Wrapping a cake in chocolate by ShirleyW - Page 11

That's why cupcakes - ice the ones for your family with regular BC and then add a bit of espresso to the icing for the last two or three. Then you have espresso for you and regular for them!!! Depending on how quick you eat them, you have cupcakes for one, two or three days with your type of icing. Where there's a will, there's a way!

I have to declare my first attempt at a wrap a success. I have added a picture. You all give very good advice. I am looking forward to trying one with a chocolate transfer.

You did a great job on your frst try, YAY for you! Now, tell me about the cake jewelry at the base. It looks like a stretchable netting with jewels? I would love to buy some of that. Could you share where you buy it, please?

Thanks so much Shirley, you were definitely an inspiration. That is some ribbon I got last Christmas at Pier One. I bought a bunch because I liked it so much. Unfortunately I did not realize how off center my cake was until I removed the parchment. I was way too scared to try to reposition it with the wrap on. I will definitely be more careful next time!

That is beautiful, susie! I love that ribbon too, very nice touch.

I can't wait to try this myself. Mine probably won't be higher than the cake, though. I bought some cake collars, and they're exactly 4 inches tall. I'm going to see if I can get those to work.

Well, sometime in September, when I can start playing around again.. hehe


Holly

This is fascinating, I can't wait to try it! I just had a few questions for all you pros:

1) has anyone used the wilton chocolate pot to melt the chocolate for the wrap? I have one and was wondering if it would be ok for this project

2) what do you mean the chocolate "bloomed"? (not familiar with this term, lol)

3) what are your favorite flavor combinations for cake/filling when combined with a chocolate wrap? I want to do a wrap in milk chocolate and was wondering what would be a yummy cake/filling combo for that?

Thanks!

i'm not a "pro" but maybe i can help.

1. i have not tried the melting pot, but it seems to me to be an unnecessary step. i put the chocolate in a plastic cup, microwave for 30 seconds, stir, and another 15 seconds or so, stir vigorously and its plenty melted. still body temperature, not hot, but melted.

2. blooming...the sugar crystalizes, causing white coloring on the chocolate. still ok to eat, just looks ugly.

3. my FAVORITE cake w/ a wrap... kate sullivan/margaret braun (from their books) chocolate cake with whipped MILK chocolate ganache (equal parts boiled heavy whipping cream/ melted chocolate, chilled , whipped) and a milk chocolate wrap. SO yummy! this cake is so super moist and flavorful. recipe:

One Delicious Chocolate Cake (Kate Sullivan)

2 1/3 cups all purpose flour
1 ½ cups unsweetened cocoa powder
1 ¼ teaspoon salt
1 tablespoon baking powder
1 tablespoon baking soda
3 cups granulated sugar
5 eggs, room temp
1 tablespoon vanilla
1 ½ cups buttermilk, room temp
1 ½ sticks unsalted butter, melted
1 ½ cups strong coffee

Preheat oven to 350. Grease and flour sides and bottoms of pans. Set pans aside.

In large bowl of mixer, stir together the flour, cocoa, salt, baking powder and soda. Stir in the sugar.

In small bowl, combine the eggs and vanilla extract. Mix into the dry ingredients. Stir in the buttermilk, melted butter and coffee. Divide batter evenly among pans.

Bake at 350 for around 50 minutes. Transfer to wire cooling rack.

It will still work Holly but what I would suggest if you are using something like dipped strawberries would be to extend the tips of the berries out just over the edge of the wrap and then fill in the center.

this was my first try with chocolate- it bloomed. just to show you what blooming looks like.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=310123

Thanks for sharing melysa, I have GOT to try that chocolate cake and ganache recipe - yummo!! Just to be sure I understand - for the whipped ganache, I melt the milk chocolate first, then combine w/ heavy cream & boil? Like 1 cup milk choc chips to 1 cup heavy cream, or is it 1 cup melted chocolate to 1 cup heavy cream? (not trying to make this difficult, it just occured to me that there might be a difference after the choc was melted....)How long do I boil for? Then chill (how long)? And then just whip? Then ice cake with the whipped as if it were buttercream? Sounds soooooo good!!

stalbertsusie - you used parchment instead of acetate/mylar? Did it hold up/work well for you? The reason I ask is I have bulk parchment on hand so it would be easier/cheaper than going out and getting something.

Also, someone mentioned freezer paper shiny side for making shapes (I think it was melysa, not sure) - does anyone know if freezer paper would also work in place of the mylar/acetate?

Thanks for all the input everyone!!

To make ganache you put chocolate chips or chopped chocolate in a bowl and set aside. You boil the cream then pour it over the chocolate. the heat of the cream will melt the chocolate.

alana explained it well, here is just a tad more detail.

2 cups heavy whipping cream
one 12oz bag (2 cups) milk chocolate chips or chopped chocolate

place chocolate in a metal or glass bowl (they conduct heat best) and set aside. in a saucepan over medium heat, bring cream to a simmer, stirring constantly. remove from heat and pour cream over the chocolate so that it is submerged. DONT STIR for 2 minutes, let it sit. THEN whisk until chocolate is fully melted. (i used to stir right away and always had problems with chunks left, then i saw alton browns show on the food network and heard him say this. since then, ive done it this way and dont have the problem anymore). cover with plastic and chill for 4 to 6 hours or overnight. whip with electric handmixer or whisk attachment on a stand mixer until its thickened and holds a peak, but dont overwhip or it will begin to break down and look curdled. fill and frost your cake right away, or chill until you need it. milk chocolate ganache wont harden like bittersweet or semisweet ganache because there is a lower cacoa percentage in it. this wont crust so smooth it as best you can ...mainly on the top since you'll not see the sides when you do the chocolate wrap. chill the frosted cake until youre ready to place the wrap on.


i dont think i was the one who mentioned freezer paper - shiney side etc....

but, i did do a couple wraps with parchment paper. they were mini tiers, 2" on top of 3" cakes , and have more of a rustic look because they were no where as straight as when i used mylar plastic. i didnt really mind the rustic look on them, guess it just depends on the look you are going for.

if you cant find mylar, you can check at walmart, hobby lobby or joanns fabric, i have never been able to get the rolls of mylar so i buy the blank mylar plastic stencil sheets and cut and tape strips to get the height and length i need.


http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=520913

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=593483

Thanks melysa and alanahodgson for clearing that up! yum!

Just curious if any of you that have done these chocolate wraps have wrapped one around an actual cheesecake yet? It sounds yummy, just wasn't sure if it would work as well? thx