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Post by victoria on Jul 29, 2008 13:13:42 GMT -2
I had a request this week for a chocolate cake with chocolate flavoured coating (the stuff that is supposed to roll out like sugarpaste), so went out and bought some...phenomenally expensive (but i had already told the customer that) and what a trauma...it just wouldn't hold together...i managed to roll it out but as soon as i tried to pick it up to put it on the cake it just fell to bits...finally got it on the cake, but it was all cracked and was generally just a right mess...anyway, rescued the situation by covering up the huge canyon like cracks with more of the chocolate stuff and customer was actually very pleased with the cake, but what was I doing wrong??? These chocolate coated cakes are really popular at the minute, but I'm just not happy sending poor quality work out like that...I kneaded it for ages...anyone (if there is anyone still out there) have any ideas?
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Post by victoria on Jul 29, 2008 13:19:53 GMT -2
was just about to upload a photo, but it is so dreadful I'm embarrassed to
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Post by juliebtaurus on Jul 31, 2008 19:50:22 GMT -2
i bet its not as bad as you think ,the finished product must have looked nice or she wouldnt have been pleased .I think we should have a new spot for our cake disasters (AND DONT WORRY WE'VE ALL HAD THEM)LOL
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Post by rach on Aug 2, 2008 12:15:55 GMT -2
Hiya Victoria can you put up the piccie so we can see..back online again now..sorry about that...the chocolate can be really hard to work and as you say very expensive..I have heard it should be rolled thicker but also some chcolate covering are easier than others..can you tell me which one you bought...the pure chocolate ones are hard but you can mix them with half sugarpast to hold them better..
A cheaper option is to buy the chocolate sugarpaste has a chocolate taste to it without the huge expensive..not quite the same but it holds better.
Hope that helps abit ..pop up the piccie and what exact product you used and we can try and get some proper answers for the next cake
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Post by victoria on Aug 4, 2008 14:59:41 GMT -2
it was 'sweet silk' sugarpaste, chocolate flavour, I got it from www.haveyourcakeandeatit.orghere it is...  i covered the cracks up as best i could by putting the corner pieces and strips along the top on...just looks awful...the woman in the shop told me to put it in the microwave for 30 seconds or so, which I think may have been the problem |
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Post by victoria on Aug 4, 2008 15:07:52 GMT -2
and if we had a spot for cake disasters, i'd have quite a few in there...most of my cakes are a trauma at the time...and I think i'll be buying the regalice chocolate paste if needed in future...this stuff didn't even taste very nice, a bit synthetic....
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Post by rach on Aug 10, 2008 14:39:15 GMT -2
oh crumbs...sounds like you had a right time with it..in the piccie you have done a good job at covering over the cracks etc..part of our job is to correct the mistakes and as long as no one else notices it doesnt matter..I must admit I use squires kitchen products as I know the quality is there..I havent heard of this stuff and if you say it didnt taste nice ..at the price it is it should do...
The chocolate regal ice is just chocolate flavoured sugarpaste so easier to work but if you want good good chocolate ( proper ) chocolate then maybe try squires..they have a online shop too squires kitchen look under.
Most of my cakes during the making I want to throw across the room and jump up and down on them..lol.....but they get there in the end somehow..lol..
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Post by victoria on Aug 11, 2008 13:43:06 GMT -2
i'm starting level 2 of my cake dec course in september, but at a different college and they do other courses too which are 6 weeks duration and one of them is chocolate, so going to definitely be doing that one!
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Post by rach on Aug 12, 2008 12:36:05 GMT -2
oh yes ..that would be really interesting....wot do u cover in the chocolate one..is it more chocolates or chocolare decoration
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Post by juliebtaurus on Aug 12, 2008 13:29:12 GMT -2
That looks great youve done a lovely job of it, no wonder she was pleased (if this is your cake disaster im impressed) mine usually end up in the bin .
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Post by victoria on Aug 13, 2008 16:47:30 GMT -2
hopefully it will be covering and decorating in chocolate, but i do know she shows you how to make the chocolate paste yourself.
I'm just so glad I learned piping techniques...you can use it to cover a multitude of sins...
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Post by britjap on Sept 2, 2008 13:03:31 GMT -2
For what it7s worth, I tried Regalice chocolate paste and found it very easy to work with (and fairly chocolatey) but the 'pure' chocolate paste was difficult as it was so sticky to work with and all the tools stuck to it. However, I must say the company it came from (Tracey's Chocolate, via Design-a-Cake), were very helpful and say they use loads of icing sugar to roll out then dust off the excess and paint with glaze to get he chocolate shine back. Rather defeats the object to have to do it like that, to my mind, but if you get someone who wants white or dark chocolate you'd have to do it that way. Sweet Silk is made by Sweet Success and their products are pretty reliable generally....I always buy their Genoese sponge to cover when it's for non-family....again you can call them if you're having problems and they are usually happy to advise. Diane
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Post by victoria on Sept 4, 2008 11:16:29 GMT -2
to be honest I think i burned it in the microwave...i should have just kneaded it from hard, rather than trying to soften it off, but i just took the advice of a supposedly experienced cake decorator in the shop...silly cow was probably trying to make me fail! ha ha lol!
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Post by rach on Sept 11, 2008 4:51:53 GMT -2
lol...oh no dont say that..lol......but u never know..lol
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Post by julie68 on Sept 19, 2008 19:36:27 GMT -2
Stunning cake!!
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