I am making a cake that has horizontal stripes and flowers on buttercream. I am making the stripes out of a modeling chocolate/ fondant blend (about 75% chocolate 25% fondant). I used the wax paper transfer technique and corn syrup/water (50/50) to stick them to the buttercream, like Jessica Harris from jessicakesblog.blogspot.com recommends. HOWEVER....when the buttercream comes to room temperature (like it would sitting out at a reception) the stripes start to slip down the cake. Can someone tell me what I am doing wrong...or tell me a better way to do this? I really don't want to do a fondant covered cake...they love the look of the buttercream, but am not sure I can stabilize those darn stripes. Looking for the much more knowledgeable cakecentral community to help me out on this one. Should I try all modeling chocolate? All fondant? Is there a better ratio? Should I use royal icing to stick it to the cake? Please let me know what you recommend. Thank you! p.s. I have a while to play with this, but want to get it right before I do it on a cake for a customer.
Just beginning to work with modeling chocolate so looking for tips.... So I'm bumping...
ATry not using that mixture...just attach them to the buttercream with a bit of water. I'm guessing that it's too much liquid and it's causing it to slide rather than adhere. This is just a guess though.
Modeling chocolate should stick to a frosted cake automatically. It's a little tacky to begin with so much like a decal, it will adhere to anything dry with a small amount of pressure. No corn syrup or water is needed. In fact the drier the buttercream, the better. If there is any moisture on a cake, I recommend dabbing it off with a paper towel before adding modeling chocolate stripes. I refrigerate my cakes so the coldness helps set the chocolate in place as well.
Pure modeling chocolate works great for stripes. I don't think the fondant is necessary (although it would work too). Here is a video tutorial that shows how to make modeling chocolate stripes and put them on a cake by hand: http://www.wickedgoodies.net/2014/03/modeling-chocolate-cake-stripes/
I know these are vertical stripes, not exactly what you're going for, but you can see how easy they stick to the frosting without any kind of binder. It helps that I rolled the modeling chocolate quite thin.
Note that if you add fondant to modeling chocolate, you cannot roll it out nearly as thin and you cannot roll it out through a pasta machine either.
I stick modeling chocolate and fondant to buttercream using more buttercream. I'd never use corn syrup for anything on buttercream, it won't hold. To do the horizontal stripes turn them upside down and smooth frosting on the back of the stripe so that it covers the whole back of the stripe, then press it into the cake. You can pipe a line of icing onto the shape too, but if it's too thick it can show through the fondant. Smoothing it out all over the back of the shape before putting it on the cake will keep it flat.
Thank you @WickedGoodies! I am going to watch the tutorial right now. You have been so helpful! I have another quick question, since you mentioned refrigerating your cakes....do you, or CAN you refrigerate the finished cake with the chocolate on it? If I want to get this done ahead of time and need to keep a filling cool will the modeling chocolate handle the fridge? And again...thanks for your reply. You have been most gracious and helpful!
@costumeczar - Thank you! I am throwing out the corn syrup idea. It never worked on my baby hair bows either...I'm not sure why I thought it would be a good adhesive here. =) I appreciate your feedback. I have some more practicing to do with all the helpful hints I have received! You are the greatest!
@sweetwhimsycakes Yes you can put the cake in the fridge with modeling chocolate on it. A day or two of that won't hurt but keep it mind that it might make the chocolate a little moist. After many days in the fridge, modeling chocolate can eventually become overly moist and sticky. The best way to avoid that condensation forming on the surface of modeling chocolate or fondant is to seal a cake in plastic wrap.
AThanks for being so very helpful @wickedgoodies! I just spent way too long watching your tutorials. So helpful! Thanks for sharing!
AAs a fan of Jessica Harris' wax paper transfer technique, it was meant for transferring modeling chocolate onto fondant - not buttercream. And in that case the corn syrup/ h2o mix works wonders.