Modeling Chocolate Scrolls On Fondant

Decorating By sister340 Updated 22 Nov 2009 , 1:13am by milkmaid42

sister340 Posted 21 Nov 2009 , 3:31pm
post #1 of 6

I need to make a cake (everything seems to be a first for me) that is fondant with modeling chocolate scroll work. Any advice? How would I stick the chocolate on the cake? It needs to be transported 150 miles. Don't want it to fall off in transit. Will send layers then they will stack onsite.

5 replies
cabecakes Posted 21 Nov 2009 , 6:16pm
post #2 of 6

I used regular old buttercream to attach my chocolates to my fondant cake. They held ok. For that kind of transport, you may want to consider royal icing. I would use royal made with meringue powder instead of egg whites though (probably a little more food safe).

sister340 Posted 21 Nov 2009 , 9:33pm
post #3 of 6

good idea, thanks.

icer101 Posted 21 Nov 2009 , 10:02pm
post #4 of 6

melted chocolate would be great too.. and taste great too...

sister340 Posted 21 Nov 2009 , 10:28pm
post #5 of 6

Is there a trick to piping melted chocolate? When I've done it before, it was great until it started to cool down and get hard. then back to the microwave?

milkmaid42 Posted 22 Nov 2009 , 1:13am
post #6 of 6

Have you tried placing it on a heating pad, maybe alternating two bags? Just an idea...

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