I am playing with using modeling chocolate instead of using fondant to cover a cake for my friend. She doesn't like fondant. Do I use more corn syrup to give greater flexibility? Has anyone tried this?

I don't see why you don't just use a thick ganache (2:1) instead of modeling chocolate? It is easy to apply, cuts readily with a knife and makes a smooth foundation for what ever decoration you want to apply. (It is also delicious as the base under fondant, if you ever choose to use that.) I do like to use modeling chocolate for figures, but can't see it for covering a whole cake.

You can't add more corn syrup to make modeling chocolate more flexible. Accidentally added more than I needed once and it basically ruined the batch. What you can do is mix modeling chocolate and fondant for a wonderful tasting "canvas."

There is also the art of rolled buttercream which tastes like buttercream and works like fondant (only stretchier.) As well, you can combine rolled buttercream and fondant for a tasty alternative.

Both of those ratios are about 50/50

HTH!

thanks ladies! I will look into both options! I appreciate your responses:0)

Milkmaid...do you have a good recipe for the thick ganache (I need it to be white)?

This is a good overall lesson on ganache and provides info on making it a white chocolate ganache:

http://www.joyofbaking.com/ganache.html

Thank you so much Win! I really appreciate the guidance

gmorriello...Here is the recipe I use.

GANACHE

Chocolate: 2:1 = 1lb. (16 oz), chocolate to 1 C. (8 oz.) Cream
White Chocolate: 3:1 =1.5lbs. (24 oz.) white chocolate to 1 C. (8 oz) Cream

Larger quantity: 3:1 (3 lbs. white chocolate to 2 C. Cream)

I use the same technique for the white as for the dark: I put the chopped chocolate in the microwave and stir between short zaps until melted. Have ready the hot cream and stir it in. I even use my immersion blender here. It can remain on the counter overnight to use the next day, or if I am in a hurry I place it in the refrigerator until it achieves the consistency of peanut butter. If it gets too cold and thick, a short zap in the microwave restores its spreadability. I love it. It tastes delicious and smoothes well with a hot knife. It also can hide minor imperfections.
I have tried rolled buttercream but find it too "greasy" for my liking. This is just my opinion, although I have never tried combining it with fondant.
Hope this helps.

Thank you! It is amazing how everyone is so supportive and cooperative. It means so much to be able to get such quick feedback and great insight. Thank you Milkmaid42 and Win! I'll keep you posted!

I have covered a cake with modeling chocolate. But...it was HEAVY!!! I think the ganache idea is the best. JMO

GOOD LUCK!

Beth in KY

On tonight's episode of Ace of Cakes they covered the civil war memorial cake in modeling chocolate, but it looked more like a show piece than a cake meant to be eaten, but you might want to check it out.

Can you substitute candy melts for the chocolate in the ganache recipes?