Fondant/modeling Chocolate Mix

Baking By veghed Updated 24 Jun 2010 , 9:42pm by veghed

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veghed Posted 22 Jun 2010 , 4:18am
post #1 of 3

I have been reading quite a bit on this forum and think I would like to try combining Satin Ice and modeling chocolate.

I purchased white chocolate rounds and am thinking that 1 lb. chocolate to 2/3 cup corn syrup was an appropriate ratio for the modeling chocolate. I am hoping that those of you who are in the know would give a thumbs up or down.

From there, I plan on mixing 50/50 or 2 parts fondant to 1 part modeling chocolate.

Any thoughts on this?

As always, thanks.

2 replies
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laboti Posted 24 Jun 2010 , 3:30am
post #2 of 3

well i am not an xpert but i heard that modeling chocolate is heavier then fondant and it is bettr for sculptin and that when u get a crack on it u can smooth it better then the fondant , now fondant it is dry and very delicate in matters of covering a cake and when u get a crack it is hard to smooth it almost imposible.i guess it depends on what r u going to use it, i think u should try it and let us know how it goes!!!

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veghed Posted 24 Jun 2010 , 9:42pm
post #3 of 3

Well, I tried it out last night and the cake came out okay. I don't really have any frame of reference, though.

I guess I should try the SI by itself just so I know the difference.

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