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??? Modeling chocolate vs. fondant ???

post #1 of 5
Thread Starter 
I am planning one of the ombre cakes with the individual ruffled petals around the side (like this: http://cakecentral.com/gallery/2273174/blue-ombre ). I haven't worked with modeling chocolate before, and was wondering if it could be used for the petals. I didn't know if it would hold it's shape enough to keep the ruffled look. Thanks for your help!
post #2 of 5
Hi,

Yes you can use modeling chocolate to do the petals and it will hold the shape great. If you are unsure, do a test petal. But, modeling chocolate holds shapes very well in my experience of using it.
I can do ALL things Through Christ who strengthens ME!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #3 of 5
Me too, I made my own and mixed it with some fondant to make it easier to work with and it made the best roses I've ever done, it took a while to firm up thouh compared to GP but keep your petals dry and cold and they'll firm up quicker icon_smile.gif they'll taste waaaaay better than fondant ones too icon_smile.gif
post #4 of 5
Thread Starter 
Thank you!
post #5 of 5

I would suggest modeling chocolate. It can be rolled nice and thin so it's not too heavy as a decoration. That's what I used on the fish and for the ruffles on the white wedding cake. It would work great for your intended design.

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.  

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