How to Make (Another!) Multi-Color Chocolate Cake Wrap

Back by popular demand! I've got another chocolate cake wrap for you! This one is a touch more challenging than the last, as it involves many colors, and also requires more precisely measured piping. But I know you're up for the challenge. Also, don't miss my special Club W (monthly wine club) promo mentioned below and in the video. If you follow the sign-up rules, you'll get a break on your first order of wine, and for each person I sign up, Club W sends a little money to me to help defray my video costs. Win-win for all!

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SPECIAL OFFER!
Don't miss out on my Club W promo. If you join this monthly wine club via the link below and enter "sweetlife" at checkout, you'll get $26 off your first order (that's a 67% discount)! You must be over 21 to order. www.clubw.com/sweetlife

RELATED LINKS:
How to Melt Chocolate video: http://tinyurl.com/o34pjrg
Basic Semisweet Chocolate Lace Wrap video: http://tinyurl.com/lud3sgr
Multi-Color/Free-Form Chocolate Lace Wrap video: http://tinyurl.com/kf3z7fc
Chocolate Doily video:    • How to Make Chocolate Lace Doilies  
Chocolate Cake Wrap template: http://www.juliausher.com/documents/C...
Italian Buttercream recipe: http://www.juliausher.com/kitchen_and...
Parchment Cone video:    • How to Make and Handle Parchment Cones  
Acetate sources: http://tinyurl.com/onn4m37 (food grade); http://tinyurl.com/k2p9dx5 (not guaranteed food grade)
Oil-based Candy Color source (one of many; I use Chefmaster brand): http://tinyurl.com/mbtdw3s
Hydrogenated Palm Oil source (aka Paramount crystals): http://tinyurl.com/lzae8y2
Cocoa Butter source (be sure to purchase food-grade product, not cocoa butter in cosmetics): http://tinyurl.com/leqjtq3

NOTES ON CHOCOLATE USED:
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, Ghirardelli, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as well as candy melts, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes. They also set a lot faster, which may make it harder to pipe the entire chocolate piece before it hardens.

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, http://katcory.wordpress.com
Music by: Kevin MacLeod, http://www.incompetech.com

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