with chocolate. I tried "straight" chocolate and didn't have enough control. Do I have to use whipped ganache? Is there a way to thicken chocolate? (I know I can use chocolate bc, and my have to.) Any and all help is appreciated. Thank you!
Petit point? You mean like stitching?
For chocolate, you don't really "thicken" it, you just let it cool down and firm up a bit. There's a small window when the chocolate is just the right consistency for piping before it gets too hard.
Petit Point does refer to a stitching technique. What I have in mind is to place a design on the cake surface and then color it with tiny droplets of chocolate. I found it very frustrating, too thin and for 10 seconds the right consistency. It takes a long time to mark the cake so I won't get to play again for a couple of weeks, but I am going to try it again. I may go to whipped ganache.
How about royal icing?
I was concerned about the fondant desolving RI, but I think I'll try it anyway. I make my own fondant and the only Crisco it has is what it is coated with while it's sitting. I'll let you know if it's successful. Thank you.
I wouldn't worry about the fondant dissolving the royal. Royal piped onto fondant is a popular technique. The great thing about it is, if you make a mistake, you can just flick it off.
Cool!! Mistakes are my mainstay.