Wrap A Cake In Chocolate Layers, Pictorial!!

Decorating By Sarsi Updated 30 Apr 2013 , 4:18pm by alanajonesmann

lovinmom0508 Posted 30 Apr 2010 , 3:20pm
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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!!!

calivettie Posted 31 May 2010 , 6:25am
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thanks, i can't wait to try this!

bobwonderbuns Posted 31 May 2010 , 12:53pm
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Originally Posted by lovinmom0508

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!!!

You can use freezer paper -- the shiny side up. I got my acetate at JB Prince.

Domestic_Sugar Posted 4 Jun 2010 , 6:31pm
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This is an awesome pictoral. How do you temper your chocolate?

awestervelt Posted 18 Jun 2010 , 6:51pm
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I can't wait to try this !!!

michel30014 Posted 29 Jun 2010 , 2:05pm
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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!!

Deehrvy Posted 29 Jun 2010 , 2:17pm
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Thanks for sharing!! This has endless possibilities!!

ElmwoodHero Posted 3 Jul 2010 , 4:22am
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i will defiantly use this tip

Apti Posted 29 Jul 2010 , 5:08am
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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...)

litlecuchi Posted 14 Sep 2010 , 6:35am
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Thank you so much!

Apti Posted 14 Sep 2010 , 9:59pm
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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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

what_a_cake Posted 16 Sep 2010 , 9:15pm
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THANK YOU! icon_smile.gif

Sweet_Toof Posted 17 Oct 2010 , 11:47pm
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Love your work! Chocolate collars are so much fun, I've never tried layering a few of them though. I will try this!

PrivateNameHere Posted 20 Oct 2010 , 6:09pm
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That looks amazing! Thanks for the tutorial!

holliellen Posted 2 Nov 2010 , 8:20pm
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Thank you for all the info!

sugar-pearl Posted 9 Nov 2010 , 2:45am
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Simply AWESOME! thanks

Love2BakeCakes Posted 12 Nov 2010 , 7:09pm
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Thank you for posting.

Djor Posted 12 Nov 2010 , 7:17pm
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awesome thumbs_up.gif thanks!!!!

verocakes1 Posted 13 Nov 2010 , 4:26pm
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wow! what a great tutorial! xo

GI Posted 20 Nov 2010 , 1:03pm
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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! icon_biggrin.gif

BORIKS03 Posted 20 Nov 2010 , 2:09pm
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Cool. Thanks for sharing.

mimido Posted 20 Nov 2010 , 2:13pm
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Thank you for sharing.

gr8yf Posted 20 Nov 2010 , 2:15pm
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You are a good teacher, thanks.

AnotherCreation Posted 20 Nov 2010 , 3:07pm
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thanmks for posting

luckystar23 Posted 23 Nov 2010 , 3:24am
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What an amazing tutorial!

Creativebakes Posted 24 Dec 2010 , 1:00am
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Awesome...I'm going to give this a try thumbs_up.gif

Noura80 Posted 15 Mar 2011 , 10:58am
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Thank you sarsi

new2bake Posted 28 Mar 2011 , 3:28pm
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hi, just wanted to ask can we i using wax paper?

cistebycrystal Posted 12 Jun 2011 , 7:07pm
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Thank you for posting this, I was looking for tips!

Sarsi Posted 23 Jun 2011 , 12:40pm
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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 icon_smile.gif

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