Thanks so much for the great tutorial. This I have to try!
I have a Groom's Cake to do this weekend. It is choc cake, choc filling, choc icing and choc strawberries. And this would be AWESOME to add to it, BUT it's square. Can I do this with a square cake? If so, do you have any tips for me. Also I wouldn't be able to get that acetate. It would have to be parchment paper.
starcitycakes, be sure to let us know how your square cake turns out. I am doing a chocolate, chocolate, chocolate groom's cake at the end of April - complete with chocolate covered strawberries. I am planning on a square or hexagon ... the b&g don't care as long as it is chocolate. I have thought about cutting tiles out of the chocolate or doing chocolate cigars so that I wouldn't have to try to turn the corners. I would love to hear how yours turns out.
Yes, you can do a square cake. If you look in my photos, the first one is square. I just made "panels" of chocolate the right size and attached them. But, I don't see any reason you couldn't just wrap around a corner!
Like I said, I used parchment paper. I just folded it over into thirds to make it easier to handle.
Jodie...OOH Ok I see. Folding it would make it stronger and I would have never thought of that myself haha.... I was thinking maybe just do it in sections but then I would have a seam at the corners. So I may just try to wrap it, I can make my DH help me
MBT...I will definatly put a picture on here...
starcitycakes....can't wait to see the picture!
Starcitycakes......I just came back to this thread and saw I said I used parchment....I used freezer paper....duh!
I'm sorry about that! I don't know where my brain is!
ok...I can get some of that . I think I'm gonna experiment this afternoon. I don't want to wait till Friday night to do it and then mess it up. So if I get it right tonight I'll post pics of my practice cake.
I have a question about CUTTING this..will it crumble and fall apart and stuff?? I don't want it to make a big mess for whoever is going to be cutting the cake at the wedding.
No..mine didn't crumble. I just cut through the chocolate. The worst that happened was the chocolate came off the buttercream.
Wow! Cool. Thanks so much for sharing!
We all need to thank Sarsi, for posting her tutorial!
Thanks for the play by play. That is good to know for future cheese cake desserts i make. I always like giving it an extra flare.
Thank you for sharing
that lloks like fun, and really delicious, thanks for sharing.
Thank you so much for the info on how to do this. I tried a practice cake today. THe first attempt didn't set up enough and looked ugly. I peeled it off and did it again. Much better. The seam needs to be alittle neater where the acetate was pieced. The "real" one will have some chocolate clay decorations on the top and sides. Hopefully I can hide anything too ugly. Thanks again. Never thought I could do as well as I've done. Time to eat it.
Sorry you all!! I've been moving!! I'm so glad so many of you have tried it and it worked good!!!
JodieF- What is that cake I see in your Avatar??? BEAUTIFUL!! I will need too check it out in your photos soon!! And thank you so much for answering all these questions when I wasn't here!! Keep up the good work, but I do hope to be on CC more now that we're settled a little better!!!
I did this for a wedding in December...
I'm sorry I'm so behind on all the posts and questions you all have asked!!! Oh, and no, you probably haven't seen this technique anywhere because I'm pretty sure I'm the one to discover it...or at least as far as I know!! LOL.. or maybe someone has and just keep it to themselves!! I think it could be VERY popular!! It doesn't have a name...sorry!! Lets see..."The Sarsi Wrap" YESSSS!!! LOL
This cake is ummm..wow, did it too long ago!! I htink its 14", 12", 10", and 8"...
You can see a close up in "my photos" Take a look!!
That is OUTSTANDING ! Fabulous job !
I absolutely love it. Really eye-catching, elegant, pretty, unique, appetizing....everything about it is a knock out! Job WELL done!!
I want to try this I want to make sure I'm using the right kind of chocolate. I have tried to use melted choc chips for other projects and they never set up, are you using baking chips like Wilton that are specifically for candy making? Does it need to stay refrigerated after the choc is put on? PS, I live in FL, it is hot and humid....
Thank you so much everyone!!
Ang0306- I always just use Chocolate Chips!! If it is really hot, I would say yes, it needs to stay in the fridge or an air conditioned room.... if you're worried about the chocolate chips, you can use tempered chocolate...
Wow! This looks like so much fun- thanks for posting the tutorial and that wedding cake is amazing!
Your wqelcome, and THANK YOU!!
I will be working on my first chocolate wrap for a baby shower in the next few weeks. I have seen chocolate transfers, but I'm wondering if you couldn't take one color of chocolate melts and write or draw on the parchment, let that harden up and then put a second color on over top of that as the background. Will that work? Does anyone know?
Could you even take the oil candy colors and using a paint brush draw stripes or something on the parchment and immediately pour the chocolate on top of it so it adheres?
Or, would it be easier to do a plain chocolate wrap and then use the candy colors to paint on the chocolate after the cake has been wrapped?
I have done white chocolate on the acetate, and then done brown chocoalte on top, and it didn't work very well. The white didn't hold its shape. I will try to attach a photo to this post so you can see!
If you painted on the acetate first, then put the chocolate on, I'm sure it will get really smeared since you need to spread out the chocolate and smooth it out and things.
I think the best way would be to paint it on afterward. You could even pipe chocolate, buttercream, or royal onto it after its cooled..
I don't know if any of you saw my chocolate wrap cake I posted awhile back, you can also use an imprint mat to make your chocolate wrap with. I got mine from Kitchen sweet art. They have all different patterns. I just measure how tall and how much around to tape the pieces together. Imelt down the chocolate discs, and pour over the imprint sheet. Level, wrap around cake, pop in resfrig and 10 minutes later just peel the impression mat off. Very easy.Pic is in my photos I can't seem to figure out how to upload it to this page
Wow! That's awesome. What is acetate? Where do I get it?
Acetate is a thin plastic sheeting. You can buy it at www.countrykitchensa.com
Thanks! Your cakes are amazing! It's nice of you to share your time with us to show us how to do it!