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! :)\r
\r
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
\r
RELATED LINKS:\r
How to Melt Chocolate video: \r
Chocolate Doily video: \r
Chocolate Lace Cake video: \r
Italian Buttercream recipe: \r
Favorite stencil source: \r
Acetate sources: (food grade); (not guaranteed food grade)\r
\r
NOTES ON CHOCOLATE USED:\r
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
\r
NOTES ON CUTTING CAKES WITH CHOCOLATE WRAPS:\r
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
\r
CREDITS:\r
Video by: Kat Touschner, \r
Music by: Kevin MacLeod, \r
\r
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:\r
\r
\r
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:\r
.\r
\r
TO HANG OUT WITH ME ON THE WEB:\r
Facebook: \r
Twitter: \r
Pinterest: