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Modeling Chocolate or chocolate Plastique as fondant?

post #1 of 10
3/20/10 at 1:25pm
Thread Starter 
Is it OK to use chocolate plastique or modeling chocolate in the same way as fondant to cover a cake? I love the look of fondant but the taste leaves something to be desired...it's nasty. I have heard so many people say the taste of modeling chocolate is so much better, but is it as sturdy as fondant to do a three tier wedding cake?
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post #2 of 10
3/20/10 at 1:47pm
I'd love to know this as well!

I used Wilton fondant and thought it was nasty, as well...would preface ppl eating my cake with "make sure you peel off the fondant!!"

Then it was suggested I try to make my own...I used Michele's updated recipe, so easy and YUMM...wow, it tasted like a completely different thing altogether...

So I have no idea but I am passing along the suggestion that you try her recipe...completely changed my opinion about fondant!
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post #3 of 10
3/20/10 at 1:53pm
Not all fondant tastes bad. I really love the taste of chocolate fondant.

I personally don't prefer modelling choc mainly because they stay a bit hard.
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BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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post #4 of 10
3/20/10 at 3:17pm
Try using Rhonda's marshmallow fondant (search for Rhonda's MMF in the recipe section) to make your own fondant that tastes so much better than the Wilton fondant.
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post #5 of 10
3/20/10 at 3:26pm
Quote:
Originally Posted by Rylan

Not all fondant tastes bad. I really love the taste of chocolate fondant.

I personally don't prefer modelling choc mainly because they stay a bit hard.



What brand of chocolate fondant? I use Satin Ice because its economical and looks nice but I think it tastes horrid (and I'm a chocolate lover!)

I think the vanilla Satin Ice tastes fine.
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post #6 of 10
3/21/10 at 8:59am
on my site I have pictures of cakes covered with modeling chocolate
http://www.chocolatecraftkits.com/modelingkit.php

Personally, I like modeling chocolate because it all stays pliable.
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post #7 of 10
3/21/10 at 10:48am
Thread Starter 
Thank you everyone for your responces. I really would like to try chocolate modeling clay to cover the cake. I think I will give it a try, not only for the taste difference but also for the ease of working with. I have also been told that it melts in your mouth like chocolate does and you don't need a hammer and chisel to cut it like fondant, LOL.

So, I'll try it this time to see how it works, I will make sure to post the outcome, good or bad : )

Thanks again everyone for all your suggestions, very much appreciated.
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post #8 of 10
3/27/10 at 6:04pm
Thread Starter 
So, what I have been told is totally wrong icon_sad.gif This does not melt in your mouth like choclate and it is not easy to work with. I followed the recipe to a T, and it turned out that there was grease literaly dripping fom it. It would not roll out all it did was crumble. It was super chewy, like a vanilla tootsie roll. So back to plan A, try to find a good tasting store bought fondant. I have heard that the one by Duff Goldman is quite good, rolled butter cream fondant. Has anyone tried this yet, if so please give me you opinion of it. Thank goodness I tried the chocolate clay before I had to do the wedding cake, what a disaster that would have been.
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post #9 of 10
3/27/10 at 6:08pm
Quote:
Originally Posted by tavyheather

I'd love to know this as well!

I used Wilton fondant and thought it was nasty, as well...would preface ppl eating my cake with "make sure you peel off the fondant!!"


Then it was suggested I try to make my own...I used Michele's updated recipe, so easy and YUMM...wow, it tasted like a completely different thing altogether...

So I have no idea but I am passing along the suggestion that you try her recipe...completely changed my opinion about fondant!



Michele's fondant is wonderful. It doesn't cost much to make, it's easy to make and it is a high quality fondant. I rarely use any other. Everyone that taste it loves it too.
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everyday is a good day, some are just better than others.
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post #10 of 10
3/27/10 at 8:32pm
Quote:
Originally Posted by chillilannie

I have heard that the one by Duff Goldman is quite good, rolled butter cream fondant. Has anyone tried this yet, if so please give me you opinion of it



Duff's fondant is Satin Ice. It's made by Satin Fine Foods for distribution thru Michael's craft stores and cake supply shops.

Rae
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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