White Modeling Chocolate Roses Won't Set

Decorating By hennypenny Updated 11 Mar 2007 , 1:05am by Crimsicle

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hennypenny Posted 9 Mar 2007 , 11:56pm
post #1 of 6

Help - I've been trying to make roses from a batch of white modeling chocolate from Toba Garrett's book but they flop before they harden. What's most embarassing is that I was fortunate enough to take one of her classes and learned from her icon_redface.gif Its been a while since then, and for some reason I can't make them work. I followed her instructions to use 2 parts modeling chocolate to 1 part fondant plus 1-2 Tbls Gum Tragacanth.

I have to make them tonight for a cake on Sunday. Any advice?

5 replies
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JoAnnB Posted 10 Mar 2007 , 12:48am
post #2 of 6

You could try one petal at a time, and giving a minute in the fridge to set the chocolate.

I am not familiar with her recipe, so I am not sure why you are having this problem.

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lsawyer Posted 10 Mar 2007 , 12:53am
post #3 of 6

How does she make her modeling chocolate??? It's usually 14 oz candy melts to 1/3 cup corn syrup. If there's too much corn syrup, I can see where it would flop.

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bethola Posted 10 Mar 2007 , 12:59am
post #4 of 6

Never tried that recipe....I'd try 14 oz. white modeling chocolate and 1/3 cup corn syrup. Melt the chocolate; stir in the corn syrup. Knead until smooth. Let set a couple of hours or maybe even overnight. Then MAKE UR ROSES!!

This is an EASY recipe and I've never had it fail on me in 4 years of decorating!

Beth in KY

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Steady2Hands Posted 10 Mar 2007 , 6:06pm
post #5 of 6

For roses I use 16 oz. candy melts and 1/3 c. corn syrup. Works great!

"Occasionally" one of the outside large petals would want to droop. I just leaned it against another object and within about a minute it was ready to stand on it's own.

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Crimsicle Posted 11 Mar 2007 , 1:05am
post #6 of 6

My experience has been that white chocolate is softer than the brown stuff, and you need more candy in relation to the syrup. I've just thrown a few extra in. Not very scientific, I'm afraid!

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