Modeling Chocolate Vs. Fondant

Decorating By mommyb Updated 9 Apr 2013 , 2:27pm by Crazy-Gray

mommyb Posted 8 Apr 2013 , 8:56pm
post #1 of 10

Are there certain applications to use MC rather than MMF, and vice-versa? It seems like both can be used to create 3D figures and I'm not sure which would be better.

 

I'm still rather new at all this and have only used MMF as cut out pieces on a BC cake. I have NEVER worked with MC but would really like to give it a try. Thanks!

9 replies
WickedGoodies Posted 8 Apr 2013 , 9:12pm
post #2 of 10

Yes! I use modeling chocolate instead of fondant for everything, especially for modeling figurines.

imagenthatnj Posted 8 Apr 2013 , 9:15pm
post #3 of 10

You can also make simple flowers that get set faster in the fridge with modeling chocolate, as opposed to waiting for gumpaste/fondant to dry for hours, if you're in a hurry.

 

http://jessicakesblog.blogspot.com/2012/06/ruffles-and-lesson-learned.html

 

You can also mold modeling chocolate better, especially over Rice Krispy treats, to smooth out the bumps.

 

http://sugarsweetcakesandtreats.blogspot.com/2010/11/toy-story-cake-and-cupcakes.html

 

And I think it's more pliable than regular fondant, smoother figures, etc...and as they say, more delicious in case you eat the figurine.

 

http://sugarsweetcakesandtreats.blogspot.com/2011/08/giraffe-themed-first-birthday-cake.html

 

In any case, there's a lot to be learned at this blog, I think.

Lea17 Posted 8 Apr 2013 , 9:31pm
post #4 of 10

this may seem like such a stupid question and i do apologise in advance lol.............. but with modelling chocolate, how do you colour it???  I've always wanted to try it but in my head i've only got the colours cream from the white choc and brown chocolate!
 

BakingIrene Posted 8 Apr 2013 , 9:36pm
post #5 of 10
Quote:
Originally Posted by Lea17 

this may seem like such a stupid question and i do apologise in advance lol.............. but with modelling chocolate, how do you colour it???  I've always wanted to try it but in my head i've only got the colours cream from the white choc and brown chocolate!
 

Best way is to buy Merckens coloured candy melts.  They come in good colours and they can be blended with each other.  Merckens even has a blending table if you search on google.

 

Other way is to add paste or gel colour to the corn syrup before you mix it with the real white chocolate or with white candy melts.  This colours the whole batch.

 

Finally if you have to add colour to small amount of premixed modelling chocolate, use oil-based candy colours.  You will have less trouble that way.  Americolor makes these in North America, I believe Squires Kitchen has something similar in the UK.

Lea17 Posted 8 Apr 2013 , 9:39pm
post #6 of 10

ahh I see!! Thank you for clearing that up for me, I always wondered how it was done ;)  I might have a go using the white candy melts and adding colour to the corn syrup! 
 

mommyb Posted 9 Apr 2013 , 11:51am
post #7 of 10

Thanks everyone! Which one holds up better in the heat? humidity?

AnnieCahill Posted 9 Apr 2013 , 12:38pm
post #8 of 10

Fondant works better in the heat and humidity.

Norasmom Posted 9 Apr 2013 , 12:39pm
post #9 of 10

I like MC because it doesn't dry out, it simply hardens.  My climate, however, is only extremely hot and humid a few weeks each year.

Crazy-Gray Posted 9 Apr 2013 , 2:27pm
post #10 of 10

I massively prefer MC for everything... although I do panic slightly when the cake has to sit by a window or ina hot room!!!

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