Is it even doable?

I want to make a motocross helmet for my husband for his birthday in a few weeks - and it would be great if I could wrap it in candy clay because it would have a smooth, shiny appearance - looking more like a real helmet.

But - has anyone done it? Would I use BC underneath?

Alpine makes a beautiful blue melt that is almost exactly the blue color of the Yamaha blue- so it would be great if I could use it.

What do the experts here think? Is this a nutty idea?

FUNNY CAKES,
I used the candy clay for the 1st time last week. I made baby clothes to hang from a clothes line. I found it very hard to work with ,I thought it was going to be like play doh but it wasn't that soft. They turned rock hard like I wanted them too, not really sure how an entire cake covered in it would do, and thinking it might be way to hard to cut into to serve. Can you not use the fondant and make it shininy some how?Maybe try covering a cupcake with it and see what happens.
Good Luck

If you go with MMF, try using shimmer/luster dust and paint on the helmet. I mix it with clear vanilla and vodka will work as well.

There is a recipe for chocolate plastic that I know you could use. I wonder if you could substitute the candy clay for the chocolate??? It is from Toba's book:

1 lb white or mild chocolate
1/2 C Corn Syrup

Cut up chocolate and place in a stainless steel bowl over a pot of boiling water. Turn off heat and allow chocolate to 2/3 melt. Remove from pot and stir with spatula until completely melted. Pour in corn syrup and stir well until the the chocolate bgins to leave the sides of the bowl. Do not over stir!

It says that because of the high fat content of white and milk chocolate, it should be first poured on newsprint (not newspaper) and flattened. It should sit for 2-4 hours to absorb the fat. Then wrapped in plastic wrap and put in the fridge (see below).

Pour into plastic wrap and cover. Refrigerate for 24 hours. After aging allow to sit on counter for 30 minutes then knead. If it is too hard, put in microwave for 5-10 seconds.

Sorry I wasn't much help!!

Berta

Edited cuz its 2 early to spell right on the first try

Berta - I so appreciate your idea. Everyone has been wonderful with their tips - but Berta's recommendation started me on a wonderful adventure that brought me into contact with a cook in Belguim who is helping me with fondant.

Here's the story - but no one may read this - so I may post it elsewhere, also.

After looking for examples of the choc plastic Berta told me about - my surfing, and subsequent questions brought an email from the grand daughter of an accomplished cook in Belgium. She is retired but specialized in pastry. She was familiar with fondant - but not very accomplished with it - yet she took enough interest to contact some friends and they suggested mixing the chocolate plastic - kind of like candy clay with regular fondant - at a 1:2 ratio. I don't think they were impressed that I was using candy melts for the chocolate. I wasn't going to admit it - but they were telling me I would need to temper the chocolate with heat - and I finally wrote back that I only had candy melts to use. I had to promise to use high quality chocolates next time. lol

Anyway, right now - my fondant is separated into different colors, wrapped and resting for two days until I can put it on the cake. I took so much time tracking down the fondant recipe that I didn't have time to sculpt the helmet - but I am going to make a cake shaped like wrapped presents. I hope.

I'm excited because the grandmother and her chef friends are testing out fondants now with a promise to get back to me. They all agreed that I should cut out any citrus flavor and add Bavarian Creme. The grandmother tells me I want to get a "chocolate mousse" flavor. I surely hope so.

Already, I tasted a bit of the wrapped fondant and let my family test it, too. They like it a lot better than what I've made before - so - I'm hopeful.

I did use Marshmallow fondant for the regular fondant - because I was in a hurry.

Anyway - thanks to everyone, and especially Berta - because I now have a new Belgium friend - and perhaps soon - a really special fondant.

Rolled buttercream is also very shiny...have you thought about that??