Assembly of a Chocolate Fenced Cake

Ingredients:
Any long chocolate of choice (Cadbury fingers- pictured, Kit Kat, Cadbury Bark etc)
A cake
Frosting
Anything you'd like to fill the cake with

Specific to the picture: 
>I used an 2 8 inch layers of my chocolate cake for this tutorial & ended up using 2 1/2 packs of cadbury fingers.
>I used an entire recipe of my chocolate buttercream frosting (4 sticks of butter)
>I filled the cake with some thick chocolate fudge between the layers.
>I finished it off with a dusting of silver edible glitter.


Method:
1. Level cakes, fill with chocolate fudge & stack.
2. Crumb coat your stacked cake & freeze for 15 minutes.
3. Add another layer of frosting. You don't have to be PERFECT with this layer as the chocolate fingers will cover any imperfections, but don't be TOO untidy at the same time.
4. Immediately add fingers until the entire perimeter of the cake is covered.
5. Secure them by tying a bow its perimeter, ensuring that fingers cannot move, but not too tight that they break.
6. Fill as desired- In the picture, I did a classic buttercream rosette with a Wilton 1M tip and finished it off with some edible silver glitter.

Tips:
1. Freeze the chocolate you'll be using around the perimeter- it makes it much easier to handle and will not melt with the heat of your hands that easily.
2. You can literally fill it with whatever you want- chocolate chips, Reese's Pieces, edible glitter, cookies, chocolate truffles, macarons etc