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Modelling Chocolate/Wrap cake nightmare! Can I save it? - Page 2

post #16 of 27
2/17/12 at 6:17am
Thread Starter 
Bobwonderbuns, that is amazing! Thanks so much for the offer of help via PM, I've only just seen it and I think I've managed to get the cake to an acceptable ish standard now.

Myxstorie, thankyou. I do usually use that company for things but the cocoform is still just as expensive sadly. It's not that I don't think it's worth the money, but it's a lot to spend on a 'practice cake'.

Anyway, here it is. I'm especially unhappy with the top, but I can live with it. Going to order some cocoform and use it to make a similar cake for my husband's birthday in a couple of weeks so I can practice more.

Thanks again so much for all the help, it really made a difference!

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post #17 of 27
2/17/12 at 6:28am
Wow! I'm impressed. I think you did a wonderful job - - especially for your first time. We're going to have to keep an eye on you. Great cake! thumbs_up.gif
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post #18 of 27
2/17/12 at 6:34am
Yeah, the cocoform is a bit of a rip off :/ I bought £5 worth so that I could see how similar (or dissimilar) my homemade modelling chocolate was, and was rather horrified at how little there is, especially considering how simple it is to make.

Can I ask what recipe you used for your modelling chocolate? It looks beautiful! The cake is absolutely stunning, you should be proud icon_biggrin.gif
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post #19 of 27
2/17/12 at 6:45am
Thread Starter 
Thankyou both, you've made my day! I was a bit worried about my friend seeing it.

The modelling chocolate recipe I used was 1KG of milk chocolate to 380g of glucose syrup. (it was just the one from Asda, it comes in a 140g tube and I used Asda own chocolate, the mid priced range, not the really cheap one. For the white choc I put in a bit less glucose syrup. It was quite hard to work with but I wiped off any excess cocoa butter once it was rolled and then popped in the fridge for a few minutes before putting on the cake. (too much cocoa butter left on created a whitish 'bloom' on the chocolate in the fridge) it does have quite a lot of copper lustre dust on it, which made it look much better!

Thanks again for all the help!
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post #20 of 27
2/17/12 at 7:00am
Thank you! I used golden syrup in mine (which I'd seen recommended elsewhere) and it was a little too soft, so I think I may have to run out and get some glucose this weekend and have another pop at it 8D
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post #21 of 27
2/17/12 at 7:29am
I think your cake turned out beautiful! I haven't tried that method yet, but you've inspired me! I love your "don't give up" attitude! Be proud of yourself!
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post #22 of 27
2/17/12 at 7:32am
So put it in your photos already so I can favorite it! icon_smile.gif
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post #23 of 27
2/17/12 at 7:40am
Wow! You did a wonderful job on it!! That's a very lovely cake. Great work!!! icon_biggrin.gif
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 #24 of 27
2/17/12 at 7:50am
Quote:
Originally Posted by myxstorie

Yeah, the cocoform is a bit of a rip off :/ I bought £5 worth so that I could see how similar (or dissimilar) my homemade modelling chocolate was, and was rather horrified at how little there is, especially considering how simple it is to make.

Can I ask what recipe you used for your modelling chocolate? It looks beautiful! The cake is absolutely stunning, you should be proud icon_biggrin.gif



The Cocoform is expensive but you can roll it out really thin and it stills holds its shape perfectly. The smell and taste of it is divine as well!

The recipe for white chocolate and milk chocolate modelling chocolate is a little more complex than dark chocolate so that could be why it didn't work quite as well.

The recipe for white/ milk is:

80g (1/3 cup) water
120g (1/2 cup) sugar
300g (1cup) glucose
100g (1cup) cocoa butter tablets
1000g (7cups) milk (37%) or white chocolate couverture, melted

Boil water and sugar together until fully dissolved. Add the glucose, stir to combine over the heat but do not allow to boil. Remove from the heat and allow to cool slightly. Add the cocoa butter. Stir until all the ingredients are fully combined.
Have your melted chocolate as cool as possible in a bowl. Add the syrup to the bowl, stir to combine. If the chocolate is too warn the cocoa butter will rise to the surface.
Table the mixture on marble until it forms a paste (knead it on a cool surface if you don't have marble).
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post #25 of 27
2/17/12 at 8:02am
Thanks so much, LP! Can I ask what cocoa butter tablets are? I had a look at Amazon and done a quick Google search, only to come up empty handed :/ are they the same as cocoa butter chips?
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post #26 of 27
2/17/12 at 8:29am
your final product really came out beautiful!!! I have never made one like that nor have I worked with chocolate icon_redface.gif
from seeing your first pic of it and then your final... VERY IMPRESSED!!! you have inspired me to want to try something new icon_biggrin.gif
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post #27 of 27
2/17/12 at 10:41am
Quote:
Originally Posted by myxstorie

Thanks so much, LP! Can I ask what cocoa butter tablets are? I had a look at Amazon and done a quick Google search, only to come up empty handed :/ are they the same as cocoa butter chips?



Yea it'd be the same as chips. If you are weighing the ingredients, solid cocoa butter chopped up would work too. It just needs to be in a tablet/chip form so that it melts easily.
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