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Flowers made with modeling chocolate

post #1 of 12
Thread Starter 

Can a flower like this be made with modeling chocolate?  Will a ball tool ruffle modeling chocolate like it does fondant or gumpaste? I want to put it on the top of a cupcake and don't really want to use gumpaste.  I would rather use something people will eat.

 

 

 

 

post #2 of 12

yes it could happen

 

it would need to stay more thick petaled and cooler

 

thin petals will succumb to the temperature

 

that looks more like being pinched together rather than the ball tool ruffling it

you could make a mixture of both modeling choco and fondant icon_biggrin.gif

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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 12
Thread Starter 
I thought the outside of the pedal was thinned with a ball tool, but I think you are right! I normally make marshmallow fondant, but that probably isn't the best to mix with it?? Thanks a bunch for your response!
post #4 of 12

That is a very pretty flower. The petals are so thin!  I have used Tootsie rolls and also modeling chocolate for roses for cupcakes and cakes.  Not the same flower though but maybe you could experiment with rolling them out thinner?

Good luck! 

Theresa

7 layer cake covered in ganache and decorated with modeling chocolate and tootsie roll roses!

Made with colored mini tootsie rolls

post #5 of 12

Yes you can absolutely do this type of flower with modeling chocolate using the same tools that you would for gumpaste or fondant. That's how I do my flowers. @K8, they don't have to be thick at all. In fact modeling chocolate petals can be rolled extremely thin. I would not recommend fondant or a mix of fondant for this fine of a flower. Fondant is so chunky...I am not sure what kind of flower you are referring to.

 

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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post #6 of 12

you can get straight MMF to roll pretty thin...I used a ball tool on the edges of these petals then pinched the centers to create the ruffle look.

 

700

 

 

even modeling chocolate/candy clay can be rolled thin...like these roses.

 

700

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post #7 of 12

Kristen--yes it can be done i agree--and your cake is gorgeous--i love the coloration

 

but sometimes the choco is too bendy after being plied by warm new fingers

 

and it might conform to the top of the cupcake instead of standing up nice & tall

 

so i was just giving ways to ensure a better product

 

could be tricky for that type flower

 

i mean i was picturing it with one big flower on top of the cupcake though

 

smaller flowers would be more doable for a new learner ;) imo

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #8 of 12
Thread Starter 
Thank you so much for all of the great advice!! I know I can make these flowers easily out of gumpaste, but I may make up a batch of modeling chocolate this weekend and do a trial run to see if I can make it work.
All of your cakes and flowers are beautiful!!
post #9 of 12

@K8, ah yes I see what you mean. To help modeling chocolate flowers hold their shape, I place them in various sized silicone molds (alternatively, you could use an egg carton). Modeling chocolate firms up nicely overnight. It gets dry and somewhat brittle - not like fondant, but firm enough to stand up on its own. Just keep it away from heat and humidity, which may cause it to wilt. 

 

@Virago, those are really pretty flowers! Nice work.

 

 

@IHeart, right on! Good luck! 

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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post #10 of 12
Hi. I tried to use a ball tool for the first time on sum petals that I had cut out of some modelling chocolate I had made (again first time) but the ball tool just stuck to the choc and dragged it. Should I hav let it sit a while to harden 1st? Iv watched sum videos on utube and they just seem to use the ball tool straight away? Am I doing something wrong?
Many thanks
post #11 of 12

I don't use the ball tool when making flowers from modelling choc. I actually just thin the petals by hand by pressing the petal edge between sheets of baking paper with my thumb or finger.

 

And the flowers will firm up nicely overnight, you can easily make them in advance and they will hold.

post #12 of 12

LOVE love love love Modeling Chocolate......the Wicked Goodies way.  SUPER AWSOME website and book.;-D;-D;-D

 

^^Those are some beautiful flowers in the posts above.^^  And also smell and taste wonderful for sure.

 

When I wanted to thin the edge of my petals just a bit, I placed them in-between the pages of clear plastic notebook page holders.  I pressed them slightly with my fingers to thin, then you can just peel the plastic right off the petal.

 

http://www.cakecentral.com/g/i/3218356/a/3436443/homemade-modeling-chocolate-roses-smbc-vanilla-cupcakes/

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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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