Modelling Chocolate/Wrap cake nightmare! Can I save it?

I am not a business, but I make a few cakes for friends, friends of friends etc. I am making a small 2 tier chocolate wrap cake for my friend, which is for her sister's Birthday tomorrow.

I decided to make the modelling chocolate myself as I made it some years ago and remember it being easy. However, having never worked with shop bought modelling chocolate, I am unsure where I have gone/am going wrong. I am having to warm it up so that it is workable, otherwise it is just too hard to roll out/work with and then it is getting all greasy and cocoa butter is everywhere. Then, when I am putting it on the cake it is floppy and not holding it's shape.

I am also rolling it out on icing sugar, as suggested in the tutorial I have seen and now there is icing sugar on the inside of the wraps that are on the cake. I can hide some of it with decorations later, but is there any other way to get rid of it? Can I 'buff' it with my hands when it has gone hard again? Brush it off with water? (I am thinking not!)

Finally, is there any way to make it more shiny without glaze spray? I have no way to get any before tomorrow sadly. I was thinking maybe some lustre dust brushed over the dry chocolate might help give a better effect? Gold or bronze maybe?

I am sorry for all the questions. My friend will think it is fab anyway, but that's not really the point, is it, it has to look good enough for me to think it's good.

Thanks in advance.

I used eating milk chocolate and white chocolate too. 200g milk choc to 60ml of liquid glucose and slightly less for the white chocolate. I'm in the uk, so different ingredients here, I think our chocolate is different to the USA too?

Thanks for the replies. Does the recipe I'm using sound ok?

It's too hard to knead at all from cold/when it was left overnight, so I warmed it in the microwave until just soft enough to handle/knead.

I'll try putting it in the fridge once rolled and cut and also the white/veg fat to roll out on thanks.

Someone (lady in sugarcraft shop, tried to get some glaze spray this afternoon) using alcohol to get the icing sugar off as it evaporates fast. Does anyone think that would work?

This is it so far, obviously not finished, have to wait until the children are in bed now. Should I take the chocolate wraps off and start again?

Thanks again. I've had to use ganache to stick the wraps into place a bit, but they are holding ok.

I'll try the vodka on a spare bit of the modelling chocolate to see what it does. Fingers crossed!

Wow! That looks amazing! That's the way I wanted the wraps to look really.

Sadly the shop was a bit useless and didn't have much at all in. It's the only one I can find even though we live in a city too. I did consider using cocoform but it is so expensive when I just do this as a hobby. Do you mind if I'm cheeky and ask how big your cake was and how much (weight) of cocoform you used? I think I'll definitely order some to try after this, even if just to get an idea of what it should be like.

I'm a bit disappointed, but this is my first time even stacking tiers, let alone doing a cake like this, so I'll just have to practice.

Thanks everyone for being so helpful.