Has anyone ever used simple melted chocolate (Ghiradelli milk chocolate) and decorated maybe swirls or something other than drizzle? Please help. I'm trying it in the kitchen now and I know that the temperature of the chocolate is very important I'm just concerned about it not becoming hard.
Wedding cake this weekend.Please respond with any advice.
the easiest way to do this would be to use confectioners coating. So that you don't have to temper it.
thank you for responding. I am being a chicken and am going to use just chocolate buttercream. More trouble but I'm afraid the heat here will keep the chocolate too soft.
Thanks again for your response.
Did it on several of my cakes - I decorate with chocolate (melted wafers) ALL the time...most of my cake decos are chocolate. Did the white swirls on this one in chocolate. The thing I like about it is when it does harden, if you mess up it comes right off and you can start that part again!
As someone else mentioned, confectioner's coating/candy melts are your best bet. Real chocolate needs to be tempered in order to set properly and while it's easy once you know what you are doing, learning to temper is not that simple.
So does eveyone use candy melts for swirls? Is that usually what people use anyways, I though it was either royal icing or buttercream? Can anyone suggest anything other than candy melts? Thanks.
My best guess is that most people do RI or BC when decorating...when I tell people I decorate in chocolate I usually get the, "Really??" look - like it's something totally out of the norm...I could be wrong, but that's just been my experience...
I ice a lot of my cakes with whipped cream and that just doesn't lend itself well to swirls and details like that, so I opt for the chocolate instead of making a whole batch of buttercream just for decos.