How to Wrap a Cake in Chocolate

Written by ehow food & drink editor
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For an elegant touch, try wrapping a cake in chocolate to serve at your next party. Not just any chocolate will do, you will need specially-prepared chocolate plastic. Luckily, it's very easy to make. Follow these steps and your cake will be as pretty as it it delicious.

Skill level:

Things you need

  • 1 lb. white chocolate
  • ½ cup corn syrup
  • Square cake
  • White icing
  • Chocolate plastic
  • Large sheet of acetate
  • Rolling pin

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    Prepare the Chocolate Plastic

  1. 1

    Prepare the chocolate plastic ahead of time. At least 24 hours before you want to cover your cake, melt the chocolate slowly in the microwave, stirring every 30 seconds, then add the corn syrup.

  2. 2

    Continue stirring the mixture until it becomes thick and clings to the spoon.

  3. 3

    Knead the mixture for a couple of minutes to remove excess oil. Wrap it well in plastic wrap and allow it to rest for at least 24 hours at room temperature.

    Wrap the Cake

  1. 1

    Knead the chocolate plastic until it becomes pliable. If it is too hard at first, heat it in the microwave for 10 seconds and try again. Eventually, it will become very smooth, shiny and soft.

  2. 2

    Prepare the cake by spreading with a thin smooth layer of white icing and allow it to sit until the surface forms a slight crust. Test by touching with your finger lightly. If no icing transfers to your finger, it's ready.

  3. 3

    Measure the height of your cake and the width. Add these 2 numbers together and add the height again to this sum. For example, if your cake is 5-nches tall and 8-inches across, add 5 plus 8, plus 5 again, for a total of 18 inches. This is the measurement you will use to roll out the chocolate plastic.

  4. 4

    Tape the acetate sheet to your counter top. Make sure you have a smooth surface, granite and tile countertops have grooves that will affect your covering. Use another smooth surface, if needed.

  5. 5

    Roll the chocolate plastic out to the predetermined size measured in Step 3. It should be 1/8-inch thick. For the cake we just measured, that would be 18 inches by 18 inches. Allow the chocolate plastic to rest for 10 to 15 minutes to allow it to firm up a little bit.

  6. 6

    Untape the acetate sheet and carefully pick it up. You are going to turn the entire thing over and lay it, centered, on top of your cake. Ask an assistant to make sure you have it in the middle. Lower the chocolate plastic sheet onto the cake and allow the edges to drape. Carefully peel the acetate from the chocolate plastic.

  7. 7

    Working quickly now, smooth the 2 opposites sides straight down and allow any excess to rest against the cake plate. Turn an unfinished side towards you and pretending it is a gift you are wrapping, fold the center down and then the 2 edges in to look like a present. Repeat with the other side. Trim the excess from the bottom with a sharp knife for a smooth edge

Tips and warnings

  • You can find large sheets of acetate at your local hobby or crafts stores.
  • After you become familiar with the technique, try adding different colors to your chocolate plastic. Make sure you purchase candy colors, which are oil-based, not regular food colors.

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