Has anyone ever used the candy clay or modeling chocolate to cover a cake? I was going to try but I wasnt sure if it would work and I dont have much time for trial and error. Any advice would be great!! Lori

Sure--works just like fondant, but it can be stickier and/or stretchier. You may need to roll it on a bit of cornstarch.

It's a pretty expensive way to cover an entire cake. I like to do a 1/3 modeling chocolate + 2/3 fondant. You get the chocolate taste, but it's cheaper and a bit easier to work with.

HTH
Rae

i am a little bit confuses.... blakescakes... if you are using more fondant than modeling chocolate.. then you are not covering your cakes in modeling chocolate.. as the question was asked. please correct me .. if i am wrong.. you are actually using chocolate fondant.. sorta like .. jennifer dontz.. uses to cover her cakes.. i really would like for someone to explain .. how to cover a cake... using chocolate modelling clay .. only.. this question has been raised before.. adding chocolate modeling clay to fondant does make it taste better.. but , just the modeling clay.. i have never seen or was shown how this is done. this would be interesting to see... hope someone will see this .. that has actually covered a cake with just the modeling chocolate..

Yes, I have covered a cake in modeling chocolate.
All I said was that it's not my preferred way of covering a cake due to the expense and certain problems. For all intents and purposes, it's like using Choco Pan--expensive and a bit fussy--there really isn't much difference between the two.

Like I said, it is more expensive and tends to be stickier, necessitating using cornstarch, cocoa, or powdered sugar for rolling and not the crisco that I prefer.

It is also much stretchier, so getting it onto the cake (if of any size) can require 2 sets of hands, lifting it onto the cake with the aid of a stiff cutting mat, or chilling it slightly before applying it (hard to get right the first time, as it still has to be able to droop a bit)

If you can apply fondant to a cake, then you can apply modeling chocolate to a cake--same general principles.
You can put any of the normal things under modeling chocolate that you would under fondant:
buttercream, ganache, preserves, whatever flavors your prefer.

If you are capable of improvising when your fondant is soft, then you'll need those same skills to cover a cake with modeling chocolate.

I did answer your question the first time--albeit a bit more shorthanded--and merely added info to it that might be helpful to others considering the same thing.

Rae

I have covered two cakes with modeling chocolate because I wanted brown, and I love how it tastes. In my pics the flower pot base and the tier that the pink tea pot is sitting on is modeling chocolate. The only thing is that the longer it sits, the harder it gets. I made my modeling chocolate recipe with a hair more corn syrup so it was a bit more pliable. Then rolled it out with a dusting of cocoa powder under it and smoothed it on just like fondant. Make sure you knead it for a while to warm it up so it smooths over the cake. It's a little more difficult to work with than MMF, but tastes great. Again, the only complaint I've had is that it's a bit hard to cut after it sits for a while. Now I just add cocoa powder to my MMF right before I add the powdered sugar, to make it chocolate color/taste. Good luck!

Doesn't modeling chocolate get hard?

thank you blakeskakes... for the info.. i have been working with modeling chocolate for 13 years.. but never have covered a cake with just modeling chocolate. i have covered cakes using fondant and modeling chocolate as you say you do. yes, that is a great way.. and taste really good. i was just wanting to know .. and i am capable of covering cakes with any medium... how to cover one with just modeling chocolate.. thanks mrsmudrash... for you info also.. i know ... that after making beautiful flowers with modeling chocolate. and any decorations. with modeling chocolate.. the chocolate gets hard.. so i was just wondering.. how to go about that in covering a cake.. thank you both very much..

blakeskakes.. i missed you chilling the modeling chocolate the first time i read your info .. you say, you chill it a little before applying it to cake. does it not break or crack with the chilling.. help me understand.. even chilling it a little.. doesn,t it make it more harder to smooth on the cake.. do you know if there is a tutorial anywhere on this site. or on the internet.. that shows someone covering a cake with modeling chocolate... i don,t know of one.. but would really like to see someone do this.. like i said .. been working with it for 13 .. years.. but only making flowers and decorations, etc. i believe... you.. just can,t visualize it.. i am a have to see person. ha! then do it person...

this doesn't answer the "how" question, but here's a website where the decorator uses modeling chocolate (rolled chocolate) to cover and decorate most of her cakes:

http://www.dessertworks.net/weddinghome2.html

diane

thanks to everyone for the advice! I am making a small grad hat and am out of dark chocolate fondant but have some modeling chocolate on hand. I am going to go ahead and try it! Lori

I have been watching a really great class on Craftsy that goes through all of this. The class is run by Lauren Kitchens. She says that modelling chocolate is a great way to cover cakes, however, you can't use the same technique as fondant. The main reason for this is that fondant is more stretch (as previously noted) and the modelling chocolate will crack when you go over the edge. The way to cover the cake is to roll it as thin as fondant, cut a cricle for the top and then a long strip that goes around the cake. You then work in the seams with your palms. You should work on a chilled cake that was crum coated with either buttercream, ganache etc whatever you like. I will be trying it myself soon so can't speak from personal experience. Make sure you are working with a chocoalte that is pliable (not too cold) and that you are not handling it too much or working in a hot kitchen. You want the choclate at room temperature. If it gests soft just pop it in the fridge a couple minutes. It never goes bad, just needs to go down in temperature to get back to being a good consistancy to keep its structure. The reason for why I am trying it (although the cost is high) is that because the modelling chocolate doesn't stretch when you lift it the impression matts are amazing to use with it! We shall see! good luck!

Hi!! I was researching this exact thing when I came across this tutorial maybe it will help! 

http://www.craftsy.com/article/covering-a-cake-in-modeling-chocolate

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