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Fondant/Gum Paste/Modeling Chocolate Mix

post #1 of 2
Thread Starter 

I'm doing a cake where I'm working with fine ruffles and I'd like to try mixing modeling chocolate into my gum paste/fondant. Is anyone willing to share the correct ratio of modeling chocolate to fondant? Sometimes when I search I see gum paste used sometimes its fondant. Any suggestion on which is better? I'm doing a wedding cake with upside-down ruffles along the whole thing.

Thanks for your help! :)

post #2 of 2

y'know any ratio is good really

 

i'd suggest you take a few same sized blobs of each and just record what you're doing and knead it till you get what you like

 

start with one of each--see how you like that -- does it make nice ruffles yet

 

add one or the other blob see how you like it does it make nice ruffles yet

 

play with it

 

me~~i'd do a bit more fondant than chococlay 3-2 or something maybe 2-1 ish

 

you might want to add cornstarch (or tylose) or a tad of shortening to smoothy smooth it out

 

i've mixed all three before, f, cc & gp

 

play a bit

 

but i would err on the side of more edible and crunchy on the outside and chewy/chewable on the inside--in other words i would not use gum paste--but somebody else might

 

but for those exact ruffles maybe a bit different ratio is best for you than me in your distinct barometric pressure and humidity and moisture content of fondant and the other 10,000 variables

 

and you wanna make sure it's gonna adhere well too

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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