Learn how to make a decorative chocolate cake wrap for your next cake creation!
1 to 2cupsdark chocolate melts
1cupwhite chocolate melts
Melting the Chocolate:
Measure and precut the acetate paper to the required length. For the chocolate decorations, I used a 16-inch piece. For the chocolate cake wrap, measure the acetate by wrapping it loosely around the cake pan used for the recipe. If your cake is tall like the one I used, cut two pieces and tape them together for a taller cake collar.
Place the chocolate melts into a microwave-safe bowl and heat for 2 to 2 1/2 minutes, stirring every 30 to 45 seconds, until the chocolate is melted and smooth. Allow the chocolate to stand at room temperature for a few minutes, until it cools down slightly and starts to thicken a bit.
Making Chocolate Garnishes:
For the chocolate decorations: pour the chocolate down the center of the precut acetate strip. Using a flat spatula, spread it evenly to the edges. Don't worry about the excess chocolate, that can be easily cleaned later. Once the chocolate is evenly spread, use the scalloped edge of the cake comb/scraper to create designs in the chocolate. Using a flat spatula, carefully lift the acetate up and out of the way, then clean the excess chocolate off the counter. Use a flat bench scraper to scrap the chocolate back into the bowl, which can then be reheated.
Once the first layer of chocolate is almost set, pour the white chocolate over the top, spreading it in a thin and even layer. Let the chocolate sit for a minute or two, until it starts to set up, then score it with a sharp knife; this will make it easy to break once it's set.
Making Chocolate Cake Wrap:
For the chocolate cake wrap: have your cake ready to go, preferably on a rotating cake stand. If the cake is frosted with a buttercream, it needs to be soft. If the cake was previously refrigerated, allow the buttercream to soften for at least 30 minutes so that the chocolate will stick better.
Prepare the chocolate melts the same way as for the decorations and pour the chocolate onto the acetate down the center. Spread evenly with a flat spatula first, then create designs using the scalloped spatula. Allow the chocolate to set for just a few minutes. It needs to be semi-set - not runny but also not hardened. Carefully lift the acetate sheet and place one end up against the cake, then slowly rotate the cake and gently press the chocolate wrap onto the sides.
Allow the chocolate wrap to stand on the cake until the chocolate is completely set, then gently remove the plastic. Start at one end and peel the plastic away slowly, while pressing any pieces that didn't stick into place.