Thank you ShirleyW & Stephanie for posting this! You helped me turn a rather dull German Chocolate cake into something rather pretty! I was so nervous doing the whole thing, but it was really quite easy!

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1078993

Thanks again!

We must be on the same wave length, Lanibird. I just did a german chocolate cake for my husband's boss the other day, and since I hate the look of coconut pecan icing I decided to try my hand at a chocolate wrap too. Last time I covered it with Cigarillos.. hehe

I also made cake truffles with the leftover cake and icing. Those were SO good! Yeah, I cheated on my diet and ate one. I had to make sure they were good.

I only have 4" cake collars, so I cut one in half and taped it so the chocolate would rise above the cake, and I could put the cake truffles in there. Well, the end result ended up being too tall for my carrier, so I tried to melt it down, and that didn't work well, so I just started breaking pieces off, and putting the broken pieces on top too.

I wasn't happy with it, but my husband said everyone thought it was beautiful. *shrug*

I saw yours a couple of days later and was like.. aww.. Why couldn't mind turn out that good? haha Your cake is just beautiful. Great job!!

I think it will be easier for me next time, since I could see all the things I did wrong. I'm glad it wasn't a paid cake, though.

I'll try to upload the picture, if it didn't turn out too horribly.. hehe

Holly


**edited** To add photos. Truffles are attached with chocolate buttercream icing. The coconut pecan is hidden.

Thankfully it seems we have only lost the last 2 pages of this thread. If you have any questions that you can't find and answer to you can always PM me and I will try and help.
Shirley

After reading all the wonderful help on this thread I was able to do my first wrapped cake! I ended up using waxed paper as my chocolate backing and Hershey's Special Dark Chocolate Chips. It worked great! Here is the result:

http://www.cakecentral.com/cake-photo_1204614.html

Thanks, Shirley, for your wonderful instructions!

Amanda

what I think they do it start with a base of white and place stripes of color down the white and comb in with a cake comb?

i live in brooklyn ny and am having a very hard time finding mylar sheets. where can i buy it?

there is a product sold called paramont crystals, CK sells maybe sugarcraft, it is used to thin chocolate when molding suckers, might help some of you with this. It thins and then hardens. I wonder if the backing sheets off of the icing image sheets would work, they are mylar like. Might have to give this a try.

there is a product sold called paramont crystals, CK sells maybe sugarcraft, it is used to thin chocolate when molding suckers, might help some of you with this. It thins and then hardens. I wonder if the backing sheets off of the icing image sheets would work, they are mylar like. Might have to give this a try.

mmmmmmmm...... Love the idea! Have to take a fondant wrapped cake for class on Monday, but am thinking of being a rebel and doing the chocolate wrap instead. I'm the one who has to eat it afterwards anyways, I don't care if my ruffles and stringwork don't stick, lol!

I'm kind of curious though, I've seen cakes with a sharp jagged edge along the top, do you think this is something that is done solid and shaved off later, or sort of worked in before it's wrapped around the cake?

I've also seen a couple of pretty ones (I don't remember if it was on this site, or just zipping around elsewhere on the net) where there were what looked like different colored waves going around. I am thinking they are layers done at different times, each wavey layer a little shorter than the last. Any reason why this wouldn't work if I tried it? Well, besides the obvious that it'd be my first time and I'll be lucky if one layer works, ha ha.

Thanks- Robin

So today I made cute little 4" lemon cakes, wrapped them in white chocolate (which turned out absolutely great!) put blueberries in the collar, and drizzled more white chocolate over the top. I gave away 4 to different neighbors, and kept one for our house. Still haven't tasted it, but am really looking forward to it. What an easy way to get a great look!
--Robin

Hi guys. I was on the walmart website to see exactly what mylar looks like, and I couldn't find it anywhere for the life of me. Can someone please help. If I go to home depot what exactly do I ask for. Is vinyl similar?

I can't either find it anywhere! is there somewhere online i can buy the mylar?

thanks for sharing the great wrapped cake.. i would love to try it later in this weekend, to enjoy preparing and tasting this cake with my family..

Wow, this looks like fun...can't wait to give it a try! Thanks!

This seems like something I want to try soon. :0)

ShirleyW, looking for some advice please...
I am doing a wedding cake for the 26th with chocolate slats around the cake
Want to know if I can make them before hand and how would I store them,
remembering it is quite hot here right now between 28 - 35degC.
I have never done chocolate slats before and with Christmas on our doorstep trying to make it as easy as possible, so that I can just frost and assemble without having to make chocolate slats the night before.
Also doing cake balls....if I cover them in chocolate, will I be able to put them back into the freezer if they are coated??

Please, give me some suggestions here....beginning to feel very stressed about this order.

I've also done this using clear acetate sheets - you can cut along the top edge of the acetate with scrapbooking scissors (nothing too intricate) and you'll have a nice scalloped top edge to your chocolate.

Yay can't wait to try! Thanks!

This thread was pointed out to me after I started my own with a question regarding this subject. Great info, great cakes, so helpful but, I am having a white chocolate issue. I have done this with dark chocolate with wonderful results. I tempered it but after reading here I see it wasn't necessary...soooo I decided to try it with white chocolate and within minutes of taking it out of the fridge, the white chocolate completely melted off the cake!! Any ideas on why this happened? I tempered it and it seemed to set nicely so I don't know what happened. Thx for the help!

Hmm okay I try this! Thanks

ohh thanks for sharing this...
Beautiful...so beautiful.!!!!

There are certain extra details that turn a nicely decorated cake into an absolute monument. And for those who have perfected the basics of cake decorating, you will be surprised how little extra effort is actually required to produce the variety of cake that even a pastry chef would be proud of.

Whatever chocolate you used in wrapping a cake that is always a cake and follow whats on your heart and mind.Happy Baking!

Can't wait to try this! Thanks for posting!

This is just great, i show this thread to my wife and she was really very happy and it helped her too much in Baking Specially




 

AGot to try this! Thank you

Thank you for the information, I'm going to try it.

I can't wait to try this! Thanks!

Would you use the same technique for placing little chocolate dancers around the cake? Or do you make your chocolate dancers and place them on your cake using buttercream icing once they've dried?