Wrapping A Cake In Chocolate By Shirleyw
Decorating By stephanie214 Updated 13 Mar 2014 , 8:27pm by ellavanilla
I'm dying to try this now. This might just provide the perfect solution to my not being able to get a prefectly smooth icing. I thought this weekend was going to be my first weekend (in who knows how long) that I didnt decorate a cake. Yeah right. Now I intend to try a chocolate wrap.
I went to try and buy the mylar and acetate at Home Depot and they looked at me like I was crazy. They sent me to wal-Mart to buy plastice that come in different weights that you use to cover chairs to protect them. Will this work?
I don't know if the plastic for chairs would work, I have a feeling it is too thick. You know another thing that works very well for chocolate wraps are acetate cake collars, just be sure you get one that is at least 4" wide because most finished cakes are 4" tall. I see them on eBAY occasionally but also on Pfeil and Holing.
http://www.cakedeco.com/cgi-bin/webc.cgi/st_sresults.html
What a lot of great imfo Shirley W! Im looking at the tip dont use your hands. I will listen. I already tried to press down a FBCT. So I dont want to make that mistake again. 
The chocolate is very impressive and looks like fun. Thanks
I went to try and buy the mylar and acetate at Home Depot and they looked at me like I was crazy. They sent me to wal-Mart to buy plastice that come in different weights that you use to cover chairs to protect them. Will this work?
my first wrap http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=310123 was done with the stuff from walmart on a roll from the fabric department. it was wobbly- and hard to lift and hold. i ended up with waves, but i think that was more from me smoothing with my hands than the thickness- or lack of sturdiness from the plastic. so the main drawback, is stability i think, it will work, but not as nice. i cant find large mylar anywhere, so for my last one with white chocolate- which turned out the best http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=474003 (minus the little finger smudge in the back top corner where i lifted it)...for this one i went to the craft store joanns and bought two strips of stencil mylar plastic about 5" high by 12" long. i used two and overlapped the edges and taped tightly together. the mylar is much more stiff (it doesnt ripple and wobble like the plastic rolls from walmart when you try to hold them upright covered in heavy chocolate.) and works to make really nice smooth and straight edges. i think i bought the stencil sheets (to make your own stencils) for a dollar and a half each. that covers a 10" round cake easily, one sheet will cover a 5" round cake exactly.
shirley, i did two of them last night. i think i did everything you said NOT to do! lol, it was a learning experience, and i am determined to do it again, and to get it right. one of my issues is that the store was out of mylar, so the plastic i got was too thin. secondly, the chocolate on one of them bloomed...(i havent much experience with tempering chocolate) and i tried to peel half of it off and replace it and so it waved...i suppose it wasnt smart to do it for the first time on such a huge cake (12"). the five inch cake was faster, but still, i moved my hands over it-oops! and got the waves again, but this one didnt bloom. i am determined to get it because at least even though i saw soooooooooo many flaws in it, everyone at the party was very impressed . i personally am impessed with the concept...but not so much with my work on this cake. oh well...try and try again huh?
What does it mean for the chocolate to bloom?
Shirley, I just have to say that you are absolutely amazing. You are very generous in offering a helping hand to us who have just started decorating and I just wanted to say thank you for this and all the other tips you have given. You are a true insperation.
That is so great. And sounds pretty easy to. Kind of the same princip as when I made chocolatdrop with pearemousse as a dessert.
What is the deal here??? I'm still watching this topic yet I get no emails on this thread. It's happened on other threads too. Is anyone else having this problem?
vande3boys, youre welcome.
bobwonderbuns...(haha, love the name, everytime i see it, i gotta giggle) i have been getting reply notices off and on. sometimes i notice that i dont lately simply by checking on "my forum posts" replys myself- the link on the homepage. must be some maintenance going on.
I've been following this thread...couldn't wait for this weekend to try the 'wrap' So this is my first attempt...it looks boring but I wanted to just concentrate on the wrap not decorating. It was actually kind of fun to do. The plastice peeled off soooo nicely -I think I held my breath throught the whole process. 
Fudge cake with buttercream and cookie crumble filling. White chocolate wrap. THANKS so much to the original poster for the idea!
Absolutely, they can be washed and reused.
just dont put it in the dishwasher like i did (haha)...i stuck it in for ...well my plan was just for a minute, long enough to santitize it, well, bad idea cause i forgot and it warped and melted. uh...oops.
This question was probably answered somewhere in this post. I apologize if it was but I don't recall it. What is the purpose of the chocolate wrap sticking up so high around the top of the cake? I was wondering if it could be made even with the top and then pipe a border on it?
sure, why not? i personally like it about an inch higher, because then it is obvious to people that , "WOW...that is chocolate!" and they wonder how you did it. also, i like it cause you can hold fruit, chocolate shavings, big swirls of ganache ...whatever...up on top.
That's what I ought to do for our church dinner this week. I have committed myself to making a birthday cake for our fellowship dinners to celebrate everyone who has a birthday for that month. I've been looking at July themes. Maybe I could do a white chocolate wrap and top the cake with white chocolate drizzled strawberries.
I wonder if I could color the white chocolate blue and use that for the wrap. Then would I be able to make some white chocolate stars and attach them to the blue sides?
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