Today I’m sharing a fabulously moist and delicious Marble Cake recipe from scratch that belongs in your recipe box! Everybody needs a go-to marble cake recipe, don’t they? (YES they do!)
Why choose between a delicious chocolate and a delicious yellow cake when a marble cake can give you the best of both worlds? This is a dessert that never disappoints. Mmmmmm…..
It is the perfect balance of yellow cake with swirls of chocolate, makes beautiful cake layers as well as cupcakes, and it is sturdy enough to hold up well to fondant too.
I LOVE to fill and frost marble cakes with our rich Chocolate Buttercream! (You can find it linked at the bottom of this post!)
Years ago, when making marble cake, I used to prepare a chocolate cake recipe and a yellow cake recipe separately and then combined them. That’s just too much work and too much batter.
With this Marble Cake technique, simply choose your favorite yellow or white cake recipe, and reserve a little to combine with cocoa powder for your swirls.
I just LOVE the combination of yellow cake with chocolate and so this recipe is based on our favorite scratch Yellow Cake.
However, no matter what recipe you are using (whether yellow or white cake), you can follow the same technique!
When you take a closer look at our Marble Cake Recipe, you’ll notice that it calls for the Reverse Creaming Method of Mixing.
With this mixing method, ingredients are added in a different order than you would expect if you are used to the conventional method of mixing. We find that it results in a super moist, delicious, and slightly denser cake.
If you’d like to learn more about this method, or to see our free video, click here: Reverse Creaming Method of Mixing. Also, our cake is frosted with our most favorite Classic Chocolate Buttercream Recipe which you can find below!
To create the marbled effect, scoop spoonfuls of batter into the pans, alternating between the yellow and chocolate batter.
Next, the fun part! Let’s bring some marble to this marble cake by dragging a knife through the batter.
It’s up to you how marbled you make it, although you have to stop yourself from having too much fun or you’ll loose your beautiful contrasting colors of batter!
That’s all there is to it! Bake, fill, frost, and enjoy! We hope that you love this recipe as much as we have. It’s always a crowd pleaser!
Marbled Cake {Scratch Recipe}
Ingredients
- 4 large eggs
- 1 cup (242 g) milk
- 2 teaspoons (8g) vanilla extract (If making a coconut cake, add an additional 1 teaspoon coconut extract)
- 2 Tablespoons (18 g) vegetable oil
- 2 1/2 cups (285 g) cake flour
- 1 1/2 cups (300 g) granulated sugar
- 1 teaspoon (6 g) salt
- 2 1/2 teaspoons (12 g) baking powder
- 1 1/2 sticks (12 T) (169 g) unsalted butter, I cut the butter into 1/2 inch slices onto waxed paper for 5 to 6 minutes it will soften only slightly , it should still be quite cold.
- 3 Tablespoons unsweetened cocoa powder + 2 T very hot water (for marbling)
Directions
- Preheat the oven to 350 degrees, and Grease and Flour two 8 inch pans. In the bowl of your mixer, whisk the dry ingredients (except for the cocoa) for 30 seconds to combine. With your mixer on low to medium speed, slowly add the pieces of butter, a few pieces at a time. Mix until the dry ingredients are crumbly and look like coarse sand. Scrape the sides and bottom of the bowl to make sure there is no dry flour. In a separate bowl, whisk the eggs, milk, oil, and vanilla until blended. Method is important when using Reverse Creaming. With the mixer on LOW speed VERY SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients, increasing the mixer to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.
Marbling Instructions..
- * Mix 3 Tablespoons unsweetened cocoa powder with 2 Tablespoons very hot water. Stir until smooth & sit aside.
- Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter. Now it's time to marble our batter in two 8 inch pans.
- Using a large spoon, place 3 large spoonfuls of yellow cake batter into each pan, then 3 spoonfuls chocolate batter. Repeat adding more yellow cake batter. You will see areas of both yellow and chocolate batter. Using an offset spatula or knife (we prefer something appox. 1/2 inch wide), swirl the two colors together to get a marbled effect. Do not overmix.
