocoa (or chocolate, matcha, etc., depend on the recipe) to 1/3, instead to 1/2.
It is little messy and I think it is very good idea to use piping bag as Meera suggested, I'll use it next time, but still larger amount of the light batter.

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