sniff sniff
I've just wasted 2 lbs. of homemade white chocolate clay/fondant.
I'm trying to cover a wedding cake with it at won't lay nicely on the sides. All I get is lots of wrinkles. I'm only on the 6" cake. I can't imagine the trouble I will have when I get to the 14".
The recipe I used was 1 bag of candy melts and 1/3 c. light corn syrup. I made handmade roses out of it with great results. Can I not use this to cover a cake like covering one with fondant? Do I need to add glucose to it or sugar water? sniff sniff
The recipe is "chocolate modeling clay" that is posted here on CC. Basically you melt the chocolate in the microwave and then add corn syrup, mix it and then pour it onto waxed paper. Let it sit for a couple of hours and then knead it. It's like fondant with a white chocolate taste 
. Yummy!
It just doesn't seem to have the stretching capacity that fondant has.
I'll add some Crisco to a small amount and see if that helps.
I would try crisco, that seems to make MMF really elastic so I´m thinking this should also help your white chocolate (mmm... now I have a craving) I really hope this helps, let me know and hope someone else can share more with you, I´ve never covered a cake with candy clay, good luck.
I made this stuff for a tux cake (I made the lapels out of it) I'm not sure about covering an entire cake in it, Mine was pretty stiff even after I rolled it out and it seemed to harden quickly. I would think however, maybe a little more corn syrup? Water didn't knead into my batch too well.
I have only covered one cake in candy clay. It worked okay for me. It was the 3D car cake.
DO NOT UNDER ANY CIRCUMSTANCES ADD WATER!! That would be a mistake! Add more Crisco (as previously stated) AND you have to work really quickly. I KNOW the recipe says allow it to sit overnight. Can't do that if you are going to cover a cake. Let it sit maybe 30-45 minutes then knead the heck out of it and cover as you would with fondant.
GOOD LUCK!! and post pics!
Beth in KY
What about mixing some of the white choc clay with fondant? I've done that with the dark and it resulted in really nice covering for cake. i could roll it out and it became more elastic with the addition of fondant and had a chocolaty taste and smell. I only did that, cause my clay was brittle and I didnt want to waste it. now if I want brown fondant, I always do that. Should work with the white choc as well
You all are so sweet and such an encouragement 
.
The cake is fininshed . I've had four hours of sleep. Other than aching shoulders and arms (from hours and hours and hours 
of kneading that stuff) I feel pretty good.
Thank goodness for Crisco!!!!!! I tried it and it worked. I also tried glycerin. It worked great too except I didn't have enough for 10 lbs. of chocolate. (My DH is going to love carrying that cake to the reception ). Good thing he has very strong arms .
Thank you all for the suggestions. I truly couldn't have survived this cake with out you!!!!! I'll post some pics this afternoon.
Well, here it is. Thank you all so much for all your help!!!!!
Here's a link to the picture I had to go by only she wanted ivory.
http://www.bhg.com/bhg/store/common/largeCoverPopup.jhtml?imageUrl=/bhg/images/Store/Products/p_SCWeddingSum06_555946.jpg
Ohhh WOW, what a beautiful beautiful cake!! I can´t believe you covered all that with chocolate fondant... Please let me know how was it, how did you cover all the tiers? Was it hard to roll and cover? Did it harden like regular chocolate does? Please share any tips... Thanks so much and really, it turned out great!
I must say worth all your effort, it's just stunning. I am so glad to see you held strong.
WOW!! That's a beautiful cake!! I see you got the draping done nicely too. See, there's nothing like satisfaction when you see a job well done, especially when it's YOUR job!!
Okay here's the low down.
The recipe is here on CC: http://forum.cakecentral.com/cake_recipe-1985-Candy-Clay-for-Modeling--3D-Figures.html
It was great for making the roses!
For the covering I kneaded in approx. 1 T. Crisco per lb.
For the drapes I kneaded 1 part Candy Clay with 2 parts Wilton Fondant.
The Clay is hard but softenes with the warmth of your hands while kneading. You have to work fast once you start rolling it out as it cools quickly. It was easy to roll out even when it's in a firmer stage. Be sure to roll it out with corn starch (it gives it a pizza dough feeling). It dries firmly on the cake. It transported great. Everything stayed perfectly in place. I attached the roses and drapes with water.
The taste is delicious!
I think I have answered all the question but in case I haven't just ask and I'll be glad to share!
Thank you all again!!!!!! You all make CC a great place!!!!!
Okay here's the low down.
The recipe is here on CC: http://forum.cakecentral.com/cake_recipe-1985-Candy-Clay-for-Modeling--3D-Figures.html
It was great for making the roses!
For the covering I kneaded in approx. 1 T. Crisco per lb.
For the drapes I kneaded 1 part Candy Clay with 2 parts Wilton Fondant.
The Clay is hard but softenes with the warmth of your hands while kneading. You have to work fast once you start rolling it out as it cools quickly. It was easy to roll out even when it's in a firmer stage. Be sure to roll it out with corn starch (it gives it a pizza dough feeling). It dries firmly on the cake. It transported great. Everything stayed perfectly in place. I attached the roses and drapes with water.
I didn't even think to attach the roses and things with water on my cake. Cool. I used melted chocolate.
The taste is delicious!
I think I have answered all the question but in case I haven't just ask and I'll be glad to share!
Thank you all again!!!!!! You all make CC a great place!!!!!
I have another tip I thought of to share ~ crumb coat the cake with b/c super thinly while making sure to also create a smooth surface. Do that just before putting the chocolate on the cake. You do not want the b/c to crust because if you do, the pressure from the chocolate's weight will crack the crust everywhere and your smooth surface will no longer be smooth. That mistake costed me a lb. of chocolate .
Maybe it would be helpful to put a heating pad on your work surface for a few minutes before rolling out and then take it off before you start rolling, just to warm the counter a bit and prevent it getting too hard? Just an idea that crossed my mind. It would probably work better if you have stone countertops, but I can see it being effective either way. What do you think Steady?
Most cakes that beautiful...it's hard to imagine cutting and eating them in a way...but that one, especially knowing that it is white chocolate. I really would like a very large hunk of it right now! It is absolutely gorgeous. What kind of cake and filling? I HAVE to try the white chocolate modeling clay. I love white chocolate (especially with raspberry). Great work!
Stunning cake! I hope you feel it was worth all the hassle because it certainly looks that way to me.
Thank you for sharing with us.
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