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Wrapping a cake in chocolate by ShirleyW - Page 5

post #61 of 222
shirley, i did two of them last night. i think i did everything you said NOT to do! lol, it was a learning experience, and i am determined to do it again, and to get it right. one of my issues is that the store was out of mylar, so the plastic i got was too thin. secondly, the chocolate on one of them bloomed...(i havent much experience with tempering chocolate) and i tried to peel half of it off and replace it and so it waved...i suppose it wasnt smart to do it for the first time on such a huge cake (12"). the five inch cake was faster, but still, i moved my hands over it-oops! and got the waves again, but this one didnt bloom. i am determined to get it because at least even though i saw soooooooooo many flaws in it, everyone at the party was very impressed . i personally am impessed with the concept...but not so much with my work on this cake. oh well...try and try again huh?
post #62 of 222
It is one of those "If at first you don't succeed" kind of things. The thickness of the Mylar is important. The bloom may have been because your chocolate got too hot when melting. Melt it slowly and take it off the heat when there are still a few pieces of unmelted chocolate in the bottom, stir until those melt and it should be ready.

I don't know why instinct tells us to smooth that wrap with our hands, it just seems the natural thing to do. But it will leave waves in the finished wrap every time. Starting on such a large cake would be difficult too until you learn how quickly you need to work and how to get it around smoothly the first try.
SHIRLEY
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SHIRLEY
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post #63 of 222
yeah, talk about how quick you need to work it. i picked it up, and nearly dropped it because it was so heavy. i put it down and it was already dry!!! i told my husband to go and grab the blow dryer- whew! glad you had mentioned that too!!!

i think i am used to using my hands to smooth fondant and i just have to remember that this is different.

i think you are right about the heat of the chocolate, because it was very hot. the second one still had chunks so i stirred and it was hardly warm, and that one didnt bloom.

i feel like trying again soon, but i'll make sure to have mylar next time for sure.
post #64 of 222
Ooooo! Something new to try! Thanks for sharing.
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #65 of 222
I have made cakes at home with homemade buttercream or the usual store bought frostings, but after reading all of your experiences, I want to learn more..Is there somewhere I can learn about cake decorating. I mean anything that could come close to these cakes that I've seen.
coffeelady19973@hotmail.com
post #66 of 222
Coffelady-
I sent you an e-mail, but this link might be helpful.

http://www.wilton.com/classes/classlocator.cfm
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #67 of 222
Coffeelady - I swear that by just hanging around here, you'll get more of an education than you ever thought possible! I agree that the Wilton classes are a great base but I think I've learned more here than anywhere else!

Carol
post #68 of 222
thanks , can t wait to try it
post #69 of 222
Thanks!
post #70 of 222
shirley, i finally did one that i am pleased with. (5th try) . i think my new favorite thing will be WHITE chocolate wraps! thanks for introducing me to the concept-

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=474003
post #71 of 222
Carol, I think you are right this is the "hang out". I'm going to try a fondant this week. any suggestions for a starter cake? I've been watching the cake decorating on tv with the pastry chefs. I do believe some of you ladies should be there. Well here goes with the fondant.
post #72 of 222
I like it Melysa. One suggestion and I should have mentioned this months ago. See the rough surface on the inside at the back of the cake? You can take a single edged razors blade and slice that rough area right off and leave a smooth surface. Just be very careful that you have control of the blade and not cut yourself.
SHIRLEY
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SHIRLEY
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post #73 of 222
Quote:
Originally Posted by ShirleyW

I like it Melysa. One suggestion and I should have mentioned this months ago. See the rough surface on the inside at the back of the cake? You can take a single edged razors blade and slice that rough area right off and leave a smooth surface. Just be very careful that you have control of the blade and not cut yourself.



excellent thank you! that was the one spot that i saw flaw in- but almost didnt care simply because the chocolate came off the mylar in one piece this time! icon_smile.gif i have a feeling that i will be doing many more of these because people here really like them, so i will definately use a razor for the corner next time. thanks again-
post #74 of 222
You can even do the razor blade trick on the top edge. Sometimes, and I'm not sure why, the top doesn't come out exactly level, you can hold the blade flat and shave off the higher area.
SHIRLEY
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SHIRLEY
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post #75 of 222
How odd, the original links I posted to chocolate wrapped cakes suddenly say the photo doesn't exist. Let's try this again.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=81868

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=69881
SHIRLEY
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SHIRLEY
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