Are you wanting to put chocolate fondant on a cake that has been iced with royal icing? Why was royal used? That's not usually used - especially when covering with fondant. Piping gel, apricot jam or buttercream icing is usually applied to the cake 1st then fondant added over that.
It sounds like you might be in the UK - they have different methods than we do here in the states.
We really need more information to help you better.
What kind of cake?
What kind of 'rolled chocolate' are you using?
I must admit, I've also never heard of chocolate cigarellos going on a royal iced cake.
When I've used choc cigarellos, I've used melted choc to stick them on. I have no idea how warm choc will affect royal icing (which would need to be completely dry first).
I presume it's a rich fruit cake that you're royal icing?
I would do this WITHOUT the royal icing and stick with melted chocolate instead..if you can..
Yep I agree ^^ I wouldnt put royal icing!
I really wouldn't royal ice the cakes. For a start, it's never a good idea to royal ice sponge cakes, as there's too much 'give' and the RI is liable to crack.
When I've done cakes like this (and I've done a few now) I've used chocolate paste. You can get it from Tracey's Cakes or make your own from chocolate and liquid glucose. Very, very easy to do. I've made my own and mixed it 50/50 with sugarpaste to make it slightly easier to work with.
But, really, do you NEED to royal ice? I wouldn't for a cake like this.
Thank u very much for ur help I've got 5kilos of white chocolate how much liquid glucose wood i need?x
Here's a recipe from another site I use:
Modelling Chocolate Paste.
(Can't remember where this recipe came from though)
Ingredients
800gms Chocolate
400gms glucose
Method
Melt the chocolate completely.
Warm the glucose. Do not overheat it as it can ruin the paste.
Add the warm glucose to the chocolate and stir. The mix should thicken almost immediately. When it is impossible to continue stirring, take the mix out of the bowl and knead on the worktop. Cocoa butter should ooze out of the paste so have paper towels ready as a lot of butter comes out. When the paste is smooth enough, wrap in freezer bag and leave at room temperature overnight.
When required, take a bit of the modelling paste and knead till it becomes pliable.
The paste can be stored in a fridge indefinitely but when required, take some out of the fridge and bring to room temperature.
Dark chocolate (53%) can be used as well as milk and white chocolate.
This is the ideal paste for making chocolate flowers and leaves.
If you want to colour white chocolate use dusting powders or oil based edible paste colours.
I have used equal quantities of white sugar paste to white modelling chocolate paste to roll out and cover cakes. This gives a lovely ivory coloured paste which moulds round the cake beautifully. The paste tastes very chocolaty as well. When you first put it on the cake, it will look blotchy but once the cocoa but has dried, it will go shiny.
and this is another one:
Chocolate plastique and covering paste
Really simple recipe that you can vary too what ever you want.
The chocoate you start with will effect the colour/taste of the paste, the higher the cocoa% the darker it will be.
Chocolate plastique
Chocolate 100g
Golden syrup 100g
Warm chocolate in microwave until nearly completely melted, then stir until the last few lumps have gone.
Warm the golden syrup and add to the melted chocolate, mix thoroughly.
Pour onto some clingfilm, wrap and pop into the fridge.
Chocolate paste
200g chocolate plastique
200g sugarpaste
Mix together, using icing sugar to stop any sticking and to roll out on.
Ussually plastique is made with glucose, this recipe is an alternative, using something that we always have in the cupboard, I found to be really nice.
If you find it too sticky to work with (possibilty if weather is warm) you can reduce the amount of golden syrup you use.
This will make a chocolate paste (often called chocolate plastique) that you roll out. I would mix it 50/50 with sugarpaste, to make it easier to roll and handle.
And once you've covered the cakes with it (use buttercream or a whipped ganache to 'stick' it to the cake) use melted chocolate to stick the cigarellos on.
Another option and probably easier is to hamachi the whole cake then stick the cigarello on!
Sorry. Typo! It was meant to say ganache the whole cake!
*iphone auto correction*
Sorry. Typo! It was meant to say ganache the whole cake!
*iphone auto correction*
LOL - that's so funny!! 
True, that's another way. But I have this "thing" that I just think covering with some sort of paste (be it marzipan, sugarpaste or chocolate paste) helps to seal in the freshness. But in saying that, in the UK, buttercreamed cakes aren't the norm, so I suppose that's why we're not used to just covering with buttercream or ganache. But you're right. There's no reason that wouldn't work.
Sorry to keep akin all these questions , so do u roll it like ri? Or is it something to spread on ? And if it is to roll out do i stick the chocolate cigars on with melted white chocolate ? X
Yes, you roll it out, as per my previous reply.
This will make a chocolate paste (often called chocolate plastique) that you roll out. I would mix it 50/50 with sugarpaste, to make it easier to roll and handle.
And then, yes, I would stick on the cigarellos with melted chocolate.
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