off the end will work! with the piping bag placed straight up and down against some wax paper start swirling! if you try to make too tight of swirls the cake dough will crack more then if you swirl it a little more loosely. once i made a full 3 turns around i lifted up and released pressure. it ends with a flat spot, so i just formed it into a point.
you can cover these with plastic wrap while you get your chocolate ready. you don’t want them to dry out.
i used chocolate almond bark and melted it down in the microwave. place the chocolate in a microwave safe dish 