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Frosting decoration technique -- how to?

blue room Jun 9, 2012 02:15 PM

How would you make the white "threads" that decorate this chocolate-glazed cake?
They are so uniformly thin.

  1. letsindulge Jun 9, 2012 07:31 PM

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

    1. Hank Hanover Jun 9, 2012 03:33 PM

      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.

      4 Replies
      1. re: Hank Hanover
        blue room Jun 9, 2012 05:29 PM

        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.

        1. re: blue room
          chowser Jun 9, 2012 06:30 PM

          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.

          1. re: blue room
            MrsJonesey Jun 9, 2012 06:51 PM

            Practice on waxed paper beforehand.

            1. re: MrsJonesey
              sandylc Jun 9, 2012 06:53 PM

              Hey, you stole mine! :-)

        2. chowser Jun 9, 2012 03:25 PM

          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.

          1. w
            wyogal Jun 9, 2012 02:35 PM

            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.

            1. sunshine842 Jun 9, 2012 02:24 PM

              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.

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