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Wrapping a cake in chocolate by ShirleyW - Page 10

post #136 of 222
Melysa, I just have to say I love your cake--it is beautiful! I will hope to try this sometime. Now I have to go back and read how this all works, since I have not done so yet. Was it hard? Just beautiful.
I have come that they may have life, and that they may have it more abundantly. John 10:10
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I have come that they may have life, and that they may have it more abundantly. John 10:10
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post #137 of 222
Quote:
Originally Posted by beemarie

Melysa, I just have to say I love your cake--it is beautiful! I will hope to try this sometime. Now I have to go back and read how this all works, since I have not done so yet. Was it hard? Just beautiful.



thank you! i wouldnt say its hard, just "tricky"...i've done maybe seven or eight wraps so far, and each time it gets a tad bit easier, though its something i have yet to master - i do love them. thanks again for the kindness.
post #138 of 222
Hey Shirley and Melysa,

I'm hoping you can help me. I've been asking myself WWSD and WWMD but I can't get anywhere!!!

I tried a wrap today and while terribly intimidating, it wasn't all that hard. Of course, it doesn't look anything near perfect, but my husband is fabulously easy to please, so it'll do.

However, I have two problems. First, where the two ends meet the chocolate pulled off with the acetate resulting in the ugly spot seen here.
Did I not let the chocolate set long enough (approx. 30 minutes in the fridge) or is there another issue? If yes, what? Do you think I can patch this up with a bit of piped melted chocolate or should I just find a big, wide ribbon and call it a day?

Secondly, if you look at the "nicer" of the two pictures, you can see that there are horizontal bands in the wrap. Is this a question of my chocolate, the temperature when melted, etc? As this was a first, I just melted down chocolate chips (about 1/2 bag) and added 1 t. of vegetable oil.

Thank you both for all of your posts in this thread. I feel like I can refer to this many times for information. You have both made this concept much more accessible to a non-professional, non-fabulosa hobbyist!

Christy
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post #139 of 222
Don't you love trying new things? I can't wait to try this one myself.

Despite the little hole in the back, I think it looks SO yummy. I would love to have a little slice of that one.

I'm curious to see their response to your post, though. I hope you have better luck with the next one, as I'm sure you will. Maybe do another thin wrap around it to cover the hole? Just a thought.


Take care, and good luck!!

Holly
Anyone who has never made a mistake has never tried anything new.
~Albert Einstein~
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~Albert Einstein~
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post #140 of 222
On the missing spot in the bottom photo. If you leave yourself a bit of overlap on the Mylar strip it gives you something to hold onto as you peel it away. It kind of looks to me like the chocolate hadn't chilled or set enough. On the discoloration it could be bloom, or it could be you got the chocolate too hot when melting it. Looking at the first photo, you got a nice even top edge, looks so much nicer than a jagged edge, and there were no wobble or wave marks so I'd say you have the idea of how it's done, maybe just try not to get the chocolate too hot, spread it a little thicker and make sure it is well chilled and completely set before you try to remove the Mylar. You can patch that hole with melted chocolate but it won't look as smooth as the rest of the wrap. You could tie a pretty ribbon around the center of the wrap and make that section be the back of the cake, the bow in the front.
SHIRLEY
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SHIRLEY
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post #141 of 222
Do you always add shortening, or is that just something you do if using chocolate chips? I've never added shortening to chocolate myself, so I'm unsure on this concept. Could that have affected the result?

Sorry if that's a stupid question.. I've really only molded chocolate, and made peanut butter or coconut balls. With those I used a bit of parafin wax, but I would have never thought to add that to a wrap. I suppose it does make sense for making the chocolate a bit more stable.

Does the shortening have the same effect as using parafin wax?


I learn so much from this site.. hee! icon_biggrin.gif


**edit** just noticed she said oil and not shortening.. would that make a difference?
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 #142 of 222
Not shortening, but vegetable oil. It gives the melted chocolate a little more flexibility, and it wouldn't have a waxy taste like parrafin or Paramount Crystals.
SHIRLEY
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SHIRLEY
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post #143 of 222
Oooh! Great!

Thanks ShirleyW!!!

icon_biggrin.gif
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 #144 of 222
cranberryclo... the WWMD was flattering...though i have to admit, it took me a moment to figure out what it was haha...and also another confession...shirley is TOTALLY the queen of chocolate wraps, you just see alot of my overly zealous posts on this thread lately because i recently discovered how much i like these icon_smile.gif

now....your wrap looks good! as far as the back hole, i would suggest what shirley did, just a slight overlap as well as a bit thicker chocolate. i usually use 3/4 of a bag of chocolate. one time i did put oil in and i had the same dull markings as you did when i removed the plastic. i dont have a logic answer as to why, but my experience matched it. honestly, i dont think you really need the oil , i dont use it any more after that first time.

also, last week, i did a wrap (not in my photos yet) that for some bizarre reason, even though i measured, it was like TWO inches too short! so i took the mylar and spread chocolate on a two inch wide area (x the height of the cake) and let it set up a tiny bit, then placed it on the cake, held it in place a moment and then chilled it till it hardened. from the front it looked fine, not really noticable. from the back it was noticable, but looked somewhat decent, plus if you put a bow on the cake in the front area, the back will not be an obvious focal point.

good job. icon_smile.gif ! (are those chocolate covered espresso beans???? YUM!)
post #145 of 222
Hey Ladies -

I did have the overlap - that's the area that was lapped. So, I'm assuming that because it was lapped, that area was two times thicker and the inner layer didn't chill properly. Next time I'll leave it longer.

Good to know re: the oil. Next time, no oil.

I feel like my chocolate was pretty thick, but maybe not enough.

I am working on a gorgeous bow (ha - my secret weapon!) and have just left the spot as is. It's going to my hubby's work and they're all engineers, they won't notice.

Those are chocolate covered espresso beans. The cake is mocha with a toffee and ganache filling and then an espresso IMBC. It smells like heaven!

Thanks for all your thoughts -
Christy
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post #146 of 222
sorry, was that my slobber that fell on the floor? yum, that sounds DEELISHious!
post #147 of 222
Ha ha! I hope it is delish - I told him he has to bring a piece home from work for me to try - even if it's just a sliver!

You can see the finished product in my pics, complete with big ol' bow. It really isn't the season for such a fall colors type of bow, but he won't notice and it saved me a trip to the store!

How's your shower cake coming? Any news from the bridezilla???
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post #148 of 222
Quote:
Originally Posted by melysa

sorry, was that my slobber that fell on the floor? yum, that sounds DEELISHious!




When you're cleaning up your slobber, try not to drip over my drool puddle beside it, k?


I would love to have just half the recipes I see everyone talking about here. Amaretto, espresso, mocha.. yummm.. Sadly, I'm the only person I know who likes those flavors in a dessert.

I can't even get anyone to try my Starbuck's ice cream I buy.. hehe


*runs off to search the recipe files again*

**edit** I just wanted to say, because I forgot in all the excitement of thinking about it, how absolutely delicious your cake sounds. Mind mailing me a big slice? icon_biggrin.gif
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 #149 of 222
Ha! Thanks. If there's any left you can come on over!

I think you should make lots of cupcakes. Regular icing for your family and then you add a bit of cooled espresso to your icing before you pipe it on. I think coffee icings are SO easy to do - just add a bit of cooled espresso until you get the flavor you like. Yum!
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post #150 of 222
I would love to, but all my family lives up in Ohio. I would have to eat them all myself.

hmmm icon_evil.gif
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.
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