I made some chocolate clay tonight because I wanted to experiment with it covering cakes. I made two small heart cakes, one was 6" and one was about 4" and I tried covering the smaller one first. Ummm, needless to say it did not go well. With fondant you have the forgiving stretch, but this has none. I managed to get one side covered ok, but the other side ended up with a big ole crack that was not repairable. Any tips on covering? If I can't cover a small cake, I'd hate to see what a large cake looked like!
it's not as easy, but it should work pretty well if you have the right mix. You want to make sure you're using chocolate that has enough cocoa butter in it- not candy coating or choc chips, and let it rest over night wrapped up if you can. It helps it to set. HTH
I used the bakers semisweet (and a small amount of sweet) chocolate. Since this is only a hobby right now I don't want to spend a lot on "finer" chocolates, does this suffice? I used the recipe on here, but used the semi-sweet chocolate Toba Garrett's called for. Maybe the small size worked against me in this instance (less space to disperse the wrinkles)?
I don't like to spend a lot either! Baker's should be fine. I think that the recipe that I have from Bronwen Weber is 2 to 1, chocolate to corn syrup. You melt the chocolate, mix the syrup, then let it sit overnight wrapped up. Makes great clay. Have you thought about rolled buttercream instead if you're still having problems?
Hmm, seems like there was less than 2:1 in this recipe. Maybe I will try that next! I have looked at the recipe for rolled buttercream, but it just looks like basically fondant with added features. The reason I tried clay was because I hate fondant, but love the effect! However, after trying (as in eating) my sad wrinkly clay cake today, I discovered I just don't like anything hard or chewey on my cakes! So I might as well just go with easier to handle fondant. I'm wierd though, it's a challenge and I want to perfect it regardless! Thank you so much for your help! I will definately try your way next!
I think that's it- I can't find the recipe off hand, but it sounds right. Anyway, the choc rolled BC, is just like eating a soft tootsie roll. SO GOOD! It tastes more like BC, but works like fondant to come out smoother. Another something to try some time!
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