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!
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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...
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
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