Hi Valerie!

I find that the easiest way to get a nice drip effect on the cake is to use a squeeze bottle! I melt the chocolate first and then transfer it to the bottle. I usually go around the edges of the cake first and do the drips, then go back and fill in the middle! To get the swirled effect, I used a small offset spatula to smooth out the top.

Other tips:
- Refrigerate the cake so it's nice and cold first - this will help the chocolate drip harden immediately.
- I also recommend testing the drip on the inside of a bowl before putting it on the cake so you make sure it's the right consistency 🙂 It should be pretty thin but not watery. Again, it will start to harden when it hits the cold cake but you don't want it to be too loose!
- If you want to pipe extra frosting on top of the drip, place the cake back in the fridge first so the chocolate hardens!

Hope that helps!!
- Valentina