Is it OK to use chocolate plastique or modeling chocolate in the same way as fondant to cover a cake? I love the look of fondant but the taste leaves something to be desired...it's nasty. I have heard so many people say the taste of modeling chocolate is so much better, but is it as sturdy as fondant to do a three tier wedding cake?

I'd love to know this as well!

I used Wilton fondant and thought it was nasty, as well...would preface ppl eating my cake with "make sure you peel off the fondant!!"

Then it was suggested I try to make my own...I used Michele's updated recipe, so easy and YUMM...wow, it tasted like a completely different thing altogether...

So I have no idea but I am passing along the suggestion that you try her recipe...completely changed my opinion about fondant!

Not all fondant tastes bad. I really love the taste of chocolate fondant.

I personally don't prefer modelling choc mainly because they stay a bit hard.

Try using Rhonda's marshmallow fondant (search for Rhonda's MMF in the recipe section) to make your own fondant that tastes so much better than the Wilton fondant.

on my site I have pictures of cakes covered with modeling chocolate
http://www.chocolatecraftkits.com/modelingkit.php

Personally, I like modeling chocolate because it all stays pliable.

Thank you everyone for your responces. I really would like to try chocolate modeling clay to cover the cake. I think I will give it a try, not only for the taste difference but also for the ease of working with. I have also been told that it melts in your mouth like chocolate does and you don't need a hammer and chisel to cut it like fondant, LOL.

So, I'll try it this time to see how it works, I will make sure to post the outcome, good or bad : )

Thanks again everyone for all your suggestions, very much appreciated.

So, what I have been told is totally wrong This does not melt in your mouth like choclate and it is not easy to work with. I followed the recipe to a T, and it turned out that there was grease literaly dripping fom it. It would not roll out all it did was crumble. It was super chewy, like a vanilla tootsie roll. So back to plan A, try to find a good tasting store bought fondant. I have heard that the one by Duff Goldman is quite good, rolled butter cream fondant. Has anyone tried this yet, if so please give me you opinion of it. Thank goodness I tried the chocolate clay before I had to do the wedding cake, what a disaster that would have been.