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
Yuppers, thats the way to do it. Mix about 1/2 candy clay to 1/2 fondant...knead really well and you will have great tasting smooth white chocolate fondant. I like to cover my cakes this way. Good luck!
DianaMarieMTV wrote:
Maybe it would be helpful to put a heating pad on your work surface......It would probably work better if you have stone countertops
Yeah ~ is there anyone with marketing skills 
. You might could make some $ from such a product. Just make it large enough to cover a 22" round work surface. The countertop I work from is marble-like. I forget what it's called but it is very cold. Maybe I ought to try my kitchen table next time 
.
NikkiDoc wrote:
What kind of cake and filling?....what is a recipe for non crusting bc
The top and bottom layers are strawberry (made with real strawberries). The middle layer is white with the cake extender added. The filling is b/c with Creme Boquet added. I just used my regular buttercream that crusts. I had crumb coated my cake the night before like I usually do so when it cracked I just scraped it off and reapplied it to each tier right before I began to roll out the clay and it worked great that way.
carrielynnfields wrote:
thats the way to do it. Mix about 1/2 candy clay to 1/2 fondant...knead really well and you will have great tasting smooth white chocolate fondant.
The bride didn't want fondant anywhere but on the drapes. She originally wanted b/c on the cake and for the roses. When I read the article in the BHG magazine and found that she covered her cakes in white chocolate I mentioned it to the bride. She was excited and willing to let me try it. She wanted to know if I thought the white chocolate would taste good with the strawberry & I was like, "OH YEAH!". Adding the fondant to the drapes was fantastic! I was wondering though how much it changed the taste of the white chocolate? I used 1/3 white chocolate and 2/3 fondant and it tasted like fondant. What kind of fondant do you use?
carrielynnfields wrote:
thats the way to do it. Mix about 1/2 candy clay to 1/2 fondant...knead really well and you will have great tasting smooth white chocolate fondant.
The bride didn't want fondant anywhere but on the drapes. She originally wanted b/c on the cake and for the roses. When I read the article in the BHG magazine and found that she covered her cakes in white chocolate I mentioned it to the bride. She was excited and willing to let me try it. She wanted to know if I thought the white chocolate would taste good with the strawberry & I was like, "OH YEAH!". Adding the fondant to the drapes was fantastic! I was wondering though how much it changed the taste of the white chocolate? I used 1/3 white chocolate and 2/3 fondant and it tasted like fondant. What kind of fondant do you use?[/quote]
I make my own fondant, depending on what I have on hand. It is hard for me to get glycerine readily so if I don't have that on hand to make my preferred fondant then I make MMF. I do 1/2 1/2 and it seems to taste more like white chocolate but with a bit softer fondant texture. That is one BEAUTIFUL cake by the way. My hero!
I have some MMF and some white chocolate and a strawberry cake all left over. I think I'll play later today .
I have some MMF and some white chocolate and a strawberry cake all left over. I think I'll play later today
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Hahaha! Me too! I told a few ladies here I would experiment with putting the chocolate on cookies. 
Im gonna try that this evening!
carrielynnfields, just curious and pardon my ignorance, but which magazine is BHG; Better Homes & Gardens? I figured it's probably not, so I thought I'd ask.
TIA
For a non-crusting buttercream, use a recipe with more butter than Crisco. The higher the Crisco ratio, the more it will crust.
that was actually a quote from the original poster but it is Better homes and gardens..it was a special wedding issue. She did a great job making it spot on!
Thanks. I figured it was probably some baking industry magazine that I was unfamilar with and shared the same initials with Better Homes...
OK, I finally gave it a try tonight and I´m letting my clay rest for the "couple hours" the recipe calls for but my clay is looking weird, I followed the recipe and it is sitting on waxed paper but it looks like it broke down, with oil (or oil like) mini puddles all over, I can see them the most when I stick my finger in it... it this the way it is supposed to be? And the texture is NOT smooth, is kind of lumpy... did I do something wrong? I wanted to use this for cookies, help please... Thanks so much!
OK, I finally gave it a try tonight and I´m letting my clay rest for the "couple hours" the recipe calls for but my clay is looking weird, I followed the recipe and it is sitting on waxed paper but it looks like it broke down, with oil (or oil like) mini puddles all over, I can see them the most when I stick my finger in it... it this the way it is supposed to be? And the texture is NOT smooth, is kind of lumpy... did I do something wrong? I wanted to use this for cookies, help please... Thanks so much!
