What do you normally use when making a grooms cakes for the chocolate that is on the edge and runs down the side. Is there one thing that is better than the other? Thank you.

It sounds like you may be talking about ganache. It's just a (usually) 1:1 ratio of melted chocolate and whipping cream, cooled to a still pourable but not super thin consistency, then poured over the cake. Search for ganache in the forums and you should find plenty of advice to help you through.

Hope this helps.

Ali

Check out www.baking911.com for several different ganache recipes/variations and lots of tips!

I thought most people used Gananche but I have also heard of some using melted tub frosting or thin CBC. What do you use? Thanks for the website!

I have used ganache on both grooms cakes I have made. The first one I spread across the top, and the other one i put the ganach in a squeeze bottle and dripped it down the sides. Both of them are in my photos if you want to take a look - good luck