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Mixing modeling chocolate with fondant - Page 2

post #16 of 23

homemade Modeling Chocolate roses, (milk choc clay, dark choc clay, white chocolate clay,)Swiss Meringue Buttercream

 

WickedGoodies: I successfully made Dark chocolate clay, Milk Chocolate Clay, & finally White Chocolate clay.  Made these roses, rosebuds, & leaves & then baked a cake just to put them on. I made balls of clay, pressed out the petals by hand and put them together, (don't have any cutters yet). I have yet to attempt the colored clay, but everyone I know simply hates fondant & loves chocolate so your book is a great guide for me.  Thanks again.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #17 of 23

Oh wow! Great job! That looks professionally done. The frosting job, the piped border, and the flowers all look as good if not better than what you can find in bakeries. Bravo, MBalaska

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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post #18 of 23

Thanks.:smile:

If I can get just a couple of simple designs polished & looking good, It's happy days for me!!  Cheers.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #19 of 23

Wicked Goodies,

 

I got your book in the mail a couple of days ago. I love it!

To each his own
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To each his own
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post #20 of 23
So I have a question in regards to a 50/50 mix. What do I use to color? Chocolate colors or fondant colors? I know they are different. I am making a cake for this weekend and have my mix which I am just cutting circles for a polka dot cake.

Will this 50/50 work for a standing #7 and if so would I need to stick a skewer in it to attach it to the cake or maybe make a long enough tail to stick in my straw?

Thanks!
post #21 of 23

Fondant colours will work fine.

 

I'd be nervous about using a 50/50 mix for standing numbers - you can add tylose to the mix to stiffen it, though. And if the weather is cool, it should hold up OK. I"ll let someone else give you a more definite answer, though.

post #22 of 23

@Smckinney07 Your problem was putting the modeling chocolate in the freezer to help it set up. Don't put it in the fridge or freezer. Just let it sit at cool room temperature for at least an hour, ideally overnight, if you want figures and decorations to set up. 

 

  • @forjenns no 50:50 will not work great for standing toppers. Better to use gumpaste or pure chocolate for that.

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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post #23 of 23

Lyndim: Finally gave it a try so I can say that I like it.  Thanks for your information above everyone.

I used the half half mix (both MC & F were homemade) for a big silicone mold of a mama & baby bear.

I am looking forward to covering a cake with the mix also.

 

http://cakecentral.com/g/i/3184867/modeling-chocolate-fondant-50-50-mix-in-a-silicone-old/sort/display_order/

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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