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Wrapping a cake in chocolate by ShirleyW - Page 13

post #181 of 222
Thank you ShirleyW & Stephanie for posting this! You helped me turn a rather dull German Chocolate cake into something rather pretty! icon_biggrin.gif 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! thumbs_up.gif
If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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post #182 of 222
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. icon_wink.gif

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. icon_biggrin.gif

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. icon_smile.gif
LL
LL
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 #183 of 222
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
SHIRLEY
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SHIRLEY
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post #184 of 222
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
Amanda
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Amanda
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post #185 of 222
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?
post #186 of 222
i live in brooklyn ny and am having a very hard time finding mylar sheets. where can i buy it?
post #187 of 222
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.
"Tomorrow is another day." Scarlett O'Hara my hero.
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"Tomorrow is another day." Scarlett O'Hara my hero.
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post #188 of 222
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.
"Tomorrow is another day." Scarlett O'Hara my hero.
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"Tomorrow is another day." Scarlett O'Hara my hero.
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post #189 of 222
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
post #190 of 222
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
post #191 of 222
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?
post #192 of 222
I can't either find it anywhere! is there somewhere online i can buy the mylar?
post #193 of 222
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.. thumbs_up.gif
post #194 of 222
Wow, this looks like fun...can't wait to give it a try! Thanks!
post #195 of 222
This seems like something I want to try soon. :0)
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