Help With Chocolate Material For Cake Topping
Decorating By klakem Updated 6 Apr 2014 , 12:07am by klakem
First, excuse me for being a novice.
Second, excuse me for asking about a Darth Vader cake (but if you knew the little boy it was for, you'd smile anyways).
I am making a Darth Vader mold cake (Wilton pan).
My main question is what chocolate would I be able to pour over it so that it would harden sufficiently but still have a nice emphasis of the features from the pan? best method for doing so?
As I am a novice, I would also love to hear any suggestions on using these pan molds best, can I layer them, could I do three layers and have a stand up Darth Head? (I doubt without significant architectural support.)
Thanks for any support!
AI'm really not sure about your first question, I think someone may be able to offer advice on whether or not ganache will work for that.
But I've seen some cool chocolate plaques made with wilton pans - you can find examples on the Wilton site. They're very very cool, and I know others who weren't that experience that still had great success with them!
you could make a chocolate ganache (chocolate and cream) and pour it over your finished. cake. whether or not it leaves enough detail behind will vary. Most people start with a character cake and finish with a star tip, as you can see on the pan instruction page, no doubt.
3 stacked darth cakes won't give you a 3-d cake. it will likely give you an awkwardly stacked cake.
If you want to do a 3-d you have to carve.
here is a great starting point
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But I've seen some cool chocolate plaques made with wilton pans - you can find examples on the Wilton site. They're very very cool, and I know others who weren't that experience that still had great success with them!
I've seen people use wilton pans to make *candy* chocolate plaques. Basically like a bigger version of their plastic candy molds. But I've never seen them used to make a chocolate plaque with cake under it. Not sure how that would work.
I will do a practice run on Wednesday.
I'm going to try the ganache first. Any advice on what temperature the cake should be for when I pour on the warm ganache so that I get optimal detail from the mold?
Thanks, ellavanilla - I watched the video. Definitely something to aspire to, but respect the work of that too much to say I could pull it off for this birthday!
pinchofsweetener & mgreen44 - I like the chocolate plaques a lot - will plan them into another project, but you're right that none are really large enough to cover a cake. I like the wraps around the cakes for a simple way to make a basic cake be a little more sophisticated. Will try for an adult party or housewarming in the near future!
Well, I had fun doing it and although it was clearly less than professional work... I remembered why I was doing it and it was "perfect" for us!
I learned a lot too!
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