Modeling Chocolate Scrolls On Fondant

Decorating By sister340 Updated 22 Nov 2009 , 1:13am by milkmaid42

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sister340 Posted 21 Nov 2009 , 3:31pm
post #1 of 6

I need to make a cake (everything seems to be a first for me) that is fondant with modeling chocolate scroll work. Any advice? How would I stick the chocolate on the cake? It needs to be transported 150 miles. Don't want it to fall off in transit. Will send layers then they will stack onsite.
j.

5 replies
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cabecakes Posted 21 Nov 2009 , 6:16pm
post #2 of 6

I used regular old buttercream to attach my chocolates to my fondant cake. They held ok. For that kind of transport, you may want to consider royal icing. I would use royal made with meringue powder instead of egg whites though (probably a little more food safe).

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sister340 Posted 21 Nov 2009 , 9:33pm
post #3 of 6

good idea, thanks.

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icer101 Posted 21 Nov 2009 , 10:02pm
post #4 of 6

melted chocolate would be great too.. and taste great too...

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sister340 Posted 21 Nov 2009 , 10:28pm
post #5 of 6

Is there a trick to piping melted chocolate? When I've done it before, it was great until it started to cool down and get hard. then back to the microwave?
j.

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milkmaid42 Posted 22 Nov 2009 , 1:13am
post #6 of 6

Have you tried placing it on a heating pad, maybe alternating two bags? Just an idea...

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