Wrapping a cake in chocolate by ShirleyW

Decorating By stephanie214 Updated 13 Mar 2014 , 8:27pm by ellavanilla

mmgiles Posted 18 May 2007 , 6:29pm
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.

melysa Posted 18 May 2007 , 6:42pm
post #92 of 222

hee hee icon_smile.gif

Botanesis Posted 18 May 2007 , 7:08pm
post #93 of 222

Thank you so much, I can't wait to try this!

vande3boys Posted 27 May 2007 , 7:57pm
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?

ShirleyW Posted 27 May 2007 , 8:32pm
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

vande3boys Posted 27 May 2007 , 8:41pm
post #96 of 222

Thanks your AWSOME

babynewyear Posted 27 May 2007 , 9:09pm
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

Ridan1000 Posted 27 May 2007 , 9:12pm
post #98 of 222

very nice, will try it soon I hope

ShirleyW Posted 27 May 2007 , 9:18pm
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.

melysa Posted 27 May 2007 , 9:58pm
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.

woodyfam Posted 27 May 2007 , 10:20pm
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?

ShirleyW Posted 27 May 2007 , 10:30pm
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.

woodyfam Posted 27 May 2007 , 10:42pm
post #103 of 222

AHH, I recognize it with your description. I didn't know I had made chocolate "bloom" icon_smile.gif

maryak Posted 27 May 2007 , 11:37pm
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.

ShirleyW Posted 28 May 2007 , 1:02am
post #105 of 222

My pleasure, and thank you for the very sweet comments.

Rikke_Denmark Posted 28 May 2007 , 7:21am
post #106 of 222

That is so great. And sounds pretty easy to. Kind of the same princip as when I made chocolatdrop with pearemousse as a dessert.

vande3boys Posted 28 May 2007 , 5:18pm
post #107 of 222

Thanks Melysa for the tip

bobwonderbuns Posted 30 May 2007 , 2:28am
post #108 of 222

What is the deal here??? I'm still watching this topic yet I get no emails on this thread. It's happened on other threads too. Is anyone else having this problem?

Rikke_Denmark Posted 30 May 2007 , 1:56pm
post #109 of 222

sorry im getting my mails... I hope icon_wink.gif

melysa Posted 30 May 2007 , 7:25pm
post #110 of 222

vande3boys, youre welcome.

bobwonderbuns...(haha, love the name, everytime i see it, i gotta giggle) i have been getting reply notices off and on. sometimes i notice that i dont lately simply by checking on "my forum posts" replys myself- the link on the homepage. must be some maintenance going on.

Raisen Posted 3 Jun 2007 , 5:56pm
post #111 of 222

I've been following this thread...couldn't wait for this weekend to try the 'wrap' So this is my first attempt...it looks boring but I wanted to just concentrate on the wrap not decorating. It was actually kind of fun to do. The plastice peeled off soooo nicely -I think I held my breath throught the whole process. icon_biggrin.gifFudge cake with buttercream and cookie crumble filling. White chocolate wrap. THANKS so much to the original poster for the idea!
LL

ShirleyW Posted 3 Jun 2007 , 6:19pm
post #112 of 222

Not boring at all and you did an excellent job. This is how a wrap should look, a perfectly level and even band at the top with no shattering, and a perfectly smooth wrap with no buckling or waving.

Raisen Posted 3 Jun 2007 , 8:21pm
post #113 of 222

Shirley- Thank you so much. icon_smile.gifreal shiny! Cut nicely with a hot knife. I cleaned off the mylar and will keep it for the next one!!

ShirleyW Posted 3 Jun 2007 , 8:55pm
post #114 of 222

Absolutely, they can be washed and reused.

melysa Posted 4 Jun 2007 , 3:34am
post #115 of 222
Quote:
Originally Posted by ShirleyW

Absolutely, they can be washed and reused.




just dont put it in the dishwasher like i did (haha)...i stuck it in for ...well my plan was just for a minute, long enough to santitize it, well, bad idea cause i forgot and it warped and melted. uh...oops.

Steady2Hands Posted 7 Jul 2007 , 9:53pm
post #116 of 222

This question was probably answered somewhere in this post. I apologize if it was but I don't recall it. What is the purpose of the chocolate wrap sticking up so high around the top of the cake? I was wondering if it could be made even with the top and then pipe a border on it?

melysa Posted 7 Jul 2007 , 10:45pm
post #117 of 222

sure, why not? i personally like it about an inch higher, because then it is obvious to people that , "WOW...that is chocolate!" and they wonder how you did it. also, i like it cause you can hold fruit, chocolate shavings, big swirls of ganache ...whatever...up on top.

Steady2Hands Posted 7 Jul 2007 , 10:48pm
post #118 of 222

Thanks melysa!

melysa Posted 7 Jul 2007 , 10:50pm
post #119 of 222

icon_smile.gif

Steady2Hands Posted 7 Jul 2007 , 11:03pm
post #120 of 222

That's what I ought to do for our church dinner this week. I have committed myself to making a birthday cake for our fellowship dinners to celebrate everyone who has a birthday for that month. I've been looking at July themes. Maybe I could do a white chocolate wrap and top the cake with white chocolate drizzled strawberries.

I wonder if I could color the white chocolate blue and use that for the wrap. Then would I be able to make some white chocolate stars and attach them to the blue sides?

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