I have been making cake balls (putting to good use my cake scraps) and I would like to get that really thin "drapey" icing string look on top of them-
I have thinned down my icing but the start of the string is always big and the end as I drop it, thin. I would like a thin start and a thin end to the string. Any suggestions or tricks out there?

Thanks in advance!

I haven't made cakeballs, but I would do this same effect on a few of my cookies.

Line all of them up on your baking sheet. dont' drizzle each one individually .... start at the top of the tray and do one continuous drizzle across every one of them. to eliminate that big blop at the beginning, start the drizzle on the pan (not on the cakeball) then move to the cakeball.

One continuous fluid motion over all of them will do it.

With practice, you'll get the hang of how much squeezing and pressure to use for a smooth finish every time!

Two suggestions:
Start higher... the farther away the string is before you drop it, the thinner it will be.
Start away from your cake balls... if you let it drop to the side first (on the parchment paper, cooling rack, etc.), the larger start of the string won't touch the cake balls and you can move over to them once you like the consistency of the flow.

edited to add: Oh... like debi says! (I guess she types faster than me.)

That is a big AHA moment. And a big I should have figured that out myself moment also!
Thanks- I will try it next time. I have posted my cake ball pics.

You start on the pan and higher.

http://www.ciaprochef.com/fbi/dvds/FilledChocolate.html

Watch the video called: View a Sample Video Clip of Filled Chocolate

Nice video clip! Thanks all!