Drizzling caramel over a cake is both an art and a technique that adds to the visual appeal and flavor of the dessert. To drizzle caramel effectively, first ensure that your caramel sauce is at the right consistency - not too thick and not too runny. It should be fluid enough to pour but thick enough to hold on the cake's surface. If the caramel has cooled and thickened too much, gently reheat it to achieve the desired consistency. Use a spoon or a piping bag with a small tip to control the flow of the caramel. Gently pour or pipe the caramel over the cake, starting from the center and moving outward in a spiral or zigzag pattern. Allow the caramel to naturally drip down the sides of the cake for an elegant, artisanal look. Remember, the key is to go slow and steady for a beautiful, professional finish.