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Wrap a Cake in Chocolate Layers, PICTORIAL!! - Page 11

post #151 of 203
I don't have acetate - and can't get it here... can I use wax paper or parchment???? I was hoping to do this today... should have planned ahead I guess!!!
check my blog site: www.rarestrubies.weebly.com
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check my blog site: www.rarestrubies.weebly.com
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post #152 of 203
thanks, i can't wait to try this!
post #153 of 203
Quote:
Originally Posted by lovinmom0508

I don't have acetate - and can't get it here... can I use wax paper or parchment???? I was hoping to do this today... should have planned ahead I guess!!!



You can use freezer paper -- the shiny side up. I got my acetate at JB Prince.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #154 of 203
This is an awesome pictoral. How do you temper your chocolate?
post #155 of 203
I can't wait to try this !!!
post #156 of 203
Ok, after reading this, I definitely want to try this now! I am a newbie at CC. I've only been doing cakes for a little over 3 years and this will be a new thing I can try. Thanks for the pictorial. Very helpful!!
Michelle C
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Michelle C
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post #157 of 203
Thanks for sharing!! This has endless possibilities!!
post #158 of 203
i will defiantly use this tip
post #159 of 203
Sarsi and Shirley W,

Thank you so much. Today I tried my very first chocolate wrap. I had baked four 8" chocolate cakes yesterday and crumb coated with my very first batch of chocolate buttercream. I decided to try to wrap one layer in milk chocolate/white chocolate/milk chocolate. Then I made a bunch of cake balls with german chocolate (DH canned) frosting and made half of them white choc and half milk choc then drizzled red over all of them.

My results do not, of course, look anything like their professional results, but I'm pretty proud of myself! I used the Wilton candy melts with a little bit of vege oil added. The wrapped layer with the cake balls will go to my niece's work for a party tomorrow.

I'll decide what new things I want to try for the other two layers. Isn't cake stuff a BLAST!!! (Even when you're cursing because you've managed to throw hot, melted chocolate kindof all over, ooops...)
post #160 of 203
Thank you so much!
post #161 of 203
Hello again everyone. After I posted above about my first chocolate wrapped cake, I made a second one in mid-August. It was my first "commission"! A dear friend and her sister came down from San Francisco. She asked me to order a nice cake for her sister's birthday as a surprise and she'd pay for it. Of course, I said, "Buy???? Why, I can make a much better cake and you can just pay for the ingredients." (The ingredients were $23.50 with just about everything bought by me on sale or with 40% coupons. She gave me $40 "because it is so beautiful and is the first cake that tastes as good as it looks!")

I made a chocolate pound cake, 2-8" round layers, with chocolate raspberry mousse filling, chocolate BC, and 3 layers of wrapped chocolate: milk, white, and dark. There were two problem spots: a piece of the top edge broke off, but I reattached with melted chocolate and made that the back of the cake, and the bottom layer had a gap, but I filled that in on the back as well. I dipped strawberries in two chocolates--dark then white, dipped fresh blackberries in white choc, and sprinkled those along with fresh, undipped raspberries around the top and cake board edges. Topped it off with Disco Dust. CANNOT BELIEVE THAT I MADE THAT GORGEOUS WONDERFULLY TASTY CAKE!!!!! Really, not kidding, cannot believe I'm able to do that now. My first Wilton course was in March 2010.

My niece just created a website which I'll have to learn how to use, and the chocolate cake is on the first page. Here's the link: http://christinascakes.shutterfly.com/?email=kickytina%40cox.net#

CANNOT THANKS SARSI AND SHIRLEY W ENOUGH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
post #162 of 203
THANK YOU! icon_smile.gif
Being brilliant is no great feat if you respect nothing -- Goethe
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Being brilliant is no great feat if you respect nothing -- Goethe
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post #163 of 203
Love your work! Chocolate collars are so much fun, I've never tried layering a few of them though. I will try this!
post #164 of 203
That looks amazing! Thanks for the tutorial!
Tomorrow is always fresh:
There are no mistakes in it.
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Tomorrow is always fresh:
There are no mistakes in it.
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post #165 of 203
Thank you for all the info!
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