DId you use candy melts or chocolate? I have been seeing a lot of posts about candymelts making a lot of oil. I used white chocolate chips and also Ghiradelli semi sweet chocolate and didn't get that oil. Well the white chocolate was a little oily but when you start kneading it, it should incorporate.
I just made white chocolate clay for the first time today. I love it! I made a double batch of ivory to cover cake and a batch of pink for decoration. I used Sam's choice white chocolate baking chips (cocoa butter was listed second on ingredients, Nestle brand listed cocoa butter WAY down the list!). It tasted really good! I added my colors to the corn syrup. and then added the corn syrup to the melted chips. It colored really nicely. There were 2 different recipes that I found on this site and I tried both of them to see which I liked best (only thing different was that one had more corn syrup than the other) The one that had more corn syrup was way more smooth, it didn't ooze at all and the other one was slightly grainy until I kneaded it. Also, I had to drain a ton of oil off of it. It was harder in texture and harder to work with! Maybe you guys could try adding just a touch more corn syrup to the chocolate clay, maybe that will keep all of your oils in the chocolate. It seemed that the one that oozed out all of the oils did not taste nearly as good as the one that retained it.
Hey Thats great that it worked for you! Im gonna have to try again because Im not having the Oily problem everyone is speaking about. I used Nestle White Chips too. The Ghiradelli Semi sweet was not oily at all where as the white chocolate had a sheen to it but I never get the amounts of oily I hear about. hhhhmmm..... But yay that you liked it!
Hi, Thanks so much for your answers, and YES, I used candy melts... that was the problem, ha? Anyway, I did drain all that oil out and took a while for me to be able to start kneading the clay. I did white and red, the white was way better than the red in texture, less oil for some reason (used candy melts for both), so just to make sure I got it right... you used chocolate chips, the kind you use to make the chocolate chips cookies?? I have some Ghirardelli home right now... might give it a try later, and also, Walmart´s brand, great value, are those the white chocolate chips as well??
Thanks sooo much!!
Anyway, what I ended up doing was wait about 3 hours and then start kneading a little at a time and remove the oil (paper towel). It did work at the end for me. Thanks again! You girls rock!
Hi, Thanks so much for your answers, and YES, I used candy melts... that was the problem, ha? Anyway, I did drain all that oil out and took a while for me to be able to start kneading the clay. I did white and red, the white was way better than the red in texture, less oil for some reason (used candy melts for both), so just to make sure I got it right... you used chocolate chips, the kind you use to make the chocolate chips cookies?? I have some Ghirardelli home right now... might give it a try later, and also, Walmart´s brand, great value, are those the white chocolate chips as well??
Thanks sooo much!!
Anyway, what I ended up doing was wait about 3 hours and then start kneading a little at a time and remove the oil (paper towel). It did work at the end for me. Thanks again! You girls rock!
Just to give you heads up the Ghiradelli should wrk fine but the Walmart brand will probably not come out good. Any off brands seem to mess up.
I used Sam's choice white chocolate baking chips (cocoa butter was second on their ingredients list vs. Nestle white chocolate's ingredient list had it WAY down the list) and mine turned out great! No oil came out at all, the flavor and texture was great. I made 2 batches using 2 different recipes found on this site. That batch was no color except a small amount of ivory. The other recipe had a little bit less corn syrup, but I also added some rose pink color.
It seems that everyone who has had a bit of trouble has used color. Maybe it is that factor that affects how it blends. The pink one had a grainy texture and oozed oil. I still let it stand for a couple of hours, drained off the oils and kneaded and it turned out fine, but not nearly as easy to handle or as tasty as the other batch. But it would probably be great for sculpting. The uncolored one covered a cake wonderfully!
Yes it sure is and I was just there again today and I compared Nestle against the Sam's Choice White Chocolate Chips, and I was wrong...Nestle white chocolate chips doesn't even have ANY cocoa butter in the ingredients AT ALL!! Everytime I buy chocolate I compare each brand available to see where cocoa butter is on the list of ingredients. I heard Alton Brown say that you want it high on the list for good quality chocolates and I've found it to be true.
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