I have been reading quite a bit on this forum and think I would like to try combining Satin Ice and modeling chocolate.
I purchased white chocolate rounds and am thinking that 1 lb. chocolate to 2/3 cup corn syrup was an appropriate ratio for the modeling chocolate. I am hoping that those of you who are in the know would give a thumbs up or down.
From there, I plan on mixing 50/50 or 2 parts fondant to 1 part modeling chocolate.
Any thoughts on this?
As always, thanks.
well i am not an xpert but i heard that modeling chocolate is heavier then fondant and it is bettr for sculptin and that when u get a crack on it u can smooth it better then the fondant , now fondant it is dry and very delicate in matters of covering a cake and when u get a crack it is hard to smooth it almost imposible.i guess it depends on what r u going to use it, i think u should try it and let us know how it goes!!!
Well, I tried it out last night and the cake came out okay. I don't really have any frame of reference, though.
I guess I should try the SI by itself just so I know the difference.