Modelling Chocolate - Basic Questions

Decorating By KatesCakesBC Updated 20 Jun 2014 , 4:53pm by WickedGoodies

KatesCakesBC Posted 20 Jun 2014 , 3:35am
post #1 of 3

Hello - I am trying modelling chocolate for the first time. I have a good handle on making it and etc but my questions are more basic...

1. Is it a good medium to use to wrap around the diameter of a round cake as a ribbon at the base of each tier? The request is specifically for NO fondant and I mentioned this idea... did I just do something dumb?

2. What is the finished/set/solidified product like? Will the ribbon be hard like chocolate or more pliable like fondant? Will it get so hard it will crack when wrapped around the cake? is it easily cut through or will it make a huge mess when cut?

3. Will it hold up in warm weather? Not direct sunlight or anything but a warmer day with no refrigeration?


Looking to try something similar to this design with layers of ribbons on top of each other around the base...



2 replies
kyliecake Posted 20 Jun 2014 , 4:09am
post #2 of 3

contact wicked goodies, she has all the answers!

WickedGoodies Posted 20 Jun 2014 , 4:53pm
post #3 of 3

1. Yes it is a great medium to wrap around cakes and tastes much better than fondant. It can also be used like a ribbon around the base of cake tiers. The design in the photo could definitely be done in modeling chocolate. 


2. The finished/set/solidified product is like a tootsie roll. When it's been kneaded, shaped or rolled, it's soft and pliable. After sitting out for an hour or two, it grows firm and becomes slightly dry, but never firm or dry like fondant. If you leave it out overnight, it will eventually become drier and less pliable, so that sort of treatment is only appropriate for curing 3D shapes and figurines. It's important to work in a cool, air-conditioned room, and I've found that the best window for wrapping cakes is an hour or two after the modeling chocolate has been rolled out. Then it is firm enough to handle but not so firm that it cracks. It is easy to cut and trim modeling chocolate with a roller cutter. For making smaller cuts, try using a sharp craft utility knife. Always work on top of parchment or wax paper when rolling to prevent it from sticking to the tabletop.


3. Modeling chocolate does hold up in warm weather as long as the cake started out refrigerated and as long as it is not exposed to direct sunlight or left outside for too long on a hot day. It is still made primarily from chocolate, however, which makes it a more delicate and sensitive cake decorating medium. If you are concerned about heat, you can always mix in 1/2 fondant and that will help stabilize it some more. 


Good luck with your cake!

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