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.

Originally Posted by Hollyanna70

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

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

Originally Posted by stalbertsusie

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!

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 for the tip, Shirley!

I probably won't be doing anything spectacular, though. Much like my cigarello cake, it will just be me playing around, then sending the leftovers to my husband's work, so it'll probably just be icing and chocolate, instead of tasty berries. Just for practice.

I will remember what you said, though, so if I ever do make it for a party, or special occasion, I know how to do it right.

Thanks again,

Holly

i've not done that, but i assume its the same concept, so i dont see why it couldnt work. you would likely still need some sort of frosting on the sides. i'd do something simple like this:
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html

Is that (the icing) just so the chocolate will have something to stick to/adhere to better?
thx

i've chilled these overnight (withought the plastic on) and i've also let them sit out. the chocolate isnt going to melt, it'll just be like keeping a bag of chocolate chips in the pantry...solid its not going to splinter and fall apart. so you'll do fine to have the cake sit out for a couple of hours while the imbc warms. even if you have fruit on top, it should be ok for several hours. i would suggest to refirgerate though if they wouldnt be eating it within a few hours just to keep the fruit as fresh as possible.

Hi - I've been keeping a close eye on this thread - looks fantastic and perhaps something a novice like myself could attempt! Shirley these photos are 'gone', couldn't open them up!

Question - have other types of deco that could be place on the top or just regular icing if didn't want fresh fruit? Any ideas there?

Thanks

Originally Posted by GI


Question - have other types of deco that could be place on the top or just regular icing if didn't want fresh fruit? Any ideas there?

Thanks

shirleys got some really pretty ones with chocolate ruffles on top ...you can do chocolate curls or shavings, fresh flowers, big swirls of icing, fondant "bubbles" rolled in luster dust, chocolate malt balls, the possibilities are endless. its what ever YOU want to put on top. you can also just do a nice smooth top , wrap in chocolate and call it a day. it doesnt have to be "busy" to look elegant.

here are a few i did that i put something other than fruit on top.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=474003

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=897173

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

this one has fruit, but it i also used a butterfly to compliment the floral transfer sheet on the wrap. you can use a decoration like that without the berries.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=835753

its really about finding the look YOU like and having fun with it.