Gum paste versus fondant w/tylose TASTE - Page 2
Cake Central Top Picks
- 689 Posts. Joined 7/2011
- Select All Posts By This User
I've gone to using modeling chocolate for all my modeling work. It keeps its shape immediately (no drying time needed) and it tastes fantastic. The only negative is once it's dry, it's hard to "fix" any mistakes and pieces can come apart a little easier if you mess with them too much. Also, if you need to paint on it, it's difficult, so sometimes, if I'm modeling people, I will use fondant for the faces so I can paint. I also use fondant for hair.
I only used modelling chocolate once for a figure and I had a problem with arms breaking/crumbling when I tried to attach them to the body. I've seen some people mention that they mix fondant and modelling 50/50 for modelling figures. Does that work pretty well?