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! :)\r<br>\r<br>IF 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!\r<br>\r<br>RELATED LINKS:\r<br>How to Melt Chocolate video: \r<br>Chocolate Doily video: \r<br>Chocolate Lace Cake video: \r<br>Italian Buttercream recipe: \r<br>Favorite stencil source: \r<br>Acetate sources: (food grade); (not guaranteed food grade)\r<br>\r<br>NOTES ON CHOCOLATE USED:\r<br>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 Hersheys, as they dont flow as well and are more waxy due to non-cocoa butter fat substitutes.\r<br>\r<br>NOTES ON CUTTING CAKES WITH CHOCOLATE WRAPS:\r<br>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 - 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.\r<br>\r<br>CREDITS:\r<br>Video by: Kat Touschner, \r<br>Music by: Kevin MacLeod, \r<br>\r<br>TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:\r<br>\r<br>\r<br>TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:\r<br>.\r<br>\r<br>TO HANG OUT WITH ME ON THE WEB:\r<br>Facebook: \r<br>Twitter: \r<br>Pinterest:
