I know it's usually gum paste that you want to add (or use strictly) when making thin items to place on top of a cake. I need to make rowing oars, but I hate the taste of gum paste, so I generally just don't use unless it's necessary.
Would there be any benefit in this case to using modeling chocolate (homemade) or mixing it with fondant? I'm not sure what characteristics of modeling chocolate make people want to use it or mix it with fondant :)
ETA: The oars will not be standing up, but I wanted them to look more three-dimensional than simply cutting them out of flat fondant.
When I add MC to fondant it is because I need to get more details on it - for instance if I want a lot of details on a face it makes it much easier to blend - it doesn't dry as fast and won't crack as much as plain fondant. However, if you need it to dry faster and harder I use plain fondant with tylose powder mixed in - it dries harder and faster and it's a lot cheaper than gumpaste.
AThat makes sense. Thanks!