I have been asked to make a chocolate paneled wedding cake, which seems easy enough, however i am not really sure how to cut into it when it needs to be served. I don't want the panels to shatter when cut, or fall off the cake entirely, but I haven't done a whole lot of work with chocolate or candy melts before. I can't imagine these panels being a consistency that would allow them to stand up around the cake, yet also be sliced easily.

Here is a link to a cake that has the paneled look I am talking about: http://www.maisiefantaisie.co.uk/belgian-chocolate-wedding-cake.html

the cake servers just move them over to cut or remove them and place on whichever cake serving -- they don't shatter -- so no the panels are not sliced they just scoot them over to get in the first cut -- or like 'open' one of them

to remove them they would just slice them off from the icing as they serve the cake -- it's pretty straight forward once you get into it