So I have worked with my cricut and cutting gumpaste. Sometimes I had great success. Sometimes I had to try over and over and over and got super frustrated. Well the other day I decided to make modeling chocolate so I used every color of candy melt I had and made about 10 different colors of modeling chocolate. I decided to try it with my cricut today. It was AWESOME. No problems. Cut perfect everytime. I rolled it to a 3 on my kitchenaid pasta maker and then stuck on the cutting mat with some crisco and cut away. To get it off I just popped it in the freezer for a few minutes and bent back the mat and the modeling chocolate cake right off.

WOW!! Thanks for sharing - I'll give it a try

can't wait to try, what cutter, presure did you use, and I don't have a roller, thickness, like a dime. after you rolled it how long did you wait? i love my cricut and use it all the time, just started making cakes and really want to learn to use it, thanks

Wow! thank you for sharing! I have been wanting to try this but I just don't like gum paste. I am happy to hear that it works with molding chocolate. Thank you again for sharing!

I used the deep housing blade on 6, speed 4 and pressure 3. I would say a dime thickness or maybe a little less (love the pasta roller, just got it at X-mas). Didn't wait any time. Stuck it on the mat and trimmed it and then cut.

for your help will try can't wait

I think I need to get a cricut after reading all these forums about them :/

I just got a fabulous deal on a Cricut Expressions on Ebay. Paid $170.02 and free shipping to boot! A reputable dealer with over 29,000 in sales and a 99.9 customer satisfaction rating.

DH was going to get me one for my birthday, up here (Canada) they run between $399 and $499 depending where you shop. I saved him a bunch and now he's letting me ebay for cartridges.

I can't wait to get started.

How did you make modeling chocolate? Can you share your recipe? I have lots of candy melts that I would like to get use of.

Thanks for the tip....my gumpaste attempts have been like a roller coaster!

The recipe I use is 12 oz candy melts and 6 oz glucose. So a 2 to 1 ratio. I melt the candy melts and then warm up the glucose for about 15 secs. Mix together. Dump in plastic wrap and wrap up and let sit overnight.

I found the same thing! Modeling chocolate is the way to go and tastes great too!

They have Cricuts for $99 at big lots today and tomorrow. Picked one up this morning, can't wait to try it.

I buy my glucose from a wholesale cake place but I think Wilton sells it.

Glucose is corn syrup....

Great! Thanks for the info. I just got my cricut today and can't wait to try this I was gonna try with gumpaste first, but now reading this, it appeals to me more! Thanks again.

I have been using the cricut on cakes for over a year and find the following works well with it.
edible image sheets
gumpaste
modeling chocolate
sugar veil
chocolate fondant

It does take some patience with some of the materials, however once you get what works down, it pays off.
We had problems at first with gumpaste. It takes the right receipe, and knowing the right technique.

Light corn syrup works great too, instead of glucose and is available at any grocery store.

Ok, I am seriously getting so frustrated! I tried this over and over again and the same thing is happening to the modeling chocolate that happened to my gumpaste. It cuts clean on the bottom that's touching the mat but the top of it has drag marks and a jagged edge to it. I am using the deep blade and housing on 6, med pressure, slow speed and I've tried greasing the top of the chocolate/gumpaste and blade and not greasing it and EVERY time it comes out the same way. I've tried various thickness as well. And I've tried both letting it dry and not dry.SOMEONE PLEASE HELP ME!!!!!!!!!!!!!

Ok, I am seriously getting so frustrated! I tried this over and over again and the same thing is happening to the modeling chocolate that happened to my gumpaste. It cuts clean on the bottom that's touching the mat but the top of it has drag marks and a jagged edge to it. I am using the deep blade and housing on 6, med pressure, slow speed and I've tried greasing the top of the chocolate/gumpaste and blade and not greasing it and EVERY time it comes out the same way. I've tried various thickness as well. And I've tried both letting it dry and not dry.SOMEONE PLEASE HELP ME!!!!!!!!!!!!!

what cricut are you using to do this with? I might hit big lots today to see if they have the machine around my area.

Are you guys sure that the cricut is food safe?

I tried rolling it very thin, thinner than a dime. At first I did dime thickness like someone said above, and when I got the same results, I tried thinner. I pushed my roller things all the way to the sides so they are completely out of the way. I am using the cricut create, although I don't think that matters as much. I must be doing something wrong but can't figure it out for the life of me. I have even read the other post about cricuts and did everything that they suggested. UGHHHH!!