Chocolate Ruffle Cake Pt4

Slip the point of a small knife under one edge of the chocolate-coated
strip[ and grab the edges of the strip with your fingers.= Slide your
free hand under the stip and grab the other end. Lift the strip and fit it
neatly around the cake, positioning it so that the chocolate side is
against the cake. Press one end against the cake and leave the other end
standing away from the cake at the point where it would overlap if you
pressed it closed. Slip a small piece of waxed paper into this spot, just
to hold your place.

Chilling the Wrapped Cake — Refrigerate the cake of at least 1 hour, until
the chocolate hardens.

Finishing the Wrapped Cake — Place the cake on the decorating turntable
and spread the remained creme fraiche over the top, spreading it out to the
edge of the band.

Remove the chocolate ruffles from the refrigerator and, beginning at the
outside edge, arrange the ruffles in a circle, planting them gently in the
creme fraiche and allowing their frilly edges to extend beyond the cake’s
rim. Continue to arrange the ruffles in slightly overlapping concentric
circles until the creme fraiche is covered. Put the reserved perfect
raspberry in the center of the cake and chill the cake for about 15
minutes, until firm (or up to 6 hours, if necessary), before removing the
plastic and serving.

To remove the plastic on the chocolate band, discard the waxed paper “place
keeper” and peel away an inch of the plastic from the end of the band
attached to the cake. Put a dollop of melted chocolate on that end to act
as glue and overlap the other end of the band, pressing lightly to seal it.
Carefully remove the plastic. If the plastic sticks, put the cake back in
the refrigerator for about 10 minutes, then try again.

To cut the cake, dip a long sharp serrated knife into hot water, wipe it
dry, and cut straight down. Since the first piece is often difficult to
remove, it’s best to make it a generous, easier-to-remove slice.