- Bake at 350 degrees for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. (Makes 6 1/2 cups batter)
You can find our Classic Chocolate Buttercream recipe here! It has a wonderful chocolate flavor, is simple to make, and pipes beautifully!:Classic Chocolate Buttercream.
If you love Marble Cake, you should try changing things up a bit sometime with Zebra cake! The same idea as marble cake, only with a zebra print pattern! You can find our free step by step tutorial here: Zebra Cake Tutorial.
Don’t miss our Yellow Cake from scratch recipe! This is the delicious recipe that we based our marble cake recipe on. You can find it here!: Yellow Cake Recipe from Scratch.
Thanks for stopping by! Make sure to check out our full collection of favorite cake and frosting recipes in our Recipes section! If you are interested in learning more about cake decorating, you can find our free cake tutorials here: Free Cake Tutorials Section.
Or, if you are interested in gaining full online access to our entire collection of cake decorating video tutorials (hundreds!) you should consider becoming a member of My Cake School!
You can find all of the details here: Joining Information for MyCakeSchool.com- Online cake Instruction
Looks delicious! Can this recipe be used for leopard and/or zebra print cakes?
This is too funny! I was literally on here yesterday searching for a marble cake recipe!
@Sally, yes this should work for those projects! You may need to alter the amount of batter that you reserve to tint chocolate (at least for the zebra cake which is usually closer to equal parts chocolate and white batter) but the consistency of the batter should work just fine for animal print cakes.
@Jennifer~ We read your mind! :0) Hope you like it!
Can you publish the frosting recipe for this cake please .
Hi Grace, we used our Classic Chocolate Frosting–Here’s a link for you! –
link to mycakeschool.com
Is it dense enough for a tiered cake?
My cake came out more on the dense side and was difficult to frost because of crumbling. Any thoughts on what I did wrong?
Es hermoso gracias por poner los pasos lo voy a preparar se ve delicioso
@Danielle- Yes, this is dense enough for a tiered cake.
@Jennifer, I’m sorry that you had trouble with crumbling! It may be that your frosting was a little too thick. This can make frosting a cake difficult as it doesn’t easily glide on, but instead pulls the cake a bit too much as you work your way around. You could try adding a touch more liquid to your frosting next time, or if you could even crumb coat the cake while it is partially frozen so that the layers will not be as fragile as you work with them. Good luck!
How does this recipe turn out when doubled?
Hi Elizabeth, I have not doubled this recipe but I think it would be fine.
How well does this work for cupcakes?
Hi Cher, It should be fine for cupcakes
Hola, Se ve delicioso suave que se pierde en el paladar ,Muchas gracias por compartir que el Dios lo bendiga.
Yummy! I baked this cake and froze the layers a couple of weekends ago. Yesterday I frosted using the classic chocolate buttercream and it is delicious. Very moist and flavorful! I also used the “modern basket weave” piping technique which was easy and fun then piped a big sunflower on top. The basket looked great…the sunflower so great!
The sunflower NOT so great! Lol
Melissa, will this cake hold up under fondant.
Hi Rosangel, yes it will! ;0)
Can’t wait to try! Would this recipe work with 9″ rounds instead of 8″?
Hi Lynn, You could bake it in 9″ round pans, it would just not be quite as tall. I would also check for doneness a few minutes sooner.
Can I substitute the cake flour with all purpose flour ??? Thanks
Hi Francesca, Yes, you can use all purpose flour. It will not be quite as tender, but still very good. This is the substitution, for each cup of cake flour, use 1 cup all purpose flour plus 2 more Tablespoons flour. The recipes calls for 2 1/2 cups cake flour so you will use 2 1/2 cups all purpose flour plus 5 Tablespoons more all purpose flour.
Thank you so much
I used this recipe last week. The batter came together very nicely. However I struggled with the cocoa/water mixture. When I mixed the 3 tbsp of cocoa and 2 tbsp of hot water it became a giant clump. The cocoa absorbed all the water, and I still had some dry cocoa left in my bowl. I tried to work it in, but it just became harder. Then I made the mistake of thinking I could just mix it into the separated cake batter, hoping it would dissolve. Well it just broke into smaller pieces. I had chunks of it in the batter. So what I did was pass the “chocolate” batter through a sieve. I did have a lot of chocolate clumps left in the sieve. I continued to press it through. I baked it. The yellow sections were nice and spongy, but the chocolate marbling seemed dry. I tasted a small piece from the side and there was a noticeable difference in texture between the yellow and the chocolate. But the flavor was good. Made no difference to the party guests.
