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Wrapping a cake in chocolate by ShirleyW

post #1 of 222
Thread Starter 
Hi Everyone,

This is ShirleyW method for wrapping a cake in chocolate.

I buy Mylar, a clear plastic that comes in sheets from a plastic store but I think that art supply stores or maybe Home Depot carry it as well.

There are different thicknesses of Mylar; you don't want it too thick or it will try and pull away from the cake when you wrap, too thin and it will wobble and make the wrap look wavy when the chocolate has set. You just have to go by feel, trial and error till you find the one that is perfect.

I measure the circumference of the cake plus about 1/4" and the height that I want the wrap to be, usually a tiny bit taller than the iced cake; say about 4 1/2".

Lay the strip of Mylar flat on a table top or counter, spread the melted chocolate smoothly over the strip with an off set spatula; thickness is probably 1/8" or so. You don't want to be able to see the plastic through the chocolate but you don't want it too thick and globby either; again, trial and error.

Have the iced cake ready on a covered cake board.

Pick the strip up carefully at both ends with the tips of your fingers at the top edges. Get in as close as possible to the bottom of the cake where it touches the cake board; tilt the top of the strip back towards yourself just slightly. Let the bottom of the strip touch the cake board just next to the cake, move your hands in, bringing the strip top up so the plastic is standing straight and is touching the cake side.

Begin moving your hands in opposite directions as you go around the cake until the strip is completely wrapped around. Touch one end of the strip to the cake, you will have a tiny bit of overlap when you bring the other end around; touch it to the end of the other strip.

Put the cake in the fridge for about 10 minutes or until completely set.

Carefully take your fingernail or a sharp knife point and work loose the outside edge of the strip where they join together. The strip will almost release itself but you can help it along, just carefully peel it off from one end to the other.

I make chocolate curls and fill in the top but you could do just chocolate shavings or flowers if you want.

One tip I will give you is, when you attach the strip and begin moving your hands around the cake from the left and the right, get the bottom of the strip in first; then upright the strip and it will attach itself at the top.

People have a habit of going around after the wrap is on the cake and smoothing the outside of the strip with the palm of their hand. If you do that, it will cause the strip to wave and the set chocolate will be wavy and uneven.

After the strip is secured to the cake and before refrigerating, you can carefully run your finger along the top edge of the strip to wipe away any excess chocolate. Just don't push in or down on the strip.
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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post #2 of 222
thanks!!! I can't wait to be able to try this....can I use candy melts as well as chocolate? (for color...)
Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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post #3 of 222
Thanks ShirleyW and thanks stepanie for posting! I can't wait to try this!!!
post #4 of 222
Thanks for posting that for me Stephanie. I wish I had step by step photos to go along with it but I live alone and no one to take pictures as I work. There are several chocolate wrap cakes in my photo gallery and other CC members have done some beautiful wraps as well. Here are a couple I did awhile back. It is a very easy way to make a simple cake look elegant.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=88

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=18
SHIRLEY
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SHIRLEY
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post #5 of 222
Thanks for posting I will have to try this one day.
MYW
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MYW
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post #6 of 222
Thread Starter 
Anytime icon_biggrin.gif

Gosh Shirley...your cakes and flowers are truly amazing thumbs_up.gif
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
Reply
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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post #7 of 222
Thanks Stephanie. icon_wink.gif
SHIRLEY
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SHIRLEY
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post #8 of 222
This may be a stupid question, but is the chocolate side of the strip touching the cake, or the plastic???
post #9 of 222
Quote:
Originally Posted by eagerlearner

This may be a stupid question, but is the chocolate side of the strip touching the cake, or the plastic???



Not totally stupid, just a question a learner would ask. The chocolate side of the strip should touch the cake so you can peel the plastic away neatly, leaving the chocolate exactly where you want it to be.

Odessa
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #10 of 222
What kind of chocolate do you use? I'm guessing it needs to be tempered? which i have no clue how to do...
post #11 of 222
You can temper, but for just a single wrap you don't have to. I use whatever type chocolate I have on hand, even chocolate chips, but I add a bit of vegetable oil to the chocolate. It gives the wrap a bit of shine and flexibility. For 1 lb. of chocolate I use about 1 Tablespoon vegetable oil, so adjust to the amount of chocolate you are using. You can use melted cocoa butter but it isn't always available locally and is more expensive than oil. Just melt the chocolate till smooth, don't overheat it, then stir in the oil.
SHIRLEY
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SHIRLEY
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post #12 of 222
Thanks, Shirley! I can't wait to try this! It's so elegant!
post #13 of 222
I am so excited about trying this. The cakes look so nice this way.

I have a few questions myself before I give it a go though.

Can you use the chocolate candy melts? If so, do you add the oil?

Do you put the chocolate strip on while still wet or do you let it dry first?

How do you do the chocolate folds like in your cake?

Beautiful! Just beautiful!
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #14 of 222
This one here is done by CakeWork in San Francisco:
LL
Cakes always and forever....
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Cakes always and forever....
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post #15 of 222
Quote:
Originally Posted by JoanneK

I am so excited about trying this. The cakes look so nice this way.

I have a few questions myself before I give it a go though.

Can you use the chocolate candy melts? If so, do you add the oil?

Do you put the chocolate strip on while still wet or do you let it dry first?

How do you do the chocolate folds like in your cake?

Beautiful! Just beautiful!



I am not sure if those questions were directed at me Joanne. What folds are you speaking of? I have never used candy melts, if they don't set up too firm or too quickly they would probably work. I would experiment with them without adding oil to begin with, if they seem to harden too quickly or crack when you wrap the cake you may need to add some oil. I attach the wrap while it is still in a soft stage, just after smoothing it with the spatula. If you allow it to set up for too long I think it will develop cracks in the finished wrap.

The striped cakes done by Cakeworks are lovely, I've been to their shop in San Francisco, gorgeous! But that is something I wouldn't try until I knew I had the basic wrap technique down pat. Add a stripe and then building beside it with other colors seems tricky. My guess is the first color will have set too much by the time you got the last one done, I can only think that after doing all of the stripes you might hit the entire wrap with a hot blow dryer to soften it enough to wrap the cake.
SHIRLEY
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SHIRLEY
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