Fondant/gum Paste/modeling Chocolate Mix

Decorating By kpresber Updated 29 Jan 2013 , 4:12pm by -K8memphis

kpresber Cake Central Cake Decorator Profile
kpresber Posted 29 Jan 2013 , 6:52am
post #1 of 2

I'm doing a cake where I'm working with fine ruffles and I'd like to try mixing modeling chocolate into my gum paste/fondant. Is anyone willing to share the correct ratio of modeling chocolate to fondant? Sometimes when I search I see gum paste used sometimes its fondant. Any suggestion on which is better? I'm doing a wedding cake with upside-down ruffles along the whole thing.

Thanks for your help! :)

1 reply
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 29 Jan 2013 , 4:12pm
post #2 of 2

y'know any ratio is good really


i'd suggest you take a few same sized blobs of each and just record what you're doing and knead it till you get what you like


start with one of each--see how you like that -- does it make nice ruffles yet


add one or the other blob see how you like it does it make nice ruffles yet


play with it


me~~i'd do a bit more fondant than chococlay 3-2 or something maybe 2-1 ish


you might want to add cornstarch (or tylose) or a tad of shortening to smoothy smooth it out


i've mixed all three before, f, cc & gp


play a bit


but i would err on the side of more edible and crunchy on the outside and chewy/chewable on the inside--in other words i would not use gum paste--but somebody else might


but for those exact ruffles maybe a bit different ratio is best for you than me in your distinct barometric pressure and humidity and moisture content of fondant and the other 10,000 variables


and you wanna make sure it's gonna adhere well too

Quote by @%username% on %date%