I have a question about modelling chocolate. I have a cake due this week using it (my first time). I was practicing on some I got at the Austin show and it is very crumbly and greasy. Do I use powdere sugar or cornstarch? I also tried making it. My husband was kneading it for me and seems to have "separated"and become "oily"(I'm assuming that is the Karo? Any Suggestions? Any tutorials on the web?

Except for some I got from Bronweb Weber in class, I always make mine. It starts out very hard and has to be kneaded to get soft. I've always used Toba Garrett's recipe. I break it into small pieces to knead and soften. HTH!

here's a tutorial I made:

no powdered sugar, just candy melts and light corn syrup, you have to let it sit overnight before using it!

I make my own. I use a 2 to 1 ratio chocolate to glucose (corn syrup). Melt chocolate and let cool to 90. Warm glucose to 90 and mix until combined. Wrap in plastic wrap and let sit overnight.