I know somewhere I saw a post where someone used candy clay like fondant on a cake. I have a couple of 6" heart ckes this weekend that I want to cover in chocolate, but would like to use fondant, but chocolate. Can anyone help?

deb

Yup I covered two cakes with chocolate clay, one is in my photos. It is really easy to do. What do you need helpwith, I am not following you?

I used the recipe "katy625" used a few weeks ago for roses. The recipe is
10ozs of chocolate whatever you want to use.
1/3 cup of corn syrup
Melt the chocolate in a microwave safe bowl at 30 sec intervals, until melted
Add corn syruo and mix in
Grease your rolling surface and roll like fondant but NO powdered sugar, just use crisco. HTH

Thanks Silvercat - I just needed a recipe and maybe a little advice, both of which you gave us! This will be my first attempt at candy clay and using it like a fondant, so covering small 6" hearts should not be too hard to do. How thick do you roll it out to cover cakes?

deb

I too have been interested in trying chocolate clay. Can you use white chocolate as well? Can itd be colored? How much "play" time do you have before it starts to set?

THX

I tried making lchocolate clay last weekend and mine turned out really greasy and the chocolate looked grainy and wasn't evenly colored, it was darker in parts of it. I used that same recipe and kneaded in about a tbl spoon of crisco to make it more elastic but it made it very very greasy can yall tell me where I went wrong, is it better to use almond bark instead, maybe less butter in it?

kello - you can use white chocolate & color it. I use the Wilton gels or candy colors, but some here say the gels seize the chocolate. Your play time is not too limited, because it will soften up with the warmth of your hands.

JasonL - I prefer the semi-sweet chips or dark or white chocolate. The almond bark does not taste quite as good, but it will work.

All - you must be sure not to over heat the chocolate. I use the double boiler, rather than the microwave, it's more reliable for me. After the chocolate & corn syrup are mixed, pour it onto a sheet of plastic wrap & wrap securely. Let set, preferably overnight. It will be hard, but as your hands warm it, it softens up. I have not covered a cake with it, but used it for modeling roses, figures, bows, etc. There are some roses in my photos, I think. This is some great stuff to work with & tastes wonderful!

Hi. I would like to cover a cake in chocolate clay but am afraid it will mottle or get white spots on it. This is what happens when I make CC roses etc. Any tips?
Pam

bpshirley - I've never had that happen. I can only guess that there was some moisture somewhere?? Did you put it in the fridge or freezer? If so, that maybe why. If not, I just don't know. Perhaps someone else has some ideas?

did you read the thread "It was easy!!! I'll tell you what I know" in the How Do I...forum? I think it will answer alot of your questions.

I used candy melts for my chocolate clay and it came out really greasy at first. I thought I had done something wrong so I went back and read the instructions and it said to knead the clay till all the oiliness (/) was worked in. Hope that helps some.

JasonL, it sounds to me like you overheated your chocolate. What method did you use to melt your chocolate? When melting chocolate in the microwave, you should do so on a lower power, 50-70% and stir in 30 second intervals. The chocolate may not look melted when you look at it but once stirred, it may come together. Overheating or burning the chocolate will cause it to seize, become grainy and greasy.
You can also use candy melts make this clay, it is a little more fogiving than chocolate.

I did 3 batches of candy/chocolate clay. For the chocolate and yellow candy melt, it turned out perfectly. For the purple candy clay, it turned out greasy. I believe I overheated it. I was busy cleaning up the kitchen when I was melting the purple melt Anyways, I just scraped the greasy puddles and it turned out okay. HTH.

Thanks everyone! I read the suggested posts and it gave me a lot to work with. I'm going to cover a cake with CC today =)

Thanks to all for this information ................I may get some red, pink and yellow candymelts to make the roses to go on the cakes! Can't wait - it is so cold outside and this is a great indoors thing to do on the weekend.

deb

[quote
Just make sure you keep all children away from the chocolate! [/quote]


LOL: the kids.............. for every rose I made I ate two!!

I'm going to try to use it to cover a Snow White doll cake for my DD's bday next week...hope it turns out like the ones I've seen here!

As an aside...anyone know why I can respond to posts and send PM's, but not start posts? I started one earlier today (maybe a couple hours ago) but haven't been able to since. I keep getting a "Debug Error" message.

That is happening to me too. I just tried to post a while ago and I just tried again and no luck! Same message....?

Does it have the same consistency as mmf when you cut the cake, or is it a bit stiffer?

I just finished the cake that I tried to cover with Chocolate clay I'm not sure what I did wrong because I was very careful to follow all the instructions I read, but my CC just got more and more crumbly. So I mixed it half and half with MMF and then was able to continue. Maybe it was the store brand (Kroger)chocolate chips I bought?

I did add almost 1/4 cup of Crisco and zapped it a tiny bit to soften it up. I just looked at the other bag of choc chips and they have "bloomed". (that white look) so maybe that was it? Anyway I won't cheap out on chocolate again =)

Did a bunch of grease seep out of your candy clay while you were letting it rest? The first time I made some cc, I sopped up the grease that came out and it was crumbly and dry. The second time I just kneaded it in and I think that is what went wrong with it the first time. It needs that grease as a binder I guess. I'm not sure if that might be where you went wrong, but I just wanted to offer it as a possibility and as a warning to others who are new to candy clay! Hopefully it goes better for you next time.

I made a white chocolate wedding cake a couple of weeks ago. I would suggest to everyone to start small to get the feel for it before diving straight into it like I did. It was quite overwhelming for the first time.

I used 16 oz. Wilton Candy Melts and 1/3 c. Light Corn Syrup. It's quite stiff but does soften as you knead it. Before rolling it out for the cake I kneaded in 1 TBSP. Crisco as some CC members suggested. That helped it to lay over the cake easier but it was still a challenge. Use cornstarch for rolling it out. I would suggest trying 10 oz. white chocolate and 1/3 c. corn syrup as Katy625 mentioned. It is probably easier to work with for the purpose of covering a cake.

Yes it did. After it rests for 2 hours just knead it. The warmth of your hands will soften the hard chunks from the oil and it you won't have to worry about it anymore. I even put mine in the microwave for 20 seconds on 20% power to soften it a tad before kneading it.

I tried making the candy clay from candymelts last nite - guess they are made with an oil base because boy did it seep out alot! I kneaded most of it out when it cooled, but just gave up and put it in the fridge (literally dirpping oil off my hands). This morning I took it out and am letting it come to room temperature to try to work it. BTW, do not use a napkin to try to sop up the grease.....sticks to the clay, does not come off, and I ended up tossing half because it was full of paper napkin ! Now, is it better to deal with the messy oil and knead most of it out, or just put the whole thing in the fridge for a few hours to stiffen up?

deb