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