Candy clay is what?
Candy clay is another name for modeling chocolate.
jlkallred, there are some decorators who use it like fondant. I find it hard to maneuver and more prone to tearing on its own, so what I like to do is mix it 50/50 with fondant. It tastes absolutely delicious and in my experience it's a dream to work with. It's very pliable/supple and it's super easy to handle.
Just take equal amounts and knead them together very well. I then wrap it up and let it rest for several hours before working with it. 
I have a couple of cake books that suggest mixing modeling clay with fondant 50/50 and they swear by it. And in those books they use ganache underneath, never buttercream. They are both by European authors, so I am sure that has something to do with it.
One of these days....
I prefer to work with a 50/50 mix of candy clay/fondant. I tastes devine (particuarily with MMF) and is sturdier than regular candy clay. The fondant allows it to set more firmly for handling. However I have not covered a cake with it yet, but am planning to.
i saw mike mccarey do a demonstration of covering a cake with white modelling chocolate (pretty much same thing as candy clay). the technique he used was to "band" the sides of the cake and then put a circular "lid" on and meld the seam.
diane
i saw him do it too! it's similar to instructions for covering a cake with marzipan. candy clay isn't stretchy like fondant, so you can't just drape it over and smooth it out. you have to cut out pieces to cover all the sides and then smooth out the seams.
. the heat from your hands help seal the the seam. he can do just about anything with MC. One more question: When I'm using candy clay for decorations, I use 1/3C Karo, but I saw a recipe that called for 1/2C if you wanted it more pliable. How much Karo do y'all use when you're going to mix it w/ fondant?
I use the regular recipe and mix the rested clay with the MMF. I do find however that it is a little less sticky and greasy if you use older clay - for my last cake the clay was about a month old but a couple of extra days will do it. You have to let the clay rest a min. of 24 hrs before using in any manner.
I keep it double wrapped in plastic wrap in a plastic container and in a cubbord.
I can't remember where I found my recipe but there is one here on CC that is pretty much the same.
50/50 is equal amounts each. I generally don't use a whole batch of MMF in one sittting just tear off how much I want to use and then mix the same amount of candy clay. I'm big on measuring by weight. So if I use .5lb of MMF i'll use .5lb of candy clay.
HTH.
I have a couple of cake books that suggest mixing modeling clay with fondant 50/50 and they swear by it. And in those books they use ganache underneath, never buttercream. They are both by European authors, so I am sure that has something to do with it.
Would you mind sharing which books these are? I'm always in the mood to buy new cake books! 
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