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Wrapping a cake in chocolate by ShirleyW - Page 9

post #121 of 222
if you color the white chocolate,make sure you use oil based candy colors .

another idea is to do a white wrap and use strawberries and blueberries on top.

if you want to do shapes, you could pipe them free hand and stick them to the cake so that the flat side shows, but my favorit new thing to do with chocolate is to spread the melted choc onto parcment paper. cover with another piece and roll it with a pin so its flat. then chill for a few moments till it has set, and take off the top layer of paper and use a small fondant cutter to cut out a shape. you could use the wilton star cutter to make small white stars in a couple sizes and place them randomly on the top with the pile of blueberries and strawberries.that would be cute.
post #122 of 222
making the entire wrap blue would take ALOT of oil color. i think you'd be better off just using white chocolate for the sides and embelish the top with the color accents.
post #123 of 222
Boy Shirley, You've really started something here!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #124 of 222
That's just what I was thinking. This started off as a simple "How To" for wrapping a cake in chocolate. Never imagined it would still be going strong and up to 9 pages.
SHIRLEY
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SHIRLEY
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post #125 of 222
I can't wait to try this. Thanks so much for posting a "How To ...". I'm having such an awful time with fondant, I really hope this goes better.

All of you are so wonderful, and courteous. I love coming here. I'm completely addicted.


Holly
Anyone who has never made a mistake has never tried anything new.
~Albert Einstein~
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Anyone who has never made a mistake has never tried anything new.
~Albert Einstein~
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post #126 of 222
hey shirley, have you worked any with the patterned chocolate transfer sheets? i am going to order some, but wondered if they are thinner than the mylar you use.
post #127 of 222
is there a way to get a chocolate transfer to cover the sides as well as the top of a round cake? How would that work?
post #128 of 222
you would need to put the melted chocolate on to the t.s. and then measure and cut out a piece the same size as the top of your cake. you wouldnt be able to use it (i dont think) on fondant or bc because i think it transfers the pattern from the slight heat of the melted chocolate. there is a forum thread somewhere(sorry i cant remember exactly) where someone posted a c.t.s. how to link sometime int the last week and it gave directions for the cake top... maybe check the how do i forums...
post #129 of 222
Quote:
Originally Posted by melysa

hey shirley, have you worked any with the patterned chocolate transfer sheets? i am going to order some, but wondered if they are thinner than the mylar you use.



I have used the patterned transfer sheets, but for a wrap I find they are so thin they want to wobble. What I have done is made a chocolate wrap with Mylar, let it chill and removed the plastic, then spread melted chocolate on a patterned transfer sheet cut to the exact size of the first wrap, just wrap it around on top of the set wrap, chill and remove the transfer sheet. But make sure your chocolate isn't too warm when you do that or it will soften the first wrap. One source that carries both transfer sheets and the texture sheets is Kerekes, also called Bake Deco. I used the Crocodile patterned texture sheet for the pink chocolate purse in my photos, love them because they are a large size and come 5 to a package. Transfer sheets on top row, texture sheets near the bottom on the right.
http://www.bakedeco.com/categories.asp?id=125
SHIRLEY
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SHIRLEY
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post #130 of 222
thanks shirley, i did order from bakedeco a couple of weeks ago. bought a package of 20 sheets, they ARE thin! i may experiment with using mylar, and double sided tape to attach the t.s. so that i dont have to use so much chocolate and so that the wrap is more stable.. if it doesnt work, i'll do what you've suggested. thanks again for your helpfulness!
post #131 of 222
I never did get to make the Fourth of July cake. My Dad ended up in the hospital and I was with him pretty much 24/7 for 5 days. I felt bad about it because I wasn't able to fulfill my commitment to make a cake every month. Maybe I should make a "better late than never" cake for the July B-days.

I mainly wrote to say that I appreciate the great responses. I'll have to try them out icon_biggrin.gif .
I can live without most things. But Cake Central......I can NOT
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I can live without most things. But Cake Central......I can NOT
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post #132 of 222
thank you!!!!!
May your sweetest memories be made while eating cake!!!! unknown
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May your sweetest memories be made while eating cake!!!! unknown
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post #133 of 222
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=835753

i did the patterned wrap this weekend with the mylar sheet taped to the transfer sheet for stability. there were still small waves here and there, it seemed like regardless of the mylar, the transfer sheet STILL wanted to wobble...but it came out ok.

just out of curiosity, next time i do it, i'll do the mylar wrap, then the transfer wrap on top of that...
post #134 of 222
Exactly, that is how I do it. I do the Mylar wrap, let it set completely, peel off the mylar, spread chocolate on a transfer sheet cut to the exact size of the mylar wrap, lay the transfer sheet directly on the chocolate of the first wrap. Just make sure your chocolate isn't too warm or it will slightly melt the first one and you will get waves. Chill again and remove the transfer sheet.
I hope that makes sense. What I am trying to say is to make two separate chocolate wraps. One on Mylar, when it is completely set and the Mylar is peeled away, make a second wrap on a transfer sheet and lay it on top of the previous wrap.

I have used a transfer sheet alone, but only on the top of chocolate candies. Or I have made a circle template of Mylar or freezer paper with the shiny side up, spread melted chocolate on top, lay the transfer sheet on top of the chocolate, chilled just slightly and cut the circle into wedges with sharp scissors, chill again and let set completely and peel away the transfer from the top, and the freezer paper on the bottom will generally peel right off by sliding an icing spatula under the chocolate.. I then set the chocolate triangles at angles at the base of the cake or overlap them on the top of the cake so they are standing up at an angle. You will need to pipe a rounded squirt of buttercream to the side of each triangle near the point to hold each one up at an angle.

I have never had success with using a transfer sheet alone to do a wrap, I just find they are too thin and wobbly and I don't get a nice smooth wrap.
SHIRLEY
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SHIRLEY
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post #135 of 222
right. i get what you mean exactly. when you add the second wrap, is it noticable that there are two layers of chocolate? or can you just run your finger around the top as the second layer is added so that the two wraps blend together? hope that made sense. i wonder too...would you make the wraps thinner since you are doing two or just enjoy the extra chocolate (haha) ...?
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