Chocolate ribbons - help!

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Permalink Reply by Stampinsher on February 6, 2011 at 12:47pm

Ohhhh, that is pretty!  A lot of work in details too.

Doesn't that ribbon look like fondant that is colored to tie-dye technique or marbling?  Also to me it looks like separate pieces that are formed and then placed onto the cake when assembled.  That might be a possible solution????

The chocolate icing the only one that I've tried and swear to is Theresa's Chocolate Ganache.  I whipped it and it is so yummy!

Reference this discussion, please:

http://www.cakeswebake.com/forum/topics/ganache-recipe-consistency?...

I am NOT a professional, I am a hobby only.  Hopefully others on this site will help you too.

I have NO idea how to transport whatsoever, sorry.

 

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Permalink Reply by Stacy on February 6, 2011 at 12:56pm

I agree with Stampinsher it could be fondant. I would say if the bride didn't say it had to be a chocolate ribbon then you could do it with fondant. My guess it she just really likes the way it looks and has no clue what it is so it wont matter if you do fondant! Good luck!!!

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Permalink Reply by Christina on February 6, 2011 at 6:28pm

Yes,I agree that the ribbon is made of fondant. Marbled to the effect of white and dark chocolate. Each piece is put on separately to each layer. It looks like the white is a white chocolate ganache as it does not look really white. The chocolate in my opinon is also ganache whipped to a spreadable and pipeable consistancy.

I would transport in two pieces and fit it together at the venue. If you don't have an air conditioned vehile pack dry ice around you cakes...out side the boxes of course. To keep my cakes from shifting in transport I lay a piece of styrofoam on the bottom of the box set the cake down on it and the cake will not move. No damage done to details. A piece of rubber matting or shelf liner will also work.

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Permalink Reply by Wendy Wegener on February 7, 2011 at 1:12am

Thanks all, I told her that I will make the decision to make the ribbon in fondant or chocolate, as the current heatwave the past 2 months is concerning. She is fine with that. I never thought of transporting in 2 parts. Thanks for the great advice. Phew! What will I do without this website?? :-) You ladies are all fantastic!

Christina said:

Yes,I agree that the ribbon is made of fondant. Marbled to the effect of white and dark chocolate. Each piece is put on separately to each layer. It looks like the white is a white chocolate ganache as it does not look really white. The chocolate in my opinon is also ganache whipped to a spreadable and pipeable consistancy.

I would transport in two pieces and fit it together at the venue. If you don't have an air conditioned vehile pack dry ice around you cakes...out side the boxes of course. To keep my cakes from shifting in transport I lay a piece of styrofoam on the bottom of the box set the cake down on it and the cake will not move. No damage done to details. A piece of rubber matting or shelf liner will also work.

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Permalink Reply by Stampinsher on February 7, 2011 at 3:06pm

Absolutely terrific!  When you can please try to take a picture and post it.  Have fun doing it.

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