Thinking back, I probably should have added more hot water to the cocoa. Perhaps a 1/2 tbsp at a time? I tend to follow a recipe to the T my first time around.
Usually you cream butter and sugar and they tell you not to mix hardly at all after adding flour. Can you explain process of how this works differently. Interesting. Kind of scared of it.
Thanks!
Hi Robin, This recipe uses the reverse creaming method. Here is a link to the video Melissa has made on this method. I think you will find it helpful, link to mycakeschool.com. Cakes made with this method are slightly more dense and very tender, especially when made with cake flour.
Anamor20 I have the same problem, but I have a friendwho always wants this cake for her family birthdays so I was forced to figure this out. I get good results if I slightly boil my water and add to SIFTED chocolate a little at at a time,then stir until smooth and set aside to cool. Then I make my batter and add my vanilla batter just a spoon or two at a time to the chocolate until it incorporates then you can add the remainder of the reserved batter, the chocolate blends in better and it keeps you from over mixing the chocolate batter. I also make sure my ingredients are at room temp (more so than normal) before making the batter. I think adding a chilly batter to the chocolate makes it clump.
Good Luck hope this helps you out!
I make your recipe and I loved thank you it is moist and good texture.
Hi Melissa,
I want to make this recipe for my friend’s wedding cake , I normally use AP flour … how do I change the flour to make it cake flour?
Tia
For each cup of AP flour, remove 2 Tablespoons flour and replace with 2Tablespoons cornstarch. This recipe has 2 1/2 cups flour, so measure out the 2 1/2 cups flour, remove 5 Tablespoons of the AP flour and replace with 5 Tablespoons cornstarch. Whisk at least 30 seconds to incorporate and you are all set.
Thank you very much BeBe for your help
How many people would this serve?
Hi Annie, You should be able to get 20 servings from a two layer 8 inch round cake.
Does this recipe make a 2 layer cake
Does this cake recipe make a 2 layer cake
Yes, this recipe will make a 2 layer cake.
Thanks so much!
Thanks BeBe for the link to the reverse creaming. I tried the recipe but will probably try again. I liked my creaming the butter and sugar recipe better however, I will watch the video and make sure I did all right! Appreciate you!
Can I use water instead of milk
Hi Ava, When baking a cake with a scratch recipe instead of a cake mix, it is best to use milk. Your cake will have more moisture and more flavor. You could possibly use almond or soy milk, but I have not tried that so I am not sure of the outcome.
I would like to use this recipe for my wife’s birthday cake but I only have 9 inch pans, do you have a way of increasing the batter to utilized 9 inch pans?
Hi Joe- I would just use the recipe as it is with your 9″ pans. It will still be very good, just slightly shorter.
I want to make a two layer cake, but I want to use to use two 9 inch cake pans. Do I need to change to baking time
Hi Beginner Baker, Leave the baking time the same
Hi Melissa and BeBe,
I just printed the recipe to make the cake and noticed under Directions in says to grease and flour THREE 8″ pans, but under Marbling Instructions in says to use TWO 8″ pans. Just wondering if there’s a typo somewhere and which it should be. Would the baking time be the same for either 2 or 3 pans or less with 3 pans?
Gloria
Hi Gloria, Thanks for letting us know. I have corrected the recipe to read, grease and flour two 8″ pans. If you decided to bake this recipe in 3 pans I would decrease the baking time to 25 minutes or until a toothpick comes out clean or with just a few crumbs attached.
Hi, I did make this cake tonight and even though it didn’t look as shown in your picture (my chocolate batter was not real dark looking – looked more like coffee with cream in it!), but it tasted great.
I think I did something wrong because my cake had a lot of holes in it! I wish I could upload a picture for you to see. What do you suppose caused all those holes? I did tap the pan 3 or 4 times before baking the cake. Followed instructions to the “T” and timed each step according to directions. I was planning on filling with a mocha filling but I’m afraid it will sink in all the holes.
