Modeling Chocolate Vs Fondant

Decorating By Sue9069 Updated 18 Jun 2014 , 8:44pm by -K8memphis

Sue9069 Posted 18 Jun 2014 , 5:11pm
post #1 of 6

AI'm going to be making a veggie tray cake for a beach party. I was contemplating using modeling chocolate for my veggies, but since I don't know what the weather will be, heat wise, I'm questioning my plan. Is there a way to firm up modeling chocolate to withstand the heat better? Can you mix modeling chocolate with gumpaste and would that be an option? Or, should I stick with fondant veggies, or even gumpaste for that matter?

I need some advice/ feedback please!!

Thanks in advance!

5 replies
-K8memphis Posted 18 Jun 2014 , 5:16pm
post #2 of 6

marzipan would work pretty good i think

WickedGoodies Posted 18 Jun 2014 , 8:18pm
post #3 of 6

You can mix it with gumpaste or fondant and those will both help stabilize it but not make it as yummy. I find modeling chocolate to be great for sculpting fruit and veggies and have made strawberries, raspberries, tomatoes, lettuce, corn on the cob, out of it. Good luck!

Sue9069 Posted 18 Jun 2014 , 8:25pm
post #4 of 6

ANever thought of marzipan! I'd prefer just the modeling chocolate, but I'm afraid of it melting.

random user Posted 18 Jun 2014 , 8:42pm
post #5 of 6


I tried marzipan last night and was not leased with the taste at all....

-K8memphis Posted 18 Jun 2014 , 8:44pm
post #6 of 6

modeling chocolate will melt at the beach in typical summer weather

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