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fondant vs. modeling chocolate - Page 2

post #16 of 23
8/18/09 at 9:51am
MelissaMay, I love Nicholas Lodge's instructions for gum paste flowers. A lot of times, I read his directions, try them, and then adapt them to what works for me. As you play with the flowers, you'll see what you like and dislike. I am also working short on cash (I'm a full-time graduate student) so I make a lot of my own cutters, where possible. I just posted a tutorial on the gum paste calla lily on the blog and there's tulips from a few months ago (Feb or March 2009, I think). I'm working on tutorials for the rest of the flowers so check back in the future. icon_smile.gif
~Mel.

Visit my cake blog: http://melcakewalk.blogspot.com
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~Mel.

Visit my cake blog: http://melcakewalk.blogspot.com
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post #17 of 23
8/18/09 at 10:02am
Can't you also use the Wilton colored chocolates that come in different colors?
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post #18 of 23
8/18/09 at 10:06am
tracey, I don't know about those. Candy melts by Wilton are different because they do not actually contain any cocoa butter.
~Mel.

Visit my cake blog: http://melcakewalk.blogspot.com
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~Mel.

Visit my cake blog: http://melcakewalk.blogspot.com
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post #19 of 23
8/18/09 at 10:22am
I am so excited I found this thread in the forum!!! I was watching Cake Boss over the weekend and noticed that he uses modelling chocolate a lot! I have to make a cake with flowers for this coming weekend and wanted to attempt making a chocolate "bow" and some chocolate roses, but was scared to try. Thank you so much for all this info!!! I would love for this to work as it would seem to me that it would be a much tastier alternative to gumpaste!!!
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post #20 of 23
8/18/09 at 10:36am
Source: Cupcake Fun


Ingredients:
14 ounce pkg Candy Melts®
1/3 cup light corn syrup
Makes: 1 pound.


instructions
Melt Candy Melts® following package directions.

Add corn syrup and stir to blend.

Turn out mixture onto waxed paper and let set at room temperature to dry.

Wrap well and store at room temperature until needed.

Candy clay handles best if hardened overnight.

To Use

Candy clay will be very hard at the start; knead a small portion at a time until workable. If candy clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out candy clay, sprinkle work surface with cornstarch or cocoa (for cocoa clay) to prevent sticking; roll to approximately 1/8 in. thick.

To Tint

White candy clay may be tinted using Candy Color or Icing Color. Knead in color until well blended.

To Store

Prepared candy clay will last for several weeks at room temperature in an airtight container.

Special Hints
You can make dozens of differently shaped treats just by using any cutters from the many Wilton cookie cutter collections. Sports, holidays, seasons and much more from which to choose.

*Brand confectionery coating.
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post #21 of 23
8/18/09 at 10:41am
If modeling chocolate is the same as candy clay then you CAN use wilton's cany melts.

The recipe for wilton's candy clay calls for:
.14oz. bag of candy melts (light or dark cocoa)
.1/3 cup light corn syrup

Melt candy as directed on package. Stir in corn syrup and mix only until blended. Shape mixture onto a piece of waxed paper and let set at room temperature. Wrap well and store at room temperature until needed.
It handles best if hardened overnight.
When ready to use knead a small potion at a time. If it get too soft, set aside at room temperature or place in the fridge briefly.
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post #22 of 23
8/18/09 at 10:42am
Awesome, thanks! You learn something new every day, right? icon_smile.gif
~Mel.

Visit my cake blog: http://melcakewalk.blogspot.com
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~Mel.

Visit my cake blog: http://melcakewalk.blogspot.com
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post #23 of 23
8/18/09 at 10:55am
Have any of you made roses out of the chocolate clay? Is it as easy to work with compared to gumpaste?
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