Preheat the oven to 350F degrees (180C)

Sift dry ingredients

Pour wet ingredients over dry ingredients and mix well

Pour in pan and bake at 350F (180C) for 35 minutes.

The cake is ready when it bounces back to the touch or a toothpick comes out clean.

Once your cake is cooled, measure the length and the side up so you will know the measurement for your paper

Frost your cake with your fav. buttercream or frosting (mine is using Betty Crocker' Chocolate Flavor)

Cut strip the paper according to the measurement and lay paper on working board or aluminum foil or just glass table

Melt white chocolate melts and pipe to your paper, chill or just let stand for some minutes until harden

Once the white chocolate melts harden, melt the chocolate melts and top to cover the harden white chocolate melts

Chill or let stand until harden but still pliable (without breaking apart)

Apply the chocolate collar on side of the cake with waxed paper is on the outside

Let stand for 5 minutes at least and start peeling the paper nicely and slowly