Chocolate Wrap Cake Decorating and Baking Tutorial

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Chocolate Wrap
with Paul Bradford
Skill level: Easy Cake Decorating | Cakeflix - Beginner Level Courses
HD Lessons: 7
Decorating time: 2 Hours
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16:52

1. Stacking Cakes

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17:11

2. Ganache and Coco Form

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09:05

3. Cocoa Form

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07:29

4. Decorating Board & Glossing

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03:48

5. Roses and Berries

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13:18

6. Choc Roses and Fans

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16:26

7. Adding Decorations

Learn how to make this WOW factor cake on Paul’s Chocolate Wrap Cake Decorating tutorial.
This design would retail at anything from £400-£700 depending on the number of tiers and level of design. Sat on a mirror with summer fruits cascading from top to bottom has got to be one of the best wedding cakes we offer. Paul will take you through each stage in creating this cake which will certainly get eyes turning at any event, so use this chocolate wrap cake decorating tutorial to add a great cake to your portfolio.

You can buy the modelling chocolate in (Paul uses Squires Kitchen) or you might want to make your own:

How to Make Modelling Chocolate

Modelling chocolate is a versatile and delicious type of chocolate that can be used to create a variety of decorations and sculptures. It is made with a combination of chocolate and corn syrup, and it has a smooth, pliable texture that is easy to work with.

Ingredients:

  • 8 ounces semisweet chocolate, finely chopped
  • 1/4 cup light corn syrup
  • 1 tablespoon vegetable shortening

Instructions:

  1. Place the chocolate in a heatproof bowl set over a saucepan of simmering water.
  2. Stir constantly until the chocolate is melted and smooth.
  3. Remove the bowl from the heat and stir in the corn syrup and shortening until well combined.
  4. Pour the chocolate onto a sheet of parchment paper and let it cool for 5 minutes.
  5. Knead the chocolate until it is smooth and pliable.
  6. Wrap the chocolate in plastic wrap and refrigerate for at least 30 minutes before using.

Tips:

  • To color modelling chocolate, add a small amount of food coloring to the melted chocolate.
  • If the chocolate is too sticky, add a little more corn syrup.
  • If the chocolate is too dry, add a little more vegetable shortening.
  • Modelling chocolate can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

Don’t forget to share your interpretations of this wonderful cake with Paul and the rest of the CakeFlix Family on our Facebook group.

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Paul Bradford

Paul Bradford

Paul Bradford´s mission is to ‘Empower people to achieve their cake decorating dreams’ by providing a range of cake decorating courses and online tutorials through their website, which currently teaches 195,000+ students.  
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