A little wary of piping chocolate freehand as I did in a couple of earlier videos? Not a problem! Check out this easy technique for making stenciled chocolate cake wraps to deck out the sides or your cakes - and hide any unsightly defects! :)\rbr\rbrIF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!\rbr\rbrRELATED LINKS:\rbrHow to Melt Chocolate video: \rbrChocolate Doily video: \rbrChocolate Lace Cake video: \rbrItalian Buttercream recipe: \rbrFavorite stencil source: \rbrAcetate sources: (food grade); (not guaranteed food grade)\rbr\rbrNOTES ON CHOCOLATE USED:\rbrFor this project, I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hersheys, as they dont flow as well and are more waxy due to non-cocoa butter fat substitutes.\rbr\rbrNOTES ON CUTTING CAKES WITH CHOCOLATE WRAPS:\rbrTo minimize chocolate breakage, I use a hot knife (heated in the flame on my stovetop) to cut these cakes. Even so, some breakage is likely to occur - thats just the nature of piped chocolate! But I make the best of it by using the pretty chocolate shards as plate garnish. And no worries about the underlying icing - once exposed, it will still look quite neat.\rbr\rbrCREDITS:\rbrVideo by: Kat Touschner, \rbrMusic by: Kevin MacLeod, \rbr\rbrTO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:\rbr\rbr\rbrTO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:\rbr.