I really liked the idea of use modelling chocolate it sounds easer to use then fondant as the cracks can melt and disappear.....

I made it using white chocolate and golden syrup, it looked great when I first made it, the Recipe said to put it in the fridge for 5 hours and after that it was rock solid so I left it a bit and it was just to crumbly, nothing like iv seen on youtube

wear am I going wrong?

Can anyone give me a UK Recipe

I wouldn't use golden syrup, but buy some glucose instead. haven't made modelling chocolate for a while, but it is essentially chocolate plus glucose melted together...there are loads of recipes on the interwebs

Thank Evoir,, I think iv got some of that somewhere in the cupboard... I resorted to gum paste in the end. I will try that after iv got this current cake out the way.

Here is recipe I use 4oz chocolate 2 tablespoon liquid glucose. Melt chocolate stir in glucose till just combined. Put in plastic bag chill for no longer than 1 hour so it is still pliable. Or will keep for several weeks in cool place.

Hello jillycakes,im also in the uk do you have a good frosting recipe that you can give,I cant work out the us weights maths was never my best subject so im at your mercy thank you.

Thanks jilly , no wonder mine wasnt right I had it the fridge for 5 hours and then thought u could add colour to it like fondant but im guessing you add the colour just after you melt the choc thanks again

lemon strawberry chocolate thank you

ooops sorry have chocolate thank you.

I use 200g butter to 1kg icing sugar, and 125ml of room temp milk, as a base. This is enough to ice 24 cupcakes, for example.

Beat room temp butter for 3 minutes. Add half the icing sugar and the milk. Beat for 3 minutes. Add the remaining icing sugar and beat for another 3 mins.

For lemon, I add the zest and juice of 1 or 2 lemons - you will need to reduce the milk.
For strawberry, reduce the milk and add strawberry jam as needed
(with or without pips, as you like it).
For chocolate, I add 90g of cocoa powder and 200ml milk in total. Add the cocoa with the icing sugar.

Because of the low fat to sugar ratio, this icing crusts. If you don't want it to crust, use more butter, less liquid.

thank you dayti,you have been so helpful will be doing these on wed for a few cakes once again happy xmas enjoy x