How to Make Chocolate Cage – Easy Chocolate Cake Decoration + Video
When it comes to cake decorating, I feel incredibly insecure.
I have no talent in piping elaborate designs, no creativity for beautiful arrangements, and I love simple, yet beautiful presentation. And when I want to impress, this chocolate cake decoration is always an answer.
You basically frost a cake, chill it and wrap it in a chocolate design that YOU can create with just one 1 ingredient, chocolate!
Tips for perfect chocolate cage:
- Dark chocolate, either bittersweet or semi-sweet, works best for this technique. You can use chocolate chips and bars for this chocolate cake decoration.
- Work with 2 shorter strips of wax paper so that it’s easier to handle. Measure the circumference of the cake and cut the strips for the same length. For example, if your cake measures 30 inches around, you’ll need 2 15-inch strips.
- Wax paper is the easiest to work with, because it’s thinner than most parchment papers, and peels off of chocolate easier.
- I used pretty thin decorating tip for piping my chocolate “cage” design (Wilton #2), but if you’d like to make a certain design, like flowers, or hearts, I suggest to go with bigger tip. You don’t want too thin lines, because it won’t be sturdy enough.
- To set the chocolate, let it rest at room temperature for 30-60 minutes. It should be firm, but still pliable. In a pinch, you CAN put it in a fridge, checking it every 5 minutes or so. You don’t want the chocolate too hard, or it’ll break.
And to show you just how easy it is, here’s a quick video tutorial for you.
Chocolate Cage - Chocolate Cake Decoration
Yield: 1 cake
Total Time:45 min
- 1 cup (150gr) dark chocolate chips
- Wax paper
- Frosting bag with round tip
- 1 9-inch 2 layer cake
- To prepare the wax paper, measure the cake circumference and cut 2 strips of wax paper for that length. For 9-inch cake, I needed 2 15-inch strips. Height of the strips depends on the design you're planning, whether you want it the same height as your cake, or taller, etc. Just add an inch or so extra on top of the height of your design.
- Using a ruler and a pen, draw 2 lines on prepared wax papers that will guide you to draw the design.
- To melt the chocolate, place chocolate in microwave-safe bowl. Start with 1 minute at 50% power, stir well and microwave for another 30 seconds at 50% power. Repeat until chocolate is fully melted.
- Transfer the melted chocolate into a frosting bag with round tip.
- Start piping your design within the lines, making sure it's thick enough to stand. Too thin lines are too fragile.
- Set for 30-60 minutes at room temperature. Or in a pinch, you can put it in a fridge, checking it every 5 minutes or so. It should be firm, but still pliable. You don't want the chocolate too hard, or it'll break.
- Carefully lift the wax strip with chocolate design, and wrap around the frosted cake. Repeat with the other side.
- Carefully peel off the wax paper. If the chocolate is a bit too soft, you can put the cake in fridge for 30 minutes, or longer, and then peel the wax paper off.
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
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