Help With Chocolate Material For Cake Topping

Decorating By klakem Updated 6 Apr 2014 , 12:07am by klakem

klakem Posted 25 Feb 2014 , 8:29pm
post #1 of 9

First, excuse me for being a novice.

Second, excuse me for asking about a Darth Vader cake (but if you knew the little boy it was for, you'd smile anyways).

 

I am making a Darth Vader mold cake (Wilton pan).  

 

My main question is what chocolate would I be able to pour over it so that it would harden sufficiently but still have a nice emphasis of the features from the pan? best method for doing so?

 

As I am a novice, I would also love to hear any suggestions on using these pan molds best, can I layer them, could I do three layers and have a stand up Darth Head? (I doubt without significant architectural support.)

Thanks for any support!

8 replies
mgreen44 Posted 26 Feb 2014 , 1:30am
post #2 of 9

AI'm really not sure about your first question, I think someone may be able to offer advice on whether or not ganache will work for that.

But I've seen some cool chocolate plaques made with wilton pans - you can find examples on the Wilton site. They're very very cool, and I know others who weren't that experience that still had great success with them!

klakem Posted 28 Feb 2014 , 5:55pm
post #3 of 9

Thanks mgreen44.  I appreciate it.  I will look into both!

ellavanilla Posted 28 Feb 2014 , 8:47pm
post #4 of 9

you could make a chocolate ganache (chocolate and cream) and pour it over your finished. cake. whether or not it leaves enough detail behind will vary. Most people start with a character cake and finish with a star tip, as you can see on the pan instruction page, no doubt. 

 

 

3 stacked darth cakes won't give you a 3-d cake. it will likely give you an awkwardly stacked cake. 

 

If you want to do a 3-d you have to carve. 

 

here is a great starting point

 


pinchofsweetener Posted 28 Feb 2014 , 8:53pm
post #5 of 9

Quote:

Originally Posted by mgreen44 

But I've seen some cool chocolate plaques made with wilton pans - you can find examples on the Wilton site. They're very very cool, and I know others who weren't that experience that still had great success with them!


I've seen people use wilton pans to make *candy* chocolate plaques. Basically like a bigger version of their plastic candy molds. But I've never seen them used to make a chocolate plaque with cake under it. Not sure how that would work.

klakem Posted 2 Mar 2014 , 1:10pm
post #6 of 9

  I will do a practice run on Wednesday.  

  I'm going to try the ganache first.  Any advice on what temperature the cake should be for when I pour on the warm ganache so that I get optimal detail from the mold?

 

Thanks, ellavanilla - I watched the video.  Definitely something to aspire to, but respect the work of that too much to say I could pull it off for this birthday!

pinchofsweetener & mgreen44 - I like the chocolate plaques a lot - will plan them into another project, but you're right that none are really large enough to cover a cake.  I like the wraps around the cakes for a simple way to make a basic cake be a little more sophisticated.  Will try for an adult party or housewarming in the near future!

klakem Posted 26 Mar 2014 , 7:00pm
post #7 of 9

 

Well, I had fun doing it and although it was clearly less than professional work... I remembered why I was doing it and it was "perfect" for us!

I learned a lot too!

Mattie2013 Posted 26 Mar 2014 , 7:27pm
post #8 of 9

I bet the birthday boy loved it,  and you did a great job! Congrats on getting it done~

klakem Posted 6 Apr 2014 , 12:07am
post #9 of 9

Thanks! :)

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