I don't have acetate - and can't get it here... can I use wax paper or parchment???? I was hoping to do this today... should have planned ahead I guess!!!

thanks, i can't wait to try this!

This is an awesome pictoral. How do you temper your chocolate?

I can't wait to try this !!!

Ok, after reading this, I definitely want to try this now! I am a newbie at CC. I've only been doing cakes for a little over 3 years and this will be a new thing I can try. Thanks for the pictorial. Very helpful!!

Thanks for sharing!! This has endless possibilities!!

i will defiantly use this tip

Sarsi and Shirley W,

Thank you so much. Today I tried my very first chocolate wrap. I had baked four 8" chocolate cakes yesterday and crumb coated with my very first batch of chocolate buttercream. I decided to try to wrap one layer in milk chocolate/white chocolate/milk chocolate. Then I made a bunch of cake balls with german chocolate (DH canned) frosting and made half of them white choc and half milk choc then drizzled red over all of them.

My results do not, of course, look anything like their professional results, but I'm pretty proud of myself! I used the Wilton candy melts with a little bit of vege oil added. The wrapped layer with the cake balls will go to my niece's work for a party tomorrow.

I'll decide what new things I want to try for the other two layers. Isn't cake stuff a BLAST!!! (Even when you're cursing because you've managed to throw hot, melted chocolate kindof all over, ooops...)

Thank you so much!

Hello again everyone. After I posted above about my first chocolate wrapped cake, I made a second one in mid-August. It was my first "commission"! A dear friend and her sister came down from San Francisco. She asked me to order a nice cake for her sister's birthday as a surprise and she'd pay for it. Of course, I said, "Buy???? Why, I can make a much better cake and you can just pay for the ingredients." (The ingredients were $23.50 with just about everything bought by me on sale or with 40% coupons. She gave me $40 "because it is so beautiful and is the first cake that tastes as good as it looks!")

I made a chocolate pound cake, 2-8" round layers, with chocolate raspberry mousse filling, chocolate BC, and 3 layers of wrapped chocolate: milk, white, and dark. There were two problem spots: a piece of the top edge broke off, but I reattached with melted chocolate and made that the back of the cake, and the bottom layer had a gap, but I filled that in on the back as well. I dipped strawberries in two chocolates--dark then white, dipped fresh blackberries in white choc, and sprinkled those along with fresh, undipped raspberries around the top and cake board edges. Topped it off with Disco Dust. CANNOT BELIEVE THAT I MADE THAT GORGEOUS WONDERFULLY TASTY CAKE!!!!! Really, not kidding, cannot believe I'm able to do that now. My first Wilton course was in March 2010.

My niece just created a website which I'll have to learn how to use, and the chocolate cake is on the first page. Here's the link: http://christinascakes.shutterfly.com/?email=kickytina%40cox.net#

CANNOT THANKS SARSI AND SHIRLEY W ENOUGH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

THANK YOU!

Love your work! Chocolate collars are so much fun, I've never tried layering a few of them though. I will try this!

That looks amazing! Thanks for the tutorial!

Thank you for all the info!

Simply AWESOME! thanks

Thank you for posting.

awesome thanks!!!!

wow! what a great tutorial! xo

WOW!!! I Made a Chocolate Wrap AND did the lace thanks to this step-by-step pictorial thread!!!!! YAAAAAY!!!!

This is it! http://www.cakecentral.com/cake-photo_1871981.html

My ONLY suggestion is to add a tad more icing to your cake as the chocolate wrap seems to "squish" the icing "in" vs it being nice and fluffy.

Other than that, this thread just rocks it!

Cool. Thanks for sharing.

Thank you for sharing.

You are a good teacher, thanks.

thanmks for posting

What an amazing tutorial!

Awesome...I'm going to give this a try

Thank you sarsi

hi, just wanted to ask can we i using wax paper?

Thank you for posting this, I was looking for tips!

wax paper will result in a wavy effect on the chocolate. I have heard that some people have used freezer paper, and that worked well. The thickness of the freezer paper kept it from getting wavy. I haven't tried it, and of course I think the acetate is the best thing to use