Chocolate Wraps

Decorating By misterc Updated 29 Dec 2006 , 6:09pm by GIAcakes

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misterc Posted 21 Nov 2006 , 8:41pm
post #1 of 57

I want to make a chocolate wrap and read to use acetate paper, what is it and where can I find it? Thanks, Misty

56 replies
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nichi Posted 21 Nov 2006 , 8:44pm
post #2 of 57

I think you can get it at an art supply store, but they do have it on web at the cake supply places. It comes in big sheets you can cut to size and in strips.

http://pastrychef.com/Catalog/acetate_sheets_1597110.htm

or sugarcraft, I dont know how to get you to the exact page but here are the strips
LL

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misterc Posted 21 Nov 2006 , 8:47pm
post #3 of 57

Have you ever made a wrap? Do you know if I can use a different type of paper? Thanks

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nichi Posted 21 Nov 2006 , 9:04pm
post #4 of 57

I've did it in school during our chocolate class, at first it seems kindof intimidating but I ended up using the technique during a very stressful final when we had to do 3 plated desserts.

I think you can use chocolate transfer sheets too but they are more wobbly than acetate. I don't know if you could use any other product to do it because you kindof ice the acetate with the melted chocolate, let it set a bit then stick it around the cake or mousse or whatever your wrapping.

And there is some confusion about if the chocolate needs to be tempered or not, we never got a straight answer to that little mystery.

Maybe someone here knows more...

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jsmith Posted 22 Nov 2006 , 12:05am
post #5 of 57

Hi,
Here is a video online that shows how to do it.

http://www.taunton.com/finecooking/pages/cvt040.asp

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denise2434 Posted 22 Nov 2006 , 1:29am
post #6 of 57
Quote:
Originally Posted by jsmith

Hi,
Here is a video online that shows how to do it.

http://www.taunton.com/finecooking/pages/cvt040.asp





Thank you soooo much for sharing!!!! thumbs_up.gif

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lindsaycakes Posted 22 Nov 2006 , 1:37am
post #7 of 57

Hey misterc, and all the rest!

I have made a few chocolate wraps, and I used 2 different papers- parchment and wax. I like parchment best, although I've never tried acetate.

I used white chocolate and did NOT temper, and the same when I used semi-sweet...just melted.

See my photo for one of them! Just make sure you cute your paper strip the right length so that you can overlap and remove the paper easily!

Good luck, Lindsay

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misterc Posted 22 Nov 2006 , 2:18am
post #8 of 57

Thank you to everyone for all the help and suggestions!!! I
will post my cake when I'm done. Thanks again! icon_wink.gif

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ShirleyW Posted 22 Nov 2006 , 2:25am
post #9 of 57

Misty if you are interested in a step by step on chocolate wraps I did one for several CC members. PM me you email address and I will send it as an attachment, it's too large to attach here.

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denise4 Posted 22 Nov 2006 , 6:06am
post #10 of 57
Quote:
Originally Posted by ShirleyW

Misty if you are interested in a step by step on chocolate wraps I did one for several CC members. PM me you email address and I will send it as an attachment, it's too large to attach here.




Would you mind if I PM you for it too ShirleyW ?

Denise icon_smile.gif

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ShirleyW Posted 22 Nov 2006 , 6:25am
post #11 of 57
Quote:
Originally Posted by denise4

Quote:
Originally Posted by ShirleyW

Misty if you are interested in a step by step on chocolate wraps I did one for several CC members. PM me you email address and I will send it as an attachment, it's too large to attach here.



Would you mind if I PM you for it too ShirleyW ?

Denise icon_smile.gif




Not at all Denise. Just let me know your email address by pm and I will get it off to you.

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JoanneK Posted 22 Nov 2006 , 6:27am
post #12 of 57

That's a great video. I have some chocolate transfer sheets I've been wanting to try. I assume you do the same thing only use the transfer sheet rather then the waxed paper. Am I correct?

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denise4 Posted 22 Nov 2006 , 6:31am
post #13 of 57

Thanks ShirleyW, you are very kind.

Denise icon_smile.gif

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ckkerber Posted 22 Nov 2006 , 6:37am
post #14 of 57
Quote:
Originally Posted by ShirleyW

Misty if you are interested in a step by step on chocolate wraps I did one for several CC members. PM me you email address and I will send it as an attachment, it's too large to attach here.




I will be PM-ing you if you don't mind. I tried to watch the video attachment that's in this post but alas, we still have dial-up and it is downright PAINFUL to try and watch streaming videos.

Thank you for sharing!

Carol

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ShirleyW Posted 22 Nov 2006 , 5:34pm
post #15 of 57

Okay,
I have watched the video posted and I disagree with a couple of things she does. One, I don't let my chocolate strip set up, I apply it while it is still soft on the Mylar. Two, I cut the Mylar length so it is one continuous band to wrap around the cake. If you do two sections as in the video you will have two seam marks in the cake band.

