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Ganache will be WAY too thin. Check out the scroll cake in my photos...I did the scroll work with plain melted chocolate. You have to let it cool a bit after you melt it so it doesn't melt the fondant or run. About 37 degrees is perfect, then I make a parchment bag and cut a tiny tip with a knife, but yoy can use a regular bag and tip as well. You may have to let the chocolate cool below 37 to use a #5 tip, it's a pretty big hole and theh chocolate may run right out if you don't let it cool first. I usually use a #3 or #4 very biggest to write with...but that is MY preference....
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