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That was easy! I'll tell ya what I know! - Page 2

post #16 of 72
Thread Starter 
Quote:
Originally Posted by cookiecreations

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?



I popped a big piece off just a minute ago an just worked it with my hands and after about 30 seconds or so it softened up by that warmth. I made a rose easily and gave it to my DH. He likes it much much more than fondant. I think he just doesn't understand the concept of MMF icon_razz.gif Now, Chocolate he can understand!

Oooooooooh, Im going to dust my pink roses with luster dust tomorrow! Yeah! That will be pretty. i have a nice pink luster dust. yay!
post #17 of 72
I would love to try this as well... Do you just use any kind of regular chocolate chips? or chocolate? anything specific to look for? sounds soo interesting and if you want to cover a cake w/ it do you roll it out right away and use it or still wait overnight? Thanks!
post #18 of 72
Thanks for the link! I found Peggy's site too, just last week, when looking at different MMF recipes!! She is the greatest! When I make my next batch of modeling I'll use it in a few hours instead of waiting so long. It can be brutal on the hands after 8 hrs +.

I haven't tried coloring the white yet but like the fact that I can.

Seized up after adding color, maybe the recipe needs more corn syrup??
"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 #19 of 72
Thread Starter 
Quote:
Originally Posted by loveqm

I would love to try this as well... Do you just use any kind of regular chocolate chips? or chocolate? anything specific to look for? sounds soo interesting and if you want to cover a cake w/ it do you roll it out right away and use it or still wait overnight? Thanks!



I just used the 12 oz bag of Nestle White Chocolate chips (u use 10 oz of the bag) for the Semi Sweet choc. I used what i had in the pantry which was Ghiradelli Semi sweet choc. bars. Worked just fine! U can also use Wilton melts too. If you want to cover your cake I would wait just about an hour no longer, knead it then roll it out. The only reason why I am letting my first two set overnight is because they are for roses and I am in no hurry. I am making the clay for the cake cover tomorrow though because I want it fresh.
post #20 of 72
I keep reading about MMF. What is it?
Kris
post #21 of 72
Thread Starter 
Quote:
Originally Posted by Szy

I keep reading about MMF. What is it?
Kris

Marshmallow Fondant. It is soooooooooo much better than Wiltons nasty nasty fondant.
Here is Peggys website that has the perfect description and instructions!

http://whatscookingamerica.net/PegW/Fondant.htm
post #22 of 72
I used luster dust for the first time yesterday. Do you mix your luster dust for the choc roses or just powdered?? That sound so pretty putting pink luster dust on the white choc roses!!!

I used some left over choc clay yesterday to make the nails for my dino cake and it did take only a few second for the small piece to soften up.
"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 #23 of 72
Thread Starter 
Quote:
Originally Posted by cookiecreations

I used for the first time yesterday. Do you mix your for the choc roses or just powdered?? That sound so pretty putting pink on the white choc roses!!!

I used some left over choc clay yesterday to make the nails for my dino cake and it did take only a few second for the small piece to soften up.



Well, the cake will be covered in White chocolate then the roses will be pink choc. that I dyed with Ameri Color pink first then I will dust them just with the powder. Honestly, I don't know how the vodka would react with the chocolate. I think that will be something I will have to test out. I don't see why you couldn't paint it on because I have a website that is ONLY chocolate clay cakes and they are ALL painted. So, im sure it won't be a problem.
post #24 of 72
Katy,
Thank you for the reply. I am printing the recipe now.
Kris
post #25 of 72
Can you share the website? I love checking out everyone's work! I can't wait to try this! Thanks so much for sharing!
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 #26 of 72
Thread Starter 
Quote:
Originally Posted by Szy

Katy,
Thank you for the reply. I am printing the recipe now.
Kris



No problem! I think I am off now to mold some chocolate roses! I think I ought to do them now since I have quite a bit left to do for this cake tomorrow! Good Night Ladies!
post #27 of 72
I just love those choc clay roses. I'll have to try some out next week, they look awesome. Thanks for the help!! thumbs_up.gif
"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 #28 of 72
Wow, now I want to try too!!!! Thanks for sharing!
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #29 of 72
I would hope this recipe "reacts" differently than Wilton's Candy Clay recipe. I would never use that recipe to cover a cake with. I would have ever considered attempting to roll that recipe out to cover a cake with. It's not THAT soft even if you work with it. It's just too much to try and soften even in batches and roll out.

Now if this particular Chocolate Clay recipe is easier/softer/less messy than Wilton's Candy Clay recipe then I will consider using it.

The Wilton white Melts seized when I added color to it. Even the tiniest amount of color ruined it.

I'll have to give it a try. Has anyone made and used Chocolate Plastique?


Amy
post #30 of 72
Thank you so much for sharing your recipe and ideas. I noticed this used on Ace of Cakes and thought I would have to purchase it, not make it myself. Great ideas!
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