Hi everyone,
i need to use stenciling on a wedding cake I am making and i'm not sure which recipe to use? The bride wants dark chocolate brown color.

should the icing be thicker vs thinner? I am making the martha stewert damask cake and i want it to look crisp but not jagged. I have never stenciled before (where you lay the stencil on the cake and "slab" royal icing over it and gently peel away). Any tips would be appreciated!

Thank you for your time!

Rebekah