This is the latest "fashion" for wedding cakes here at the moment. I have not worked with chocolate before, how do they get it like this?
Wrapped perfectly around the cake with the slanted tier look?

http://img819.imageshack.us/img819/5845/img1855h.jpg

The chocolate is probably drawn onto a flat piece of acetate, then allowed to dry just slightly, then wrapped around the cake and chilled. Then the acetate is peeled away, and the chocolate is left in place. It is really a great effect.

Thank you for your response. I thought it would of been a method like that, but i just thought they would use wax paper.

What is acetate?

acetate is like a very thin sheet of plastic, its sturdy yet very flexible.

is it the same as "transparency paper" for a photocopy machine?

There was a tread on this a while back with pictures and step by step instructions. If you search the forums you should be able to find it. Try looking up "chocolate wrap"

yes, but way bigger.

Be careful about using transparency paper. It may have a coating of something on it that may not be food safe.

I thought of using transparency paper, but something has to be coated onto it to make the ink stick. I remeber this from my corporate days. So I bought cellophane and acetate from my local art store.

http://www.auiswisscatalogue.com/204281/2-TRANSS.html

http://cakecentral.com/cake-decorating-ftopict-599861.html

http://cakecentral.com/cake-decorating-ftopict-56654.html

most cake decorating shops will know what you want when you tell them acetate. You buy it per meter.

That is a beautiful cake. Thanks for all the info everyone!