What Was Mmf To Chocolate Clay.. Opions Please..
Decorating By SILVERCAT Updated 30 Jan 2007 , 10:07pm by SILVERCAT
Okay here is my final results of the what was suppose to be MMF to chocolate clay cake. I did a yellow cake with buttercream bc like I said it was suppose to have MMF on it. So after to failed attemps of MMF I turned to chocolate clay for my cake. Also this cake is going from NY to IL so my covering had to be something that wouldn't get ruined in transit! So if you don't mind telling me what you all think. If you have any tips or tricks please feel free to share them. I will be using the same covering for my daughters bday party in three weeks. Thank you all that helped me out today! Megan
how did you like working with the candy clay? Did you put BC under it?
Looks good by the way. That is alot of curves and you have no wrinkles that I can see
Looks good 
How easy did you find it to roll out such a large piece of chocolate clay? I've only used it for smaller things like bows and ribbons, but I found the clay very stiff, so I could only work with small pieces at a time. Any tips on how to make the clay easier to work with when using a large piece like you did would be much appreciated!
Kelly
When I started to knead the white chocolate after it sat for the two hours, it was rough. So I broke it down into three smaller pieces until I got them all feeling the same. Than I turned three pieces into one big piece. I just rolled the chocolate the way I did with MMF or RBC. When I got it to size I put my mat over the cake and peeled the clay off the mat. I did have some patching to do bc my eye judgement isnt the greatest for measuring. I pretty much worked my chocolate the same way I did MMF or RBC! Yes there is BC under the white chocolate. The chocolate was pretty easy to work with once I got it going. I have already planned on using this on my daughter's bday cake next month. My husband LOVED this stuff. Thanks again to everyone that helped me out yesterday!
I just finished a wedding cake over the weekend with chocolate clay. I found the 14" easier to cover than the 6" 
. I came to CC for help and got lots of it . I followed the suggestion to knead Crisco into the clay to make it easier to work with. It worked great. The most hardest part was kneading all that chocolate 
.
As far as transportation, I had the whole thing (3 tiers) covered and completely decorated before I left home. It transported with no problems. Not one single crack nor one lost decoration . I love this stuff!!!!!
Looks great! Nice job. What recipe did you use to make the chocolate clay?
Sugar_Plum_Fairy wrote:
What recipe did you use to make the chocolate clay?
One here on CC: http://forum.cakecentral.com/cake_recipe-1985-Candy-Clay-for-Modeling--3D-Figures.html. My bag was 1 lb. so I went ahead and used it with the 1/3 c. corn syrup. Even when I added more corn syrup the clay was still hard. After kneading for hours and hours I finally put each batch in the microwave for 20 seconds to help warm it up so it wouldn't be so hard to knead.
boonenati also has a recipe here that I plan to try. Her work is beautiful and I'm sure her recipe is great!!!!!
silvercat ~ when yours sits for a day does it also get hard? Have you covered a cake with it and if so how easy was it to use? Did you have to add any Crisco or glycerine or glucose to soften it more?
I love it!!! It looks great! Im really happy that it worked out for you! Now you can make different colors too! mmmm.......I really want to make another one now. yours is making me hungry!!!
I just wanted to re-state that using crisco was the best idea. It kept the chocolate nice and elastic. It wouldn't be near as easy to roll out without the crisco.
Steady2Hands and Silvercat, thanks for the recipes. One day (hopefully soon) I'll try them.
Did the chocolate clay harden at all once it was on the cake, or did it stay soft enough to cut easily?
Is Chocolate Clay the same as Modeling Chocolate?
jillycakes wrote:
Did the chocolate clay harden at all once it was on the cake, or did it stay soft enough to cut easily?
I'm not sure about the cake itself but I know that the roses felt firm but yet were soft to bite into. I have a practice cake that I'm going to try it on if I can ever get off CC. Every time I do I come right back. It's like a magnet 
.
Steady2Hands: Yes, please let me know about the consistency of the chocolate covering on your practice cake. Thanks!!
silvercat ~ when yours sits for a day does it also get hard? Have you covered a cake with it and if so how easy was it to use? Did you have to add any Crisco or glycerine or to soften it more?
I just used crisco while kneeding it. I thought it was pretty much the same as working with fondant but a little heavier. What I did to cover my cake was rolled it out on my mat. Once it was to desired thickness I took my may with the chocolate on it, flipped it onto my cake and starting trimmin gthe edges working my way around the cake patched in the parts I needed to. I have know idea how the chocolate was this AM as I packed it in a box to ship out to IL this AM. I will let you all know how it was to cut once it is received in IL.
Katy625~ You said you used Americolor to add to your white chocolate, Right?? I only have wiltons so I was affaird that would seize the chocolate so I decided to stick with the white like. I could risk the chocolate seizing up I already had enough problems with the damn cake.
Quote by @%username% on %date%
%body%