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Thread Starter 

I'm fairly new to modeling chocolate, and could use some help! I'm trying to do a very precise look for a wedding cake, and fondant is too flexible to get the clean lines I want, so I am going to use modeling chocolate. Only thing is, I live in Austin, Texas and am worried the cake will get too warm. The day of the wedding has an average temp of about 77 degrees F, cooler once the sun goes down. Is this too warm for modeling chocolate?

 

What if I mix part modeling chocolate with part gum paste? Will that help the cake not to melt?

 

Any advice is GREATLY appreciated, as I'm just barely starting out! 

 

Here is the design i'm working off of.... 

Thank you in advance!