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Welcome to the Cake Decorators Q&A

1
asked June 10th 2012

Amount of Cocoform required for Chocolate Wrap cake

Hi Paul,

 I am going to be making this cake in July and not sure about the amount of cocoform required.  The cakes will be 10″, 8″ and 6″.  At the moment the ingredient amounts for this cake are not in the tutorial so would really appreciate it if you could give me an idea of how much I would need to wrap the cake itself – no chocolate decorations are needed.  Thanks.

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Hi Paul,

 I am going to be making this cake in July and not sure about the amount of cocoform required.  The cakes will be 10″, 8″ and 6″.  At the moment the ingredient amounts for this cake are not in the tutorial so would really appreciate it if you could give me an idea of how much I would need to wrap the cake itself – no chocolate decorations are needed.  Thanks.

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Hi susansteele21,

I normally buy about 3 kilos for a cake that size – should provide enough for the wrap and decorations, with a little left over just in case.

Hope that helps!

JC x

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I used about 1kg when I made mine with the 6 and 8″. I suppose it depends on how thin you roll it tho.  I would buy at least 2kg if your not making decs

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Does it have to be cocoform or would any coco paste work ?

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I would use between 1 – 1.5 Kg of modelling chocolate on a 6,8,10 Wrap.

Modelling Chocolate / Cocoa Form and Cocoa paste are all the same thing really so all would be suitable to cover the Wrap.

Hope this helps. Px

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Thanks for that Paul.  I was thinking that it might be round about the 2kg as the instructions for the cake you gave me from the course is for a 12, 10 ,8 and that requires 3kg.  Just wanted to check with you before I ordered it.  Thanks again.

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Thanks for that  jmilne,  I was thinking round about that but just needed to make sure.

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Hi Susan

I’m probably posting this in the wrong section, but thought you’d see this via the site email more quickly. I tried to make your white chocolate modeling chocolate and must have done some thing wrong. I followed the recipe but halved it knowing my luck from past experience. When I added the icing sugar the mixture went very crumbly and wouldn’t come together. Not sure whether I’m supposed to add glycerine to the white mix as with the other two. Please could you help me out with some advice. Did every thing else as per recipe. Thanks Susan in advance.

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Hi miwl, I tried the white choc one as well and I didn’t get very good results either.  I left it overnight then kneaded and rolled it but it did not hold up very well – it was crumbly – and I followed it to the letter.  Another friend of mine tried it as well with the same results as us.  So, I ended up buying it!   I got the modelling chocolate recipe from Paul.   Not sure if Paul has had any success with it.

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Hi miwl, I tried the white choc one as well and I didn’t get very good results either.  I left it overnight then kneaded and rolled it but it did not hold up very well – it was crumbly – and I followed it to the letter.  Another friend of mine tried it as well with the same results as us.  So, I ended up buying it!   I got the modelling chocolate recipe from Paul.   Not sure if Paul has had any success with it.

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Ok Susan, really kind of you to let me know, I thought I was up to my old tricks again ie wasting ingredients! I don’t feel quite so bad now. I’ll order some tomorrow from Squires kitchen, just wanted to keep the expense down, I don’t charge for my cakes, they’re mainly gifts to family and friends and I have a ‘LOT’ of those. Cheers x

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Hi miwl, meant to say that the dark chocolate recipe worked fine!

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Thanks Susan, you’ve been so helpful, I’ll try the dark chocolate recipe. I love the way Paul dusts the dark chocolate with different coloured lustres, it looks so lovely. Cheers and thanks again.