Get Drizzle With It!
Now, it’s time to DECORATE! I chose to make a cross between a classic chocolate-dipped eclair, and more of a ‘new school’ eclair, which uses many dipped and drizzled colours, gold leaf, fun sprinkles and other cute accents. To do this, I melted down about ½ cup of Lavender and Pink candy melts in separate bowls, and then drizzled the top of my eclair cake lengthwise. (Feel free to use any other colours, or decorate your eclair in a completely different and unique way!)
Note: If any of the chocolate drizzle accidentally lands on your buttercream piping, just chill the cake for about 10 minutes and remove the hardened chocolate with a straight pin.