I am wanting to pipe a paisley design on top of ganache. RI or regular icing? I am wanting the design to cascade over the side. Thoughts...RI willnot set quick enough but will definitely adhere to ganache; regular icing with slide off. Thanks for you thoughts/advice/expertise.
What about piping it in chocolate or candy melts? If it wasn't laying over the side I'd also suggested a chocolate transfer.
I can't see why Royal wouldn't adhere or why buttercream would slide off though?