I am considering using red modeling chocolate roses as a topper for a buttercream wedding cake and at the base of each tier. I have never used modeling chocolate before. Any tips or advice? Would it be safer to just stick with buttercream roses?
Sorry, no advice (I'm partial to BC roses).
I don't know what you mean by "safer", but it's faster to stick with buttercream rosesit's the difference between banging them out with a piping bag or forming each petal by hand.
I love making modeling choc roses. They're easy, and actually go together really quickly. Yes, you mold each petal by hand, but it's nothing like doing fondant/gumpaste roses petals. You simply form them by hand. Easy-peasy. And making the modeling chocolate itlself is very simple. Store it in the fridge, and pull it out when you have a chance to make a few roses.
What appeals to me is that they can be made well in advance and stored air-tight until you need them. Not so for BC roses. JMO.
Plus there's this other thread right now in CC:
Not so for BC roses. JMO.
BC roses can be made well in advance, air dried, and stored at room temperature for many months.