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Wrapping a cake in chocolate by ShirleyW - Page 7

post #91 of 222
I'm dying to try this now. This might just provide the perfect solution to my not being able to get a prefectly smooth icing. I thought this weekend was going to be my first weekend (in who knows how long) that I didnt decorate a cake. Yeah right. Now I intend to try a chocolate wrap.
post #92 of 222
hee hee icon_smile.gif
post #93 of 222
Thank you so much, I can't wait to try this!
post #94 of 222
I went to try and buy the mylar and acetate at Home Depot and they looked at me like I was crazy. They sent me to wal-Mart to buy plastice that come in different weights that you use to cover chairs to protect them. Will this work?
post #95 of 222
I don't know if the plastic for chairs would work, I have a feeling it is too thick. You know another thing that works very well for chocolate wraps are acetate cake collars, just be sure you get one that is at least 4" wide because most finished cakes are 4" tall. I see them on eBAY occasionally but also on Pfeil and Holing.
http://www.cakedeco.com/cgi-bin/webc.cgi/st_sresults.html
SHIRLEY
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SHIRLEY
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post #96 of 222
Thanks your AWSOME
post #97 of 222
What a lot of great imfo Shirley W! Im looking at the tip dont use your hands. I will listen. I already tried to press down a FBCT. So I dont want to make that mistake again. icon_lol.gif The chocolate is very impressive and looks like fun. Thanks
Aunte Mame
"Life is a banquet and most poor suckers are starving to death."
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Aunte Mame
"Life is a banquet and most poor suckers are starving to death."
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post #98 of 222
very nice, will try it soon I hope
post #99 of 222
Your welcome. I hope you all will try them some time, they aren't difficult. Just intimidating the first time, after that it is a breeze.
SHIRLEY
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SHIRLEY
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post #100 of 222
Quote:
Originally Posted by vande3boys

I went to try and buy the mylar and acetate at Home Depot and they looked at me like I was crazy. They sent me to wal-Mart to buy plastice that come in different weights that you use to cover chairs to protect them. Will this work?



my first wrap http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=310123 was done with the stuff from walmart on a roll from the fabric department. it was wobbly- and hard to lift and hold. i ended up with waves, but i think that was more from me smoothing with my hands than the thickness- or lack of sturdiness from the plastic. so the main drawback, is stability i think, it will work, but not as nice. i cant find large mylar anywhere, so for my last one with white chocolate- which turned out the best http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=474003 (minus the little finger smudge in the back top corner where i lifted it)...for this one i went to the craft store joanns and bought two strips of stencil mylar plastic about 5" high by 12" long. i used two and overlapped the edges and taped tightly together. the mylar is much more stiff (it doesnt ripple and wobble like the plastic rolls from walmart when you try to hold them upright covered in heavy chocolate.) and works to make really nice smooth and straight edges. i think i bought the stencil sheets (to make your own stencils) for a dollar and a half each. that covers a 10" round cake easily, one sheet will cover a 5" round cake exactly.
post #101 of 222
Quote:
Originally Posted by melysa

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?



What does it mean for the chocolate to bloom?
post #102 of 222
Bloom is a light colored discoloration on the chocolate. It can happen for a couple of reasons, if chocolate is too old or exposed to sunshine when you store it. Or if you heat the chocolate at too high a temperature when you melt it.
SHIRLEY
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SHIRLEY
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post #103 of 222
AHH, I recognize it with your description. I didn't know I had made chocolate "bloom" icon_smile.gif. That sounds so much better than what I usually say to myself when I see this in my chocolate!
post #104 of 222
Shirley, I just have to say that you are absolutely amazing. You are very generous in offering a helping hand to us who have just started decorating and I just wanted to say thank you for this and all the other tips you have given. You are a true insperation.
An open mind sees the world reflected within them, but a closed mind looks for the world to be their reflection
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An open mind sees the world reflected within them, but a closed mind looks for the world to be their reflection
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post #105 of 222
My pleasure, and thank you for the very sweet comments.
SHIRLEY
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SHIRLEY
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