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covering cake with modeled chocolate

post #1 of 20
Thread Starter 
I read that you can cover a cake using modeling chocolate. I'm wondering if this works the same as fondant? I would like to try something that tastes better than fondant . Any tips on applying it and does it hold up well, weather etc.?
As a wise 3 year old I know once said, It is what it is.
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As a wise 3 year old I know once said, It is what it is.
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post #2 of 20
It works very much like fondant and holds up fine in weather.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #3 of 20
Yes, they are great to cover cakes like this.. this is not a cake I made, but that how my wedding was made by the people who made this cake. I used to make my cakes like this before I got into fondant..
LL
post #4 of 20
What is a good brand of modeling choc. to use? And where can I get this?
post #5 of 20
I've always made my own.. it's easy..

All you need is Candy melts and Corn cyrup.
Molded chocolate is aka Chocolate clay, chocolate plastic and chocolate leather.

I bag of candy Melts (14 oz. ?)
13 cup of corn syrup

Melt the candy melts, then add the corn syrup..
Let it set then knead like Fondant and use like Fondant. icon_smile.gif
post #6 of 20
Thank you so much.
post #7 of 20
I make my own, I mix 10 ounces of melted white chocolate with 6 tablespoons of light corn syrup, you will need to wraped it in plastic wrap and let it stand at room temp. overnight. It will feel hard but as you work it with your hands it will get softer. icon_smile.gif
post #8 of 20
Quote:
Originally Posted by prettycake

I've always made my own.. it's easy..

All you need is Candy melts and Corn cyrup.
Molded chocolate is aka Chocolate clay, chocolate plastic and chocolate leather.

I bag of candy Melts (14 oz. ?)
13 cup of corn syrup

Melt the candy melts, then add the corn syrup..
Let it set then knead like Fondant and use like Fondant. icon_smile.gif

Hi Prettycake, I have question.. is it 13 cups of corn syrup or 1/3 of a cup? I want to try this!!

THanks,
J. Laepple :O)
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J. Laepple :O)
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post #9 of 20
Wow that sounds so cool! Can you roll it out like fondant? I may switch completely to modeling chocolate! I haven't found a fondant that works well for me yet - although I've found some that taste good - like a white chocolate one and rolled buttercream - but who doesn't like chocolate?? (or at least white chocolate)? That could be a great alternative! How much does that recipe make? And is it 1/3 or 13? 13 seems like a heck of a lot!!!!
post #10 of 20
Quote:
Originally Posted by laepple

Quote:
Originally Posted by prettycake

I've always made my own.. it's easy..

All you need is Candy melts and Corn cyrup.
Molded chocolate is aka Chocolate clay, chocolate plastic and chocolate leather.

I bag of candy Melts (14 oz. ?)
13 cup of corn syrup

Melt the candy melts, then add the corn syrup..
Let it set then knead like Fondant and use like Fondant. icon_smile.gif

Hi Prettycake, I have question.. is it 13 cups of corn syrup or 1/3 of a cup? I want to try this!!

THanks,



I'll jump in and say that's a THIRD of a cup lol. I noticed that too. I love the candy clay recipe- fun to work with- never used to cover yet- god I'm just learning to use MMF lol. That cake up there is sure pretty lol
post #11 of 20
Oh my God !! I meant

1/3 cup of corn syrup icon_redface.gificon_redface.gif
post #12 of 20
Does anyone know exactly how much that ends up making?? Like what size cake could you cover with it?? And does it alter the chocolate's taste? I was just thinking this might be a great idea for my husband's cake.... can you cut it like fondant too? Like in shapes?

Oh and how long does candy clay last? If I'm going to do this I'd like to make it today and then decorate the cake on Wed or Thurs and we'll be eating it Friday - can I do that??? I'm so excited that I might be able to do this - I think he would love it!
post #13 of 20
The recipe I posted yields 1 cup, you will have to make at least double, depending on the size of you cake. You can use it just like fondant, but as you work it becomes softer, just leave it in the fridge for a few minutes and you can keep working with it. I'm not sure how long you can keep it for but I've been told it keeps for some time. I hope I answer all your questions.
post #14 of 20
So has anyone tried to use this to cover a cake that was first covered in ganache? Does that sound like too much?

Also, if you use candy clay, do you need to refrigerate it? If you were doing this in the summer (well it's not summer anymore but for future reference) would you put it in the fridge?
post #15 of 20

hopefully my questions in this thread are helping others too - just didn't want to start ANOTHER thread when I could combine it here - hope no one minds!

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