Hi everyone!
I'm doing a choc. cake for a 21st birthday, and am totally stumped what design to do.
Anyhow, I thought I'd just do some kind of scroll work on the sides (12" round-2 layer) but wanted to know if I can pipe the scrolls in something other than candy melts?? I only have white ones on hand and the stores are closed for the evening.
Can I just use regular chocolate or even melted choc. chips?
If so, do I pipe them on to waxed paper first and let harden then put on the cake??

I should say that I'm using choc. buttercream to ice my cake.

Help!!!

Di you know you can use your icing colors in the white candy melts?

I thought you could only use the candy colours, not the gel colours that we use for buttercream???

I think I read here somewhere that the regular colours won't work because the melts can't have any type of liquid added?

I'm not sure.

I just used Wilton colors for candys on a baby shower cake-wanted them to match my buttercream border. Worked great! You can't add water or liquid to the choc. -it will seeze up. But the gels are ok. Try it in a little.

Well, that's good to know!!
Thanks, I'll give it a try!

Why not just use your buttercream frosting?

You could probably just use your buttercream, like candyladyhelen suggested. If you want a slightly different color, just add a little more cocoa to make it darker, then milk or water to get it back to the right consistency.

Ali

sorry i didn't answer this ealier -- i hope you still have time. yes, in a pinch you can substitute chocolate chips + crisco for candy melts. the resulting mixture won't be quite as stable, and may not set up completely and smoothly as candy melts do (may be a little softer). the proportions are about 1 heaping cup chocolate chips to 2 tbsp shortening (not butter or margarine), microwave on 50% power for about two minutes and stir. you will need to refrigerate anything you coat with it or piped decorations you make with it to set the chocolate up. they may be softer than you expect, so handle with care...freezing may cause the chocolate to bloom and become airy and grainy, so refrigerate only.

Thanks to all who replied.
I ended up using my buttercream, but didn't add extra cocoa. I don't like too much cocoa in it to begin with, because of the bitter taste.
So I used the same choc. buttercream I iced it with to do some scrolls on the sides. It turned out well.

I'll keep everyone's advice in mind for the next time!
Thanks again to all.