When you cover a cake with rolled candy clay (white chocolate) ...when you refrigerate does the chocolate come back up to room temperature when set out? Is it easy to slice? How thick do you usually roll clay for covering a cake? Will 1 lb cover a 6" and a 9" square? Help cake due this weekend and I have not covered a cake with rolled white choclate.
anyone ever work with candy clay?
When you cover a cake with rolled candy clay (white chocolate) ...when you refrigerate does the chocolate come back up to room temperature when set out? Is it easy to slice? How thick do you usually roll clay for covering a cake? Will 1 lb cover a 6" and a 9" square? Help cake due this weekend and I have not covered a cake with rolled white choclate.
Boy, I know I read a long time ago, a CC member had great luck with using it for covering cakes. But don't remember what she said, except that it tasted great on the cake and covered the cake nicely. Here is a bump back up for you in hopes that the CC member who made that post might see this=) Jen
I have covered a cake in chocolate clay and I used it just like fondant but I did not put mine in the fridge so I can't answer that one. I would be worried that it would sweat when you take it out but maybe not, it doesn't stay as soft as fondant but my customers loved it. I'm no expert by any means but I know that there are other CC members out there that helped me when I did it. The picture is in my gallery it's the brown and pink cake. I'll help you as much as I can but I'm off to my daughters recital so I won't be home until late. Sorry, I couldn't be of much help.
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