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Wrapping a cake in chocolate by ShirleyW - Page 14

post #196 of 209
12/19/09 at 9:56pm
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.
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post #197 of 209
5/23/10 at 7:18pm
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.
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post #198 of 209
5/29/10 at 2:28am
Yay can't wait to try! Thanks!
Sugartime cakes
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Sugartime cakes
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post #199 of 209
6/6/10 at 8:24am
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!
Making the world a sweeter place one pastry at a time!!
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Making the world a sweeter place one pastry at a time!!
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post #200 of 209
8/8/10 at 12:18pm
Hmm okay I try this! Thanks
Meanie ;D
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Meanie ;D
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post #201 of 209
9/5/10 at 1:53am
ohh thanks for sharing this...
Beautiful...so beautiful.!!!!
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post #202 of 209
2/24/11 at 1:39am
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.
singapore restaurants
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singapore restaurants
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post #203 of 209
5/5/11 at 10:59pm
Whatever chocolate you used in wrapping a cake that is always a cake and follow whats on your heart and mind.Happy Baking!
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post #204 of 209
2/11/12 at 10:44am
Can't wait to try this! Thanks for posting!
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post #205 of 209
2/29/12 at 8:07am

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




 

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post #206 of 209
1/17/13 at 10:56pm
Got to try this! Thank you
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post #207 of 209
2/1/13 at 10:55am
Quote:
Originally Posted by ShirleyW View Post

You can temper, but for just a single wrap you don't have to. I use whatever type chocolate I have on hand, even chocolate chips, but I add a bit of vegetable oil to the chocolate. It gives the wrap a bit of shine and flexibility. For 1 lb. of chocolate I use about 1 Tablespoon vegetable oil, so adjust to the amount of chocolate you are using. You can use melted cocoa butter but it isn't always available locally and is more expensive than oil. Just melt the chocolate till smooth, don't overheat it, then stir in the oil.


thanks I wouldn't have thought of the oil

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post #208 of 209
2/25/13 at 3:02am

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

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post #209 of 209
5/16/13 at 1:03pm

I can't wait to try this! Thanks!

Margarida Duarte, Portugal • Please visit and like my page @ http://www.facebook.com/BoloEmBranco

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Margarida Duarte, Portugal • Please visit and like my page @ http://www.facebook.com/BoloEmBranco

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