Chocolate Casting

Baking By KMianecki Updated 2 Jan 2012 , 4:47pm by cakesrock

KMianecki Posted 31 Dec 2011 , 4:47am
post #1 of 2

Hi all. I am in a cupcake competition in about a month. For the top of my display, I want to add a very large, casted, chocolate piece. I want it to be very thin, swirly, artsy-looking, etc. To buy materials to make a silicone mold big enough would be SUPER expensive. I was considering laying out a large piece of wax paper and constructing the outline of my "mold" with a long thin piece of clay. Then, I would fill the cavity (or space in between) with the chocolate and let it set. I obviously have NO experience in this area, so any other suggestion would be GREAT....come on, I know we have some chocolatiers on here icon_smile.gif

Thanks guys!!

1 reply
cakesrock Posted 2 Jan 2012 , 4:47pm
post #2 of 2

You'd probably get more replies posting in the candy making section- that's where I usually find chocolate questions and answers...

Quote by @%username% on %date%