So if I make some swirl designs out of chocolate and have them stick out of the cake on the sides where the flowers are. Any one have an idea how stable the chocolate would be? What I mean is how easy would it melt. The cake I want to put it on is going to be sitting out in a non air conditioned room.
Well, if it's chocolate be sure it's going to melt if it's in a warm room, if you know for a fact that the cake is going to be in this climate contitions I strongly recomend you not to use chocolate, try RI instead.