nosh Posted 27 Feb 2014 , 3:51pm
post #1 of

APlease advice whether I can add melted chocolate to plastic icing? i don`t like the taste of p/icing and I don`t think South African brides do either. I am not new to baking but I am new to working with chocolate and modelling chocolate. Looking forward to your responses.

7 replies
Crazy-Gray Posted 27 Feb 2014 , 4:37pm
post #2 of

AYou sure can, have a look here:

https://www.google.co.uk/#q=can+you+add+melted+chocolate+to+fondant

nosh Posted 27 Feb 2014 , 7:20pm
post #3 of

AWow thanks so much. Feeling more confident...I would just like to be 100% about one thing though - will it work with store bought fondant or must it be a home made fondant and if okay, how much chocolate do I use. the ready made fondant come in quantities of 1kg packs and I will be needing to use at least 2 packs. the fondant will remain white which means I will be using white chocolate. Any idea on the quantity of chocolate. Its ok to let me have the pounds/oz measurements because I usually just convert it into South African terms lol (if that makes sense). thanks a mil!!!!!!!

MBalaska Posted 28 Feb 2014 , 12:57am
post #4 of
Quote:
Originally Posted by nosh 

Please advice whether I can add melted chocolate to plastic icing? i don`t like the taste of p/icing and I don`t think South African brides do either. I am not new to baking but I am new to working with chocolate and modelling chocolate. Looking forward to your responses.

 

http://cakecentral.com/newsearch?search=modeling+chocolate+and+fondant&=Search

 

tons of threads on this.

DeniseNH Posted 28 Feb 2014 , 3:12am
post #5 of

I do it all the time, but I use wedding white or ultra white chocolate and it improves the texture but not the taste.  For a better taste, use flavored oils (clear extracts).

nosh Posted 28 Feb 2014 , 6:17am
post #6 of

AThanks so much. I never really thought of adding flavourants! Since we are talking chocolate and I first mentioned that I am new to working with chocolate AND modelling chocolate PLEASE tell me that I CAN make chocolate collars from modelling chocolate instead of using melted chocolate. Reason: I live in an extremely hot environment and most brides choose to have summer weddings but they always request chocolate collar or tiled cakes. Delivery alone can be such a pain and the setting of chocolate can be quite tricky. Even when working working with plastic icing (fondant) it dries exceptionally fast I have to really speed things up. Im thinking if I should use modelling chocolate for making collars instead of melted chocolate, then my life would be easier??? and will I be able to refridgerate the cake after the cake is wrapped? or do I let it stand overnight leaving on the silicone sheets of course, to dry out at röom temperature? advice dearly appreciated

DeniseNH Posted 28 Feb 2014 , 1:08pm
post #7 of

I;m not sure what you mean by collars but I took a class with a great Korean Cake Artist last year and we made a stand up collar like the ones you see on an oriental silk jacket - out of a combination of fondant and white chocolate - not quite fondant and not quite candy clay but we stood the collar upright to dry or set for a few minutes while we worked on the rest of the cake and it was set up enough to apply at the end of the class.

nosh Posted 28 Feb 2014 , 2:26pm
post #8 of

AYes, chocolate collar that I am referring to is the `wall` of chocolate that is wrapped around the circumference of the cake (I think it is sometimes called chocolate bands??) sorry I`m South African, it took me a while to figure out what fondant is lol, gosh! But if you have managed to set up a stand up collar from fondant and chocolate, then the modelling chocolate will work just perfectly. You guys are great, I shouldve joined a cake talk forum a loooöng time ago! by the way, stunning cake in the pic. thank you very much for your help everyone!

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