Thanks for any help!
Gloria
Hi Gloria, I am sorry there was a problem. There are several possible causes. Accidentally using too much baking powder, or using baking soda instead of baking powder. Also, making sure the dry ingredients are well blended so there will be no areas where there are clumps of baking powder. If the holes are also in other cakes you bake, it might be that your oven is running too hot. You might want to buy an inexpensive oven thermometer so you can check if your oven temperature is the same as the temperature you have set it to. I hope some of these ideas help.
Hi! Your cakes look delicious im a new baker and your blog really helps a lot
I want to make a two layer cake, but I want to use to use two 10 inch cake pans. How much batter do I need to double the recepie. Do I need to change to baking time?
Hi Yadira, Doubling the recipe will give you enough batter. Each 10 inch pan will need 6 cups of batter. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. You might want to use a rose nail in the center of the pan for more even baking. Are you familiar with using the Reverse Creaming Method? If not, you could watch Melissa’s video. She has a link to it under the picture of the cake. Hope all goes well.
Hi Mellisa, I need to make 2 tier birthday cake and I came across your recipes. I will have to do 2x 10’inch and 2x 8’inch. How much batter shall I make?
Hi Katerina, this Wilton chart is a good one to refer to as it has a specific column for batter amounts. Here is the link:
link to wilton.com
They recommend 6 cups of batter for each 10 inch pan (for a 2 layer cake that stands 4 inches high), and 4 cups of batter for each 8 inch pan.
These are estimates but a good point of reference. You’ll fill your pans approx 1/2-2/3 full. Hope this helps!
Hi Melissa I have tried you cake at least 3 times and it does not come out like your picture it comes out like all the liquids to the bottom of the cake I have followed your instructions and even watch your video to see what I’m doing wrong don’t know what else to do
Hi Alicia, I am sorry you have had this problem. The darker streak at the bottom of the cake means that you are mixing your cake too long or the speed of the mixer is too high. Do not mix higher than medium speed with your mixer. I hope this will solve the problem for you.
Hey doing a scratch cake for my wife’s Mom’s Birthday tomorrow. I’m pretty good with general cake but this recipe intrigued me. Was totally paranoid while mixing
Brain to self:”Dude, this is so weird the texture is off, you gotta add something !”
Self to Brain: Trust the recipe…! right? .. I hope ?”
Brain to self:this is not right, it’s nor pouring, it does not move right, just add some liquid !”
Self to brain: ” If this does not go we can always do a mix tomorrow really quick[which coming from me is almost like baking blasphemy.
Anyway, I followed the recipe, I now have two nice looking layers cooling on my cook top, and a version of the white chocolate raspberry gnauche in my fridge.
Hopefully these will become a harmonious whole tomorrow.
Thanks for enlarging my experience of cake and caking [yes I just verbed cake]
If all goes well, I’ll try to get some assembly photos.
Hi Mike, I enjoyed reading your post! Yes, the reverse creaming method is so different from the conventional method that it seems wrong. So glad you gave it a try and I hope you love the cake, the chocolate raspberry ganache sounds wonderful!! Thanks for posting!!
Well the cake was a success. THe one lesson learned is simply that the filling I chose was not quite dense enough for a cake filling. first cut went well, successive cuts got a little sloppy, but No one cared.
I asked people for honest opinions and they [including two moms who were life long cooks] were quite pleased with the flavors and texture of this recipe.
Since my lovely wife was kind enough to let me sleep til 10, I did not make time to take assembly pictures.
All’s well that ends well.
Thanks so much for your feedback. I’m happy to hear that everyone approved! I’m sure it was delicious, even if the filling didn’t behave during slicing. At that point, everyone is just happy to dive in anyway! ;0)
My granddaughter and I just made this cake for her parents for Valentines Day. It is fantastic! Even not waiting as long as I would normally to frost it, it held up beautifully. It was moist and delicious. Definitely a keeper! Thanks!
Hi Kate, What a sweet thing to do with your granddaughter. Your review of the recipe makes our Valentine’s Day happy! So happy you like the cake and thanks so much for posting your comments.
