Cake Central › Cake Forums › Cake Talk › Cake Decorating › Working with chocolate
New Posts  All Forums:Forum Nav:

Working with chocolate

post #1 of 4
Thread Starter 
Morning everyone icon_smile.gif
I'm looking for a bit of advice please.
I've been asked by my friend to do them a 3 tier cheesecake as their wedding cake (my first wedding cake and she's set the standard high by picking cheesecake!! Lol). Obviously fondant or any other form of icing wouldn't work so as I understand it I'm left with fruit or chocolate?
I've ordered some moulding chocolate but would like to know if this is the best option and does it set hard like flowerpaste does?
I would love to know your thought and ideas please
Ellie
Xxx
post #2 of 4

Another thought might be chocolate (preferably tempered) spread onto long textured sheets and then wrapped around the cakes.  Or shorter pieces overlapped around the cakes. You could then fill in the tiers with gumpaste flowers, fresh flowers, fruit or whatever you feel like.

post #3 of 4

I would guess (never covered a cheesecake) that the moisture and delicate nature of the cake would cause problems covering it with anything paste-like.

 

I think the tempered choc is a great idea, just imagine the lovely 'crack' when its cut :-) you could maybe pour melted choc over the whole thing and encase it in a chocolate shell? Then you could add modelling choc decorations perhaps?

 

All conjecture as I've never done it, but I feel like experimenting now! mmmmmmmmm :-)

post #4 of 4

we just buttercream iced or ganached ours

 

i can't remember if we fondanted anything but i can't see why it wouldn't work

 

we did one with crust then the second layer (within the ame tier) was crustless

 

and we even used fruit filllings too -- cheesecake is pretty hale and hearty as a stacked cake

 

gotta keep it nice & cold of course

 

oh yeah and i recommend freezing them while stacking-- because they don't scoot at all like cake will ;)

 

because cheesecake freezes and thaws with ease

 

my boss would not let me freeze them and she was so wrong for that! icon_biggrin.gif

 

when i made them from home i froze them of course

I was addicted to the Hokey Pokey, but I turned myself around.

 

Reply
I was addicted to the Hokey Pokey, but I turned myself around.

 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Working with chocolate