Chocolate Clay Review From Customer
Decorating By aubrazacmom Updated 6 Feb 2007 , 5:34pm by patton78
Just heard from my customer in regards to my cake that I covered in chocolate clay. She stated that it was not hard to cut into but after slicing into once on the plate it sometimes would pull away from the cake so when eating the cake you would be eating it separte from the cake. I hope that makes sense. 
She said that the taste was excellent and she had no problem eating it opposed to fondant which she didn't like. Anyways, that was just the low down on the clay if anyone was interested.
Did you adhere the clay to the cake with apricot glaze or frosting of any kind? Just wondering if that would have kept the cake together.
I know there have been recent posts on this but I need to know how you roll out the clay. I'm just worried it would stick after too much handling. Do I need to use Crisco or Cornstarch just like fondant?
Roll just like fondant, the heat of your hands will make it easy to roll, and I use only Crisco to avoid sticking. HTH
I did put a thin layer of buttercream on before the clay. I rolled it on my slab of marble and it did stick a little - I put crisco on it first but it still was a little trickey getting it off I had to use a putty knife to kind of help it a little which was time consuming but it worked just fine. When I do it again I will try to use cornstarch or cocoa powder on the board. Also if you have a silpat I've heard those work.
I used 10oz chocolate to 1/3 cup of light kayo syrup.
Try the new tupperware pastry mat to roll on. A friend made me try it and swore to refund my money if it didnt work. Well, I wouldn't trade it in for anything. You don't have to put anything down on it so the only thing that would be a problem would be the roller or your hands. Great help.
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