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Why does my modeling chocolate always come out crumbly???? - Page 2

post #16 of 63
Great advice everybody!
Lyndi M.
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Lyndi M.
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post #17 of 63
Quote:
Originally Posted by JamAndButtercream

@fondantgrl
Hi, so this wonderful cake was made with homemade white modelling choc? do you think the crumbly problem is that the chocolate was not melted properly?



Yes, everything you see here on my cake is made of Wiltons White candy melts that I used to make modeling chocolate.... The candy melts might look melted, but it has to be stirred very well...b4 adding th corn syrup.. I let mine cool just a little bit..in my experience, if I add the corn syrup while really hot, it tends to separate and the oil or grease comes out.
post #18 of 63
I always put my corn syrup in with my candy melts before putting them in the microwave.It does tend to be oily but once cooled down it mixes back in.I let it cool on wax paper.If I need to use it right away I put it in the freezer for a few min. before kneading.The first time I made candy clay I burned it because I added color before melting it and because it seized up I thought it wasn't melted,lesson learned there,I learned to always add the color once mixed and cooled but I will have to give the corn syrup trick a try,thanks bobwonderbuns for the tip.I can't figure out what you are doing though,other than adding color before microwaving maybe?I have abused wiltons...put it in the freezer,fridge you name it and it still works great for me.
post #19 of 63
I take two sauce pans...one a little larger than the other making a double boiler....put a small amount of water in bottom pas, and put chocolate in the top pan stirring it as it melts MAKING SURE NO WATER GETS INTO THE CHOCOLATE)................when the chocolate wafers are almost melted I remove from heat and continue stirring until it is completely smooth, adn then add corn syrup stir to combine and then scoop out onto wax paper then put in a zip bag....I refrigerate until it hardens up then store at room temp...cut off a small amount needed and warm in hands and knead until its workable...hope this helps....I am old school....don't trust the microwave so much icon_smile.gif
Georgine
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Georgine
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post #20 of 63
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by preciosa225

Thank you all for your help. I am going to try it again because this batch is definitely ruined. Maybe I am heating it too much but it seems smooth and shiny when I am done. However, once I add the corn syrup it seizes a bit (which is what I hear is supposed to happen) but then it gets crumbly and breaks apart. It releases A LOT of grease/oil while sitting and I've tried kneading that back into it but no help! I am going to take all of your tips and try again! Wish me luck!!! And thanks again! By the way, that cake is BEAUTIFUL!!! icon_smile.gif



AH!! You didn't say that before -- I know what the problem is. When you say that it releases a LOT of grease and gets crumbly and breaks apart -- you have mixed it too much!! You just want to incorporate the corn syrup, STIRRING QUICKLY and then pour it out onto plastic wrap, wrap it tight and DON'T TOUCH IT until the next day, when you knead it little by little until the whole batch is kneaded. Try that and let us know how it works.



I agree!! It sounds like you're overmixing it. I melt the wilton melts slowly (like the other people have mentioned), wait until they cool a bit, mix in my corn syrup until it begins to seize, then give it another one or two stirs.

Now, this is where my process differs from everyone...but I've had SO much luck with it, I'd recommend trying it. After I mix the chocolate/syrup mixture slightly, I blob it onto a piece of seran wrap, pat it down to 1/2" or so and watch over it (open - I don't cover it). Every few minutes I dab it with a paper towel to get rid of the wax. I do that until it stops weeping wax. I then let it sit and wait for about 1.5 hours until it's almost firm, but slightly flexible (I do not wait until the next day or when it gets hard hard...it needs to be stiff, but flexible when you pick it up)...THEN I knead it all up together like crazy and it smooths beautifully very quickly! Then I wrap it up for when I need it.

I tried doing this because I was having problems with little bits of dried chocolate/wax in my chocolate and I couldn't get them out. This way when I knead it while it's still pliable, I can really work all the chocolate smooth without breaking my hands. I've never had a problem with cracking/breaking modeling chocolate since!! Try it...you'll love it! icon_smile.gif
post #21 of 63
I wait for about 5 mins. b4 I add the corn syrup.. I do not suck out the grease out of it because to me that grease should be in there and is a part of the entire mixture and is not meant to be taken out of the mixture. But if the corn syrup is added too early, then that grease will come out, but if the temp. is right, it will mix in w/ out a problem and helps the modeling chocolate a lot more silky smooth..

not my opinion, but my experience..
Here is another chocolate modeling cake I wrapped in in Wiltons Candy melts modelling chocolate;

Image
post #22 of 63
Great advice, everyone I think I'll attempt another batch too! icon_smile.gif
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #23 of 63
This entire post is such wonderful advice! I think I'll try to make a batch using all the tricks I've just read!

Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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post #24 of 63
thanks for all the tips and hints. I've been hesitant to try making it.
post #25 of 63
Great advice. I will be trying out these tips this week. Thank You!!
Don't bother me. I'm on Cake Central.
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Don't bother me. I'm on Cake Central.
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post #26 of 63
Agreed, you guys are AWESOME!! I'm going to try a few of the new techniques I've heard about on here!! icon_biggrin.gif

I do, however, have a question -- if you have a batch of set up, crumbly candy clay, can you remelt it and add paramount crystals then reset it? Would that work?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #27 of 63
Quote:
Originally Posted by gourmetsharon

thanks for all the tips and hints. I've been hesitant to try making it.


me too! I just bought the Baking Art DVD and it is 100% modeling chocolate. i was scared to try it because i hear horror stories about the process. thank you all for your help thumbs_up.gif
post #28 of 63
So much great advice!

I love it when so many people have different ideas on how something can be done.

I'm going to try coloring my syrup before I mix it in with the melts, and to also let my candy cool down a bit before I mix in the syrup.

Thanks everyone


icon_biggrin.gif
post #29 of 63
Im so glad that i saw this, I had asked this question a few weeks ago and never got this many responds. I was having the same problem with the modeling chocolate, Tried many of times and got sick of it, Everone always says how easy it is to make it, I would say ( yea right) Now i`ll have to try all these tips on here and try again,, thanks to all.


Fondantgrl, Your cakes are absoluty beautiful, On that blue cake did you use a crimper for the design on the sides
post #30 of 63
Quote:
Originally Posted by glendaleAZ

So much great advice!

I love it when so many people have different ideas on how something can be done.

I'm going to try coloring my syrup before I mix it in with the melts, and to also let my candy cool down a bit before I mix in the syrup.

Thanks everyone


icon_biggrin.gif



You can also heat up the syrup to the same temp as the chocolate -- just so they are the same temp, hot or cold, is what's important.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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