I need dark brown bands with a small, flat bow on a stacked buttercream cake and the customer wants it to be edible. Is the modeling chocolate less stretchy and easier to get straight than fondant? These are square cakes so everything needs to be straight and level.
I personally would use modeling chocolate with little fondant mixed. Pearl dust them. Roll up the band of chocolate , place on a small piece of fun foam and place around bottom of cake. hope i make sense. this fun foam will keep the chocolate ribbon from stretching and breaking.
What is fun foam