Creating Chocolate Panels For Your Wedding Cake

Chocolate panels are a great way to add an elegant decorative touch to a wedding cake. In this guide, you will learn how to make and apply chocolate panels to a cake, with tips on ingredients, preparation, and storage. By following these steps, you can create a beautiful and tasty chocolate wedding cake that will impress your guests and make your special day even more memorable.

Melting the chocolate

Firstly, prepare your workspace by gathering all the necessary tools and ingredients. You will need good-quality chocolate, either in chip or block form, a double boiler or a heatproof bowl set over a saucepan of simmering water, and a spatula or spoon for stirring. The amount of chocolate you need will depend on the size and number of panels you want to create.

Next, chop the chocolate into small, even pieces if you are using a block. Using a knife, chop the chocolate on a clean, dry surface. This step will help the chocolate melt more evenly and smoothly. If you are using chocolate chips, you can skip this step as they are already small pieces.

Now, it's time to melt the chocolate. Fill the bottom pan of your double boiler or saucepan with a small amount of water and place it on the stove. Adjust the heat to a low or medium setting – you want the water to simmer gently, not boil vigorously. Place the top pan of the double boiler or the heatproof bowl on top of the simmering water, ensuring it does not touch the water. Add your chopped chocolate or chips to the top pan or bowl and stir gently with your spatula or spoon. Stirring helps distribute the heat evenly and prevents the chocolate from burning. Continue heating and stirring until the chocolate is completely melted and has a smooth, glossy texture. If you are using a double boiler, be sure to dry the bottom of the top pan before placing it on the melted chocolate to avoid seizing.

Once your chocolate is melted, it's important to work quickly as it will start to set as it cools. Carefully pour or spread the melted chocolate onto your prepared parchment strips, following the instructions in the previous section. Remember to work efficiently but gently, as aggressive movements can cause the chocolate to splatter or form air bubbles.

Finally, if your chocolate mixture starts to thicken before you're done, simply return the top pan or bowl to the heat and stir gently until it reaches the desired consistency again.

Preparing the chocolate panels

Once you have your parchment strips ready, it's time to melt the chocolate. You will need 12 ounces of good-quality white chocolate or chocolate chips. Use a double boiler to melt the chocolate over simmering water.

Now, take one of the parchment strips and place it on your work surface with the long side facing you. Spread about 1/4 cup of the melted white chocolate onto the strip, using a large offset spatula to completely cover the sides and bottom. Leave approximately 1 inch of the top of the strip uncovered.

At this stage, you can create a wavy pattern on the top edge of the chocolate by moving the spatula up and down, forming soft curves. Repeat this process for the remaining two strips.

When all three chocolate strips are done, place them on a metal half sheet pan and put them in the refrigerator until you are ready to assemble your cake.

To apply the chocolate panels to your cake, first, remove a chocolate-coated strip from the refrigerator. Carefully peel the parchment paper from the back of the chocolate, trying not to crack it. Place the chocolate, with the smooth edge and long side facing you, on a parchment sheet.

Using a heated knife or bench scraper, cut the strip into pieces with slightly varying widths of between 1 1/2 inches to 2 inches along its length. Ensure you do not trim the swirled edge at the top.

Hold one of the panels up to the side of your cake, with the smooth end of the chocolate at the bottom, to gauge how much you need to trim. Trim the panel with a warm knife so that it is only 1/2 inch taller than your cake. A slight variation in the height of each panel is acceptable.

Finally, gently press the panel into the buttercream on the side of the cake, positioning it with the smooth edge of the chocolate at the bottom and the swirled edge at the top. Repeat this process for the remaining panels, overlapping them by a little over 1/4 inch.

Applying the chocolate panels to the cake

Once you've made your chocolate panels, it's time to apply them to your cake. Here's a step-by-step guide:

• Remove one of the chocolate-coated strips from the refrigerator.
• Carefully release the strip from the parchment paper by peeling the paper away from the back of the chocolate. Take care not to crack the chocolate.
• Place the chocolate strip on the parchment paper, with the smooth edge and long side facing you.
• Using a warm knife or bench scraper, cut the strip into pieces with slightly varying widths of between 1 1/2 inches to 2 inches along the length of the chocolate. Do not trim the swirled edge at the top.
• Hold a panel up to the side of your cake, with the smooth end of the chocolate at the bottom, to determine how much you need to trim. Adjust the height of the panel so that it is slightly taller than your cake, trimming with a warm knife if necessary. A slight variation in the height of each panel is fine.
• Gently press the panel into the buttercream on the side of the cake, with the smooth edge of the chocolate at the bottom and the swirled edge at the top.
• Repeat this process with the remaining panels, overlapping them by a little over 1/4 inch as you go.

Your chocolate panel-covered cake can be stored in the refrigerator if it is frosted or iced with a perishable recipe. Enjoy your beautiful and delicious chocolate wedding cake!

