Using Candy Clay For The First Time

Decorating By sisspence Updated 4 Oct 2008 , 1:56pm by TooMuchCake

 sisspence  Cake Central Cake Decorator Profile
sisspence Posted 3 Oct 2008 , 2:38pm
post #1 of 6

I am wanting to use candy clay today for the first time. I made it a yesterday. My question is, can I cover the entire cake with it like fondant? It really taste good and I really want to cover the cake with it, but will it work.
thanks in advance

5 replies
 mandifrye  Cake Central Cake Decorator Profile
mandifrye Posted 3 Oct 2008 , 6:38pm
post #2 of 6

I can't speak from experience, because I have never done it. However, you CAN wrap a cake in chocolate. There are a couple of tutorials on the Cake Decorating thread (right at the top). As far as completely covering, I am sure you could probably get it to work, but you might not be happy with the results. I am afraid that it would probably crack and break as you try to cover the cake.

HTH, and you get someone more familiar to give an accurate answer.

Mandi

 sisspence  Cake Central Cake Decorator Profile
sisspence Posted 3 Oct 2008 , 11:30pm
post #3 of 6

Well I can now say that I am speaking from experiance. I did it and it worked great. The cake was square, so I rolled the clay out, and cut it out in 4 panals for the sides and the top panal. Used a crimped at all the seams. It worked great, I don't think I will ever go back to fondant. Oh yea, it's tastes great too....

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dragonflydreams Posted 4 Oct 2008 , 1:07am
post #4 of 6

. . . did you use the recipe from this site to make your candy clay . . .

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sisspence Posted 4 Oct 2008 , 1:24am
post #5 of 6

I dont think so, if I remember right I just done a google search..but here it is.
14 oz candy melts
1/3 cup corn syrup
I used the smaller melts that come in a 2 lb. bag for chocolate fountains or fondue.
I used this recipe times 4 to make sure I had enough for the cake and the cake board.

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TooMuchCake Posted 4 Oct 2008 , 1:56pm
post #6 of 6

If you want to cover your cake in modeling chocolate the same way you do with fondant, you can mix a little fondant into it to give it a little stretch. I've mixed them as much as half-and-half. Works great and tastes good, too. I don't cover cakes in 100% modeling chocolate unless they're about 8" or less because I find the choc gets cracky and it doesn't look as good.

Deanna

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