I have a cake to do with chocolate drizzle around the edges, I'd rather some advice before I do it. Whats the best product to use and how do you do it? lol thanks in advance! I've attached a picture with chocolate drizzle around the edges like what I have to do.

I use a plastic piping bag and snip a tiny opening in it and then adjust the pressure of my hand as needed.

You can look at my photos and see samples of mine.

Yes, use a plastic piping bag. Practice first on the edges of a pan. Hold your bag above the edge of the cake. Move and slightly squeeze as you make an "m" shapped motion. Be ready to stop the flow when needed by pinching the tip with 2 fingers. Hope that helps. I like to use Sarah Bernherdt (sp) glaze recipe. Look in the recipes here. I have one really good example in my pics of a 2 tiered wedding cake. The bottom is square the top is round. Fresh flowers are on the cake.

Yes, use a plastic piping bag. Practice first on the edges of a pan. Hold your bag above the edge of the cake. Move and slightly squeeze as you make an "m" shapped motion. Be ready to stop the flow when needed by pinching the tip with 2 fingers. Hope that helps. I like to use Sarah Bernherdt (sp) glaze recipe. Look in the recipes here. I have one really good example in my pics of a 2 tiered wedding cake. The bottom is square the top is round. Fresh flowers are on the cake.

If you go to her blog, she gives the recipe. I used it on one of my cakes and it was great!! and easy.


HTH

I have used canned frosting from the stores. If you heat it in the microwave, it makes an easy topping for drizzle, or even a lava cake. Simple and easy.

BTW, I use a spoon, or measuring cup with a V neck to create my drizzle.

I too have used canned frosting to drizzle. I like the taste of it and is quick and easy.

I've used a squeeze bottle for drizzling ganache before, super easy!

I use chocolate with shortening. Consistency is the key.

I use fresh ganache just a little extra heavy cream to make it flow easier. It cools to a nice consistency for cutting and is super delicious.

I too use a piping bag around the edges and the fill the top if that is the design. I have one in my photos

I use paramount crystals to thin the chocolate and then funnel it into one of those squeeze bottles that you can get from a craftstore online. Wilton makes them. They are perfect for drizzling because you have control over the flow where as Ive had problems with bags bursting or plopping out too much.

I just melt some chocolate in a double broiler and add heavy cream for ganache and I take a ladle and pour lightly around the rim of the cake and it works well.

Just wanted to say thanks for all the advice!! It worked and the cake came out great its posted under my pics.