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I use both frequently, modeling chocolate taste better IMHO and is much easier as it doesn't harded fast like fondant. That being said, to adhere is a bit difficult if you are covering stuff, compared to fondant, because fondant is just a dab of water, So, I have opted to do a mix of 50/50, this allows me the flexibilty,time and taste of MC, and the adherence of the fondant. Also you can roll MC thinner w/o cracking.
confectionsofahousewife
Posted 21 Mar 2010 , 1:18pm
post #3 of 4
Quote:
Originally Posted by ski
I use both frequently, modeling chocolate taste better IMHO and is much easier as it doesn't harded fast like fondant. That being said, to adhere is a bit difficult if you are covering stuff, compared to fondant, because fondant is just a dab of water, So, I have opted to do a mix of 50/50, this allows me the flexibilty,time and taste of MC, and the adherence of the fondant. Also you can roll MC thinner w/o cracking.
I use both frequently, modeling chocolate taste better IMHO and is much easier as it doesn't harded fast like fondant. That being said, to adhere is a bit difficult if you are covering stuff, compared to fondant, because fondant is just a dab of water, So, I have opted to do a mix of 50/50, this allows me the flexibilty,time and taste of MC, and the adherence of the fondant. Also you can roll MC thinner w/o cracking.
You can mix modeling chocolate 50/50 with fondant? I had no idea! I'll have to try that. I love sculpting with modeling chocolate as I can work it forever and it doesn't dry out (I'm slow). I have never tried covering a cake with it but want to at some point.
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