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Modelling Chocolate/Wrap cake nightmare! Can I save it?

post #1 of 27
Thread Starter 
I am not a business, but I make a few cakes for friends, friends of friends etc. I am making a small 2 tier chocolate wrap cake for my friend, which is for her sister's Birthday tomorrow.

I decided to make the modelling chocolate myself as I made it some years ago and remember it being easy. However, having never worked with shop bought modelling chocolate, I am unsure where I have gone/am going wrong. icon_cry.gif I am having to warm it up so that it is workable, otherwise it is just too hard to roll out/work with and then it is getting all greasy and cocoa butter is everywhere. Then, when I am putting it on the cake it is floppy and not holding it's shape.

I am also rolling it out on icing sugar, as suggested in the tutorial I have seen and now there is icing sugar on the inside of the wraps that are on the cake. I can hide some of it with decorations later, but is there any other way to get rid of it? Can I 'buff' it with my hands when it has gone hard again? Brush it off with water? (I am thinking not!)

Finally, is there any way to make it more shiny without glaze spray? I have no way to get any before tomorrow sadly. I was thinking maybe some lustre dust brushed over the dry chocolate might help give a better effect? Gold or bronze maybe?

I am sorry for all the questions. icon_redface.gif My friend will think it is fab anyway, but that's not really the point, is it, it has to look good enough for me to think it's good.

Thanks in advance.
post #2 of 27
What is your modeling clay recipe? Did you use chocolate coating?
post #3 of 27
Thread Starter 
I used eating milk chocolate and white chocolate too. 200g milk choc to 60ml of liquid glucose and slightly less for the white chocolate. I'm in the uk, so different ingredients here, I think our chocolate is different to the USA too?
post #4 of 27
Are you heating the chocolate clay or warming it with your hands before working with it? You should be able to knead it with your hands to make it pliable enough to use.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #5 of 27
When I make modeling chocolate, I only let it sit until it's cool enough to handle. Then I knead as much oil out of it as possible. Whether you use chocolate, candy melts, almond bark, whatever - - you're going to have oil dripping out of it when it gets warm.

You might try rolling it out then putting it in a cool place for a while or in the fridge for just a few minutes to let it harden so it will hold its shape. You can also use the heat of your hands to draw some of the oil to the surface after you roll it out. This will make it smooth and shiny - - kind of like polishing it with your hands. You're right about the water - - any moisture will make it seize up.
post #6 of 27
Try rolling it out on light shortening or pan spray instead of powdered sugar - you won't have any whiteness to contend with.
post #7 of 27
You can also roll it out between 2 sheets of parchment paper. It won't stick as long as you release the parchment every once in awhile on both sides (just keep flipping it over and rolling from both sides).
A balanced diet is chocolate in both hands!
Glenda
Reply
A balanced diet is chocolate in both hands!
Glenda
Reply
post #8 of 27
Thread Starter 
Thanks for the replies. Does the recipe I'm using sound ok?

It's too hard to knead at all from cold/when it was left overnight, so I warmed it in the microwave until just soft enough to handle/knead.

I'll try putting it in the fridge once rolled and cut and also the white/veg fat to roll out on thanks.

Someone (lady in sugarcraft shop, tried to get some glaze spray this afternoon) using alcohol to get the icing sugar off as it evaporates fast. Does anyone think that would work?

This is it so far, obviously not finished, have to wait until the children are in bed now. Should I take the chocolate wraps off and start again?

Image
post #9 of 27
I've heard of some using a small paintbrush and vodka to get the powdered sugar off, but I've never tried that on modeling chocolate. It should work though. I would say as long as the wraps you have on there are holding their shape, just continue on from there. Good Luck and post pics. thumbs_up.gif
post #10 of 27
Thread Starter 
Thanks again. I've had to use ganache to stick the wraps into place a bit, but they are holding ok.

I'll try the vodka on a spare bit of the modelling chocolate to see what it does. Fingers crossed!
post #11 of 27
Does the lady in the cake shop sell Cocoform modelling chocolate? That's what I used on my wrap cake and I didn't have any of the issues you are talking about. I rolled it out on very minimal amounts icing sugar then buffed what I could off. I then sprinkled different shades of luster dusts on it and rubbed them in.

You can see mine here

http://cakecentral.com/gallery/1875575/chocolate-heaven
post #12 of 27
Thread Starter 
Wow! That looks amazing! That's the way I wanted the wraps to look really. icon_redface.gif

Sadly the shop was a bit useless and didn't have much at all in. It's the only one I can find even though we live in a city too. I did consider using cocoform but it is so expensive when I just do this as a hobby. Do you mind if I'm cheeky and ask how big your cake was and how much (weight) of cocoform you used? I think I'll definitely order some to try after this, even if just to get an idea of what it should be like.

I'm a bit disappointed, but this is my first time even stacking tiers, let alone doing a cake like this, so I'll just have to practice.

Thanks everyone for being so helpful.
post #13 of 27
It was a 10-8-6 with a styrofoam cone on top with a base of 4". I bought a 1kg bag of each flavour of Cocoform, I had a lot left over though. You would probably be able to just buy 3 or 4 of the 250g ones. HTH
post #14 of 27
I did a cake similar to what you're trying to achieve here: http://cakecentral.com/gallery/2198049/chocolate-wrapped-cake

PM me and I'll help you through it. icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #15 of 27
I'm from the UK, and thought I'd point you towards <a href="www.craftcompany.co.uk">CraftCompany.co.uk</a> for future reference - they sell a whole ton of stuff, and it's all pretty reasonably priced too - mostly even cheaper than Amazon, and certainly cheaper than any of the stores I've found icon_smile.gif

I make my modelling chocolate out of Tesco cake covering - the flavour isn't amazing, but it's often good enough for decoration. It also doesn't get oily at all, and holds it's shape pretty well icon_smile.gif
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