I'm thinking of making a chocolate wrapped cake for my next cake but I'm unsure how to cut it. Do you remove the chocolate or just cut through it?

Sometimes with a hot knive you can cut it, but mostly, it will break away

what about pesticides in flowers that are considered safe? i read that even these should not be put on cakes (maybe with the flower picks they are okay?) because the pesticide coming from the stems gets into cakes and can make people sick. so safe flowers should also be pesticide free

anyone heard of this?

I've made a few wrapped cakes and if I let it come to room temp it cuts nicely. Haven't tried the JoAnnB's hot knife trick - but sounds like a good one!