Cake ‘Cage’

Cake decorating just got a whole lot easier! This quick and simple cake ‘cage’ gives any cake a wow factor.

Cake Cage 07.21 2
Serves: 6
Prep Time: 15 minutes
Marinade Time: 1 hour or overnight
Cook Time: 45 minutes
You will need:

Supa Mama® baking paper

Supa Mama® small sandwich bag

150g dark chocolate

1 homemade cake

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Instructions:
  1. To prepare the baking paper, measure the cake circumference and cut 2 strips of paper for that length.
  2. Using a ruler and a pen, draw 2 lines on prepared wax papers that will guide you to draw the design. The 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 extra few centimeters on top of the height of your design.
  3. Melt the chocolate in a microwave-safe bowl. Start with 1 minute, stir well and microwave for another 30 seconds and stir again. Repeat until chocolate is fully melted.
  4. Transfer the melted chocolate into a Supa Mama® small sandwich bag. 
  5. Cut the tip of your sandwich bag and start piping your design within the lines, making sure it’s thick enough to stand. Thin lines will be too fragile.
  6. To set the chocolate, let it rest at room temperature for 30-60 minutes. It should be firm, but still pliable. You CAN put it in a fridge, but not for long! Check on it every 5 minutes or so. You don’t want the chocolate too hard, or it will break and not be flexible enough to mould to your cake.
  7. Carefully lift the baking paper strip with chocolate design, and wrap around the frosted cake. Repeat with the other side.
  8. Carefully peel off the baking 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 paper off.
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SUPA TIPS:
  • Dark chocolate works best for this cake cage. You can use chocolate chips and a broken up slab.
  • Work with 2 shorter strips of baking 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 30cm around, you’ll need two 15cm strips.
  • Baking paper is the easiest to work with, because it’s thin but still strong enough to not break when being handled and it peels off of chocolate easier because of its non-stick properties.
  • I used pretty thin tip for piping my chocolate “cage” design, but if you’d like to make a certain design, like flowers, or hearts, I suggest a bigger tip as you want it to be more sturdy.

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