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That was easy! I'll tell ya what I know!

post #1 of 72
Thread Starter 
So, I made two batches of Chocolate Modeling clay. So simple! I even used my soft Pink Americolor in the white chocolate before adding the Corn syrup....worked perfectly. (the other batch was semi sweet choc) Thats some neat stuff. When you add the syrup and fold it in, it turns itself into a ball then you just lay it on Wax paper. It didn't take long at all for it to set up. These two batches are for roses that Im making tomorrow so Im going to let them sit overnight. I did break a piece of the chocolate off and worked it with my hands. Once it warms up a little it made a perfect ball! You can work out any creases. Neat o! If I can roll this stuff (im making one more batch tomorrow) nicely tomorrow I might use this more than MMF! It is Sooooo much faster and easier. MMF is already easy but this is way easy! I love this stuff. It tastes sooo yummy!!!!!!! I heard you can also buy flavoring. Im in love with this stuff!
post #2 of 72
Katy, I found the same thing. I recently made chocolate clay for the first time and was really impressed with the stuff. I even made white chocolate calla lilies that I put on heart-shaped cookies for a wedding, and they were awesome. I thought it was really great to work with, very little "drying/cooling" time once you form the item, and it tastes great! I agree, very easy to work with. I actually find myself trying to find ways I can use it in my cake projects (like I need an excuse to get creative.....)

Odessa
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #3 of 72
Is there a recipe on here for it? icon_smile.gif
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #4 of 72
Can you get this anywhere? About how much does it run? Do you cover cakes with it like you do mmf or just accents? I'm intrigued! I tried mmf for the first time today and am looking forward to much more creativity!!! WOOOHOOOO!
Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #5 of 72
Alright Spill! lol What's this stuff all about? I've really fallen hard for fondant....are you telling me there's something better? lol Can you give a little instruction on it or a link on how to make it?
thanks
Sharon
Nothing is a waste of time....if it adds to the person you will become.
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Nothing is a waste of time....if it adds to the person you will become.
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post #6 of 72
Ok we all want to know. And see how the roses turn out!!
June 1996 ~ Thats when my life changed forever, I accepted Christ.
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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post #7 of 72
Does it set up "hard" in that you wouldn't want to eat the final decorations after they've set out for a while? That's the gripe / problem I have with so many of the "edible" modeling mediums. I can't see the point in striving to make sure everything on your cake is edible and then to make things that essentially no one wants to eat. I'd rather that everything on the cake be edible and be good / easy to eat!
post #8 of 72
I too would like to know the scoop on this wonder....
Jenn
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Jenn
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post #9 of 72
Isn't the chocolate modeling clay great!!! I just started using it a few months ago and am also trying to find ways to work it into designs. It's so easy to make and work with and the taste is delicious!

The chocolate calla lillies sound awesome!!
"Do anything, but let it produce joy!"

~Henry Miller~
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"Do anything, but let it produce joy!"

~Henry Miller~
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post #10 of 72
Thread Starter 
The recipe is 10 oz chocolate (i used choc. chips in white and semisweet-two separate batches)
1/3 cup of light Karo Syrup (aka- cornsyrup)

Heat chocolate in the microwave till melted using 30 seconds intravels. Stir after each 30 seconds. It took me 1 min 30 sec. total. (before adding corn syrup-add your coloring if you want to change from white to another color)
When you get to desired color (if you are coloring it- you don't have to) pour in corn syrup and FOLD in with rubber spatula. The mixture will turn into a ball after about a min of folding. Then lay on wax paper and spread out to about 1/4inch thickness. It hardens in about an hour or so. When you are ready to use it, it will break into pieces but the warmth from your hands softens it up then you just knead it a little and its ready to go!

You can use it to cover cakes like MMF but Yummier! You can make decorations!!!!!!!!! Even on ACE OF CAKES the show the fondant guy said he loved working with it because unlike MMF you can actually rub seams together and they disappear since chocolate melts as it get warmer by your rubbing it. Im a Chocolate Clay lover now!
post #11 of 72
Katy how soon do you start working with your choc clay after you make it? I found a wilton recipe that recommends letting it sit overnight and it's like a rock but smooths out great after alot of kneading. Do you see any difference in the clay if you use it after a few hours???
"Do anything, but let it produce joy!"

~Henry Miller~
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"Do anything, but let it produce joy!"

~Henry Miller~
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post #12 of 72
You can actually knead it all until soft and roll it out to cover cakes? Is it the same as rolling out fondant? Thanks alot for the info. I like working with fondant but it tastes awful. I always feel like it's a waste because it will just be thrown away!
Nothing is a waste of time....if it adds to the person you will become.
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Nothing is a waste of time....if it adds to the person you will become.
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post #13 of 72
The recipe sounds awfully familiar to the Candy Clay recipe on the back of Wilton's Candy Melts. Am I to understand you do not use the melts? I've tried coloring the white melts with my Americolor before but it just siezed up

Did you use store bought (Nestle's or another brand) white chocolate chips and milk or semi-sweet? I would imagine it takes quite a few batches to cover a cake with this stuff.

Where did you get the recipe from?


Amy
post #14 of 72
Thread Starter 
Quote:
Originally Posted by cookiecreations

Katy how soon do you start working with your choc clay after you make it? I found a wilton recipe that recommends letting it sit overnight and it's like a rock but smooths out great after alot of kneading. Do you see any difference in the clay if you use it after a few hours???



Im sorry my baby woke up....im back.
My chocolate has been sitting for about two hours and its ready to go whenever i want to use it. You can let it sit overnight but you don't have to.

Here is the website I used and i have to say that its the same trusty lady that i used for my mmf instructions. Peggy is the greatest!!! This page has the recipe and instructions. (yes it is the same amount that wilton uses but you really don't have to wait 8 hours. It really hardens pretty quickly)

http://whatscookingamerica.net/Candy/ChocolateRoses.htm

I did use Nestle white chocolate chips and I used the Ameri Color soft pink and it worked just fine. I don't know why it would seize.hhhmmm
post #15 of 72
I found the candy clay recipe on the wilton site, stumbled on it actually and was instantly intriqued. I didn't even realize it was on the back of the candy melts! icon_surprised.gif I buy the Wilton white chocolate but use merckens dark and milk chocolate, the flavors are better IMO. I've only made the recipe twice and haven't colored it. I did blend dark and milk to make the twigs on my fairy cake that's posted. Wilton has so many colors for the candy melts, have you tried any of those??

Does anyone know what to add to the choc modeling clay to soften it if it's too sift to roll out? Or is the heat of your hands enough?
"Do anything, but let it produce joy!"

~Henry Miller~
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"Do anything, but let it produce joy!"

~Henry Miller~
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