How To Use Chocolate To Pipe Around Top Tier ..

Decorating By janbabe Updated 22 Apr 2008 , 5:08pm by KoryAK

janbabe Posted 21 Apr 2008 , 2:35pm
post #1 of 6

I have a two tier chocolate wedding cake in a couple of weeks, top tier white choc, bottom tier milk choc, stacked.

Around the top tier the bride wants piped 'squiggles'! Kind of lots of scrolls, now that will be fine, but any suggestions what to use as I was going to use melted white choc but when I had practice, the choc in the piping bag started to cool and thicken then got stuck in the nozzle half way round!!! icon_cry.gif
If I use a paper bag with no metal nozzle (just snip the end of instead) I could put it back in the microwave for a few secs to heat up again - but not sure if that would work - I think it may still stay lumpy.
Any suggestions on how to keep the choc free flowing for piping?


5 replies
janbabe Posted 21 Apr 2008 , 9:14pm
post #2 of 6


KoryAK Posted 21 Apr 2008 , 9:27pm
post #3 of 6

no metal tip. you will def have to reheat periodically. you could also have a DRY empty bowl sitting over hot water and place the bag in there to warm. Better yet alternate with 2 bags, one always ready to go.

akgirl10 Posted 21 Apr 2008 , 9:36pm
post #4 of 6

How about using a white chocolate ganache?

janbabe Posted 22 Apr 2008 , 4:53pm
post #5 of 6

Thanks for these suggestions. Good thought about maybe having 2 bags and heating over hot water.

Would ganache set in time if I piped this the evening before it was needed?

KoryAK Posted 22 Apr 2008 , 5:08pm
post #6 of 6

yes, ganache should be fine if its already set enough to pipe it.

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