Modeling Chocolate Trouble

Decorating By nancylee61 Updated 11 Feb 2014 , 12:54pm by nancylee61

nancylee61 Posted 9 Feb 2014 , 4:59am
post #1 of 7

AHi, I just started playing with modeling chocolate. Is lots of fun, but it breaks down really fast when I work with it? You know what I mean? It gets oily. I am trying to keep my hands cold with an ice pack, but it really seems fondant and sugar paste are easier to work with. I rolled it to put it onto a cake, and I couldn't get it thin enough. Don't laugh, this was my first time,but look how thick it is! And I know, my decorations are silly, I was just playing! This is a practice cake! Obviously!!!

Everyone says, "Practice!" About this and also getting my BC really smooth, but if you are doing it wrong, practicing the wrong way isn't going to help! :grin:

Suggestions please? Ideas? My Bc troubles come from trying to get it smooth on the sides from top to bottoms. I can get the bottom of the side smooth, but then the top is hanging out, or vice versa. I am thinking either I didn't have the cakes lined up a totally even on the sides, or the cake cardboard underneath, which I did trim, was hanging over a bit.

Thanks! Nancu[IMG ALT=""][/IMG] [IMG ALT=""][/IMG]

6 replies
WickedGoodies Posted 10 Feb 2014 , 8:04pm
post #2 of 7

Actually that looks great! Really solid work for your first attempt at wrapping a cake in modeling chocolate! I love the stripes around the side and the natural chocolate colors make your design look especially appetizing. 


Yes modeling chocolate is more challenging than fondant and sugarpaste, but it's just like those mediums in that it takes some time to master the techniques. Remember that modeling chocolate is made primarily of chocolate so it will melt in your hands from the heat of your body just like holding a chocolate bar in your hands would. The key is to not touch it any more than you need to while working and to let it rest between all the stages of handling. That will prevent it from getting too soft/oily. Also if you work in a cool room, it's a lot easier than if the temperature is warm. 


Feel free to email me about the BC issue as I can send you a link to a video that I have not released yet but may help you with that frosting issue. My email [email protected]

nancylee61 Posted 10 Feb 2014 , 10:51pm
post #3 of 7

AHi! I just bought your book! It is great, I just wish you were here watching what I do wrong! I think I have an idea of how,to handle the cholocate - except for the heat isie, it's like slabs of pottery, which I do! I like that it tastes so good!

I will email you about the BC issue I'm having. Thank you so much! Nancy

costumeczar Posted 10 Feb 2014 , 11:46pm
post #4 of 7

You can also make the modeling chocolate with less corn syrup if it's getting oily too fast. Less corn syrup will make it stiffer, and it won't break down as quickly.

WickedGoodies Posted 11 Feb 2014 , 12:13am
post #5 of 7

Agree with costumeczar about less sugar syrup. That's great to hear you also work with pottery! Then you can apply some of the same techniques to your approach with frosting cakes. Frosting on a turntable is not unlike throwing clay on a wheel. 

nancylee61 Posted 11 Feb 2014 , 12:54pm
post #6 of 7

AThank you! Yes, the turntable is similar to trimming pottery on the wheel. He, maybe I should put my cake on the pottery wheel?!? Haha! Nancy

nancylee61 Posted 11 Feb 2014 , 12:54pm
post #7 of 7

AThank you for your suggestion! Nancy

Quote by @%username% on %date%