I was watching Ace of Cakes yesterday and the guy was using modeling chocolate for things that needed detail work. Can anyone give me some info on this stuff?
I haven't been able to see his show yet, but (I'm trying it tonight since it takes overnight), it's called Chocolate Clay. I got it off of the Wilton website. It seems very easy to do, work with, etc. but you need to let it set overnight. Hope this may at least get you started.
Let me know how it turns out. Thanks! What would you use it in place of? Or maybe in addition to Fondant and Gumpaste?
vickymacd ,
Are you making your own or did you mean that you bought it? How much is it to buy? I've also seen on previous threads that people are making their own....can't remember the recipe but can be found by doing a search in the forums. This is definately on my list of "to try". 
Here is a link to a company that carries Modeling chocolate. Scroll down to Cacao Barry Decor Dark and Ivory modeling chocolate compound. Beryl's cake supplies carries it as well but are out of stock and no answer on when it will be restocked. Much better quality than home made, and no grease to contend with. This is what Charm City Cakes Uses, but I think they get theirs from Albert Uster. At Uster you have to order a minimum order of $100.00
http://marquefoods.com/choccompndscoatngs.htm
She cracks me up! I love all her little sayins. I was watching one of her reruns today, and she said "I'm as busy as a cat coverin it up"......delayed reaction, lmao!!!!!!!!! 
She always reminds me of my Granny, I think that's one of the reasons I love her so much.
Here is the recipe that I have. Am making it after dinner is cleaned up! Hope it turns out. The picture that they showed was done with dark chocolate Candy Melts and they made roses on top of a cheesecake with it. It looked so beautiful! Hope this is what you were looking for.
Candy Clay
14 oz package of Candy Melts
1/3 cup light corn syrup
Melt Candy Melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight.
To tint: Candy Clay may be tinted using Wilton Candy or Icing Color. Knead in color until well blended.
To use: Candy Clay will be very hard at the start; kneada small portion at a time until worable. If Candy Clay gets too soft, set aside at room temperature or refrigerate briefly. When rollig out Candy Clay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 in. thickness.
To store: Prepared Candy Clay will last for several weeks at room temperature in a well sealed container.
OOOOOOOOOOOOOOOOOOPPPPPPSSSSSSSSSSSS!!!
DISREGARD MY LAST POST!
Have you ever posted on the wrong subject????
Sorry, that was meant for another thread. Oh I'm embarrased now!!!
That explains it, I was wondering who you were talking about.
I use modeling chocolate before I ever watched Ace of Cakes, I love it. I color my own. I use Wiltons recipe, when I need a dark color Black or brown I use chocolate melts, (naturally) but I also color my own using white. This stuff I so smooth. You can see an example of modeling chocolate that I used on the one and only cake picture I have on this forum. (Grr, going to put more but just don't have time). The boots, cactus, plaques, cowboy hats and rope was made with modeling chocolate. If you have never used it then I would try it. Experiment with it. It is very hard when it sits over night, but the warmth of your kneading hands warm it up. I usually only let mine sit in the fridge for about a half an hour (very low temp on fridge). I find it easier to work up when it sits for only a half an hour. I do warn you that it will melt if your cake is set outside. (the cactus was not supposed too be leaning, but it looked cute and my customer was happy with it) Also it tastes great! Try it.
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Let me know how it turns out. Thanks! What would you use it in place of? Or maybe in addition to Fondant and Gumpaste?
I liked how Geof (sp?) on Ace of Cakes explained that modeling chocolate is good to use when you don't want seams because you can smooth the chocolate into itself. So it made sense to me when he used it to make the tires on the Jeep cake.
I think that I am going to try it this week while the men of my house are out hunting.lol 
ShirleyW,
That's a great link for Marque foods. Thank you. Have you ordered from there before? I didn't see fondant on the product list. Do you know if they sell it? Also, there are no prices. Do you have any idea for fondant or the ivory modeling chocolate?
Thanks so much!!
Marcy
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