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Wrapping a cake in chocolate by ShirleyW - Page 4

post #46 of 222
isnt there other kinds of choc. that a person can buy locally?
God, family, friends!
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God, family, friends!
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post #47 of 222
I don't live in your area, are there shops there that sell bulk chocolate? Is there a certain type you are looking for? There are many online sources for ordering chocolate. Surely they have chocolate chips in your grocery stores, if they don't have Guittards try Ghirardelli or Nestles. This is just a chocolate wrap, it really doesn't have to be made of quality tempered chocolate unless that is your preference.
SHIRLEY
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SHIRLEY
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post #48 of 222
oolala, you posted a pic on the first page of this thread that has stripes. how in the world did they do that? ive heard of the chocolate wraps, but have never even attempted it. how would you get the stripes so perfect?
I'm in shape - round is a shape, isn't it?
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I'm in shape - round is a shape, isn't it?
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post #49 of 222
eriksmom- i read in another post about this that they use a pastry comb to achieve the multiple color.

http://pastrychef.com/Catalog/three_color_pastry_comb_1026496.htm

and here is the link to the post where i found this in.
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=21858&postdays=0&postorder=asc&&start=0

HTH!

thank you Stephanie and Shirley for the tutorial.

edited to add:
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=21858&postdays=0&postorder=asc&&start=0
post #50 of 222
Warning: stupid question coming in....do you take the chocolate collar out before cutting the cake? If you take it out before cutting, how does the cake look without it, will it be a smooth finish. I'm just worried about how the served piece would look. Thank you.
post #51 of 222
No, you cut the cake with the collar in place. Use a sharp knife that has been heted under hot running water and wiped dry. It will help the blade slice through the chocolate without too much shattering.
SHIRLEY
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SHIRLEY
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post #52 of 222
Quote:
Originally Posted by eriksmom

oolala, you posted a pic on the first page of this thread that has stripes. how in the world did they do that? ive heard of the chocolate wraps, but have never even attempted it. how would you get the stripes so perfect?



i imagine that the stripes are a chocolate transfer sheet ...to my understanding, colored cocoa butter on a sheet that you place on top of warm melted chocolate...when it cools and the sheet is peeled away, the cocoa butter designs stick to the chocolate. in the picture that was posted with the stripes, you can see on the coil at the side, that the underside is plain white chocolate, thats why i think it must have been a transfer.
post #53 of 222
The way I did these was to spread melted white chocolate on my Mylar, scrape through it with a chocolate scraper made for doing striped chocolate cigarellos, I used sort of a wave design, pipe melted chocolate in a contrasting color on the clear lines, wrap the cake and chill, remove the wrap. You could use a pastry comb if you have one with a wide enough space between the teeth.
This is not a great example because I didn't have a piece of Mylar long enough to wrap all the way around the cake, I did it in two pieces or sections and of course the lines did not match up perfectly.
LL
SHIRLEY
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SHIRLEY
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post #54 of 222
Shirley - say whaaaat? wow your cake looks great!! thumbs_up.gifthumbs_up.gif
you know i've been wondering if the cake comb i have would be good to make the lines?! i have the wilton's one. Shirley where did you get the pastry comb from? the one i found is mighty pricey, but i imagine is good for someone who always does cakes and other nice pastries.
post #55 of 222
Aha! I found it. After all these years I wasn't sure what to look for. I still use that blue handled scraper to smooth the sides of my cake when I ice it.
http://www.pastrychef.com/Catalog/chocolate_cigarette_kit_389840.htm

And let me tell you, the directions for making the striped chocolate cigrellos sound easy when you read them. Not so easy when you actually do them. It is all key to the amount of time you allow the chocolate to set. Not long enough you get globs of semi set chocolate wadded up around the blade of the scraper. Let it set too long and it splinters into long separate pieces in front of the blade. It's really trial and error and learning exactly when the right moment is for pushing that chocolate away from you into rolls or cigarellos.
SHIRLEY
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SHIRLEY
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post #56 of 222
thanks for the link! looks pretty cool. something worth trying. did you see the link i posted above, same site it's a larger comb though. Ok thanks again for all the information you provide! you are wonderful.
post #57 of 222
I have yet to try this. I have the instructions in my idea keeper, but hadn't taken the time to test it out. Now that this new thread has renewed this great method, I'll just have to give it a go!
post #58 of 222
I just wanted to post a pic here of my latest chocolate wrap. Thansk to ShirleyW I learned how to do them, now I want to try the stripes! Next time!
LL
post #59 of 222
Isn't that beautiful! I am proud of you! It looks like a winter snow fall on some beautiful spring strawberries.
SHIRLEY
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SHIRLEY
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post #60 of 222
Quote:
Originally Posted by ShirleyW

Isn't that beautiful! I am proud of you! It looks like a winter snow fall on some beautiful spring strawberries.



Thank you so much!!!
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