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.
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
www.freewebs.com/stephanie214
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
www.freewebs.com/stephanie214
