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.
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).
good idea, thanks.
melted chocolate would be great too.. and taste great too...
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?
Have you tried placing it on a heating pad, maybe alternating two bags? Just an idea...