Hi All,

I am making a chocolate cake for New Year's, and want to pipe a border around the top of the cake.  However, the frosting is not buttercream, and I'm not sure if it will be the right consistency for piping (too soft? etc.).  I will paste the recipe below.  The mixture is refrigerated until firm and then whipped, but of course it will warm up as it sits.  Any opinions would be appreciated--this is my first time piping!    Thanks in advance!

• 2-1/2 cups heavy cream
• 3 oz. (6 Tbs.) unsalted butter
• 1 vanilla bean, split lengthwise and seeds scraped out
• 6 oz. bittersweet chocolate, finely chopped
• 2 cups granulated sugar
• 6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
• 1/2 cup Lyle’s Golden Syrup
• 1/4 tsp. kosher salt

Sorry, I don't know a thing about this type of frosting.

Neither do I really.   Y ou are probably going to have to experiment yourself.  Fill 2 bags, refrigerate them several hours; Use one while the other continues to chill, trading bags as you work.  Another trick some have3 used is to keep a cold cloth near so you can chill you hand as you work.  If you use 'plastic' bags wrap the cold cloth around the bag.  Hope those suggestions help some.

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