Arabesque Swirl Chocolate Cake

Idea gallery #748
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Arabesque Swirl Chocolate Cake
Ingredients and Supplies
  • 6" cake
  • 1 lb. dark chocolate coating
  • chocolate buttercream
  • chocolate garnishes
  • arabesque swirls mat
Ice cake with chocolate buttercream. Melt candy coating. Cut the texture sheet in a strip long enough to fit around the side of the cake. You may need to tape strips together to make it long enough-- tape raised sides. The strips should be cut to the height of the cake. Place the cut strip, raised side down, on top of a silicone mat, or parchment paper. Place the medium size perfection strips on both sides of the texture sheet. With a brush, coat the strip with a thin layer of melted candy coating brushing all the details, to avoid air bubbles. Pour melted candy coating over the texture sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips: these strips allow for consistent thickness. Pick up and move to clean space. Allow chocolate on the strip to cool until it is almost set (generally 5-10 minutes). Don’t let it set too long, or it will crack when you try to put it around the cake. While it is setting, pipe buttercream on the side for the strip to attach. Place strip around the cake. Place in the refridgerator for 20-30 minutes. Remove texture sheet. Cut 6" circle out of the texture sheet and repeat same process attaching to top of cake. Finish cake by piping chocolate buttercream shell border with a #32 tip. Add chocolate garnishes on top if desired.
Arabesque Swirls Impression Mat
Arabesque Swirls Impression Ma...
Unit: 1
Merckens Cocoa Dark Chocolate Flavored Candy Coating
Merckens Cocoa Dark Chocolate ...
Unit: 1 lb. bag
Full Sheet Parchment Paper Liners
Full Sheet Parchment Paper Lin...
Unit: 50/pkg.