Wrap (sandwich)

How to Make Multi-Color/Solid Chocolate Cake Wraps

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• published: 24 Aug 2014
• views: 327728

In this video, I take my popular semisweet (one chocolate) lace cake wrap up a notch by piping a solid wrap in many colors. (I've got seven colors of white chocolate, plus dark chocolate, in this design!) I've piped freehand, but you can also use the same technique to trace a pattern if you find that easier. Happy piping! PLEASE COMMENT: Tell me what chocolate designs you'd like to see next by commenting below. I'm happy to entertain suggestions from subscribers! :) IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU! SPECIAL OFFER! Don't miss out on my Club W promo. If you join this monthly wine club via the link below and enter "sweetlife" at checkout, you'll get $26 off your first order (that's a 67% discount)! You must be over 21 to order. www.clubw.com/sweetlife RELATED LINKS: How to Melt Chocolate video: http://tinyurl.com/o34pjrg Semisweet Chocolate Lace Wrap video: http://tinyurl.com/lud3sgr Chocolate Doily video: http://youtu.be/M-DgUjOA3og Italian Buttercream recipe: http://www.juliausher.com/kitchen_and_studio/recipe/italian_buttercream Parchment Cone video: http://youtu.be/XRkwFJv0olY Modeling Chocolate video (for the cake-top ribbons): http://youtu.be/34aSpbvdD-k Ribbon-Making video (again, for the cake-top ribbons): http://youtu.be/lWSXyvn8P2w Acetate sources: http://tinyurl.com/onn4m37 (food grade); http://tinyurl.com/k2p9dx5 (not guaranteed food grade) Oil-based Candy Color source (one of many; I use Chefmaster brand): http://tinyurl.com/mbtdw3s Hydrogenated Palm Oil source (aka Paramount crystals): http://tinyurl.com/lzae8y2 Cocoa Butter source (be sure to purchase food-grade product, not cocoa butter in cosmetics): http://tinyurl.com/leqjtq3 NOTES ON CHOCOLATE USED: I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, Ghirardelli, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as well as candy melts, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes. They also set a lot faster, which may make it harder to pipe the entire chocolate piece before it hardens. NOTES ON CUTTING CAKES WITH CHOCOLATE WRAPS: To minimize chocolate breakage, I use a hot knife (heated in the flame on my stovetop) to cut these cakes. Even so, some breakage is likely to occur - that's just the nature of piped chocolate! But I make the best of it by using the pretty chocolate shards as plate garnish. And no worries about the underlying icing - once exposed, it will still look quite neat. CREDITS: Video by: Kat Touschner, http://katcory.wordpress.com Music by: Kevin MacLeod, http://www.incompetech.com TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP: http://www.juliausher.com/store TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY: http://cookieconnection.juliausher.com/home TO HANG OUT WITH ME ON THE WEB: Facebook: https://www.facebook.com/JuliaMUsherFanPage Twitter: https://twitter.com/JuliaMUsher Pinterest: http://www.pinterest.com/juliamusher/ Google+: https://plus.google.com/+JuliaMUsher1/posts