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Modeling chocolate

post #1 of 11
Thread Starter 
I have not tried modeling chocolate yet but I'm looking forward to using it. Is it a good product to use on cut outs to put on a fondant cake or should it be basically used only for sculpting? Are there any good recipes?
post #2 of 11
It is PERFECT for cut outs! It doesn't stretch like fondant will, but yet it is still pliable enough that you can bend it around the sides of a round cake without it cracking or tearing.

You should be able to find Mike McCareys' or baking arts modeling chocolate recipes online (I'm not near my recipes right now). It's basically just chocolate (or candy melts) and corn syrup. Baking arts adds in a smidge ot glycerine. But the ratios are really important!
post #3 of 11
Thread Starter 
Ok awesome, thank you!!
post #4 of 11
I just made some using the tutorial from Sweetwise on youtube. She uses 1lb chocolate melts and 5.65 oz of light corn syrup. It worked awesome, love it.
post #5 of 11
i just posted a tutorial for how i make modeling chocolate if you would like to see:

http://cakeoricandothat.blogspot.com/p/modeling-chocolate-recipe.html

it's a fun medium! i like it for sculpting and for accents.
post #6 of 11
Could someone tell me who works with modeling chocolate - concerning "ruffles" - can this method be used to create them? I mean instead of the fondant/gumpaste ones. Modeling chocolate would be much more tasty in my opinion. But I don't know if they would hold up!! HELP!
post #7 of 11

I use modeling chocolate for almost all 3D or patterned cake decorations including ruffles.
 

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

Reply
post #8 of 11
Quote:
Originally Posted by CarolLee

Could someone tell me who works with modeling chocolate - concerning "ruffles" - can this method be used to create them? I mean instead of the fondant/gumpaste ones. Modeling chocolate would be much more tasty in my opinion. But I don't know if they would hold up!! HELP!



I use a 50/50 fondant/modelling chocolate for some ruffle cakes, but not in the summer! It does work nicely for ruffles when you combine it with the fondant. Here's my youtube video on making it. Just don't overmix it and you'll be fine. http://www.youtube.com/watch?v=fyi_lmtPldw
post #9 of 11
Thanks for this thread I should try modeling chocolate
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
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Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
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post #10 of 11
Quote:
Originally Posted by costumeczar


I use a 50/50 fondant/modelling chocolate for some ruffle cakes, but not in the summer!



I'm new to modeling chocolate too and have been trying to get an answer on how it does in the heat and humidity. Does the above warning against summer use apply only to a 50/50 mix or also to straight modeling chocolate? Would it be a mistake to use modeling chocolate to make some small sculpted (free standing) tree trunks in moderate heat/humidity? TIA.
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
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Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
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post #11 of 11
Does anyone have experience with coloring of modeling chocolate with airbrush? or is it going to be just drops of color on it?
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