I made the white chocolate paste from this site. My question is this. It was nice and elastic when I made it. Now (after sitting overnight) it is hard and solid. If I microwave it I am sure it will get soft again, will it stay soft after I cover my cake? I am assuming the buttercream helps it stay soft?? Thanks!! It tastes YUMMY by the way.
BUMP
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I have heard you can use it just like fondant. Mine is solid as a rock right now. There is no way I could knead it unless I put it in the microwave for a bit. I guess I will use this cake as an experiment. I hope it works because the stuff tastes delicious!
Sometimes the chocolate clay is very hard after it sets and cools. Just keep smishing and squishing it. It may help if you cut off a piece and do it a little at a time.
But it should return to a moldable texture after some elbow-grease kneading.
I must have done something wrong because mine is literally harder than a rock. There is no way to even attempt to knead it. I chipped off a little piece and put it in the micro and it did soften up that way. I will try another batch and see what happens.
Here is the link to the recipie:
http://www.cakecentral.com/cake_recipe-2004-2-White-Chocolate-Paste.html
break off a small portion and the heat of your hand will help you knead it. first I take that small golf ball peice and push down on the table hard and then it seems to work better.
I have mixed it 1/2 candyclay and 1/2 fondant and it works great it stays a bit softer and it makes even the wilton fondant taste good.
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