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SugarBakers05
Frequent Member
Joined: Jun 16, 2006
Posts: 243
Location: Toronto
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 Posted:
Wed Jun 25, 2008 10:17 am |
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How do you pipe chocolate on the side of a cake. When i try, i get a gloop of chocoalte that spills everywhere. Mind you I'm using only melted chocolate- is there something else you have to add with it so that it pipes properly>? |
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snowshoe1
Forum Fanatic
Joined: Mar 22, 2007
Posts: 1030
Location: New Jersey
Gallery Supporter Member
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Wed Jun 25, 2008 10:46 am |
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Not sure if there is anything you can add to it; the only things I can think of are:
- make a chocolate transfer and apply to the cake
- tilt the cake (if you have a turntable that tilts) and try working this way
HTH - maybe someone else will have some suggestions.  |
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cupcakemkr
Frequent Member
Joined: Apr 17, 2008
Posts: 411
Location: Massachusetts
Birthday: Aug 03
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Wed Jun 25, 2008 10:53 am |
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let the chocolate cool a bit more so that it is a little thicker?? |
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SugarBakers05
Frequent Member
Joined: Jun 16, 2006
Posts: 243
Location: Toronto
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Wed Jun 25, 2008 10:58 am |
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the thing is when it starts to cool, it plugs up the tip... |
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SugarBakers05
Frequent Member
Joined: Jun 16, 2006
Posts: 243
Location: Toronto
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Thu Jun 26, 2008 7:44 am |
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Bump...bump.... Does anyone else have an idea??? |
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mommy_of_3_DDs
Regular Member
Joined: Mar 23, 2007
Posts: 145
Location: Ohio
Birthday: Nov 15
Gallery Supporter Member
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Thu Jun 26, 2008 7:54 am |
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Are you wanting to pipe designs with chocolate or get the dripping effect?
There was a tutorial on here for the dripping effect, which I will find and post when I get home today. |
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crl
Junior Member
Joined: Sep 19, 2006
Posts: 51
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Thu Jun 26, 2008 8:15 am |
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I have not tried this, but found this on the internet.
Use 1/3 cup of semi-sweet chocolate chips and 1 teaspoon of butter or margarine. In a small pan over low heat, melt chocolate chips and butter or margarine; stir until smooth. Cool to room temperature, place in piping bag and use at once.
Note: Make in small amounts as needed. This glaze will streak if reheated to soften. |
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SugarBakers05
Frequent Member
Joined: Jun 16, 2006
Posts: 243
Location: Toronto
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Thu Jun 26, 2008 8:27 am |
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This is the "look" i'm trying to get. http://cakecentral.com/modules.....d=1234445. I want to pipe scrolls, and the person who did the cake said she did it freehand. I assume directly on the cake, but how do you keep the chocolate from dripping out of the bag. Do you add something to the chocolate, so that it doesnt' drip out the bag, but pipes like you'd do with BC or RI ? |
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ngfcake
Newbie
Joined: Jun 17, 2008
Posts: 19
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Thu Jun 26, 2008 8:48 am |
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SugarBakers05
Frequent Member
Joined: Jun 16, 2006
Posts: 243
Location: Toronto
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Thu Jun 26, 2008 11:45 am |
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Thanks everyone for the input |
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roseyrider
Junior Member
Joined: Jun 07, 2007
Posts: 41
Location: Port Elizabeth, South Africa
Birthday: Aug 03
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Thu Jun 26, 2008 11:52 am |
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I would imagine if you froze the cake first, the chocolate would harden almost on contact. HTH. |
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Mamas
Frequent Member
Joined: Apr 13, 2006
Posts: 310
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Thu Jun 26, 2008 11:56 am |
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This might be a stupid question but have you tried pm'ing the person who posted the picture? |
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cupcakemkr
Frequent Member
Joined: Apr 17, 2008
Posts: 411
Location: Massachusetts
Birthday: Aug 03
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Thu Jun 26, 2008 11:59 am |
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I agree - that does not look like ganache. I would add the ganache you made to your buttercream recipe with a little cocoa added and then pipe them swirls on. BEST OF LUCK!!  |
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crisc23
Junior Member
Joined: Jul 24, 2007
Posts: 57
Location: Oklahoma
Birthday: Jun 12
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Thu Jun 26, 2008 12:01 pm |
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I think that is just brown buttercream. You could use buttercream or royal in a brown color to get that effect. |
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SugarBakers05
Frequent Member
Joined: Jun 16, 2006
Posts: 243
Location: Toronto
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Thu Jun 26, 2008 12:07 pm |
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I had pm'd them already, but I didn't get a response yet...I think I;ll try the buttercream idea, but i will have to thin it, because the design I have to do is like Indian Mehndi design. |
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