But she did show two things that I hope you watched. If you will notice, she tells you that it is alright if the chocolate overlaps the strip when you are spreading it, she is right. When you lift the coated strip off the counter the edges will come away clean. Two, see as she first applies the strip, she gets the bottom edge in close to the cake, touches it on the board and the uprights it. That is how I do it, it goes on more evenly that way. I don't touch the wrap once it is attached to the cake. I noticed she ran her hands along the wrap to smooth. If you do that you end up with waves in the wrap. And I don't do the wavy bit she does to the top edge, I like a clean straight look. After the wrap is in place on the cake you can lightly run your fingertip along the top edge to clean off any excess chocolate. Don't press down on the edge though. Ladies your instructions are on the way via email.

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denise4 Posted 22 Nov 2006 , 5:42pm
post #16 of 57

Thanks ShirleyW.... thumbs_up.gif

Denise icon_smile.gif

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bethola Posted 22 Nov 2006 , 5:50pm
post #17 of 57

I've done this with chocolate transfer sheets using white chocolate with a brown marble effect. LOVED it! BUT, I have a cake buddy who helps me because I have short little fat arms! LOLL I'm doing a dark chocolate cake next weekend to look like a snare drum and I'm using acetate for that. I'll let you know how it turns out!

Beth from KY

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mrssambo Posted 25 Nov 2006 , 7:07am
post #18 of 57

If it isnt too late could I have the instructions too please.

Thanks so much.

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misterc Posted 22 Dec 2006 , 2:12pm
post #19 of 57

Well, I finally made my cake thanks to shirleyW and her wonderful instructions! I said I would post my cake when I was finished so here it is. Thanks for all the help and advice!
LL

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bethola Posted 22 Dec 2006 , 2:18pm
post #20 of 57

Beautiful job! I LOVE the snowflakes!! It makes me "Dream of a White Christmas!" in KY!

MERRY CHRISTMAS AND HAPPY NEW YEAR!

Beth in KY

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misterc Posted 22 Dec 2006 , 3:50pm
post #21 of 57

Thank you!

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ckkerber Posted 22 Dec 2006 , 3:51pm
post #22 of 57

It truly is stunning. Great job!

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ShirleyW Posted 22 Dec 2006 , 5:49pm
post #23 of 57

Lovely, you did a beautiful job on this. See, it isn't as difficult as you thought it would be, right? I'm glad you posted the photo so it will encourage other's to try this technique. It actually is a pretty fast way to make an elegant looking cake and no smoothing of the icing is an added bonus. Good for you! And, your welcome, glad I could help.

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NewbeeBaker Posted 22 Dec 2006 , 6:21pm
post #24 of 57

Absolutely stunning! I cannot believe that is your first chocolate wrap, it looks so perfect and smooth! WTG!!! Jen

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misterc Posted 22 Dec 2006 , 6:26pm
post #25 of 57

Thank you so much for all of your comments! I have sad news or atleast for me. When my sister-in-law took it from the car to her work it got snowed on and then the wrap kind of melted in random places. I didn't see it but she said it looked pretty bad! So much for impressing the soon to be brides at her work. Oh well. I loved doing the cake and I am glad I had a chance to do it. Darn that snow!

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katharry Posted 22 Dec 2006 , 6:54pm
post #26 of 57

WOW that looks amazing!

How did you get the chocolate so bright white? Our white choclate here is ivory coloured.

Great cake.... (Shirley I'm PMing you too thumbs_up.gif )

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oolala Posted 22 Dec 2006 , 7:03pm
post #27 of 57

I know which one you were referring, but this one here is also
chocolate wrap.... wrapped in Chocolate plastic AKA chocolate clay...
This is not one of my cakes, but this is where I ordered my wedding cake.
LL

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misterc Posted 22 Dec 2006 , 7:20pm
post #28 of 57
Quote:
Originally Posted by katharry

WOW that looks amazing!

How did you get the chocolate so bright white? Our white choclate here is ivory coloured.

Great cake.... (Shirley I'm PMing you too thumbs_up.gif )




I'm sure you could order it online. The brand is Guitard, not sure on spelling. It is whiter than any other chocolate I have tried. Good luck!

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ShirleyW Posted 22 Dec 2006 , 7:59pm
post #29 of 57
Quote:
Originally Posted by oolala

I know which one you were referring, but this one here is also
chocolate wrap.... wrapped in Chocolate plastic AKA chocolate clay...
This is not one of my cakes, but this is where I ordered my wedding cake.




Very pretty. We call that an enrobed cake or chocolate paste wrap here.

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mom2csc Posted 24 Dec 2006 , 5:54am
post #30 of 57

can you send me the instructions? I'm dying to try this. tia

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