Ingredients
fresh strawberries
chocolate cake crumb coated with butter cream icing
bubble wrap tempered with chocolate
4 tsp of brandy
Method
Make a chocolate cake, make butter cream icing and ice the cake roughly. Temper the chocolate as directed. Cut a piece of bubble wrap the length and height of the cake. Rub the chocolate on the bubble wrap keep to set and then place around cake and put in fridge for 10 minutes. When dry slowly peel the bubble wrap away. When ready to serve make a few holes on the top of the cake a sprinkle a bit of brandy. then place the fresh strawberries on top.
Tempering chocolate on stove top
Ingredients
1 slab of dark chocolate (or milk if you prefer)
Method
In a double boiler (I use a smaller saucepan and place this on a bigger saucepan with water in it) Break 2/3 of the chocolate into pieces or chips. Add into pan and on low-medium heat, melt the chocolate over the double boiler, stirring occasionally. As soon as it is mostly melted, remove the bowl from the heat and stir in the remaining 1/3 of the chocolate. This is an easy ‘mock’ way to temper chocolate without going through the real method of doing so.
NB: Be careful not to get any water in the chocolate. Water will cause the chocolate to seize up.
Using tempered chocolate to cover a cake with bubble wrap
1 crumb coated cake
1 piece of bubble wrap the height of the cake and the length of the cake
1 spatula
Method
Lay out the bubble wrap with bubble side up. Take tempered chocolate with spatula and rub on bubble wrap. I found that if the wrap is taller than the cake you have to wait a bit for it to dry before (around 15 minutes – touch to see if it is slightly set if not it will start dripping as soon as you lift the bubble wrap) trying to place round cake. Paste it on the already butter cream coated cake. Put in fridge for 10 minutes till the chocolate feels firm and then take out and peel carefully.
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