Help With Modeling Chocolate

Sugar Work By notjustcakes Updated 15 Jul 2009 , 10:31pm by BlakesCakes

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notjustcakes Posted 15 Jul 2009 , 12:57pm
post #1 of 2

I've just started using modeling chocolate to do decorations for some of my cakes..Well, I have a question. I have two weddings coming up on the same day so I have to do alot of the sugarwork ahead of time..Can I freeze my chocolate roses? I have about 200 of them..If so how do I thaw them out to make sure they don't "sweat" too much or leach color or stick to each other? Any help would be appreciated..

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BlakesCakes Posted 15 Jul 2009 , 10:31pm
post #2 of 2

Well, no real reason to freeze them for storage, if that's the question. I put them on a piece of parchment in a cardboard box & close it, keeping them out of direct light or heat. They hold up beautifully.

If you'll be freezing a cake with them in place, you need to box the cake, wrap that in several layers of saran and a layer of foil. Put that in another plastic bag & freeze. Defrost in the completely wrapped box in the fridge for at least 24 hrs. and then allow to come to room temp on the counter before unwrapping. You get almost no sweating or bleeding that way because there's virtually no condensation.


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