bakencake Posted 28 Aug 2011 , 1:09pm
Quote:
Originally Posted by gourmetsharon

thanks for all the tips and hints. I've been hesitant to try making it.



me too! I just bought the Baking Art DVD and it is 100% modeling chocolate. i was scared to try it because i hear horror stories about the process. thank you all for your help thumbs_up.gif

glendaleAZ Posted 28 Aug 2011 , 4:18pm

So much great advice!

I love it when so many people have different ideas on how something can be done.

I'm going to try coloring my syrup before I mix it in with the melts, and to also let my candy cool down a bit before I mix in the syrup.

Thanks everyone


icon_biggrin.gif

mommynana Posted 28 Aug 2011 , 5:52pm

Im so glad that i saw this, I had asked this question a few weeks ago and never got this many responds. I was having the same problem with the modeling chocolate, Tried many of times and got sick of it, Everone always says how easy it is to make it, I would say ( yea right) Now i`ll have to try all these tips on here and try again,, thanks to all.


Fondantgrl, Your cakes are absoluty beautiful, On that blue cake did you use a crimper for the design on the sides

bobwonderbuns Posted 28 Aug 2011 , 6:00pm
Quote:
Originally Posted by glendaleAZ

So much great advice!

I love it when so many people have different ideas on how something can be done.

I'm going to try coloring my syrup before I mix it in with the melts, and to also let my candy cool down a bit before I mix in the syrup.

Thanks everyone


icon_biggrin.gif




You can also heat up the syrup to the same temp as the chocolate -- just so they are the same temp, hot or cold, is what's important.

bobwonderbuns Posted 28 Aug 2011 , 6:04pm
Quote:
Originally Posted by mrsmudrash

I agree!! It sounds like you're overmixing it. I melt the wilton melts slowly (like the other people have mentioned), wait until they cool a bit, mix in my corn syrup until it begins to seize, then give it another one or two stirs.

Now, this is where my process differs from everyone...but I've had SO much luck with it, I'd recommend trying it. After I mix the chocolate/syrup mixture slightly, I blob it onto a piece of seran wrap, pat it down to 1/2" or so and watch over it (open - I don't cover it). Every few minutes I dab it with a paper towel to get rid of the wax. I do that until it stops weeping wax. I then let it sit and wait for about 1.5 hours until it's almost firm, but slightly flexible (I do not wait until the next day or when it gets hard hard...it needs to be stiff, but flexible when you pick it up)...THEN I knead it all up together like crazy and it smooths beautifully very quickly! Then I wrap it up for when I need it.

I tried doing this because I was having problems with little bits of dried chocolate/wax in my chocolate and I couldn't get them out. This way when I knead it while it's still pliable, I can really work all the chocolate smooth without breaking my hands. I've never had a problem with cracking/breaking modeling chocolate since!! Try it...you'll love it! icon_smile.gif




Hey Mrsmudrash (what a great name by the way!) icon_lol.gif I have a question on the red candy clay -- do you use the red candy melts? If so, have you noticed how freaking soft they are? Does your blotting method help with that at all?

mrsmudrash Posted 28 Aug 2011 , 7:03pm
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by mrsmudrash

I agree!! It sounds like you're overmixing it. I melt the wilton melts slowly (like the other people have mentioned), wait until they cool a bit, mix in my corn syrup until it begins to seize, then give it another one or two stirs.

Now, this is where my process differs from everyone...but I've had SO much luck with it, I'd recommend trying it. After I mix the chocolate/syrup mixture slightly, I blob it onto a piece of seran wrap, pat it down to 1/2" or so and watch over it (open - I don't cover it). Every few minutes I dab it with a paper towel to get rid of the wax. I do that until it stops weeping wax. I then let it sit and wait for about 1.5 hours until it's almost firm, but slightly flexible (I do not wait until the next day or when it gets hard hard...it needs to be stiff, but flexible when you pick it up)...THEN I knead it all up together like crazy and it smooths beautifully very quickly! Then I wrap it up for when I need it.

