Welcome to the Cake Decorators Q&A

hi all, I’ve to do a white chocolate gothic wedding cake, with a white chocolate skull and dark roses – similar to the choccywoccydoodah type of cake. I’m a bit out of my comfort zone with this one. For the cake covering, I’m assuming it’s neat white chocolate then using cocoform to make the decs . Can anyone please give me some tips on a) the best white chocolate to use b) do I have to temper it or just melt it? Any help would be appreciated.

Hello cath-jordan

Do you intend making the skull from cake or will you use a dummy? A dummy skull could be covered in modelling chocolate and used as the topper. Dummy skulls can be bought cheaply online, hobbycraft, fancy dress shops and some toy shops. To see them google ‘styrofaom skulls’.
However you could carve the cake following the instructions here:
http://www.ehow.co.uk/how_6694647_make-styrofoam-skulls.html
The instructions are for carving out styrofoam, the same can be done with cake. Further instructions for carving styrofoam skulls can be seen in youtube, the same instructions can be followed for carving cake.
Paul’s halloween monster could perhaps be a guide too, see it here:

Halloween Monster

There is a photo ‘how to’ here http://quirkycookiescakes.wordpress.com/2012/10/08/skull-cake-and-cookies/
which may give an idea how to stack cake ready for carving the skull shape.

I’ve watched the choccywoccy videos to see how the cakes are coated. It looks like they just pour tempered chocolate over the cakes and work it to shape as it cools. If you’re not used to working with tempered chocolate it could prove to be an expensive project. What I’d suggest is to first cover your cakes in white ganache so you can see a definite shape. Once the ganache has set dribble tempered chocolate over and work the palette knife to form the textures. Have a look at how Paul covers in white ganache here:

White Chocolate Shard

Just look at the covering technique, I realise you don’t want the shards. Paul also gives a brief lesson on tempering in the same tutorial and more lessons on making roses!
Any chocolate courverture can be used, I believe Paul uses Belcolade, I use Callebaut. There are many more which can be purchased online. Please follow tempering instructions on the packaging as different brands have their own temperature instructions. You could also use melted compound chocolate which doesn’t need tempering. Choose any white chocolate which you like eating, melt it gently in the microwave so it doesn’t burn, use it when cool and thick for dribbling effect or to make ganache with. There’s a ganache quantities chart here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
I visited Choccywoccy in Brighton last year and was amazed at how rough the cake covering was. They seem to slap it on and it looks great!
I hope you find some of these ideas useful, so far I haven’t been able to find a full skull cake tutorial.
Wicked Goodies has a 2D day of the dead skull tutorial, see how to make it here:
http://www.wickedgoodies.net/2013/10/how-to-make-a-skull-cake/
Shawn McGreevy has a great modelling chocolate recipe in youtube, google her to see the recipe.
I’ve probably missed lots of other information, if you have more questions post again.

thank you so much for such a comprehensive response. I’ve gone and bought the chocolate skull off ebay!, so that’s one less worry – my modelling skills are so bad it would probably end up looking like Wilson from Castaway. I like the suggestion to ganache first then cover that with tempered chocolate. I’m going to do a ‘dummy run’ with two small cakes and stack them to see what it’s like. I’ve never worked with ‘neat’ chocolate before only ganache.

Paul’s lessons, videos etc are just great. I’ve learnt so much from watching them over the past 2 – 3 years.

Many thanks again.

Great! I’m so pleased things are coming together for you. I love working with tempered chocolate, getting the hang of it can be demoralising at first but once you know your chocolate the fun begins. Which ever chocolate you use, it is important to look at the tempering instructions. G’d luck and let us all know how you get on.