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Wrapping a cake in chocolate by ShirleyW - Page 6

post #76 of 209
5/11/07 at 4:54pm
Shirley, can this be done using acetate?
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post #77 of 209
5/11/07 at 5:28pm
Two thoughts on that. One, the acetate would need to be food grade and secondly thick enough to hold up under the weight of the melted chocolate. That is kind of tricky, if it is too thin it will droop and have waves in the set chocolate. If it is too rhick and rigid it will want to pop away from the sides of the cake where the strip meets in the back. I look at the Mylar or acetate and hold one edge on each side in both hands, then move my hands up and down in diffferent directions to get a feel for the flexibility or rigidness of the plastic.

You can buy clear acetate dessert or cake collars that work great for wraps, just make sure they are at least 4" wide to fit a 4" tall cake.
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post #78 of 209
5/11/07 at 5:34pm
By the way, thank you for sharing this info with us Shirley!! icon_biggrin.gifthumbs_up.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #79 of 209
5/11/07 at 5:38pm
Quote:
Originally Posted by ShirleyW

Two thoughts on that. One, the acetate would need to be food grade and secondly thick enough to hold up under the weight of the melted chocolate.



I bought it at the ICES convention a few years ago. I can't remember who I got it from, but I want to say it was one of the airbrush companies, so I'm guessing it would be food safe.

I know it is flexible, just not sure if it is too flexible. Guess I will try and see. icon_smile.gif

You are such a big help around here! thumbs_up.gif
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post #80 of 209
5/11/07 at 5:41pm
Thanks Shirley!
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post #81 of 209
5/11/07 at 5:54pm
Your quite welcome. From all the posts in this thread I know it is a subject of interest. I just want to assure people that it is much easier to do then it sounds. It is just a matter of getting the right weight paper and then getting the feel for how quickly you need to work with it once it is spread on the wrap. It can make a very simple little cake look quite elegant and people are almost always impressed and think you have spent hours making it. This time of the year they are very pretty wrapped in either white or semi sweet chocolate and then filled with dipped strawberries in either white or semi sweet.
SHIRLEY
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post #82 of 209
5/14/07 at 1:24am
shirley, this may sound dumb, BUT, when I cut a wrapped cake for serving will the outside layer crumble or cause the rest of the outside to break off. Never doing this I don't kow what to expect. Thanks
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post #83 of 209
5/14/07 at 9:27am
Quote:
Originally Posted by coffeelady19973

shirley, this may sound dumb, BUT, when I cut a wrapped cake for serving will the outside layer crumble or cause the rest of the outside to break off. Never doing this I don't kow what to expect. Thanks



No question is a dumb question. No, you ice your cake first, allow your icing to set up a bit and then wrap with chocolate and chill till set. The cold chocolate clings to the icing but doesn't weigh enough to pull it away from the cake itself.
SHIRLEY
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post #84 of 209
5/14/07 at 11:58am
coffeelady...when you cut the cake, just have a sharp serrated knife and a tall glass of hot water and cloth ...dip the knife and dry it off and cut, the warm knife will cut through pretty easily, just use the cloth to wipe it clean as you need to. it doesnt usually fall until the last few pieces, sometimes it wont at all if you do it carefully.

i did another one last night for my good friends birthday. this time i did it on a two tiered mini cake, it came out pretty cute!

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=520913
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post #85 of 209
5/14/07 at 12:51pm
I am so glad that I found this website! Nevermind I am so glad that there are people like you guys are on it! Thank you, Thank you, Thank you!!!!
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post #86 of 209
5/14/07 at 1:35pm
Ah, I misunderstood your question. I thought you were asking if the chocolate wrap would cause the sides of the cake to collapse. On cutting through the set chocolate, yes, Melysa's suggestion is how I do it as well. It wouldn't cause the sides of the cake to collapse, but the chocolate will shatter and break into large sections unless the knife is warmed.
SHIRLEY
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post #87 of 209
5/14/07 at 1:47pm
Quote:
Originally Posted by ShirleyW

On cutting through the set chocolate, yes, Melysa's suggestion is how I do it as well.



learned it from you! thumbs_up.gif
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post #88 of 209
5/14/07 at 9:11pm
Well here is my attempted. Or I guess you could say second attempted since I pealed the first off and redid it. I have room for improvement. After the first attempt I meant to cut my acetate shorter, but forgot so I tried to cut the chocolate down after the second and broke it in two places.

They can only get easier right?
LL
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post #89 of 209
5/14/07 at 10:07pm
Yes, they do get easier. and this looks pretty cute with the bright little flowers attached to the wrap.
SHIRLEY
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post #90 of 209
5/17/07 at 10:43am
Thank you! I wanted to try chocolate transfers and add a little color to it all. icon_smile.gif
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