Frosting decoration technique -- how to?
How would you make the white "threads" that decorate this chocolate-glazed cake?
They are so uniformly thin.
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.
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.
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.
Cake decor bottles. Smaller versions of squeeze bottles used to drizzle finishing sauces. More control then with piping bags.