Modeling Chocolate: Information
Decorating By momvarden Updated 19 Jun 2007 , 11:35pm by Sugar_Plum_Fairy
I am thinking of using modeling chocolate on a piece i am making for next week. I have never used it before. My plan is to make a square vase from rice krispy treats cover it with a thin layer frosting and then modeling chocolate and then do application on top of it (like embrodiery look or geometric shapes ect.)
Under it will a round cake on top of a cake ped. and the cake will have a table cloth of fondant. ect. ect. the vase will have either real flowers or gum paste flowers in it and a card wishng this person a happy birthday.
so i guess my question is do i need to use a certain type of chocolate or will semi sweets work? And does any know how well it will cover and hold? and will it hold up if i make vase a week early? I am not planning on the vase on being consumed.
The recipe that is used for modeling chocolate is 1 14oz bag of wilton chocolate and 1/3 cup of light corn syrup. I'm not sure if you can use anyother chocolate. If so you may have to add some crisco to the chocolate but i'm not sure....anyone else know??
I've seen recipes where it says you can use any type of chocolate. The only thing to consider is when using white chocolate you have to adjust the amount of corn syrup. I believe I saw it online at a site like Epicurious.com or recipes.com - something like that.
I've only used the chips. It was for a wedding cake. I made roses out of it and they held up great. I think it will do just as well and it will last also for what you're wanting to do but be sure you don't let it get hot. I placed my leftover roses in a covered container on top of my microwave (duh 
) and they melted. Good thing they were leftovers 
I didn't think about the top of the microwave getting that hot
Also, I used this recipe http://forum.cakecentral.com/cake_recipe-1985-Candy-Clay-for-Modeling--3D-Figures.html but I used the full 1-lb. bag.
I've only used the chips. It was for a wedding cake. I made roses out of it and they held up great. I think it will do just as well and it will last also for what you're wanting to do but be sure you don't let it get hot. I placed my leftover roses in a covered container on top of my microwave (duh
) and they melted. Good thing they were leftovers I didn't think about the top of the microwave getting that hot Also, I used this recipe http://forum.cakecentral.com/cake_recipe-1985-Candy-Clay-for-Modeling--3D-Figures.html but I used the full 1-lb. bag.
Sorry to hear of your roses. 
thanks everyone for the info i am about to go into the kitchen and make up a batch so it can sit over night. then i will play tomorrow when i am well rested. 
I've only used the chips. It was for a wedding cake. I made roses out of it and they held up great. I think it will do just as well and it will last also for what you're wanting to do but be sure you don't let it get hot. I placed my leftover roses in a covered container on top of my microwave (duh
) and they melted. Good thing they were leftovers I didn't think about the top of the microwave getting that hot Also, I used this recipe http://forum.cakecentral.com/cake_recipe-1985-Candy-Clay-for-Modeling--3D-Figures.html but I used the full 1-lb. bag.
Not trying to scare you, but maybe you should have the micro checked to make sure it's not leaking any microwaves outside of the oven which could have caused the melting of those extra chocolate roses (other than heat generated, that is).
Yikes! My microwave is ages old. It was my Granny's and I love it 'cause it's large and cooks great. How would we go about getting it checked?
I think places like The Home Depot sell little kits or something to check that (something that you place outside the microwave and if it turns a certain color than there's a leak). I'm not 100% sure, but I think it's almost similar to a radon test. Maybe you could root around online and see what you can find there.
Good luck. Hope that's not the case, but I do know that when my Grandfather had his pacemaker he had to avoid being within four or five feet of an operating microwave. I know things have changed in more recent years, but I'm not sure if it's the pacemakers, the micros or both. Better safe than sorry.
I never buy the wafers mostly because I have been making it long enough wilton did not make then then the recipe used to say to use the stuff in the store that says for almond bark it is confectionary coating and is exactly the same as those wafers but cheaper I ONLY use the wafers when I want a color especially red.
I also do not make the candy clay in the summer because my roses will wilt in the heat. but in your case it will probably work.
and no do not add crisco
I use 1/2 a package to 1/4 corn syrup I think it is a 24 ounce package.
Thanks Sugar_Plum_Fairy ~ I'll have to check on that.
You're welcome, Steady. Let me know how it turns out, please.
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