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Modelling chocolate question - Page 2

post #16 of 26
Thanks for all your help, I really appreciate it. Your modeling chocolate figurines are seriously awesome icon_smile.gif I made the chocolate two days ago and last night I kneaded it together. My husband couldn't believe how it came together after seeing the broken pieces. It's so fun trying new things! I love your blog and have saved it in my favs. I am actually crumb coating the cake in ganache too, I found your blog a while back and have been using your tutorial. Thanks for being so helpful and willing to share your knowledge icon_biggrin.gif
post #17 of 26
Please can you help me.
I am living in Europe and corn syrup is not available so i used golden syrup instead. However the white chocolate turned a light brown colour.
Is there any other alternative to corn syrup that i can use that will not change the colour of the chocolate ??

Thanks in advance icon_biggrin.gif
post #18 of 26
You should use glucose syrup instead of golden syrup. It needs to be thinned down slighty so it gets to corn syrup consistency but I'm not sure of how much water to add. Maybe someone can post the amount?
post #19 of 26
Thanks Lisapeps

I will try this out. I also another alternative to corn syrup is simple sugar and water syrup. I will try both and see the outcome.

thumbs_up.gif
post #20 of 26
I read once in a marshmallow recipe that liquid glucose could substitute corn syrup measure for measure. Same amounts.

I've made fondant and have substituted glucose for the corn syrup in the same amount, too.

So maybe you should try the same amount and if that doesn't work you could start diluting it a little?
post #21 of 26
And this is from Chowhound.

Why buy it? Equal parts water/sugar. Bring to a boil, and stir until sugar has been dissolved. Put it into a container and refrigerate. I've had a bottle in the fridge for about 10 months, with no ill effects
post #22 of 26
Many thanks for your assistance. I will try it out and advise the results
post #23 of 26
So...am I reading this right? You use the modeling chocolate for figures and the ganache for covering the cake before you place fondant over it? I looked at your blog and appreciate all your great information.
post #24 of 26
I also would like to thank imagenthatnj for the site. I've never worked with modeling chocolate but now I feel that must try it. Thanks
post #25 of 26
You're welcome, susie1.

Hopefully Angela comes back to answer lutie's question.

I read her blog, though, so yes, she uses modeling chocolate for figures, ganache for under the cake, swiss meringue buttercream, and she makes marshmallow fondant to cover the cakes (when she's not covering with swiss meringue buttercream).

And I want to try modeling chocolate too...all the theory is in my head, but no time yet to try anything!
post #26 of 26
Quote:
Originally Posted by lutie

So...am I reading this right? You use the modeling chocolate for figures and the ganache for covering the cake before you place fondant over it? I looked at your blog and appreciate all your great information.



Yes, modeling chocolate for figures - It's easy to sculpt with and it hardens quickly (no downtime in waiting for the pieces to dry over a day or 2 before assembling).

Ganache to cover cakes with (although I do cover cakes with BC and IMBC as well) then MMF over that. Ganache has the consistency of peanut butter so you can spread it over a cake, smooth it out with a warm straight edge, let it set hard, then cover it over with the fondant.
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