Choco Pan Questions

Decorating By kjt Updated 7 Jul 2008 , 4:28pm by tiggy2

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kjt Posted 7 Jul 2008 , 1:46pm
post #1 of 3

Choco pan Experts,

I have read that it is:
A) easy to work with, more so than fondant
B) much more easy to tear that fondant
C) tastes much better than fondant
and other conflicting statements---

So I bought what are your opinions?

Can I color it, if so how? Do I put a thin coat of BC on cake like a fondant covered one? The directions that came with it are not very helpful icon_sad.gif .

Any info you can offer will be greatly appreciated.

2 replies
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kakeladi Posted 7 Jul 2008 , 1:50pm
post #2 of 3

My only experience w/it was way back when it was 1st introduced. I was not happy w/it as it was very, very hard to work with; yes, it tore super easyicon_sad.gif
One definately would put a coat of BC on same as if you were using fondant.

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tiggy2 Posted 7 Jul 2008 , 4:28pm
post #3 of 3

I love chocopan! It is a little harder to work with but the taste makes it worth the trouble. I colored it just like any other fondant and I do put a layer of BC under it. I didn't have any problems with it tearing but I roll it out on a vinyl mat and flip it over on the cake rather then trying to pick it up and drape it over the cake. You can roll it thinner so it goes farther then fondant. I used it on the topsy turvy cake in my photos and had no porblems.

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