Wrapping A Cake In Chocolate By Shirleyw

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

lanibird Posted 27 Sep 2007 , 7:09pm
post #181 of 222

Thank you ShirleyW & Stephanie for posting this! You helped me turn a rather dull German Chocolate cake into something rather pretty! icon_biggrin.gif I was so nervous doing the whole thing, but it was really quite easy!


Thanks again! thumbs_up.gif

Hollyanna70 Posted 27 Sep 2007 , 9:01pm
post #182 of 222

We must be on the same wave length, Lanibird. I just did a german chocolate cake for my husband's boss the other day, and since I hate the look of coconut pecan icing I decided to try my hand at a chocolate wrap too. Last time I covered it with Cigarillos.. hehe

I also made cake truffles with the leftover cake and icing. Those were SO good! Yeah, I cheated on my diet and ate one. I had to make sure they were good. icon_wink.gif

I only have 4" cake collars, so I cut one in half and taped it so the chocolate would rise above the cake, and I could put the cake truffles in there. Well, the end result ended up being too tall for my carrier, so I tried to melt it down, and that didn't work well, so I just started breaking pieces off, and putting the broken pieces on top too.

I wasn't happy with it, but my husband said everyone thought it was beautiful. *shrug*

I saw yours a couple of days later and was like.. aww.. Why couldn't mind turn out that good? haha Your cake is just beautiful. Great job!!

I think it will be easier for me next time, since I could see all the things I did wrong. I'm glad it wasn't a paid cake, though. icon_biggrin.gif

I'll try to upload the picture, if it didn't turn out too horribly.. hehe


**edited** To add photos. Truffles are attached with chocolate buttercream icing. The coconut pecan is hidden. icon_smile.gif

ShirleyW Posted 16 Mar 2008 , 6:18pm
post #183 of 222

Thankfully it seems we have only lost the last 2 pages of this thread. If you have any questions that you can't find and answer to you can always PM me and I will try and help.

travelgirlut Posted 31 Mar 2008 , 4:23am
post #184 of 222

After reading all the wonderful help on this thread I was able to do my first wrapped cake! I ended up using waxed paper as my chocolate backing and Hershey's Special Dark Chocolate Chips. It worked great! Here is the result:


Thanks, Shirley, for your wonderful instructions!


CandyLady Posted 4 Jul 2008 , 6:01pm
post #185 of 222

what I think they do it start with a base of white and place stripes of color down the white and comb in with a cake comb?

Henna20 Posted 20 Jul 2008 , 5:56pm
post #186 of 222

i live in brooklyn ny and am having a very hard time finding mylar sheets. where can i buy it?

hammer1 Posted 1 Aug 2008 , 3:13am
post #187 of 222

there is a product sold called paramont crystals, CK sells maybe sugarcraft, it is used to thin chocolate when molding suckers, might help some of you with this. It thins and then hardens. I wonder if the backing sheets off of the icing image sheets would work, they are mylar like. Might have to give this a try.

hammer1 Posted 1 Aug 2008 , 3:16am
post #188 of 222

there is a product sold called paramont crystals, CK sells maybe sugarcraft, it is used to thin chocolate when molding suckers, might help some of you with this. It thins and then hardens. I wonder if the backing sheets off of the icing image sheets would work, they are mylar like. Might have to give this a try.

pettmybunny Posted 8 Aug 2008 , 1:05am
post #189 of 222

mmmmmmmm...... Love the idea! Have to take a fondant wrapped cake for class on Monday, but am thinking of being a rebel and doing the chocolate wrap instead. I'm the one who has to eat it afterwards anyways, I don't care if my ruffles and stringwork don't stick, lol!

I'm kind of curious though, I've seen cakes with a sharp jagged edge along the top, do you think this is something that is done solid and shaved off later, or sort of worked in before it's wrapped around the cake?

I've also seen a couple of pretty ones (I don't remember if it was on this site, or just zipping around elsewhere on the net) where there were what looked like different colored waves going around. I am thinking they are layers done at different times, each wavey layer a little shorter than the last. Any reason why this wouldn't work if I tried it? Well, besides the obvious that it'd be my first time and I'll be lucky if one layer works, ha ha.

Thanks- Robin

pettmybunny Posted 11 Aug 2008 , 2:16am
post #190 of 222

So today I made cute little 4" lemon cakes, wrapped them in white chocolate (which turned out absolutely great!) put blueberries in the collar, and drizzled more white chocolate over the top. I gave away 4 to different neighbors, and kept one for our house. Still haven't tasted it, but am really looking forward to it. What an easy way to get a great look!

dcabrera Posted 31 Aug 2008 , 6:57am
post #191 of 222

Hi guys. I was on the walmart website to see exactly what mylar looks like, and I couldn't find it anywhere for the life of me. Can someone please help. If I go to home depot what exactly do I ask for. Is vinyl similar?