I tried doing this because I was having problems with little bits of dried chocolate/wax in my chocolate and I couldn't get them out. This way when I knead it while it's still pliable, I can really work all the chocolate smooth without breaking my hands. I've never had a problem with cracking/breaking modeling chocolate since!! Try it...you'll love it! icon_smile.gif



Hey Mrsmudrash (what a great name by the way!) icon_lol.gif I have a question on the red candy clay -- do you use the red candy melts? If so, have you noticed how freaking soft they are? Does your blotting method help with that at all?




I do use red candy melts and have noticed they are a bit soft, but after I roll it out, I'll let it sit for a few minutes before cutting my shape...it firms right up. If you want it to be firmer, just reduce the corn syrup by .5 oz or so until you get the consistency you like. For a 14oz bag, I use 2.5 oz of corn syrup (I weigh everything). I don't know if blotting the wax gives it more structure or not...I haven't noticed that part. I just don't like the wax to be present, especially because I work the candy clay before it completely hardens. I won't make candy clay any other way...I never get dried bits in my chocolate anymore because I can work them out while it's fresh, still a bit warm and very pliable. The consistency is dreamy! I use modeling chocolate for almost all my decorations on my cakes. I love love love working with it!

bakencake Posted 28 Aug 2011 , 8:35pm

Dumb question--- Mrsmudrash, i just read your response so my question is to you. i read that you used both the words candy clay and modeling chocolate. are they used interchangeably? Im still new to this technique so i really dont know. i thought that if you used candy melts that was called candy clay and if you used chocolate that was called modeling chocolate. im a little confused.

bakencake Posted 28 Aug 2011 , 8:36pm

Ps. love your blog. big fan!!

bobwonderbuns Posted 28 Aug 2011 , 9:10pm
Quote:
Originally Posted by bakencake

Dumb question--- Mrsmudrash, i just read your response so my question is to you. i read that you used both the words candy clay and modeling chocolate. are they used interchangeably? Im still new to this technique so i really dont know. i thought that if you used candy melts that was called candy clay and if you used chocolate that was called modeling chocolate. im a little confused.




If you don't mind, I'll answer that as well -- they are the same thing. It's an interchangable term. After the melting of the candy melts and adding the corn syrup and letting it set up, the end result is then kneaded into a workable state. That is the consistency of a clay, and since it's made from a candy (not a fondant) it's called "candy clay." However, since it is chocolate and used for modeling purposes as well, it's also called "modeling chocolate." Get it? icon_lol.gifthumbs_up.gif

mrsmudrash Posted 28 Aug 2011 , 9:16pm
Quote:
Originally Posted by bakencake

Dumb question--- Mrsmudrash, i just read your response so my question is to you. i read that you used both the words candy clay and modeling chocolate. are they used interchangeably? Im still new to this technique so i really dont know. i thought that if you used candy melts that was called candy clay and if you used chocolate that was called modeling chocolate. im a little confused.




First of all, no question is a stupid question!!! icon_smile.gif - we've ALL been there!!!

Yes, Bobwonderbuns (love the name! icon_smile.gif ) is right...they can be used interchangeably. I try to call it "candy clay" when I use candy melts and "modeling chocolate" when I'm using real chocolate. The candy melts are not real chocolate...so, I try to make the chocolate feel more important by calling it modeling chocolate! icon_smile.gificon_wink.gif But, they are basically the same thing! icon_smile.gif

mrsmudrash Posted 28 Aug 2011 , 9:18pm
Quote:
Originally Posted by bakencake

Ps. love your blog. big fan!!




