Has anyone here ever tried white chocolate clay instead of MMF or Reg. fondant?
I make it but i've never covered an entire cake in it (it sounds yummy though). I use it for making decorations with. If you are making it to cover the entire cake you can try rolled buttercream too.
Debbie
I have made white chocolate candy clay and mixed it with my rolled fondant before. It takes some of the fondant taste away. Now I have implemented the two recipes together to make a white chocolate fondant...which I usually add raspberry flavoring to.
that sure does sound good. I love white chocolate but must admit it is sweet! I like the idea of filling with it too...I wonder what it would be like with strawberry, cherry,lemon filling....
Sounds yummy with the filling! If you look at my avitar ~ the tuxedo cake ~ the cake is covered in rolled buttercream and the lapels are a mixture with fondant. It makes the fondant taste better and makes the rolled buttercream or candy clay (whichever you mix with) more workable.
Debbie
I have the recipes at home. I'll look and see if I can find them real quick but if I can't I will post them from home later.
Debbie
There's a recipe for rolled buttercream on CakeCentral.
http://cakecentral.com/cake_recipe-1603-43-Rolled-Buttercream-Icing-Recipe.html
Hopefully the link will work for me this time.
I've never covered an entire cake with white chocolate, but I did use it on the face and legs of the lamb cake I made for easter (picture will be up soon) and I found it was very much teh same as fondant. mind you, it's stikier so it's harder to roll, and although it streatches it's not quite the same as fondant. It's definatly worthwhile to try it out though. it tasted a thousand tijmes better than fondant.
Just mix it with a little fondant and it will help make it more workable. It will still taste better than the fondant but not quite as sweet as straight white chocolate
Deb
no way! fondant is pure sugar, with maybe some protien or glycerine in it to give it streatch. White chocolate has fat in it according to the FDA, white chocolate must contain at least 20% cocoa butter and 14% total milk ingredients.
so I'd say white chocolate has to be less sweet becuase it contains 34% less sugar.
no way! fondant is pure sugar, with maybe some protien or glycerine in it to give it streatch. White chocolate has fat in it according to the FDA, white chocolate must contain at least 20% cocoa butter and 14% total milk ingredients.
so I'd say white chocolate has to be less sweet becuase it contains 34% less sugar.
But never the less- it is still very sweet. Growing up as child with a chocolate allergy, white chocolate was the only thing I could eat because there is no cocoa powder in it. And when I did eat it, I only ate a little bit at a time because it is soo sweet.
Heehee, interesting debate, I am told by a lot of people that the white chocolate tastes sweeter than the fondant too, so go figure. Now of course there are different qualities of white chocolate so that may indeed make a difference too. But on the whole both are mainly sugar, so it must be a tastebud thing.
I often chop up white chocolate and add it to a buttercream for a filling. You can substitute it for regular baking chocolate or chocolate chips in a lot of the heated icings too, but generally it creates more liquid, so you need more icing sugar. I have also added it to a regular cake in place of chocolate chips.
White chocolate isn't as popular here as dark which many consider the best or milk chocolate - which generally children like the best. Milk and white chocolate generally taste a lot sweeter than dark chocolate, possibly it is more due to the fact that dark chocolate has a stronger almost bitter taste. Interesting, though, isn't it/
HUGs Squirrelly
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