How? How? How? Did Cakeunlimited Make This Cake?
Decorating By justfrosting Updated 25 Sep 2006 , 10:24am by ellepal
It looks like chocolate to me. The second layer is probably a chocolate transfer. I bet she painted chocolate onto parchment paper, then wrapped it around something the size the cakes would be. When it cooled she took off the paper and put it around the cake. The hearts are easily piped onto parchment or wax paper.
hmm?? Just a wild guess!! 
These are, indeed chocolate collars. You will find LOTS of posts on them.
Actually not that hard to do but timing is crucial so don't try to do five other things at the same time (am I talking to myself, here or what?).
The middle one is a chocolate transfer and the little hearts look like easily made chocolate "transfers."
I visited a website where you can buy choc transfers in all sort of designs. Don't remember which one right this minute but I bet someone here knows. They look pretty neat! Myself, I am going to try wrapping a cake in an edible image done with a beautiful rose design. Just saving it for a rainy day.
I second a tutorial. I always feel funny PM'ing--I hate to bug people.
someone needs to do a tutorial on this--hint hint
Now that wouldnt be directed at me, would it Tara??
hahahahah
The link that you posted pretty much shows you how it's done : )
and these look like the ones used for that cake
http://www.bakedeco.com/detail.asp?id=4174&catid=343
cheers
Nati
someone needs to do a tutorial on this--hint hint
Now that wouldnt be directed at me, would it Tara??
hahahahah
The link that you posted pretty much shows you how it's done : )
and these look like the ones used for that cake
http://www.bakedeco.com/detail.asp?id=4174&catid=343
cheers
Nati
LOOK EVERYONE NATI IS ONE SMART LADY 
you line a cookie sheet with parchment paper, lay your cocoa transfer sheet down, cut them down to the sizes that you need...plop some chocolate onto the cocoa sheet and with a spatula...swipe the chocolate from one end of the cocoa sheet to the other.
after you spread the chocolate onto the cocoa transfer sheets..( the shinny side is the side you DON"T USE...lol) you give it a few minutes to "SET" UP...but still flexible. Grab it by the 2 top ends and "wrap around the cake.
I dip a small knife or spatula into my chocolate, and when I can "touch" the chocolate on my knife or spatula and the chocolate seems a bit dry to the touch..where it doesn't get on my finger...I know that my transfer sheet is ready to wrap around my cake.
Just make sure that all your seams are in the back.
Chocolate transfer sheets come in 2 sizes....like an 8x10 and a bigger one.
you can also find them at
www.Beryls.com
Hope this helps, sorry I dont have pics for you guys!
someone needs to do a tutorial on this--hint hint
Denise already posted one in an earlier thread in this folder:
http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625
someone needs to do a tutorial on this--hint hint
Denise already posted one in an earlier thread in this folder:
http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625
chocolate transfers are different from transfer sheets, maybe one day i'll be brave enough to try both of them 
Dalton,
it's been pretty wet these past few...lol..
SO, I've learned to walk between the rain drops! Tee hee
i think someone is selling these on ebay at the moment....
kylie
Grrrrrrrr, spent like 1/2 hour trying to upload a picture of chocolate bow done with the chocolate transfer sheets, hope it works, if not...
it will be in my photos! it's close to midnight and I need to get to bed !!! lol
someone needs to do a tutorial on this--hint hint
Denise already posted one in an earlier thread in this folder:
http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625
chocolate transfers are different from transfer sheets, maybe one day i'll be brave enough to try both of them
Chocolate transfers are very similar to FBCT, same principle, chocolate transfer sheets, are even easier, just need to get the right temperature on your chocolate, so that the choc on the sheet melts and adheres to the chocolate you've just poured on it.
cheers
Nati
Hi
Wow - didn't expect to cause so much interest.
You have all worked out how it was done by yourselves really.
I used three cakes 6" 8" and 10" round. They were filled with chocolate mousse and covered with chocolate ganache.
The wraps were made exactly as mentioned in the posts and indeed the middle one was done on a transfer sheet which you cleverly have found online. I can't remember where I got mine from to be honest being in the UK.
As mentioned above timing is crucial and also your chocolate must be tempered correctly or it won't set correctly [with a snap to it]
The only difference is that I don't use parchment I use acetate sheets.
I've not done one for a while and was wondering about making a new 'dummy' for my showroom - will try to remember to do a step by step.
The little hearts were made again with tempered chocolate - piped the heart shapes onto acetate with pink strawberry chocolate and then filled with white chocolate. Attached them to wires.
Here is another version using animal print.
As mentioned above timing is crucial and also your chocolate must be tempered correctly or it won't set correctly [with a snap to it]
Here is another version using animal print.
Cute animal print!!
But you can also do this with candy melts!! not to be the worm in the apple, but when you mention "TEMPERED" chocolate you have opened yourself up to a horse of a different color. lol
I have been trying all night to "upload" my photos of chocolate bows made with the cocoa sheets and am having trouble!..lol.
One of the EASIEST way..or " BASIC " ways to use the sheets, is this:
After you have your chocolate smeared from one side to the other, and before the cocolate sets, you can take a small knife and or cookie cutter and cut out shapes to use on the sides of cakes! That was our intro to the chocolate transfer sheets...then we just...took off from there..lol
These sheets are a GREAT way to "UPSCALE" a ho hum dessert with out spending too much money! They are pretty much easy to use, once you see or do one yourself!
we always saved the scraps, to put on our chocolate truffles, I'm thinking how cool they would look on cake balls!!
I have some candy melts but have never used them so can't comment on whether they would work or not.
I always temper my chocolate as it then sets with a lovely shine and 'snaps' rather than being soft chocolate which never really sets properly unless put in the fridge.
And yes I did the animal print hearts in this way. Spread the chocolate over the transfer sheet and just before it set I cut them out with a heart shaped metal cutter.
Someone was asking what the sheets are made with. They are acetate sheets and the pattern is printed or painted on using coloured cocoa butter. You can buy them commercially [yes someone on ebay is selling them at the moment] but you can get them from Kerekes or Beryls.
There are lots of places selling them online.
If you are good at painting you can do your own pictures or just splasing different colours onto acetate makes a great design. I have also painted names or greetings onto the acetate [back to front] and then poured the chocolate over. When you peel off the name or greeting is on the chocolate.
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