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A little wary of piping chocolate freehand as I did in a couple of earlier videos? Not a problem! Check out this easy technique for making stenciled chocolate cake wraps to deck out the sides or your cakes – and hide any unsightly defects! 🙂
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How to Melt Chocolate video: http://tinyurl.com/o34pjrg
Chocolate Doily video: http://youtu.be/M-DgUjOA3og
Chocolate Lace Cake video: http://youtu.be/L-RM7JyToew
Italian Buttercream recipe: http://www.juliausher.com/kitchen_and_studio/recipe/italian_buttercream
Favorite stencil source: http://www.designerstencils.com
Acetate sources: http://tinyurl.com/onn4m37 (food grade); http://tinyurl.com/k2p9dx5 (not guaranteed food grade)
NOTES ON CHOCOLATE USED:
For this project, 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, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey’s, as they don’t flow as well and are more waxy due to non-cocoa butter fat substitutes.
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.
Video by: Kat Touschner, http://katcory.wordpress.com
Music by: Kevin MacLeod, http://www.incompetech.com
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