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***What is modeling chocolate or candy clay???*** - Page 2

post #16 of 31
7/16/09 at 9:26am
ok, what about this - I've got 5 packs of white and regular "chocolate bark" on hand that I got super cheap after Christmas...would these work for candy clay? (I'm dying to use them for something before they go bad...)
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Check out my baking blog!
http://juliessweetshack.blogspot.com

"Like" me on Facebook!
http://www.facebook.com/ForHeavensCakes
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post #17 of 31
7/16/09 at 9:53am
What a wonderful thread!! I have been researching and wanting to do this. I think I will try once I get the chance.
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post #18 of 31
7/16/09 at 10:02am
Does anyone have issues with chocloate clay melting out of it's shape?
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post #19 of 31
7/16/09 at 10:03am
Does anyone have issues with chocloate clay melting out of it's shape?
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post #20 of 31
7/16/09 at 10:21am
Wow! This was at the top of my list for new things to try! I just love CC! icon_biggrin.gif
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post #21 of 31
7/16/09 at 10:36am
Quote:
Originally Posted by yellobutterfly

ok, what about this - I've got 5 packs of white and regular "chocolate bark" on hand that I got super cheap after Christmas...would these work for candy clay? (I'm dying to use them for something before they go bad...)




Hey yellowbutterfly there's a recipe by Sugarflowers on here that uses almond bark. Here's the link:

http://cakecentral.com/cake_recipe-6383-4-Chocolate-Leather.html

and here's another one that mentions that you can substitute with almond bark:

http://cakecentral.com/cake_recipe-1608-3-Chocolate-Clay-Modeling-Chocolate.html


HTH!
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #22 of 31
7/16/09 at 11:01am
thanks xstitcher, I'll check those out!
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http://juliessweetshack.blogspot.com

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http://www.facebook.com/ForHeavensCakes
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Check out my baking blog!
http://juliessweetshack.blogspot.com

"Like" me on Facebook!
http://www.facebook.com/ForHeavensCakes
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post #23 of 31
7/16/09 at 11:27am
sweetideas - so far i have not had any melting issues with branches, ribbons, roses, other flowers, or plaques that i have made with the clay.

because i use smbc as my base, i apply my chocolate to a fridged cake. and usually, i stick the cake back into the fridge after i decorate (i don't put my roses in the fridge though unless they are totally dry...and i usually prefer them not totally dry). i bring to room temp is a cool room. but i have had the cakes in warm rooms after they come to temp and the chocolate is fine.

when i make roses and branches, i usually air dry them for a bit before putting them on and this dries them a bit (just like it would fondant) and they become even more durable. i have never had anything go "floppy" on me, lol.

it's a pretty stable medium to work with despite its melty origins icon_smile.gif.

diane
Diane
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Diane
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post #24 of 31
7/17/09 at 9:53am
Another option you have is JenniferMI's Pearl Clay. It's a hybrid candy clay/fondant mixture that has an awesome taste and is great for things like pearls and accents on cakes. In my pix I used it for the "tissue" part of the Tiffany Box cake. Delicious!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #25 of 31
7/17/09 at 10:15am
I have successfully used the Americolor Flo-Coat to emulsify Americolor gel colors into both white chocolate clay and candy melt clay. I have also added gel colors to the corn syrup before stirring it into the melted candy or chocolate - just be aware that it will be greatly reduced in intensity of color and the yellowish color of white chocolate and most "white" melts will affect the final color. I have actually added just gel color to candy clay, too, and it kneaded in just fine. Guess the corn syrup makes that work....
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post #26 of 31
7/17/09 at 10:59am
Hey Drakegore-
Is it easy to mold things out of like let's say.... a 6" foot? Or would I be better off making it from rice crispy treats covered in fondant? I've been wanting to try it but didn't know how easily you could model with it - other than flowers/ribbons, etc. TIA!
http://www.flickr.com/photos/toodlesjupiter/


http://www.venganza.org/
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http://www.flickr.com/photos/toodlesjupiter/


http://www.venganza.org/
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post #27 of 31
7/18/09 at 5:57pm
hi toodles,
i am sorry for the delay in responding. we took an unplanned family road trip and got away for 2 days!
you could model with it easily. i think you could do a 6" foot with just chocolate and not need a rice crispie treat (i am not an expert on modeling, but i see folks like mike mccarey model amazing things with it).
diane
Diane
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Diane
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post #28 of 31
7/18/09 at 9:20pm
Hi Diane!
Good for you! It's always good when you can get away with the family for a couple days! I'm trying to set something up for our family to do within the next couple of weeks, before the kids have to go back to school.
Thanks for the info. My biggest problem is the heat. I hope it doesn't melt, and droop out of shape. I'm going to try it. Wish me luck!
http://www.flickr.com/photos/toodlesjupiter/


http://www.venganza.org/
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http://www.flickr.com/photos/toodlesjupiter/


http://www.venganza.org/
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post #29 of 31
7/19/09 at 9:20am
i am all for get aways, lo, but i don't get as many as i would like icon_smile.gif

after you model the foot, you can air dry it for a day or two in a cool spot and that will harden it up a bit before you put it on the cake. although, i would bet you won't need to even do that. it is pretty "model-able" (i am sure that is not a word, lol) stuff.

diane
Diane
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Diane
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post #30 of 31
7/19/09 at 9:49am
hi thinks for the post, i was watching ace of cakes last night and they male alot of their figurines out of this, thanks so much for taking the time to post the recipe
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