Wrapping a cake in chocolate by ShirleyW - Page 3

I definitely will. Is the mylar heavier than the kind they make balloons with? I'm trying to get an idea of what weight to look for. Thanks!

Yes, it is a completely different texture than Mylar balloons. It is a clear rigid plastic sheet that comes in different thicknesses and is usually on a large bolt like fabric, it sells by length and width. I buy it at a plastics supply store in my area called Tap Plastics, I don't know if they are strictly a California based company, but you may also be able to find it at an art supply store.

aha... it all makes sense now! thanks again, you've been extremely helpful.

I've done a few these the past couple weeks, and it's so easy! Just a little effort, and the results are wonderful!!!

I love this new technique, and really hope that someone picks a wedding cake with a chocolate collar soon!

Hi there, have you try using parchment paper? I did and it works so much better than tin foil or wax paper. I did a cake last Christmas for a friend at work with chocolate over chocolate ganache & wrap with poker dot chocolate band. The parchment paper is a snap to unwrap. Try it.

I can't wait to try this. I love chocolate and am so excited to find another form of it. I wouldn't even know what mylar was, except for I work for a civil engineering company now. We use mylar to print final drafts of plans/maps. It holds up and doesn't turn yellow and crumble with age like paper does. We buy ours from OCB, a reprographics company. If you cant find it at an art store, maybe look in a phone book to find one in your area.
Have you ever tried Ghiradelli choclate for this technique? I use it for my cake balls and love the stuff!!

I am glad that I can help. Try it and let me know how it turn out. I have not made any cake balls yet but I have saved up some cake scrapes from the last cake decoration job I had.

Thanks so much for sharing, can't wait to try it..

I can't wait to give this technique a try. I did have a question: after putting the chocolate on the sides, do you cut a circle and put a layer of chocolate on the top, if not do you just leave it iced in BC?

Jojo I wouldn't make the circle of chocolate for the top, it would just shatter when you cut the cake and be kind of messy. You could make chocolate curls or shavings to fill it the top if you wanted to.

What I'm wondering is how do you lift it up to attach to the bottom first without the whole thing giving way? I mean how do you handle the chocolate for the entire cake while putting on the first half without it slipping and folding in on itself. Do you get what I'm trying to say? I can see me picking it up and folds up or something, it sounds yummo, now how do you make those ciagello things around the edge of the other cakes? Thanks you all are GREAT. I'm wanting to learn more, I've been away from it for 15 years and it's like I know nothing.

I just tried this yesterday and was thrilled with the results. I used a thick vinyl and candy melts and it worked perfectly. The only problem I had was that I put too much chocolate on but other than making a mess of my countertop it still came out great.

so what kind of choc. is everyone using?
how are you melting the choc.?

also, how did they get the colored stripes on the cake? im lost.

i deff. want to try the choc. wrap out.

First of all you need something strong enough like the Mylar plastic. It can't be too thin or it wobbles and will leave waves in the set chocolate. Too stiff and it will try and pop off the cake before the chocolate has set. You pick the wrap up carefully by pinching the two top corners between your thumbs and index or middle fingers. Get the bottom edge in as close as possible to the side of the cake, rest it on the cake board for stability now move the top of the wrap in towards the sides of the cake and it will attach itself. Then move your arms in opposite directions around the side of the cake and attach the edge in the back of the cake. Where you left smudges in the top corner of the plastic from your fingers, just spread a tiny bit of chocolate to cover it. Carefully wipe the top edge of the wrap off with your fingertip to neaten the edge, but don't push down on the wrap or in, it will distort the wrap. People have a tendency to want to smooth the sides of the wrap with their hands, the way you would a fondant cake. DON'T do that! If you do you will leave wavy lines in the hardened wrap.

The chocolate cigarellos can be made by hand but they are very time consuming and it is difficult to get them all the exact same width and height, I buy mine premade. Scroll down to LU Chocolate Pencils. They are 8" tall, I cut them with a sharp knife that has been warmed slightly so they are just a bit over 4" tall to cover the sides of a 4" cake. The leftover pieces can be used to fill in the top of the cake.
http://marquefoods.com/chocdecor.htm

If you read the instructions for the wrap I believe I posted that I use Guittards semi sweet chocolate chips, 12 oz. bag and I add about 1 Tablespoon vegetable oil to the melted chocolate to give it pliability and some shine. You can use tempered chocolate but it isn't vital for a wrap. Melt the chocolate slowly, and don't overheat it. I use a double boiler but don't let it steam or it will cause the chocolate to seize or harden into a solid mass.