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candy clay/modelling chocolate

post #1 of 7
Thread Starter 

I have tried several recipes for candy clay/modelling chocolate and I have got the right consistency but I think it smells and tastes very sickly.  I have used good quality chocolate and sometimes used golden syrup and even got hold of some corn syrup( I live in the uk) but it always seems the same.  Does anyone else have the same problem.  Any suggestions would be very welcome,  Thanks

post #2 of 7

i don't know it's just chocolate and thick sugar syrup

 

i used to put some butter/vanilla powder in mine and it was very delicious to me & mine

 

i bought it at king arthur flour company here in the states and i don't think they even have it anymore

 

but vanilla powder should be available almost everywhere and certainly online

 

so my suggestion is maybe try an additional flavor in there to help cut the sweetness

 

adding an oil based flavor or a powdered flavor

 

experiment maybe

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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post #3 of 7

I Use candy melts. I have found that these work out better and do not get as greasy.

Empty 1 bag of whichever color candy melt you need in a glass measuring cup and microwave for 1.30 minutes. Stir till all the lumps are out of it. Add 3 oz light corn syrup. The trick is not to stir to much. Just enough to mix it.You will see it start to seize up ( stiffen) . Turn out onto parchment paper. Fold into flat package and let it sit. I find leaving it overnight is good. When I am ready to use I just break off as much as I need and start kneading any lumpy bits out.

I make MM fondant to cover my cakes find if I add a little to the modelling choc as I'm working with it. It helps the things I make stick to my cakes with a little water     :-) 

post #4 of 7
Im uk too and i find corn syrup from amazon great, after your clay is set microwave it on low till it starts to soften then mix it 60:40 candy clay : sugar paste and for me thats perfect. It does have a funny point when kneedeng though that it suddenly becomes really really soft and wont hold a shape any more but 10 mins in the fridge firms it up again icon_smile.gif
post #5 of 7

Please watch this. She is a great teacher at ices convention.

 

 

 

http://www.youtube.com/watch?v=6IvMGMgl-d0

post #6 of 7

HI, i forgot to add, lots of people use glucose. Carrie Biggers had dvd on using glucose in her modeling chocolate. I have used that also. LIke that too.

post #7 of 7

From what I understand, glucose syrup is corn syrup in England. Ensure that you are using the clear. I hope this helps

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