I want to make a chocolate wrap and read to use acetate paper, what is it and where can I find it? Thanks, Misty
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
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...
Hi,
Here is a video online that shows how to do it.
http://www.taunton.com/finecooking/pages/cvt040.asp
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!!!!
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
Thank you to everyone for all the help and suggestions!!! I
will post my cake when I'm done. Thanks again!
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.
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
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
Not at all Denise. Just let me know your email address by pm and I will get it off to you.
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?
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
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.
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
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
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.
Absolutely stunning! I cannot believe that is your first chocolate wrap, it looks so perfect and smooth! WTG!!! Jen
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!
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 )
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 )
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!
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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