Chocolate Collar

Decorating By Bakerbaby44 Updated 15 Sep 2011 , 9:15am by khadijah

 Bakerbaby44  Cake Central Cake Decorator Profile
Bakerbaby44 Posted 14 Sep 2011 , 3:07pm
post #1 of 4

I made a chocolate collar like I saw somewhere on here - for a cake I made. I melted the Wilton dark chocolate melts and spread it onto acetate sheet. Then when still quite pliable, I wrapped the cake with it. Once it was hard, I peeled the sheeting off. I have 2 questions:
1. Is there a good way to create a smooth seam where the two ends meet?
2. Is there something I can do to make the chocolate have a shiny finish? Mine had cloudy marks in it.

Thanks for any help. I'm doing this technique on a wedding cake for this Saturday.

3 replies
 khadijah  Cake Central Cake Decorator Profile
khadijah Posted 14 Sep 2011 , 3:32pm
post #2 of 4

To create a smooth seam you could probably dip a small spatula in hot water, wipe it dry, and then run it along the seam. This will melt the 2 chocolate ends together.

The reason why your chocolate collar had a cloudy finish could be due to cocoa butter separating and rising to the surface. To avoid this you must 'temper' the chocolate.

 sweetflowers  Cake Central Cake Decorator Profile
sweetflowers Posted 14 Sep 2011 , 3:36pm
post #3 of 4

Actually, Wilton candy melts don't need to be tempered. But if you overheat them they could have separated from the fats as stated in the previous post.

Also, I always refrigerate or freeze the cake with the acetate on it to set the chocolate. When you chill it quickly liike that, you will have a shine when you remove the acetate. Be careful though!!!! Too long in the freezer and you will crack your chocolate wrap. I only give a 8" cake about 3 minutes or so.

 khadijah  Cake Central Cake Decorator Profile
khadijah Posted 15 Sep 2011 , 9:15am
post #4 of 4

Oops! I think I missed out the candy melts part. Yeah, sweetflowers is right.

Quote by @%username% on %date%

%body%