Buttercream_warrior Posted 19 Apr 2011 , 3:55pm

i made the modeling chocolate according to the recipe i found on here and stored it in a zip lock bag and now i want to use it to make some accents on cupcakes and it is rock hard like a brick..not at all moldable like fondant..is there somthing i can do to fix this?? help!!

1 reply
SecretAgentCakeBaker Posted 19 Apr 2011 , 4:37pm

It will soften up from the warmth of your hands as you start to work it.

You can also start it out by microwaving it for about 3 seconds, maybe 5 seconds, then check to see if it has softened up. You don't want to soften it too much in the microwave or it will melt or get oily. Take it out and continue softening it with your hands.

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