My First Attempt At Chocolate Work
Decorating By SouthernSugar Updated 12 Jun 2007 , 1:58am by SouthernSugar
I had to make a cake for a large birthday party on Saturday, I wasn't given any ideas so I decided to try my hand at modeling chocolate. It was 100 degrees that day, scared to death it was going to melt even with the AC going full bore but it made it. It was a hit but it was sure tough to cut!!!
I love it! How'd you do it? What did you use for your modeling choc.? This is beautiful!
Thank you.
The cake was covered in champagne buttercream and it is modeling chocolate not fondant. I don't know that I will ever do that again, it was very hard to smooth out.
I used Toba's modeling chocolate recipe. The dark chocolate was much harder to work with than the white chocolate, it was softer and I had to keep throwing it in the fridge to harden it up some so I could roll it.
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