White chocolate panels on buttercream

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Permalink Reply by jeri c on March 29, 2011 at 1:49am

Am sure those are made out of white chocolate and allowed to dry.  Never done this before but if you find out, please share!!!  Love the look!  Would not be a good idea in the heat though...they would not stay standing long! 

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Permalink Reply by Eileen S on March 29, 2011 at 9:44am

Hi Hezzie - as for tempering chocolate, that's done to give it a high gloss and make sure it's structurally sound.  Since this is white chocolate and is being supported mostly by being adhered to the cake, I'm not sure that's a necessary step (? - maybe someone with more chocolate experience could say).   That said, it does look like it was spread in a pan and allowed to cool.  You'd probably want to do it on a silpat mat or parchment paper so it removes easily.  I agree with Jeri that if it's at all warm in the room they are going to slide right off the buttercream.  If it were me, I'd also adhere it to the board along the bottom with melted chocolate so those bigger, heavier panels weren't totally reliant on the buttercream to stay up.  You could also secure them to each other the same way. 

 

Good luck with this one!  Makes me want to try it. :)

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Permalink Reply by Patricia Soto on March 29, 2011 at 5:00pm

looks to me it maybe white chocolate melted. Maybe you can get a couple of small paper bags and kind of wrinkle it the way you want it them pour melted chocolate over it. I would use corn syrup to the chocolate when melting it. Good luck. I myself will try this...

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Permalink Reply by Cakes at Hezzies House on March 29, 2011 at 8:50pm

Thank you all for your feedback... still no rock solid recipe or technique... looks like a bit of a challenge - why did I say "yeah - no problem" ...

 

To Eileen and Jerry - I don't think the cake will be kept in a room that will be too warm - it is a function so will be air conditioned.  However I like the idea of securing the bottom layer.  Do you think to do this with chocolate if the choc panels are unsteady then the choc foundation is at as much risk?  What about edible glue or royal icing?

 

To Patricia - I was thinking to swil it over cello with a spoon to get that ladled effect but not too sure of the technique.  Wont it stick to paper bags?  What will the corn syrup do - is that what you add to choc to make candy clay?  What proportion?  Please try it and let me know what you make of it?  I will be practicing a few things here too.  What choc would you use - eating choc or cooking choc or candy melts?  I hear couverture is a bit difficult to manage?  I want something stable and crispy at the end.

 

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Permalink Reply by jeri c on March 29, 2011 at 11:57pm

Here is some info from Martha Stewart... Not exactly the same thing but I am sure you could figure it out from this.... I do not think the chocolate would come off of a paper bag either.... the silicone or silpat mats would be your best bet.  If you do not have a silicone mat, you could use parchment paper and I am sure it would work.

http://www.marthastewartweddings.com/recipe/white-chocolate-panels

 

Here is another one... done in chocolate but you could use the white chooclate

http://www.taste.com.au/recipes/9424/chocolate+curl+cake

 

good luck!

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Permalink Reply by Jerico Lewis on October 5, 2011 at 10:12am

I love the Martha Stewart Wedding Page - it is a really great one and all the recipes are simply incredible. When it comes to white chocolate panels I really and above all, unfortunately have to say that I completely failed at making these... I do not know what exactly I was doint wrong the last time I made them - they just weren't any good. Sad though. :(

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Permalink Reply by Karen Marie on October 5, 2011 at 7:49pm

Hezzie:

The white chocolate needs to  be tempered and spread out on a textured mat   where it hardens. Then you flip them over and peel the mats off carefully. If you want them different sizes than the mats you score them, being careful not to scratch the mats at the leather hard stage.

You could always just spread the chocolate out on acetate sheets (you can use the heavy duty sheet protectors you find in the stationary section; just cut them open and use one thickness) and create the texture with your spatula. Then score it before it hardens completely. The chocolate wont shatter when you go to cut then into panels. 

I suppose you can  use candy melts so you dont have to temper it but if it is a wedding cake use the best you can buy...NOT Wilton!

KM

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