I would like to make this in a 9×13 pan. Do you know how long I should cook it?
Hi Alexandria, Bake at 350 degrees for 35 to 40 minutes. If you happen to have rose nails, you could put 2 in the center of the pan to help distribute the heat to the center of the pan. If the edges begin to get too brown as you near the 40 minute mark you could cover the cake loosely with aluminum foil until done. Check for doneness with a toothpick in the center of the cake, when it come out clean or with only a few crumbs attached it is done.
What tip did you use for the top?
Hi Linda, I started piping the buttercream in the center with a 2D piping tip and spiraled outward until the entire top was covered. (A 1M would work well too).
What technique and equipment did you use to frost the sides of the cake in your pictures? Thx.
Hi Mike- I frosted my cake with a fairly thin layer of chocolate frosting (since some of this layer will show), and then piped open circles using a star tip 21. I piped my circles in vertical rows, working from bottom to top, with each circle slightly overlapping the circle beneath.
Hi Melissa!
This recipe looks yummy! But before I attempt….
A couple questions….
I noticed several other marble cake recipes say to use a bread pan (deep rectangular shape)…so, to keep it simple I’d like to use the bread pan instead of 2 round cake pans… do you have a recommendation for baking time with a bread pan?
And my other question… what is the difference between all purpose flour and cake flour? I read in another post to add 2 T (extra) regular flour to 1 cup cake flour.
I like finding simple recipes that I can make with existing ingredients in my pantry and not having to run off to the store!
Thank you!
lol I thought my picture would be the small pic to the side! Like a profile picture!
Totally didn’t mean for my picture to so big!
Ahhhhh!
Hi Ashley, It is such a sweet picture!! We have not baked this recipe in a loaf pan, but I am sure you can. For a 9×5 inch pan, preheat the oven to 350 degrees and bake for 50 to 55 minutes. It would be a good idea to tent the cake with aluminum foil at about 40 minutes. Check for doneness with a toothpick inserted in the center of the cake. It is done when the toothpick is clean or with only a few crumbs attached. Cool on a cooling rack for 10 minutes, then turn out.
I ended up using a bundt pan. Powdered sugar on top. It came out beautiful. Soft. Delicious. 5 stars!
And the picture is upside down! Oops!
Good work
I’d like to make this an all chocolate cake. Would you add melted bakers chocolate to this recipe?
Hi Kristie, For an all chocolate cake, I suggest using our Classic Chocolate Cake recipe, here is a link link to mycakeschool.com
If you double the recipe will it work for a half sheet pan?
Hi Vanessa, doubling the recipe will give you 13 cups of batter. I’m not sure if your half sheet is 11×15 or 12×18 so here is a link to two party cake batter amounts that you will find helpful.
link to fromkarenskitchen.com
link to wilton.com
How many cupcakes would this batter make?
Hi Asha, I think it would make about 30 standard cupcakes, maybe more.
Oh thanks a lot for the reply… I made it last evening using all purpose flour and the normal creaming method. It still tastes lovely and super soft and moist too. I over filled my cupcake liners and got about 19 of them with some of them overflowing into the oven ?. Totally my fault coz I didn’t see this response! I’m going to make it again today coz it’s an order for a child’s birthday ?
Can you make this more white than yellow with this recipe?
Hi kdawn22, The best thing to do us to use your favorite white cake recipe adding the chocolate instructions from this recipe to swirl in the cake batter for the marble effect.
hi, i tried this recipe… I loved the taste but I have problem with the texture.. Is this a pound cake recipe? because my cake is a bit dense than the usual… what do you think is the reason for this? Thank you and more power.
Do you have an adjustment for high altitude?
Hi Krystal, we do not have experience with high altitude baking . Here is a link that might be helpful.
I have the same question as Che Lumigue(above). I love the taste of the this cake but it is a little dense, what causes that?
Hi, I made this recipe and cakes are cooking as I type this. They baked beautifully but once out of the oven they kind of deflated and look thin. I followed the recipe to a T.
