Frosting decoration technique -- how to?

[blue room]

How would you make the white "threads" that decorate this chocolate-glazed cake?
http://www.justcakes.com/gallery/main...
They are so uniformly thin.

[letsindulge]

Cake decor bottles. Smaller versions of squeeze bottles used to drizzle finishing sauces. More control then with piping bags.

[Hank Hanover]

You can do what the others have told you. They would work. You could even have your glaze in a bowl and dip something. almost anything in it and drizzle the excess onto the cake moving quickly back and forth. You could use a spoon or fork or a tooth pick.

[blue room]

Yes, I think now I'd have to fling it quickly (with style and confidence haha), rather than try to slowly carefully make straight lines, no matter how tiny the hole.

[chowser]

Yes, it's harder to draw a straight line than to move quickly. If the movement comes from the elbow rather than the wrist, the line will be straighter.

[MrsJonesey]

Practice on waxed paper beforehand.

[sandylc]

Hey, you stole mine! :-)

[chowser]

You can pin prick a tiny hole at the corner of a ziplock bag and use very thin glaze. It should just drip out w/out your squeezing the bag.

[wyogal]

Use a writing tip on the bag, not sure if it's actually called that, but it's the tip you use when writing with frosting, a plain, small hole.

[sunshine842]

that looks like a very thin glaze, just drizzled -- you move the glaze bag quickly, so it's a thin stream (yes, this takes a bit of practice) -- and it's best if you start well off the cake, so the stream just flows over the cake, rather than staring and stopping, rather than leaving a big blob.

the photo on that same blog of a chocolate-raspberry bundt cake shows the same technique, but thicker and less well-controlled.