I have a similar question - I'm making a wedding cake - chocolate sponge with chocolate buttercream filling, but it needs to be white so I'm planning to cover it with whitened white moulding chocolate. I coincidentally saw this being done on a cookery show, so I've seen the results and now it works. The instructions on the side of the vial of powdered whitener says it can be added to melted white chocolate when making it into moulding chocolate, but there is no advice on how much to use. Can anyone advise? I'd be really grateful.
Zespri - in the US, you can buy Mercken's chocolate in super white. They are more expensive than the regular white chocolate wafers but help keep the fondant whiter.
Yes, these are very white.
If you use real white chocolate, then it's very off white. Sometimes, a few dots of violet gel/paste kneaded into the modeling chocolate will make it whiter.
Yes, you can add powdered color--white--to the melted chocolate. I don't know of any specific formula except "to the desired shade".
Good luck!
Rae
really?! I want to go home immediately and try it, how can this be possible?! When you say violet, are we talking a specific brand/shade? I have a sugarflair one, that I'm pretty sure is called 'violet'.
We can't get Merkins here I'm afraid, so that's not an option.
The whitener I have is a gel. Perhaps tonight I'll experiment with some of that, and some violet. I love experimenting!
[quote="BlakesCakes"]
If you use real white chocolate, then it's very off white. Sometimes, a few dots of violet gel/paste kneaded into the modeling chocolate will make it whiter.
I generally use my Americolor violet. It's basic color theory--yellow is opposite violet on the color wheel, so they cancel each other out.
It works very, very well with buttercream made with butter.
With the modeling chocolate, it may diminish the yellow, but not bring it to a bright white because white chocolate is a more neutral, translucent off-white--not a true yellow. The whiteners contain titanium dioxide, which not only whitens, but also increases the opacity of the product.
Rae
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