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Modeling Chocolate Fall leaves?

post #1 of 7
Thread Starter 
Hello,

I have a request for a cake with fall leaves, in shades of orange, red, and brown. She wants modeling chocolate for the leaves. Do you think that will work ? Or should I go with gumpaste?

I've only used modeling chocolate for roses so far, and I used a recipe that was just corn syrup and real semi-sweet chocolate that didn't really set up hard. Will using candy melts make it set up harder?

Any recommendations for cutters, veiners, or best ways to color them?

Thanks!
post #2 of 7
Hi,

You can use modeling chocolate, I have made it only with the chocolate wafers, OR, you can use tootsie rolls, they have the same consistency and taste great too icon_smile.gif

I would use some cutters for realistic look as well. You could get plastic leaves (thoroughly washed and dried) and use them as a guide to cut the leaves and then use the raise veined side, which is usually the back, to get the vein impressions.

you could also look on youtube for suggestions

HTH
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
Reply
post #3 of 7
Here's a fall cake I did. The leaves on the top are gum paste painted with gel coloring and lemon extract. The leaves around the side of the cake were made of modeling chocolate dusted with mahogany luster dust--which made a really pretty copper color. I used real leaves to vein them.

If you use white modeling chocolate you can color them the same way I did with the gel food coloring...or just color the chocolate different shades. It works fine. The cutters were from a group of Fox Run cutters I found online. You can see the other leaves I did on this same page.

The chocolate will never set up as hard as gum paste but if it doesn't matter

http://cakecentral.com/gallery/2207007/autumn-leaves-fall-birthday-cake

Here's a good YouTube video on making white modeling chocolate. http://www.youtube.com/watch?v=dWuVv7v3hrA

HTH! thumbs_up.gif

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #4 of 7
Thread Starter 
Thanks guys! That's very helpful. I'll try the modeling chocolate with candy melts next time. Carmijok, that cake is beautiful! Thanks for sharing.
post #5 of 7
I can't help with the modeling chocolate, but Sculpey makes a set of leaf cutters and veiners that's great. I got them at Joanns but you can order them online also.
post #6 of 7
Hi! I've used tootsie rolls for leaves and its great for shaping but will not harden to the kind of rigid consistency you get with gumpaste. But they taste WAY better! Here's the fall bushel basket I made. I didn't create enough veining in the cookies but I would change that next time.

http://cakecentral.com/gallery/2182876/bushel-of-leaves-happy-fall

Good Luck!
post #7 of 7
Another option is to use real leaves (washed) as your pattern and veiner. For this cake, I used Fondant/gumpaste for the leaves, and cut with a knife around a fresh real leaf, then pressed the leaf into the fondant to impress on the veins.

More time consuming than using a cutter and veiner, but free, and the most realistic veining pattern possible. Plus you can easily do different sized leaves by just choosing different leaves from the same tree.

http://cakecentral.com/gallery/982073/fall-leaves-wedding-cake
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