I don't see why not. You could base frost it first and then stick it in the freezer for a while (to get it cold) and then melt your chocolate you are using for the final icing adding a little parafin wax to the chocolate as you are melting it and put your cake on a rack over another pan (to gather up the messies) pour your chocolate over your cake making sure that all surfaces are covered (like a petit for). Beings the cake is cold to begin with should make that chocolate get a really nice shell to it. Might want to keep it in the fridge or something (Not for sure) to keep the chocolate cold and not get soft.
In Theory, Kaecakes is right, if that's what you are going for. Freeze the cake for a few hours then put the hard shell topping on it. That's one way. If I had some here I'd try it and get back to you on it.
I've never really done a cake like that, I usually go the ganache route. Which obviously doesn't completely harden.
Straight chocolate would most likely go on too thick and would make it too "crunchy", in my opinion.
On a different message board I saw something about chocolate wraps. They spread melted chocolate on acetate and then wrapped it around the cake.
Hi TexasSugar!
Do you remember in which forum? I'll do a search for it now...
Thanks!
It wasn't here. I think it was on thatcakeboard.com.
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