How to Make Stenciled Chocolate Cake Wraps

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! :)

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RELATED LINKS:
How to Melt Chocolate video:
Chocolate Doily video:
Chocolate Lace Cake video:
Italian Buttercream recipe:
Favorite stencil source:
Acetate sources: (food grade); (not guaranteed food grade)

NOTES ON CHOCOLATE USED:
For 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 Hershey's, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes.

NOTES ON CUTTING CAKES WITH CHOCOLATE WRAPS:
To 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 - that's 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.

CREDITS:
Video by: Kat Touschner,
Music by: Kevin MacLeod,

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