I have an order for a ganache iced cake, and she'd like her logo on it. I think it would look awesome if I could make the logo out of royal and place it on the cake, along with the other basic decor I plan to do with white choc ganache. But I've never done royal on ganache... will it work? Or will it dissolve? The ganache really needs to stay in the fridge to keep the nice consistency I like, harder rather than soft chocolate, but I worry the royal logo would dissolve on the cake. And then when I pull the cake out of the fridge, will the moisture from the cold cake dissolve the royal?
I wouldn't put royal icing on a cake that has to go in the fridge or one that will form condensation. Moisture will cause it to grow soft and could make it melt.
Have you thought about doing a chocolate transfer for the logo? It's a lot like doing a fbct but you use chocolate instead of buttercream. You could also do a fbct.