sarascakecreations Posted 23 Nov 2010 , 5:30am
post #1 of

Hello,

So I have made a 3-D car topper before out of fondant and it was super heavy to put on a little 9x9 inch cake. This time a customer wants a cake 11x11 but she wats modeling chocolate. She is also willing to pay for the modeling chocolate as I have never used it...

So my question are many! How do I shape it? I've heard it's like fondant but melts in your hands? So is the car going to melt after I shape it and put it on the cake? The last car I did was silver so I painted it with silver luster dust and vodka so this car is green should I paint it with green dust and vodka the same way? The liquid won't cause the car to melt will it? Also I have made a 3-D rice crispies PS3 controller before and was thinking that might be a light alternative and then I guess I could cover it with modeling chocolate? 1 more question, last time I used rice crispies it was a bit bumpy so how can I get a smooth car look? Do I shave it off with a knife to make it smooth?

Sorry I have just never used modeling chocolate and I have no idea where to start with it??

Any help would be very much appreciated!!

2 replies
Love2BakeCakes Posted 23 Nov 2010 , 6:22am
post #2 of

Blessings Sarascakecreations

I don't have much experience with modelling chocolate, but I will share with you what I know. I've tried a few recipes in the past, but couldn't get it quite right. Then I tried "Bo Frieberg's" recipe from "The Professional Pastry Chef," and this one worked just fine for me. THIS IS FOR DARK MODELLING CHOCOLATE ONLY. (FOR WHITE AND MILK CHOCOLATE, THE RECIPE HAS TO BE TWEAKED A BIT.) ~ 14oz/400grams sweet dark chocolate + 2oz/55grams unsweetened chocolate, + 2/3 cup(160ml) or 8oz/225grams light corn syrup. (I OMITTED THE UNSWEETENED CHOCOLATE.) STEPS ~ 1) Chop chocolate then melt over double boiler. Temperature should NOT go higher than 110 degrees. 2) Heat corn syrup up to no more than 110 degrees as well. 3) Combine completely, then allow to cool. 4) Cover (I used plastic wrap) and leave at room temp. for at least 24 hours.

Knead chocolate in small blocks at a time applying corn starch if needed to remove stickiness. It works like a charm ... mine came out silky smooth. In my pics, my football is covered with the chocolate from this recipe. The chocolate did not melt in my hands. It was not sticky. It was pliable and very easy to work with. I was able to handle it just like I do fondant. I am very pleased with this recipe, will be sticking with it, and would strongly recommend it.


The Yield on this recipe is = 1 pound 8 ounces (680 grams)

sarascakecreations Posted 23 Nov 2010 , 4:55pm
post #3 of

Thanks very much and I will keep that recipe on hand but for now I am time pressed and I am just going to buy some.

What I need more help with is the actual construction? Can anyone answer any of my questions above?

Or offer some tips as to how I should go about this?

Sara

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