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modeling chocolate question - Page 2

post #16 of 28
OMG @ shanter and crazy-gray!!!! I'm literally rolling around on the floor laughing!!!
Yes crazy-gray how exactly DID you ass those cakes??? : ))))
post #17 of 28
Quote:
Originally Posted by shanter View Post
 

I try really, really, really hard not to be the grammar/spelling police, but sometimes I just boil over. I always feel pompous and terrible after.

 

Crazy-Gray, just how did you *ss those cakes? I'm disturbed by the pictures in my head. heeheehee

Shanter, thank you! I'm not the only one! I get all steamed when I see misspellings on signs, restaurant menus, etc. My husband calls me "the English major", though I'm not. I also love YOUR signature line! YOU'RE right on about the misuse of these two words!!  Aaaaargh! What do they teach in school any more??

post #18 of 28

Oh, and Crazy-Gray, no matter how you spell, I appreciated you taking the time to offer me advice! Thank you.

post #19 of 28
Holy moley, crazygray, you really address the issue of someone not liking the cake in your contract? You don't worry someone will take advantage of that to try to get a refund because they spent money they shouldn't have?
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #20 of 28
Quote:
Originally Posted by AZCouture View Post

Holy moley, crazygray, you really address the issue of someone not liking the cake in your contract? You don't worry someone will take advantage of that to try to get a refund because they spent money they shouldn't have?

Honestly yes I did worry massively about encouraging false complaints but by highlighting the effort they would have to go to to get one over on me I think it puts them off as I've never had a problem (touch wood!): a sample must be double wrapped in cling wrap, refrigerated and returned to us for assessment within 48hrs of receipt, our decision is final.
post #21 of 28
Ah, that is clever, yes.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #22 of 28

Thank You WickedGoodies:  Made a good batch of white modeling choc last month.  Decided to try to make 'fall' leaves to go on my practice camo cake.  Used the recipe from wicked Goodies book 'Cake Decorating with Modeling Chocolate" Kristen Conairis.  I added a bit of yellow & green gel coloring & some dark MC.  cut out some leaves.  here it is:

 

camo cake, just for practice, used Tappits letter cutters for the first time - worked perfectly. Made modeling choc per Kristen Conairis book 'Cake decorating with modeling chocolate' for the leaves on top.

The best part is that the MC tastes so super duper good, unlike fondant.

~~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 #23 of 28
MBalasta- what white chocolate did you use? I've been trying my hand at modeling chocolate as well recently. Thanks!
post #24 of 28
There is a pizza shop near my work that has the tagline 'pizza just got awesomer'. Drives me crazy.
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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post #25 of 28
Quote:
Originally Posted by mbranko24 View Post

MBalasta- what white chocolate did you use? I've been trying my hand at modeling chocolate as well recently. Thanks!

mbranko24: Callebaut white chocolate buttons from the Country Kitchen website.

For me the success came from proper clear instructions through the book.  I'd used that brand of chocolate before several times and failed.

 

The chocolate was quality, my skills were not. I now can make Dark Chocolate, Milk Chocolate and White Chocolate modeling chocolate.  This was the first time the white chocolate worked and the first time that I colored it. very happy.

~~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 #26 of 28
I have a question. So you make the clay (I used the wiltons bits and light corn syrup) it set up over night and was rock hard. With my hot hands it kneaded in minutes. I rolled little pumpkin balls, drew lines in them, gave them a stem (which was very hard because the stem was so small it kept getting to soft). Now they sat out over night and are still semi soft to the touch, (I could dent them by barely touching them). They are holding shape, but I'm worried. I wish they would harden as much as the original hardened dough was. Will the fridge help permanently make them harder? Or is there anything else I can do? Just keep letting them sit? I need to make some superheroes too and they will need to stand up. I can see problems if they turn out the same way.

One more question. When making the clay, I tried several different ways. I am using the double boil method. I've added the syrup after the melts have melted, like the wiltons site recipe says. And it seems a mess for the longest time to get it all to blend. Then I've tried added the syrup from the start, and I get to a point where it seems almost like the try before right before I added the syrup. Then shortly after goes runny again and I have to keep stirring and stirring to get the liquid to go away. Should I have followed the second method and stopped as soon as it seemed mixed? The only reason I kept going was because I knew from when I did it the Wiltons way, if I kept going it would eventually go away. (By the way those two times I was using pre colored candies, when I used white, it had a yellow liquid to it that would not go away, even after stirring and stirring, so I ended up dumping the liquid and just letting it harden). All of these seem to have the same result. Except the very first one. I rolled a head for IronMan and it's rock hard. It's also been sitting about 12 hours longer than the pumpkins.
post #27 of 28
Is there any other way to keep chocolate from melting without crisco and/or shortening?
post #28 of 28
Laura-I'm not sure what your question is exactly. Are you asking about making modeling chocolate? Are you using shortening when working with modeling chocolate and then it's melting?

When working with MC, especially if your hands are hot, the MC will soften and you just have to walk away for a min. Or try wearing gloves if you don't already.
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