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PICS!!!! Cookies w/choc. modeling clay! - Page 3

post #31 of 55
katy625, I love your cookies. I am a big fan of modeling chocolate. It works great for tires and windows. I have never used white chocolate, but now I think I might have to try.
And my God will meet all your needs according to his glorious riches in Christ Jesus. Phil 4:19

No person was ever honored for what he received. Honor has been the reward for what he gave. - Calvin Coolidge
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And my God will meet all your needs according to his glorious riches in Christ Jesus. Phil 4:19

No person was ever honored for what he received. Honor has been the reward for what he gave. - Calvin Coolidge
Reply
post #32 of 55
Has anyone ever used modeling chocolate to cover a cake? If so how hard is it to work with? Thanks!
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #33 of 55
Thread Starter 
Quote:
Originally Posted by tiggy2

Has anyone ever used modeling chocolate to cover a cake? If so how hard is it to work with? Thanks!



Here is a pic of the cake I covered on Sunday and the roses and beads are also white and semisweet chocolate. I am making my brothers wedding cake with white chocolate. Also if you look in the round wedding cake gallery user Steady2Hands made a GOREGEOUS wedding cake that is totally covered in white chocolate!! It is just amazing!
LL
post #34 of 55
Light Karo Syrup is just light Corn Syurp - Karo is the brand name. icon_smile.gif
Laura
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Laura
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post #35 of 55
katy625 how many batches would it take to cover to 8" layers?
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #36 of 55
Thread Starter 
Quote:
Originally Posted by tiggy2

katy625 how many batches would it take to cover to 8" layers?



Well, I only needed one batch (10oz choc. and 1/3 cup karo syrup) for this 6" cake so to be safe if you are doing a layered 8" cake i would make 3 batches just be safe. You will have leftovers for sure but you would rather have too much than not enough.
post #37 of 55
thanks for that, I have seen corn syrup for sale, is there much of a difference between corn syrup and light con syrup?. Thanks for helping me.
post #38 of 55
Katy625, I just love your beautiful cookies! What an awesome job!

thumbs_up.gif

Jane
Be true to your work, your word, and your friend.
Henry David Thoreau
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Be true to your work, your word, and your friend.
Henry David Thoreau
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post #39 of 55
Please don't mind my ignorance, but are these made with like candy clay? I just bought 5 lbs. of white chocolate chips to make candy boxes for my daughter's 1st communion. I think I'll have left over chocolate and this would be a great place to use it. I have seen cookies with a layer of fondant on top....is this the same effect? I do have questions....

1) I will be making cookies in the shape of crosses using a cross cookie cutter. Do I cut out the candy clay with the same cookie cutter? I want it to be the same size as the cookie.

2) How thick do I roll this out?

3) I have BC in my freezer...... icon_rolleyes.gif can I unfreeze it and use that to glue on the candy clay?

4) Can I decorate the top of the cookies with royal icing?

5) How long do these keep? Can I freeze them? or how far in advance can I make them and keep them at room temp.?

Thanks,

Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #40 of 55
Quote:
Originally Posted by katy625

Quote:
Originally Posted by tiggy2

Has anyone ever used modeling chocolate to cover a cake? If so how hard is it to work with? Thanks!



Here is a pic of the cake I covered on Sunday and the roses and beads are also white and semisweet chocolate. I am making my brothers wedding cake with white chocolate. Also if you look in the round wedding cake gallery user Steady2Hands made a GOREGEOUS wedding cake that is totally covered in white chocolate!! It is just amazing!



This cake is gorgeous!!!! How hard is it to work with as oposed to fondant? Do you refrigerate it b/c its chocolate? This must taste way better than fondant though icon_biggrin.gif

Thanks,
Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #41 of 55
Thread Starter 
Quote:
Originally Posted by Naty

Please don't mind my ignorance, but are these made with like candy clay? I just bought 5 lbs. of white chocolate chips to make candy boxes for my daughter's 1st communion. I think I'll have left over chocolate and this would be a great place to use it. I have seen cookies with a layer of fondant on top....is this the same effect? I do have questions....

1) I will be making cookies in the shape of crosses using a cross cookie cutter. Do I cut out the candy clay with the same cookie cutter? I want it to be the same size as the cookie.

Yes, use the same cookie cutter so it will fit perfectly.

2) How thick do I roll this out?

supposed to be about 1/4 to 1/8 inch thickness

3) I have BC in my freezer...... icon_rolleyes.gif can I unfreeze it and use that to glue on the candy clay?

YEP!

4) Can I decorate the top of the cookies with royal icing?

Im not sure.....you can try on one and see how it works

5) How long do these keep? Can I freeze them? or how far in advance can I make them and keep them at room temp.?

I've had mine out for 3 days now and they are still good.
With the chocolate that you don't use roll into ball and put into airtight container and keep in your pantry. I've had mine in there since Sunday. i will have to find out how long it keeps. Im not quite sure. I also am unsure about freezing them.

THIS IS THE WEBSITE THAT I USED WHEN MAKING THIS! You can always email Peggy the owner of the site! She is very sweet!!! This tastes much better than fondant! Remember when it sets and you are ready to roll it, it will take a little man power but once your hands warm it up it will be fine THEN add a little crisco in the ball and that will make and keep it elastic. Also, remember when adding clay ontop of clay you use melted chocolate for the glue. BC will hold the first layer of chocolate on the cookie.

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

Thanks,

Naty
post #42 of 55
Thread Starter 
Quote:
Originally Posted by bejewelled

thanks for that, I have seen corn syrup for sale, is there much of a difference between corn syrup and light con syrup?. Thanks for helping me.



Im just not sure...I would just look closely at the bottles of syrup to see on the front if it says light corn syrup. I got mine at Walmart if you have one around.
post #43 of 55
Hi Katy 625 thanks, in NZ we don't have Walmart and corn syrup is not regulalry used for things here. The corn syrup I have is so thick you could stand a spoon up in itand it would not fall over. I'm assuming light corn syrup is runnier perhaps?
post #44 of 55
Thread Starter 
Quote:
Originally Posted by bejewelled

Hi Katy 625 thanks, in NZ we don't have Walmart and corn syrup is not regulalry used for things here. The corn syrup I have is so thick you could stand a spoon up in itand it would not fall over. I'm assuming light corn syrup is runnier perhaps?



DUR!!! Im sorry!! I forgot on your post that you live out of the States. Yes the light is runnier and I believe of lighter color too...almost clear. I wonder if you talked to the store in your area they might be able to tell you where to get it.
post #45 of 55
Thread Starter 
Quote:
Originally Posted by bejewelled

Hi Katy 625 thanks, in NZ we don't have Walmart and corn syrup is not regulalry used for things here. The corn syrup I have is so thick you could stand a spoon up in itand it would not fall over. I'm assuming light corn syrup is runnier perhaps?



DUR!!! Im sorry!! I forgot on your post that you live out of the States. I believe it just has to do with the color. At least that is what the Karo Syrup website says. The thickness is probably the same. Light corn syrup is almost clear. If you have the dark kind it would probably just destort the color. I wonder if you talked to the store in your area they might be able to tell you where to get it.
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