I have a cherry blossom cake to do for this weekend. I have seen people use modeling chocolate to construct the branches. I made a couple of batches from a recipe I found online and made a branch today. I am wondering if it will harden more than what it is now, or if I use if in this claylike form and adhere it to the cake with icing.
Any help will be greatly appreciated.
Usually the heat from your hands while modeling the clay with soften it. It hardens in the fridge. I usually dont have any problems attaching it to cakes but I usually wrap mine around a support.