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Melted chocolate added to plastic icing (fondant)?

post #1 of 8
Thread Starter 
Please advice whether I can add melted chocolate to plastic icing? i don`t like the taste of p/icing and I don`t think South African brides do either. I am not new to baking but I am new to working with chocolate and modelling chocolate. Looking forward to your responses.
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LET THE CAKE BE THE CENTERPIECE OF YOUR WEDDING.......LET GOD BE THE CENTERPIECE OF YOUR MARRIAGE!
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post #2 of 8
You sure can, have a look here:

https://www.google.co.uk/#q=can+you+add+melted+chocolate+to+fondant
post #3 of 8
Thread Starter 
Wow thanks so much. Feeling more confident...I would just like to be 100% about one thing though - will it work with store bought fondant or must it be a home made fondant and if okay, how much chocolate do I use. the ready made fondant come in quantities of 1kg packs and I will be needing to use at least 2 packs. the fondant will remain white which means I will be using white chocolate. Any idea on the quantity of chocolate. Its ok to let me have the pounds/oz measurements because I usually just convert it into South African terms lol (if that makes sense). thanks a mil!!!!!!!
LET THE CAKE BE THE CENTERPIECE OF YOUR WEDDING.......LET GOD BE THE CENTERPIECE OF YOUR MARRIAGE!
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LET THE CAKE BE THE CENTERPIECE OF YOUR WEDDING.......LET GOD BE THE CENTERPIECE OF YOUR MARRIAGE!
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post #4 of 8
Quote:
Originally Posted by nosh View Post

Please advice whether I can add melted chocolate to plastic icing? i don`t like the taste of p/icing and I don`t think South African brides do either. I am not new to baking but I am new to working with chocolate and modelling chocolate. Looking forward to your responses.

 

http://cakecentral.com/newsearch?search=modeling+chocolate+and+fondant&=Search

 

tons of threads on this.

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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Cupcakes!
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Fishing / Hunting
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post #5 of 8

I do it all the time, but I use wedding white or ultra white chocolate and it improves the texture but not the taste.  For a better taste, use flavored oils (clear extracts).

post #6 of 8
Thread Starter 
Thanks so much. I never really thought of adding flavourants! Since we are talking chocolate and I first mentioned that I am new to working with chocolate AND modelling chocolate PLEASE tell me that I CAN make chocolate collars from modelling chocolate instead of using melted chocolate. Reason: I live in an extremely hot environment and most brides choose to have summer weddings but they always request chocolate collar or tiled cakes. Delivery alone can be such a pain and the setting of chocolate can be quite tricky. Even when working working with plastic icing (fondant) it dries exceptionally fast I have to really speed things up. Im thinking if I should use modelling chocolate for making collars instead of melted chocolate, then my life would be easier??? and will I be able to refridgerate the cake after the cake is wrapped? or do I let it stand overnight leaving on the silicone sheets of course, to dry out at röom temperature? advice dearly appreciated
LET THE CAKE BE THE CENTERPIECE OF YOUR WEDDING.......LET GOD BE THE CENTERPIECE OF YOUR MARRIAGE!
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LET THE CAKE BE THE CENTERPIECE OF YOUR WEDDING.......LET GOD BE THE CENTERPIECE OF YOUR MARRIAGE!
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post #7 of 8

I;m not sure what you mean by collars but I took a class with a great Korean Cake Artist last year and we made a stand up collar like the ones you see on an oriental silk jacket - out of a combination of fondant and white chocolate - not quite fondant and not quite candy clay but we stood the collar upright to dry or set for a few minutes while we worked on the rest of the cake and it was set up enough to apply at the end of the class.

post #8 of 8
Thread Starter 
Yes, chocolate collar that I am referring to is the `wall` of chocolate that is wrapped around the circumference of the cake (I think it is sometimes called chocolate bands??) sorry I`m South African, it took me a while to figure out what fondant is lol, gosh! But if you have managed to set up a stand up collar from fondant and chocolate, then the modelling chocolate will work just perfectly. You guys are great, I shouldve joined a cake talk forum a loooöng time ago! by the way, stunning cake in the pic. thank you very much for your help everyone!
LET THE CAKE BE THE CENTERPIECE OF YOUR WEDDING.......LET GOD BE THE CENTERPIECE OF YOUR MARRIAGE!
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LET THE CAKE BE THE CENTERPIECE OF YOUR WEDDING.......LET GOD BE THE CENTERPIECE OF YOUR MARRIAGE!
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