I'd like to add 4.5" high "white" chocolate sheets to all 4 sides of a 16" square x 4" tall wedding cake and I have a few questions. Can anyone help?
1. I plan on applying white chocolate to acetate sheets and then transferring them wet to my hardened buttercream. Is that the right method?
2. Should I let the chocolate set since I want the sheets to be 1/2" above the cake?
3. Do I need to temper the white chocolate? How would I do that?
4. Would it be better to use white chocolate candy melts?
5. I need to refrigerate the cake. Will the white chocolate hold up in the refrigerator for a day or should I try to apply the sheets the day of the wedding?
Thanks for the advice,
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Definitely practice this technique before the day.
the chocolate covered acetate is wrapped around the cake, just as it barely begins to set. It must still be flexible.
You have to leave the plastic in place until the chocolate is set.
Tempered chocolate would work better, but it is a very complicated process, you might have better luck with melts.
Refrigeration should not hamper the chocolate.