I have affew questions about modeling chocolate figures-
1) How far in advance can I make the characters? I have two cakes- one an angry bird - which I am making the birds from modelling chocolate- its for a 4yr old birthday- so I am assuming the little ones will want to take a bite out of them - as well as the pillars/wood planks and isolmalt cubes for the structure and sling shot-
The second cake is a version of the cute owl that has become so popular recently for a 1yr old birthday (same party- they are brother and sister)
With two cakes due on the same day- same party- I would like to make as much ahead of time as possible- if I make the birds and owl etc this week- will they keep?-- I'm worried that they will not stay "fresh"-- shiny, no cracks, fading etc- also what about the isomalt cubes- how long will they keep?
2) How should I color the modelling chocolate? Would using the Americolor gel colors be ok? or would I have to buy special chocolate coloring?
This is my first time using modelling chocolate as you can tell- ha!!!
Thank you so much fro any and all advice!
I have used modeling chocolate before and have found out some interesting things. The type of chocolate used makes a huge difference as to the texture of the chocolate. After trying great tasting chocolates I found Wiltons discs turns into the best result. My recipe is 1cup of discs and 2 1/2 T. of light corn syrup. Melt at intervals in microwave. You don't want to burn it. Add corn syrup and stir up. It'll get very thick. I put it in saran wrap and let cure overnight. Start kneading with your hands and it turns very smooth. Coloring is easy - you can use the americolor gel. I mix it into the chocolate as I'm melting it in the microwave. Figures last an amazing amount of time. I would say a few weeks and it should still be looking great.
I did a horse head recently out of candy clay (Wilton's candy melt recipe) and made it about 1 1/2 weeks ahead of time (same logic on working ahead as you, and I was worried about whether or not I could achieve what I wanted the first time around). When it was time for final assembly, I thought that they candy clay had "dulled-down" or lost some of its lustre in places. I addressed this by putting a little Crisco on my finger tip and rubbing it over the surface. The shortening, plus the warmth in my fingers, brought the lustre back again. Here's a photo of my cake:
The "Kiss" cake in my gallery was done with modeling chocolate. I made the figures a week and a half in advance. The figures that were eaten were said to be delicious. The other figures were stored uncovered and still look as good as the day I made them. That was 2 yrs. ago. (Although they still look good I would not be brave enough to eat them) LOL. The recipe that I use is from Colette Peters which uses almond bark and corn syrup. Also I hand painted them using airbrush colors. HTH.
First let me say, WOW- your cakes and sculpting are AMAZING!! You guys are so talented.
Thank you so much for your responses- so detailed, chock full of needed info as well!!! I now feel a little more confident to do the figures-
I was going to buy the Satin Ice modeling chocolate- but it looks like it won't be too hard to make- I think I will give it a shot this week- and if I can't seem to master making it- I'll buy it- (hey maybe it will give me confidence to make MMF- probably not- ha!!)
I really have to learn how to post pics- actually I have to learn to take decent pics of my cakes- Hell, I need to learn alot!!!! This caking is addicting--- I guess my tag line should be- "Hi, my name is Maureen..."
I just love, love, love cakecentral and my fellow members- everyone is so helpful-
Thank you so much again