Hi Madelyn, I’m sorry you had a problem with your cake. A cake falling when taken out of the oven can be caused by several things. The most common cause is under baking. Always check for doneness by inserting a toothpick into the center of the cake, it should pull out clean or with just a few crumbs attached. Your flour should always be kept in an airtight container. If you are in humid conditions the flour can absorb moisture, creating too much moisture for the cake. The batter could have been mixed at too high a speed. It is best not to mix above medium speed on your mixer. Also, it is a good idea to check your oven temperature to see if it is heating to the temperature you have set. Are you baking at high altitude? Hope this helps
Hi, can i use the regular creaming method for this recipe instead of the reverse creaming method?
Hi Sweetpalms, Yes, it will be fine to use the conventional mixing method for the recipe. I suggest writing out the recipe using that method and counting the ingredients because it is so easy to leave out an ingredient when changing a recipe.
Hi BeBe and Melissa. I made your marble cake and used 2 layers, with a chocolate layer, for a 3 layer cake filled and frosted with ganache. All 3 layers had been baked weeks ago, but wrapped very well and frozen. The marble cake has a great look and taste, but the density and tight crumb made it seem too much like pound cake. Is there a way to adjust the amount of oil so that the texture/crumb is a little fluffier/larger like my chocolate layer (which is all oil, no butter)? Thank you.
Hi BeBe. Thank you for your reply. I am going to try this today. I will use the butter/oil experiment as you suggested. I do have a question: it looks like the baking powder amount you just listed for me using the conventional method is different from the original reverse cream amount. Does the method change the ingredient amount? Thank you.
Hi Paula, Thanks for catching that, it is the same as reverse creaming, I’ll make a correction. I proof read and still did not catch that, maybe I was just looking at the gram weight, I’m giving myself an excuse.
Hi Paula, We don’t have a recipe that is mostly oil. If I were experimenting, I would try 1/2 cup oil and 1/2 stick butter. The reverse creaming method that this recipe uses results in a soft but slightly more dense (like pound cake) texture). The conventional mixing method will give you a lighter texture. Maybe you would prefer that mixing method with this recipe. I have posted it below. If you experiment using more oil let us know how it goes.
Marbled Cake (Conventional Mixing Method)
1 1/2 sticks (12T) (169g) unsalted butter, softened
1 1/2 cups (300g) sugar
4 eggs
2 1/2 cups (285g) cake flour
1 tsp. (6g) salt
2 1/2 teaspoons (12g) baking powder
1 cup (242g) milk
2 teaspoons (18g) vegetable oil
2 teaspoons (8g) vanilla extract
3 Tablespoons unsweetened cocoa powder plus 2 Tablespoons very hot water, mixed together for marbling
Preheat the oven to 350 degrees, grease and flour two 8×2 inch round pans
Mix 3 Tablespoons unsweetened cocoa powder with 2 Tablespoons very hot water. Stir until smooth and set aside.
In a medium sized bowl add the cake flour, salt, baking powder. Whisk to blend, set aside.
In another bowl add the milk, vegetable oil and vanilla
Beat the softened butter until smooth, gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the milk mixture alternately, begin and end with the flour mixture ( 3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix.
Makes 6 1/2 cups batter
MARBLING INSTRUCTIONS
Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter. Using a large spoon, place 3 large spoonfuls of vanilla cake batter into each pan, then 3 spoonfuls chocolate batter. Repeat adding more vanilla batter. You will have areas of both vanilla and chocolate batter in your pan. Using an offset spatula or knife ( we prefer something approximately 1/2 inch wide), swirl the two colors together to get a marbled effect. Do not over mix.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the cent comes out clean or with just a few crumbs attached. Let the cake cool 5 to 10 minutes then turn out.
OK. Here is my opinion on the changes to oil and butter for this cake……..
DON’T CHANGE ANYTHING!! :-/ The texture did change, more to my liking, but…..the flavor!!! It was lost. Looks like you need the butter for flavor and color. That is what I am seeking…the great color and flavor of this cake, just a little fluffier in crumb.
Back to the drawing board!
Paula, I hate that those ingredients were wasted on the experiment.
Aww…well, I have to chalk it up to the experiment. Didn’t know until I tried. I haven’t been trying too much lately, so I am getting back into the groove. All good. Thanks very much for your replies…