Hi lhmoore ~
Just wanted to give you a BIG HELLO and WELCOME to Cake Central!!!
I haven't done one of those cakes, but believe they use a chocolate ganache. There are recipes on this site for that chocolate. It's basically, a very good grade chocolate and cream. But follow the recipes or others will jump in and let you know what they use.
Good luck and hope to see a lot of your cakes!!!
Some people use ganache but what I do is very simple. I just melt some chocolate semi sweet morsels with a little bit of shortening in the microwave. (app. 1 cup morsels to 1 TB shortening) Heat at 25 second intervals; stirring between intervals and being sure not to get too hot or chocolate will burn.
Once melted, I pour into a plastic disposable bag, snip the end, and guide my bag over the edge of the cake making a cursive "m" motion.
I recently did one (first time) and used left-over ganache that was made from melted chocolate and butter. If you use the melted chocolate alone, it will harden back up to it's original consistency and have a little bit of a "snap" when you cut into it.
If you use melted chocolate with cream, butter or shortening, or corn syrup, you can cut through it easier (I believe anyway).
I got one of those plastic bottles meant for just such a purpose. You could also use the plastic baggie or a pastry bag with the end cut or a plain tip (1 thru 3 maybe).
Just pick a place to start and squeeze along the edge of the cake. It takes practice (which I need!) to get it to drip evenly. If you let the chocolate cool off a little bit you'll have more control than when it's first melted and still really warm.
You can go back after and clean up the edges or pipe over them. Someone here can make a nearly perfect edge, but I'm not sure how.
Good luck!
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