CHOCOLATE CURLS CAKE

An extravagant way to dress up a chocolate cake.

Things you will need:

1.  Chocolate cake  , baked in two 9" pans.
2. Chocolate fudge sauce.
3. chocolate cigarette curls
4. chocolate frosting
5. strips of parchment paper
6. Knife
7. cup of hot water
8. towel for wiping the knife
9. cake storage box

Method:

• Put everything mise en place(French term which translate to "everything in its place) , on the table. The bowl of buttercream , cakes , cake stand , knife , hot water in a  cup etc.

• The cake should be cooled completely. I usually bake the cake , the day before the icing part. It kind of splits the task and makes it easy.
• If you have just one cake and want to divide it into 2 layers , use a thin serrated knife to do that.
• Line a cake stand or whatever cake base , you are using , with 4 strips of parchment paper.
  

• Put the first layer of the cake. Put a small blob of the chocolate frosting , in the center of the cake.Spread the icing  evenly with a knife . Dip the knife occasionally in the cup of hot water and wipe the knife with a towel. Doing this , helps to spread the frosting easily. Don't worry about frosting the sides , now. It can be done after the second layer is placed and frosted on top.
  

   

          

           

• Place the second cake on top of the iced evenly iced , first layer.
  

           

• Put a small blob of icing in the center of the cake.Frost the top and sides of the cake.
  
  
  
  
  

• Keep the frosted cake in the fridge , for the frosting to set. The next is the drip icing , so we need the frosting to set before that.

DRIP ICING

• If  the chocolate fudge sauce is made and stored ahead , then warm it using the double boiling method.To warm the sauce , put the sauce in a water bath until warm. The sauce need not get hot . Warm is enough.
  
  
  
  
  
  
  

• I was doing drip icing for the first time , so practiced , doing it on a bowl , before doing it on the cake. The sauce need not be hot , it just needs to be warm and pourable.
  
  
  

• Ok , now ready to pour on the cake. Pour on the center , working your  way to the sides.
  

         

• When it reaches the sides , it will drip along the sides. Take a close look along the sides. If you the drippings are not uniform , then force the dripping along that particular side using your spatula or the frosting knife.
  

           

• Remove the parchment strips. transfer the cake to a storage box. All that is left is , decorating the top with the chocolate curls.

JAZZING IT UP WITH CHOCOLATE CURLS

• The chocolate curls should be made ahead and stored in airtight boxes , in the fridge.
  
• I had the deign in mind , but I practiced with the chocolate curls on a plate. You would want to do this. Better than messing up the cake.
  
  
  
  

• Now  place the curls on the cake.
  
  
  
  
  
  
  

• Store the cake until , ready to use.
  
• Made this cake for my son's birthday . So had to have a cake topper. Made an origami shirt cake topper and fixed it on a mini skewer.
  
  
  
  

NOTES

• Before frosting the cake , professionally crumb coating is done. But when it is homemade , its pardonable!!!!!!. I skip that part.