Yeah! I hope it's helpful...that's what it's for!! icon_smile.gif

fondantgrl Posted 28 Aug 2011 , 9:56pm

AKA: chocolate leather; chococlate plastic and candy clay as well..

bakencake Posted 28 Aug 2011 , 10:26pm

thank you guys! thumbs_up.gif

bobwonderbuns Posted 28 Aug 2011 , 10:28pm

Oh by the way, you have to watch the ounces in the candy melt bags -- Mercken's 1lb bag IS 16 oz. Wilton's is 14 oz and the new Wilton Colorburst Brights Candy Melts is a whopping ... (wait for it) ... 10 oz a bag!!!! Seriously, how cheap can they get??? icon_rolleyes.gif So just watch it because that will affect your final result.

mrsmudrash Posted 28 Aug 2011 , 10:36pm
Quote:
Originally Posted by bobwonderbuns

Oh by the way, you have to watch the ounces in the candy melt bags -- Mercken's 1lb bag IS 16 oz. Wilton's is 14 oz and the new Wilton Colorburst Brights Candy Melts is a whopping ... (wait for it) ... 10 oz a bag!!!! Seriously, how cheap can they get??? icon_rolleyes.gif So just watch it because that will affect your final result.




REALLY good point! That's like the silly Kraft marshmallows! I accidentally bought a 10oz bag to make MMF (it normally calls for a 16oz bag)! - I didn't know they had 10oz bags until my fondant was messed up! Stupid me for not being more observant! icon_wink.gif

jhay Posted 28 Aug 2011 , 11:59pm

Great stuff on this thread. Thanks!

staceyboots Posted 29 Aug 2011 , 12:38am

thanks for the information on this thread!

i tried making 2 batches of modeling chocolate a few weeks ago and they both came out disastrous.

gidgetdoescakes Posted 29 Aug 2011 , 12:58am

why do you say its bad to put in fridge? I put mine in to get it to set a wee bit then take it out and leave it at room temp, and have no problems....also I use the red....and love it, no more trouble getting red red icon_smile.gif.........I used modeling chocolate on snoopys roof in my pics if you care to look

mrsmudrash Posted 29 Aug 2011 , 1:09am
Quote:
Originally Posted by gidgetdoescakes

why do you say its bad to put in fridge? I put mine in to get it to set a wee bit then take it out and leave it at room temp, and have no problems....also I use the red....and love it, no more trouble getting red red icon_smile.gif.........I used modeling chocolate on snoopys roof in my pics if you care to look




Nope that's not bad at all! It's bad when you forget and leave it in there because it's like trying to knead a rock! icon_smile.gif OUCH! icon_wink.gif

gidgetdoescakes Posted 29 Aug 2011 , 3:35am

well mine does get like a rock haha....but I cut small portions off at a time too make it pliable....

fondantgrl Posted 29 Aug 2011 , 4:22am
Quote:
Originally Posted by gidgetdoescakes

well mine does get like a rock haha....but I cut small portions off at a time too make it pliable....




when it has set, it is suppose to be hard like a rock and that is normal.. I cut it using a cleaver into smaller sizes and I put it in the microwave VERY BRIEFLY for about 10 seconds at power # 8, until soft enough to knead.. it never fails.

AnnieCahill Posted 29 Aug 2011 , 5:00pm
Quote:
Quote:

I cut it using a cleaver into smaller sizes




Sorry, this made me laugh. I never think of cakes and cleavers, so this is a great visual.

Carry on. icon_smile.gif

fondantgrl Posted 29 Aug 2011 , 5:27pm
Quote:
Originally Posted by AnnieCahill

Quote:
Quote:

I cut it using a cleaver into smaller sizes



Sorry, this made me laugh. I never think of cakes and cleavers, so this is a great visual.

Carry on. icon_smile.gif




well it is the only knife big enough to cut through it.. a paring knife would be more funny and useless

gidgetdoescakes Posted 30 Aug 2011 , 4:08am

lol I use a steak knife myself

glendaleAZ Posted 30 Aug 2011 , 4:46pm

Hey, I use a paring knife -- I'd probably cut my hand off if I used anything bigger.

fondantgrl Posted 30 Aug 2011 , 4:59pm
Quote:
Originally Posted by glendaleAZ

Hey, I use a paring knife -- I'd probably cut my hand off if I used anything bigger.




well I guess it depends how big of a piece it is... mine is always a big huge ball of modeling chocolate, at least 7 inches wide and 4 inches thick..

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