Flavour combinations for chocolate wedding cakes

Chocolate is a versatile flavour, and there are endless possibilities for flavour combinations for a chocolate wedding cake. Here are some ideas to get you started:

Fruit Combinations

Fruits are classic pairings with chocolate, and the right choice will depend on the type of chocolate used. If your cake is made with white or milk chocolate, something more acidic like passion fruit will help balance out the fat and sugar. On the other hand, sweeter fruits like strawberries, bananas, or mangoes pair well with milk or dark chocolate for balanced fillings, toppings, and decorations.

Herb and Spice Combinations

For spice lovers, chilli chocolate is a great option and is readily available in supermarkets. Try adding a finely chopped red chilli to chocolate buttercream for a spicy kick. Lavender has also become a popular ingredient in chocolate cakes. To incorporate a hint of lavender, try heating it with cream, discarding the lavender, and then whipping the infused cream into a chocolate ganache.

Salt Combinations

Salt, in crystal or bacon form, makes a fantastic and unusual pairing with chocolate. The sweetness of chocolate triggers positive body receptors, and the same happens when we taste salt. As our bodies cannot store salt, we often crave it, so the combination of salt and chocolate creates a double hit of pleasure.

Nut, Caramel and Chocolate Combinations

Nuts and caramel are classic combinations with chocolate. The velvety texture of caramel is dreamy when combined with chocolate. Peanut, almond, and hazelnut pair well with darker chocolate and add a delicious texture dimension to the cake sponge or topping.

Tea and Coffee Combinations

Coffee is a great addition to chocolate cake and can be incorporated into the sponge, buttercream, frosting, and decoration. A little coffee in a chocolate cake batter intensifies the chocolate flavour. For a dark chocolate cake, use a dark, bold coffee roast. Milk chocolate pairs well with a medium roast like Kenyan or Colombian, while a lighter roast like Yemeni or Costa Rican is ideal for white chocolate.

Other Combinations

While some sources suggest unusual pairings like roasted onion or broccoli with chocolate cake, a safer bet might be a glass of pinot noir with a slice of dark chocolate cake.

Storing and transporting the cake

Storing and transporting a chocolate wedding cake with chocolate panels requires careful planning and preparation. Here are some detailed steps to ensure your cake remains intact and in perfect condition:

Storing the Cake:

Before storing, it is important to allow the chocolate panels and icing to set completely. Place the finished cake in a refrigerator, especially if it is frosted or iced with a perishable recipe.

If you plan to store the cake for a longer period, such as for a wedding anniversary, there are specific steps to follow. Firstly, remove any decorations or ornaments from the cake, including sugar flowers or cake toppers. This ensures the cake has a smooth surface for better coverage during wrapping.

Wrapping the cake is crucial to prevent freezer burn. Use plastic wrap first, pressing it directly against the surface of the cake. Then, add at least two layers of aluminium foil to shield the cake from any potential damage. Finally, place the wrapped cake in a zippered plastic freezer bag, removing as much air as possible.

Place the wrapped cake at the back of your freezer, where it is coldest and least exposed to warm air when the freezer door is opened.

Transporting the Cake:

Transporting a wedding cake can be a daunting task, but with careful planning, it can be done successfully. Here are some detailed steps to ensure safe transportation:

• Check with the baker: Obtain the cake's measurements and refrigeration requirements from the baker. This information will help you plan for transportation and fridge space at the venue.
• Use a cake drum and sturdy cardboard box: Transport the cake on a cake drum, a heavy-duty cake board, preferably with a wooden dowel securing the cake layers to the board. Place the cake drum inside a sturdy cardboard box of the same width to protect the cake during transport.
• Reserve a flat place in your vehicle: Ensure the cake is placed on a level surface in your vehicle, preferably on the floor of a car with a large flat back or a large floorboard, like an SUV. Avoid placing the cake on laps or car seats, as they are unstable and slanted.
• Keep the vehicle cool: Maintain a cool temperature in your car during transport, even if the cake does not require refrigeration. Keep the air conditioner on and avoid direct sunlight, especially on hot days.
• Drive carefully: Send at least two people to transport the cake. Drive slowly and carefully, avoiding sharp turns and speed bumps. Have one person sit next to the cake to hold it steady during the drive.
• Save the cake stand for the venue: Avoid delivering the cake on a cake stand. Instead, place the cake and its board or drum directly on the cake stand when you arrive at the venue.
• Bring an emergency cake kit: Prepare a cake "repair kit" with extra frosting, icing spatulas, and other decorating tools in case any touch-ups are needed upon arrival.

By following these steps, you can ensure that your chocolate wedding cake with chocolate panels arrives safely and securely at its destination, ready to be enjoyed by the happy couple and their guests.

Frequently asked questions