Which recipe do you use for writing on cakes using chocolate...

Is it chocolate ganache ? If yes, how thick could it be? I need to write the wording using tip 5...

Thanks in advance

Ganache will be WAY too thin. Check out the scroll cake in my photos...I did the scroll work with plain melted chocolate. You have to let it cool a bit after you melt it so it doesn't melt the fondant or run. About 37 degrees is perfect, then I make a parchment bag and cut a tiny tip with a knife, but yoy can use a regular bag and tip as well. You may have to let the chocolate cool below 37 to use a #5 tip, it's a pretty big hole and theh chocolate may run right out if you don't let it cool first. I usually use a #3 or #4 very biggest to write with...but that is MY preference....