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Modelling chocolate question

post #1 of 26
4/2/11 at 8:19am
Thread Starter 
The recipe I saw says to use 10 ounces of chocolate, and 3 ounces of corn syrup. Do they mean 10 ounces weight of chocolate and 10 ounces measured in a cup of corn syrup? Hope this question makes sense icon_biggrin.gif
Accomplishment is the full blown rose of effort.

Susan
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Accomplishment is the full blown rose of effort.

Susan
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post #2 of 26
4/2/11 at 8:37am
Your question makes total sense.

But it would be good to know your source. Pastry chefs, especially people who make bread, weigh everything, including water!

This is the recipe I have, as you can see, she tells you about "3 ounces measured in a cup, or 4.5 ounces weighed".

http://sugarsweetcakesandtreats.blogspot.com/

Hope you find out what yours would be. I think it's most likely measured?
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post #3 of 26
4/2/11 at 8:57am
Quote:
Originally Posted by imagenthatnj

Your question makes total sense.

But it would be good to know your source. Pastry chefs, especially people who make bread, weigh everything, including water!

This is the recipe I have, as you can see, she tells you about "3 ounces measured in a cup, or 4.5 ounces weighed".

http://sugarsweetcakesandtreats.blogspot.com/

Hope you find out what yours would be. I think it's most likely measured?



This is a great site! Thanks!
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #4 of 26
4/2/11 at 9:20am
You're welcome. Yes, very detailed instructions for everything.

This is her profile in CC in case you ever need to PM. I love her blog.

http://cakecentral.com/cake-decorating-forum-userprofile-639191.html
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post #5 of 26
4/2/11 at 9:26am
Thanks for sharing. This is a great site.
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post #6 of 26
4/2/11 at 9:56am
Thread Starter 
Thanks so much! I have looked at so many sites, I can't remember. Some sites said 8 ounces of chocolate and some said 10. I think the syrup is probably measured, too. And thanks for that link, it's a great site!
Accomplishment is the full blown rose of effort.

Susan
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Accomplishment is the full blown rose of effort.

Susan
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post #7 of 26
4/2/11 at 12:47pm
Weigh it all - 16oz chocolate to 4.5oz corn syrup = so much easier this way. And you can round it and say 1:4 corn syrup to chocolate for ease. Using a little more corn syrup makes a softer modeling chocolate while using less makes it harder (I prefer to use a little less for modeling with but it's a personal preference). Once you get working with it you'll find what works for you best and adjust as needed.

Candy melts are big, round wafers while chips are small and if you buy blocks they are solid and it's hard to actually measure this stuff consistently and I just find it easier and quicker to just weigh it - love my digital scale!
- Angela

http://www.facebook.com/SugarSweetCakesandTreats
http://sugarsweetcakesandtreats.blogspot.com

MMF Recipe & Tips (Regular, Jello & Candy Melts): http://sugarsweetcakesandtreats.blogspot.com/p/marshmallow-fondant-mmf-recipes.html
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- Angela

http://www.facebook.com/SugarSweetCakesandTreats
http://sugarsweetcakesandtreats.blogspot.com

MMF Recipe & Tips (Regular, Jello & Candy Melts): http://sugarsweetcakesandtreats.blogspot.com/p/marshmallow-fondant-mmf-recipes.html
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post #8 of 26
4/4/11 at 12:28pm
I am glad I found this thread, I just made your white modeling chocolate and its resting as I type. I am going to mix it into my fondant about 30%, I am making scallops to go around the whole cake so I will need the fondant to be firmer. I will also be coloring the fondant/choc light blue. I'll probably have put the finished cake in the fridge...how does modeling chocolate do in the fridge? Thanks
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post #9 of 26
4/4/11 at 12:41pm
Modeling chocolate is hands-down my favorite modeling substance to use!! Honestly though, I don't ever measure either the chocolate or the corn syrup. I pour corn syrup into melted chocolate until it looks like I've got about 3/4 chocolate and 1/4 syrup, and I mix. I've never, ever, had it come out poorly. Funny, as a scientist I measure EVERYTHING to within 100th sometimes 1,000th of a gram, but when cooking I have a hard time bringing myself to measure anything. icon_smile.gif
~Mommy, gardener, scientist, cake decorator~
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~Mommy, gardener, scientist, cake decorator~
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post #10 of 26
4/4/11 at 12:48pm
My modeling chocolate wafers from Michael's is 14 oz. So, maybe that is the way she is using the weight...her packages may be 10 oz packages.
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post #11 of 26
4/4/11 at 3:57pm
Thread Starter 
One more question... how long does the modelling chocolate last after you make it? Can you make it ahead of time?
Accomplishment is the full blown rose of effort.

Susan
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Accomplishment is the full blown rose of effort.

Susan
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post #12 of 26
4/4/11 at 4:06pm
Quote:
Originally Posted by peanut2

One more question... how long does the modelling chocolate last after you make it? Can you make it ahead of time?



Months. I keep my wrapped up and sealed inside a zip lock back and then inside a plastic tub with a lid.
- Angela

http://www.facebook.com/SugarSweetCakesandTreats
http://sugarsweetcakesandtreats.blogspot.com

MMF Recipe & Tips (Regular, Jello & Candy Melts): http://sugarsweetcakesandtreats.blogspot.com/p/marshmallow-fondant-mmf-recipes.html
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- Angela

http://www.facebook.com/SugarSweetCakesandTreats
http://sugarsweetcakesandtreats.blogspot.com

MMF Recipe & Tips (Regular, Jello & Candy Melts): http://sugarsweetcakesandtreats.blogspot.com/p/marshmallow-fondant-mmf-recipes.html
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post #13 of 26
4/4/11 at 4:08pm
Thread Starter 
Thanks!
Accomplishment is the full blown rose of effort.

Susan
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Accomplishment is the full blown rose of effort.

Susan
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post #14 of 26
4/5/11 at 9:05am
Quote:
Originally Posted by divinecc

I am glad I found this thread, I just made your white modeling chocolate and its resting as I type. I am going to mix it into my fondant about 30%, I am making scallops to go around the whole cake so I will need the fondant to be firmer. I will also be coloring the fondant/choc light blue. I'll probably have put the finished cake in the fridge...how does modeling chocolate do in the fridge? Thanks



Anybody???
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post #15 of 26
4/5/11 at 11:14am
Divinecc - I've never stored my modeling chocolate figurines in the fridge. I just keep the figures aside and add to the cake right before delivery - too much detail and too much of a risk to me - they're fine just kept aside, covered, away from sunlight and direct heat.

I did make 3 cakes covered in modeling chocolate that were stored in the fridge for about 5 hours and they did fine - they did get droplets of condensation on them when they were coming back down to room temperature but it all dried up (see my character head cakes) - they didn't have a lot of detail on them either so I think that's why they did ok.
- Angela

http://www.facebook.com/SugarSweetCakesandTreats
http://sugarsweetcakesandtreats.blogspot.com

MMF Recipe & Tips (Regular, Jello & Candy Melts): http://sugarsweetcakesandtreats.blogspot.com/p/marshmallow-fondant-mmf-recipes.html
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- Angela

http://www.facebook.com/SugarSweetCakesandTreats
http://sugarsweetcakesandtreats.blogspot.com

MMF Recipe & Tips (Regular, Jello & Candy Melts): http://sugarsweetcakesandtreats.blogspot.com/p/marshmallow-fondant-mmf-recipes.html
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