Measure the width of bubble wrap you need and cut it to that height and approximate length to wrap around the circumference. Melt/temper chocolate and spread on to the bubble wrap you don't want it to be too hot or it will melt/pop your bubble wrap. Pick it up and wrap it around the cake securing it with a piece of tape (I needed an extra set of hands for this)
I placed the cheesecake in the freezer for a few minutes to harden the chocolate and then removed the bubble wrap. I was worried at first the chocolate would stick to the bubble wrap because I forgot to spray it with Pam before but I didn't have any problems. I also sprinkled the bubble wrap with edible glitter before I placed the chocolate down for the special Christmas effect.