So I have 13 cakes to make for June 23rd.
But I'm starting now with the planning and whatnot and design concepts.
I had one idea and well I changed it haha typical me

So...I'm curious. What I want to do is take chocolate "strips" and place them on the cake sides. Not to completely cover it to make it like a striped cake. Choc frosting with White chocolate "stripes" and vise versa.

Is there a trick to getting the chocolate NOT to break like adding something into the chocolate as its melted or no? Any help would be awesome

Even some input

I'm having a hard time visualizing what you are describing! I think the best thing for you to use is modeling chocolate/candy clay to make your stripes. There are a few recipes posted here. I usually use ratio of 7 oz of chocolate to 2 T corn syrup. Its one of my favorite mediums to work in.
Hope that helps,
Sharon