How Was This Done? (Crazy Backward Post) ; )
Decorating By i_heart_pastry Updated 12 Aug 2007 , 3:32am by playingwithsugar
OK, I was just getting ready to post the following question, when I came across the answer at:
http://video.aol.com/video-detail/id/722477672
However, at what point in the process do you think the scalloped edges were cut?
Here's my original question, which hopefully will help this crazy post make sense:
I found this picture on a blog a while back & saved it. I have no idea who designed the cake (if anyone knows, I'd love to find out!). Anyhow, does anyone know how this was done? It looks like a chocolate transfer, but if so I'm not sure how to go from start to finish with the chocolate wrap plus the cut out edges. Any suggestions/directions/thoughts would be appreciated. I love this cake and would love to give it a go some time!
Bec
(p.s. Sorry for the fuzzy pic!)
Wow - that's terrific! I've only done a few transfers so here's a guess - I would assume the transfer was cut prior applying the chocolate and wrapping the cake. I don't see how they could have cut the chocolate so exact after the transfer was completely set (I've cleaned up a few thing with an exacto knife but the chocolate tends to crack a little versus the 'carving' I'm trying to do.
If you find out let us know as I really like the effect.
My guess is that it is a chocolate transfer sheet that had the scallops already cut meticulously out of it. When you life the sheet after the chocolate is spread, they will already be perfect. If you need to do any later trimming with an exacto knife, make sure it is hot (stick it on the stove burner - dry heat) so that you are melting the chocolate away, not really cutting it. You can see that they piped beads on top of the "wall", so that would cover any roughness as well.
Thanks everyone. I'll bet your right about cutting the transfer sheet - that certainly makes more sense!
One more question - how long do you let the chocolate set up before wrapping it around the cake? The video said a few minutes, but I'm sure the window must be pretty small - any visuals on the chocolate to help judge timing (when it loses it's gloss, etc.)? When I do get around to trying this out, it will be my first time with a chocolate transfer. Thanks!!
Bec
I'm so glad you asked this question this cake belongs to www.idreamofcake.com the artists last name is Li. When I saw it I thought it was completely hand painted. She has a fine artist background which made me believe so.
So the entire cake is wrapped in chocolate first, then the transfer is applied?
Thanks
One more question - how long do you let the chocolate set up before wrapping it around the cake? The video said a few minutes, but I'm sure the window must be pretty small - any visuals on the chocolate to help judge timing (when it loses it's gloss, etc.)?
Bec
Found the answer, if anyone is interested:
Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes.
Bec
Could also be edible image attached to fondant or gumpaste, then wrapped around the cake.
yes, i was thinking along the same line also. fondant/gumpaste would be easier to work with than chocolate in terms of all that exact scalloping edge!!
The accuracy of the images on the bands makes me guess that it is airbrushing over lace. If I am right, there is no way that you would be able to get that effect on chocolate - the color would bead. Hence, looking at the thickness of the material, my guess would be fondant.
Theresa 
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