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In advance, make chocolate candy curls.
Line 8 in. square pan with plastic wrap.
Melt entire package of candy according to label instructions and pour into prepared pan; refrigerate to set.
Remove candy from pan by lifting plastic wrap. Use potato peeler or sharp knife to cut candy curls from candy block; set aside.
Bake and cool 2-layer cakes. Ice cakes smooth with buttercream cream icing recipe.
To make chocolate glaze, heat Ready-To-Use Chocolate Decorator Icing in microwave to a pouring consistency according to label instructions.
Pour melted icing in to cut parchment bag and pipe icing on 1 in. top edge of cake and let drips form down cake side.
Use buttercream icing recipe in bag fitted with tip 21 to pipe rosettes on cake top borders (1 in. in from edge) and to pipe shell bottom borders.
Garnish with chocolate curls. Position cakes on stand.