Modeling Chocolate

Decorating By cakelady2308 Updated 29 Oct 2006 , 2:31pm by roosterroses

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cakelady2308 Posted 28 Oct 2006 , 9:08am
post #1 of 4

HOW DO YOU GET THE PERFECT MODELING CHOCOLATE TO WORK WITH? I TRYED 50% CHOCOLATE, 50% GLUCOSE, .STILL COMES OUT STICKY AND IMPOSIBLE TO WORK WITH. I WANT TO COVER THE CAKE WITH IT NOT ONLY DECORATIONS.

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Kiddiekakes Posted 28 Oct 2006 , 2:00pm
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Try one bag of wilton candy melts and 1/3 cup of corn syrup.Melt the candy melts in a microwave safe bowl and stir in the corn syrup.Mix really well and set on waxpaper to set up.It will be really greasy at first and I used paper towel to soak up some of the oil but once it cooled it was great to model with.

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roosterroses Posted 29 Oct 2006 , 2:31pm
post #4 of 4
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Try one bag of wilton candy melts and 1/3 cup of corn syrup.Melt the candy melts in a microwave safe bowl and stir in the corn syrup.Mix really well and set on waxpaper to set up.It will be really greasy at first and I used paper towel to soak up some of the oil but once it cooled it was great to model with.



I use this all the time and LOVE it!!! Don't worry if it gets a bit stiff on you between working on projects... just knead and squish it with your warm hands and it will be great! Store in a zippered baggie. And it tastes great!
Kiddiekakes - I am glad to know I am not the only one who uses a paper towel!

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