Cake Wrap?

Decorating By Totally-Frosted Updated 27 May 2009 , 10:18pm by JodieF

Totally-Frosted Posted 19 May 2009 , 6:07pm
post #1 of 10

I've seen pictures of cakes that have cake wrap around them that looks very elegant because of the time it has strawberries on it. How is this method done and what is it made out of? I was thinking chocolate but wasn't sure and I am clueless as to how it's done. THanks for your help!

Veronica

9 replies
sharon1800 Posted 19 May 2009 , 6:13pm
post #2 of 10

I have used chocolate transfer sheets in the past and look super elegant and expensive and are easy to do. There are some really cool ones on fancyflours.com.
See also: http://cakecentral.com/article179-How-to-Create-Chocolate-Ribbons-Video.html

forthwife Posted 19 May 2009 , 6:17pm
post #3 of 10

I *think* you're talking about a chocolate wrap. There are several methods. In the "How Do I" forum is a sticky on one method using melted chocolate and acetate film. There is also a method using chocolate modeling clay that has an impression design. I've done one of those and was really happy with it. You can view it in my pictures. If you have any questions on how it was done, PM me. Good luck!

Arainna Forth

JodieF Posted 19 May 2009 , 9:38pm
post #4 of 10

Look at the pic in my avatar...if you need help, just ask!

Jodie

Totally-Frosted Posted 25 May 2009 , 3:15am
post #5 of 10

Thanks everyone for your help, especially for the link!

Veronica

Totally-Frosted Posted 25 May 2009 , 3:21am
post #6 of 10

Thanks everyone for your help, especially for the link!

Veronica

G_Cakes Posted 25 May 2009 , 3:27am
post #7 of 10
Quote:
Originally Posted by JodieF

Look at the pic in my avatar...if you need help, just ask!

Jodie




Hi Jodie, I just love the picture of your avatar and would love to know how you did this...could you please pm me with the how to?

Thanks!

Rylan Posted 25 May 2009 , 12:14pm
post #8 of 10

I've been doing this for years and came up with different ways. You just cut a strip of parchment paper, freezer paper or wax paper the right size that would go around the cake. Melt your chocolate, spread it onto the paper with a spatula or the back of a knife, wait for it to cool and to firm a bit and then put it around the cake. From this point, I usually pop it in the fridge to let it harden and I then remove the strip of paper I just cut off. You can also use Acetate sheets. Here is a link of where you can buy it

http://countrykitchensa. com/catalog/product.aspx?T=1&productId=629475 (just remove the space between the . and com)

Good luck.

JodieF Posted 25 May 2009 , 1:57pm
post #9 of 10

I used freezer paper for mine. That way I could cut it to the length I needed for each size cake. I'd measure around each iced cake, cut the paper, then fold it to width (more on that in a bit). It made it easier to handle the paper in my opinion. Remember, as you move out in the wraps, the paper needs to be a little longer to account for the chocolate layers you've already done! So, for my cake, I used 3 layers of chocolate on each. Semi sweet, white, semi sweet (bottom tier), white, semi, white (middle tier), semi, white, semi (top tier).

I melted white and semisweet chocolate chips and a little shortening in separate bowls over boiling water. You start with the back layer. I spread the chocolate on the freezer paper, making a wavy pattern at the top. I had decided that the back layer of chocolate should rise about 1 1/2-2 inches over the top of the cake and I had cut that paper accordingly, so I knew it would be tall enough to completely cover the cake. Now, it helps to have another person help you wrap the largest cake (mine was a 12 inch) but you can do it yourself. Just lift the paper and wrap it around the chilled cake, smoothing with your hands. Tape the ends together and put in the fridge to set. Once set hard, peel off the paper and move on to the next layer. Decide how tall you want the next layer to be and fold the freezer paper accordingly. Repeat the steps.

For the outside layers with the Mozart chocolate wrap, I simply cut the preprinted acetate to width and length and laid it on top of the freezer paper. Be sure the chocolate is warm so the pattern transfers.

This really isn't hard. It's messy though! Try as I might, I had chocolate everywhere! icon_biggrin.gif That's not a terrible problem to have though. I washed all the fruit the night before and let it dry really well. I assembled the cake on site. It was 2 hours away. The tiers are very easy to pick up. The chocolate makes it very sturdy. Just don't hold it for very long because the warmth of your hands will melt the chocolate. Assemble the tiers and then decorate with the fruit. I used 4 pounds of strawberries and 1 pound each of blackberries and blueberries.

I hope this helps!

Jodie

JodieF Posted 27 May 2009 , 10:18pm
post #10 of 10

I forgot to add that I've always ordered the chocolate tranfer sheets from Beryls, but there are many websites that sell them now. Good luck and have fun with all that chocolate!

Jodie

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