Henna20 Posted 31 Aug 2008 , 1:32pm
post #192 of 222

I can't either find it anywhere! is there somewhere online i can buy the mylar?

AinsleyKath Posted 11 Nov 2008 , 5:22am
post #193 of 222

thanks for sharing the great wrapped cake.. i would love to try it later in this weekend, to enjoy preparing and tasting this cake with my family.. thumbs_up.gif

Susie53 Posted 1 Jan 2009 , 3:16am
post #194 of 222

Wow, this looks like fun...can't wait to give it a try! Thanks!

CoMo Posted 27 Aug 2009 , 3:34am
post #195 of 222

This seems like something I want to try soon. :0)

Charmaine49 Posted 20 Dec 2009 , 5:56am
post #196 of 222

ShirleyW, looking for some advice please...
I am doing a wedding cake for the 26th with chocolate slats around the cake
Want to know if I can make them before hand and how would I store them,
remembering it is quite hot here right now between 28 - 35degC.
I have never done chocolate slats before and with Christmas on our doorstep trying to make it as easy as possible, so that I can just frost and assemble without having to make chocolate slats the night before.
Also doing cake balls....if I cover them in chocolate, will I be able to put them back into the freezer if they are coated??

Please, give me some suggestions here....beginning to feel very stressed about this order.

JanelleH Posted 24 May 2010 , 2:18am
post #197 of 222

I've also done this using clear acetate sheets - you can cut along the top edge of the acetate with scrapbooking scissors (nothing too intricate) and you'll have a nice scalloped top edge to your chocolate.

SugarTime09 Posted 29 May 2010 , 9:28am
post #198 of 222

Yay can't wait to try! Thanks!

ombaker Posted 6 Jun 2010 , 3:24pm
post #199 of 222

This thread was pointed out to me after I started my own with a question regarding this subject. Great info, great cakes, so helpful but, I am having a white chocolate issue. I have done this with dark chocolate with wonderful results. I tempered it but after reading here I see it wasn't necessary...soooo I decided to try it with white chocolate and within minutes of taking it out of the fridge, the white chocolate completely melted off the cake!! Any ideas on why this happened? I tempered it and it seemed to set nicely so I don't know what happened. Thx for the help!

menie03 Posted 8 Aug 2010 , 7:18pm
post #200 of 222

Hmm okay I try this! Thanks

maverick123 Posted 5 Sep 2010 , 8:53am
post #201 of 222

ohh thanks for sharing this...
Beautiful...so beautiful.!!!!

Kisses123 Posted 24 Feb 2011 , 9:39am
post #202 of 222

There are certain extra details that turn a nicely decorated cake into an absolute monument. And for those who have perfected the basics of cake decorating, you will be surprised how little extra effort is actually required to produce the variety of cake that even a pastry chef would be proud of.

icejan Posted 6 May 2011 , 5:59am
post #203 of 222

Whatever chocolate you used in wrapping a cake that is always a cake and follow whats on your heart and mind.Happy Baking!

a_kelly Posted 11 Feb 2012 , 6:44pm
post #204 of 222

Can't wait to try this! Thanks for posting!

johnw2738 Posted 29 Feb 2012 , 4:07pm
post #205 of 222

This is just great, i show this thread to my wife and she was really very happy and it helped her too much in Baking Specially


Mrs m Posted 18 Jan 2013 , 6:56am
post #206 of 222

AGot to try this! Thank you

TCakes2012 Posted 1 Feb 2013 , 6:55pm
post #207 of 222
Originally Posted by ShirleyW 

You can temper, but for just a single wrap you don't have to. I use whatever type chocolate I have on hand, even chocolate chips, but I add a bit of vegetable oil to the chocolate. It gives the wrap a bit of shine and flexibility. For 1 lb. of chocolate I use about 1 Tablespoon vegetable oil, so adjust to the amount of chocolate you are using. You can use melted cocoa butter but it isn't always available locally and is more expensive than oil. Just melt the chocolate till smooth, don't overheat it, then stir in the oil.

thanks I wouldn't have thought of the oil

Jensen Co Posted 25 Feb 2013 , 11:02am
post #208 of 222

Thank you for the information, I'm going to try it.

boloembranco Posted 16 May 2013 , 8:03pm
post #209 of 222

I can't wait to try this! Thanks!

ButtercreamG Posted 11 Jun 2013 , 2:31am
post #210 of 222

Would you use the same technique for placing little chocolate dancers around the cake? Or do you make your chocolate dancers and place them on your cake using buttercream icing once they've dried?

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