Chocolate Wrap

Decorating By mbpbrighteyes Updated 4 Feb 2009 , 4:12pm by bashini

mbpbrighteyes Posted 3 Feb 2009 , 7:02pm
post #1 of 4

I'm trying to perfect my skills with chocolate wraps since I've got a bride who wants a cake in July done in wraps. I'm getting it on the cake just fine- not wavy or anything and without issues other than I had it crack! The only thing I could figure is that my chocolate was too thin at that spot. Anyone have any ideas on how to not crack them or what my problem could be??

3 replies
sweetflowers Posted 3 Feb 2009 , 7:34pm
post #2 of 4

Could be it's too thin. Could be you are leaving it in the refridg, or freezer too long. Since I freeze mine and then remove the paper, that would be my first guess.

mbpbrighteyes Posted 4 Feb 2009 , 3:32pm
post #3 of 4

I just stuck it in the fridge to cool- with the acetate paper still on and then removed it once it was set. Who knows!?! Also got thinking that maybe I let the chocolate set too much before wrapping... that would cause a crack. Hmmm....

bashini Posted 4 Feb 2009 , 4:12pm
post #4 of 4

Here is a video for you to see. Not sure whether you have seen it.


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