To make the “swirls” I used Wiltons White Melties because they work so much easier than royal icing. I always chill my cake before starting, that way if I make a mistake the chocolate hardens quickly and I can just pull it off and redo it! Remember the swirls do not have to be perfect, I like to have a few designs in mind or traced on a paper (or on my computer screen) and then after I have practiced with my chocolate on wax paper I get started on the cake, beginning in the back so my more practiced swirls are in front.
a little faith and a lot of frosting