Instructions
Making the Chocolate Wrap
Measure and Cut the Transfer Sheet
Cut the chocolate transfer sheet into a strip long enough to wrap around the cake. If needed, tape multiple sheets together smooth side to smooth side until the strip is long enough.
Trim the strip to match the height of the cake.
Set Up for Spreading
Place the cut transfer strip on a silicone mat or parchment paper with the textured side facing up. Place medium perfection strips along both long edges of the transfer sheet to control chocolate thickness.
Apply the Chocolate
Melt candy coating according to package directions, or melt and properly temper real chocolate. Pour chocolate over about half of the transfer strip and spread it toward the edges.
Smooth the Chocolate
Using a cookie sheet with a straight edge, drag it across the perfection strips to level the chocolate evenly.
If not using perfection strips, spread the chocolate smoothly with a spatula instead.
Let It Partially Set
Allow the chocolate to sit until it is almost set, usually 5–10 minutes. The chocolate should be flexible, not wet.
If it sets too long, it may crack when wrapped around the cake.
Wrap the Cake
Carefully lift the chocolate-covered transfer strip and quickly wrap it around the cake, chocolate side facing the icing. Press gently to secure.
Set and Remove
Let the chocolate fully set for 20–30 minutes. Once firm, gently peel away the transfer sheet to reveal the design.
Making the Chocolate Top (Optional)
Use the cake pan as a stencil to cut a circle from the transfer sheet.
Place the circle on parchment or a silicone mat, textured side up.
Pour melted chocolate over the transfer sheet and smooth using the cookie sheet and perfection strips.
Allow to almost set (5–10 minutes), then peel off the transfer sheet.
Place the chocolate circle on top of the iced cake.
Finishing Touches & Tips
Finish the cake with a shell border to hide edges and add polish.
Garnish with fresh strawberries or coordinating decorations.
For cakes larger than 10”–12”, an extra set of hands makes wrapping much easier.
Work quickly but calmly—this technique is all about timing, not speed.
Once mastered, chocolate transfer wraps are an elegant upgrade that turns any cake into a centerpiece.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
