I'm trying to perfect my skills with chocolate wraps since I've got a bride who wants a cake in July done in wraps. I'm getting it on the cake just fine- not wavy or anything and without issues other than I had it crack! The only thing I could figure is that my chocolate was too thin at that spot. Anyone have any ideas on how to not crack them or what my problem could be??

Could be it's too thin. Could be you are leaving it in the refridg, or freezer too long. Since I freeze mine and then remove the paper, that would be my first guess.

I just stuck it in the fridge to cool- with the acetate paper still on and then removed it once it was set. Who knows!?! Also got thinking that maybe I let the chocolate set too much before wrapping... that would cause a crack. Hmmm....

Here is a video for you to see. Not sure whether you have seen it.

http://www.countrykitchensa.com/videos/transfer_sheet_around_cake.aspx

HTH.