Okay, so I am still pretty new to the cake decorating world and have been hearing a lot about modeling chocolate lately.
Can some explain the difference between this and fondant? When would I use this rather then fondant? Is it easier to work with then fondant (dry times, cracking etc)
Also is there a good recipe for it on the boards somewhere?
Thanks so much!
Good recipe here:
I live in a very humid area. I don't use fondant to model anything - it simply does not hold its shape long enough to dry. Lots of people do use it, so you'll just have to experiment. I use straight gumpaste, or, very occasionally, 50/50 fondant/gumpaste instead of fondant. I was fortunate enough to take a Mike McCarey class, and I now looooove modeling chocolate/candy clay. It never "dries" - it just gets cold. The heat of your hand will soften it enough to allow changes if your shape or facial detail isn't quite right. When cooled, it remains as you left it. I just tossed a white chocolate clay high-heeled shoe I made two years ago and stored in a plastic shoe box (appropriate, yes?
AThanks a lot for this comment. You answered my biggest question of the day.
HI, watch Laren Kitchens demo on modeling chocolate on youtube. She also has a class on Craftsy.com. You will love her!!!
I took her class on Craftsy.com and you truly will learn a lot.
I took her class too and it was great!! As a result, I've started using modeling chocolate alot more, including with my Cricut Cake and it works like a charm!