Modelling Chocolate Help Please!

Baking By MissyShay Updated 6 Apr 2010 , 3:44am by Jenn2179

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MissyShay Posted 6 Apr 2010 , 2:18am
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I have a question about modelling chocolate. I have a cake due this week using it (my first time). I was practicing on some I got at the Austin show and it is very crumbly and greasy. Do I use powdere sugar or cornstarch? I also tried making it. My husband was kneading it for me and seems to have "separated"and become "oily"(I'm assuming that is the Karo? Any Suggestions? Any tutorials on the web?

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tracycakes Posted 6 Apr 2010 , 2:29am
post #2 of 4

Except for some I got from Bronweb Weber in class, I always make mine. It starts out very hard and has to be kneaded to get soft. I've always used Toba Garrett's recipe. I break it into small pieces to knead and soften. HTH!

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kitty122000 Posted 6 Apr 2010 , 3:15am
post #3 of 4

here's a tutorial I made:

no powdered sugar, just candy melts and light corn syrup, you have to let it sit overnight before using it!

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Jenn2179 Posted 6 Apr 2010 , 3:44am
post #4 of 4

I make my own. I use a 2 to 1 ratio chocolate to glucose (corn syrup). Melt chocolate and let cool to 90. Warm glucose to 90 and mix until combined. Wrap in plastic wrap and let sit overnight.

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