I need some help, I have wedding cake to make in 3 weeks and the bride wants dark chocolate roses as the border. I don't know if I should make them in royal icing or just buttercream so that everyone can eat them. Thanks for any recipes that would be good, also I was wondering how many roses I should make, it's a 3 tier for 150 ppl.
Well, that's a lot of roses, but how many I don't know.
I would do either buttercream or chocolate fondant.
Don't have a recipe for chocolate fondant, but for the buttercream, just add 3/4 c dutch process (special dark if it's hershey) cocoa and a couple extra T of milk/water (to the regular Wilton recipe). Tastes divinely fudgy. With the fondant, making ahead is no problem. If you want to do ahead with BC, you can just make them on wax paper and freeze them for a few days. They're easier to put on the cake that way anyhow.
I had to do a groom's brownie 'cake' for a wedding a couple of years ago, and he wanted it to look like the small bridal shower cake I'd made for his sweetie. I used the Wilton ready-made chocolate decorator's icing and it not only worked very well for making roses and decorating, but tasted wonderful. I got rave reviews. 
So if you're okay with ready made, I fully endorse the Wilton chocolate. 
Another thing you could make is tootsie roll roses. I haven't made them yet. I assume they're the same principal as fondant. Yes, that is a lot of roses. i have a wedding at the end of the month and she wants roses around the bottom but doesn't want to pay me for them, so she's going to use silk or get her hands on something. It saves her some money in the end.
If you look on Earlene's cake serving chart, she lists the diameter of each pan. Figure out roughly how wide your roses will be and divide it out. Also great for measuring ribbon. Good luck!
http://www.earlenescakes.com/ckserchart.htm
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