Has anyone heard of using white chocolate as a wrap for cakes. It looks like the cake has been covered with fondant. I have used chocolate on cakes before, but this is different. It is soft an pliable, like fondant.

Yeah, I think that covering a cake in chocolate is starting to really be a thing now. I will have to work up the courage to try it one day. Let us know if you decided to try it.

I've seen this done in a wedding magazine...they even made flowers out of chocolate. One of the cakes was wrapped in green & white striped chocolate! It's amazing...I have no idea how to work with chocolate like that!! Wouldn't it melt in your hands!?!

Howdy and Welcome to CC! I have been dying to try this. A cakery in San Fran does this as a specialty. Here's an example of their work and I am assuming that the way they do it is with modeling chocolate (chocolate plastique, some call it) and run it through a pasta maker. I too am interested in this process. Good luck. Let me know how it goes if you attempt it first. I'll do the same.

I've been playing around a lot lately with chocolate plastic. The texture is a lot like fondant and it can be rolled out to drape cakes. If you mess with it too much though it can melt but it can be remedied by popping it in the refrigerator to cool down a little.

Is "chocolate plastic" the same thing as the white chocolate candy clay?

I made some white chocolate candy clay a couple of weeks ago to attempt to make the Collette Peters "Pasta Cake"--the cake was a miserable failure, but the chocolate clay worked pretty well. Well, at least half of it did. I made the mistake of trying to blot off the cocoa butter that separated from half the clay instead of letting it sit (no, I didn't follow the instructions), so that half was grainy and unusable (note to self: follow the directions). The other half was lovely--smooth, pliable, a lot like fondant.

Chocolate clay, plastique, modeling chocolate are all the same.

what cool about the chocolate clay is that you can even cover a cheesecake and freeze it and mail it.. unlike fondant which is not suggested to freeze for long periods of time..

Great idea on the cheesecake! Now I've got to try it!!

Wrapping a cake in chocolate can also be done when the chocolate (not chocolate clay) is melted, but starting to set up.

You need to paint an acetate sheet with chocolate. When it starts to set, but it still bendable, wrap it around the very cool cake. This is precision work, and must be done with extreme care.

Mike McCarey of Washington used chocolate panels to decorate his entry in the first Food Network Wedding Cake Challenge, two years ago.

Cake decorating - it ain't just buttercream anymore!

Theresa

I have used the chocolate plastic before and loved it. I have used it to cover cream cheese poundcake, and cheesecakes. There are a couple of pics in my photo gallery. e-mail me if you would like the recipe I use.

I use chocolat molding clay. I holds up well and can be easly removed!!!!

i've done sheets of chocolate, the chocolate is so thin that a sharp knife cuts right through it. There is one wrapped with white chocolate and stenciled (still needs work) in my pictures.

petitesweet, if you're still interested, the directions for the striped cakes were posted on Mon Apr 10, 2006 7:15 am by TamiAZ. The original decorator was Michelle H. I think you can do a search for it...
If it'll let me, here's the URL
cakecentral.com/modules.php?name=Forums&file=viewtopic&t=21858&postdays=0&postorder=asc&&start=0&sid=5dd0ae6b32ee4db35b3ea2540d149186

7yyrt! Thank you! Thank you! Thank you! I saved it in my favorites folder this time. I really appreciate you doing that for me. You're the best!!!!

Maddey, go to www.countrykitchensa.com. then where it says classes and fun stuff, click there and the instructions come up. Follow the same instructions for white choc. Candy clay is not that suitable to do this kind of wrap.

Great site fearless baker!

I've been researching this too and I'm so glad you brought it up so I can hear what others think. I have found a couple of books that are great on this:
The Chocolate Book by Mackley and Handslip 0-86101-916-4
Chocolate by Malgieri 0-06-018711-5
This last one is the best. Look on half.com, my favorite place to find cheap books.
The cover of this second book even has large ruffles of chocolate just piled on top of a cake.

Blessings!

thank You Blessings for the site. I have Nick's book. Go to www.berylscakes.com and look at the La Girolle. That makes the ruffler. If you are interested and decide you want it but have to have it shipped then go to www.ambassadorefinefoods.com. It's less expensive.