Modelling Chocolate Or Fondant?

Baking By 02392Suze Updated 5 Jun 2010 , 5:12pm by BlakesCakes

02392Suze Posted 31 May 2010 , 6:17pm
post #1 of 6

Modelling fondant or fondant/gumpaste...Which would make better roses for wedding cupcakes? ...(they have to be red)

5 replies
BlakesCakes Posted 31 May 2010 , 6:46pm
post #2 of 6

I love making modeling chocolate roses--quick & easy, don't need to make cones that have to have time to dry, can be done "production line" style, don't have to cover petals while working, stick together easily with the warmth of your hands or a dab of water, no wires, petals don't break, and..............they taste great!

Guess you know what gets my vote!


mamawrobin Posted 31 May 2010 , 6:47pm
post #3 of 6

Chocolate roses of course. Yummy icon_biggrin.gif

Maynard628 Posted 3 Jun 2010 , 1:28am
post #4 of 6

Wow...those are beautiful! Love pink!

02392Suze Posted 5 Jun 2010 , 4:50pm
post #5 of 6

will white modelling chocolate become a dark red?

BlakesCakes Posted 5 Jun 2010 , 5:12pm
post #6 of 6
Originally Posted by 02392Suze

will white modelling chocolate become a dark red?

I doubt that it would go dark red easily.

I'm guessing that you would do best starting with the red candy melts and then dusting them.


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