Never have attempted a fondant covered cake. Now my first request is with choco-pan. I would really apreciate everyone's insightful experience. The cake will be two rectangular layers, a 12 x 18 on bottom, 9 x 12 stacked directly on top.

You're not gonna like what I have to say.................

Choco-pan is a great tasting, fine product...........for people who are very experienced in covering cakes in fondant. It is NOT for beginners.

Choco-pan is chocolate based, is very temperature affected, soft, and easily overworked.

I've been in classes where it's used by the instructors and I've seen seasoned decorators produce horrid products.

I can use it, but I don't because I don't like to have to baby my fondant. I would never attempt to cover a 12x18 with it.

Now, the good news...........you can knead the Choco-pan with a good, stiff fondant--Wilton--yes, Wilton--and get a fantastic tasting, easy to work with product that will make covering such large cake possible.

HTH
Rae

Ditto. It tastes amazing but can be tricky to work with. My local cake supply store stocks it as its primary fondant so I decided to give it a try. Like BlakesCakes mentioned, you can mix it with an easier fondant. I mix Duff with other fondant all the time because it's super soft.

You might want to buy some Choco-Pan and try it out on a smaller cake to practice. I was taught to roll it really thin, which is a plus because it goes a longer way, but also a minus because it's not going to hide a lot of flaws if your cake isn't ideally smooth. Also, I found it easier to roll with powdered sugar instead of crisco. Hope that helps. Good luck!

Wow, ok. Then I should use the choco-pan more to flavor and to add a little easier workability to a stiff wilton fondant. Could I ask? What ratio choco to fondant, or is is just taste? Thanks

No particular formula, really. I just add until I get a consistency that I find easier to work with.

I'd suggest starting with a ratio of 1/3 choco pan to 2/3 Wilton.
Maybe start with a total of a pound and see how you like it.

If you can work with it really easily, you can knead -pan in a little more Choco-pan, but don't go overboard.

You want to retain that workability of the Wilton as much as you want the flavor of the Choco-pan!!!!!

Rae