Questions About Rolled Chocolate / Candy Clay
Decorating By ladawn250 Updated 25 Apr 2007 , 11:54pm by cksmm5
I am doing a cake that will be covered in rolled chocolate. I've never done this before...fondant many times, but never chocolate. Do I ice the cake first, just like you do with fondant? If so, does anyone have a good recipie for an icing that will compliment the rolled white chocolate? Can I use a BC? Also, once the chocolate is on the cake, can I refrigerate it without having to worry about condensation or weeping like fondant? And can I attach fondant embellishments to it? If so, can I use water like fondant or should I use royal? So many dumb questions, I know, but this one is new for me. Any help, pointers, tips would be much appreciated. Thanks.
i would put a light coating of icing on just to fill and smooth out any imperfections.
As far as covering a cake with it. I have never done straight candy clay, i have always mixed it with some fondant about 50/50 so that its more forgiving. The problem i see you might run into is the candy clay sets up so fast that it may crack on you when you put it on the cake (but of course remember i DO NOT speak from experience with it on a cake)
As far as attaching the fondant pieces to it, sure go ahead, you might need to use some royal to get them to stick.
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