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Practice Giant Reese Cup Cake --Success! **instructions** - Page 2

post #16 of 26
Thread Starter 

I'm ok with the seam...because I know how to prevent it next time.   It is more noticeable in person though.   I used cheap chocolate chips so maybe I need to get better chocolate for the real groom's cake.  

 

I forgot about those chocolate shelled giant cupcake cakes.   I made one once and didn't even think about how the person cut it. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #17 of 26

Hot knife is not unlike cutting cheesecake. You have to dip it in hot water for ever slice. Bit of a pain, but it works.  :o)

post #18 of 26
Awesome!!!!
post #19 of 26
Thread Starter 

That's ok about dipping in hot water for every cut...it that's what it takes.   I just want to give the cater the instructions so they don't jack it all up.  Thanks.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #20 of 26
Debbie you are a GENIUS! Tried a version of your tutorial today and I can't believe how well it worked for me! Decided to use a modified chocolate box mix cake with canned vanilla whip cream frosting mixed with super chunky peanut butter filling. I just wanted to make it, it's not for any occasion except .... It's the weekend!

When it came time to get that chocolate shell out I thought 'well here's where angels are supposed to sing'. Woohoo!!! Not going to cut it until tomorrow and I haven't even finished cleaning up yet but wanted to thank you for sharing your experience. THANKS!
Theresa
post #21 of 26
Thread Starter 
That's awesome..thanks for letting me know. If you've ever put a piece of chocolate in the frig u know how hard it gets so I'd pull it out awhile before you cut it. Please let me know at what point it became easy to cut.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #22 of 26

Wow!!! Thanks for sharing that is super cool! I didn't notice any seams at all.
 

post #23 of 26

Love it! What a great idea...thanks for sharing with us!
 

post #24 of 26
D - I had not refrigerated my cake but covered it overnight. It cut very cleanly and the chocolate did not break or shatter! Which is good news all around. My 9 year old neice insisted on taking a picture as well!
Does your cake have to be refrig?
T
post #25 of 26
Thread Starter 

Mine will not need to be refrigerated...I just always do my cakes the night before and put in frig and travel with cold cakes.    I'll just take out the morning of the wedding and make sure it has HOURS to come to room temp.  I'm so glad to hear yours did not shatter or break. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #26 of 26

Me too!  Please update us on your final cakes!

T

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