Ok, so I’ve posted a new video on how to make modeling chocolate, the FOOL proof way. (‘Cause, unfortunately, I’m often quite convinced “Fool” may be my REAL middle name.  Um… don’t go blabbing that to my brother, please.)

 

*liquid glucose can be substituted for corn syrup

*I’ve got the candy melts  listed on my “tools/products” page, and you can also find them HERE.

*To read a great blog, Cake Paper Party, on substituting the candy wafers with chocolate, click HERE.

*Modeling chocolate can be colored JUST like fondant.  Or, you can add some gel color to the syrup before you mix it into the chocolate, if you want to color an entire batch all at once.  To read a great blog on the different ways to color modeling chocolate, click HERE.

 

So now you ask, “WHY on Earth do I want to go changing up my “stuff” and start using modeling chocolate?  And just HOW, Miss Cheeky McGreevy, can it be used?”

OMG.  Let me show you.  Just one question, first, though…

You ready for your world to be rocked?

Alright, let me first start off by telling you the ONE downfall of modeling chocolate, so that we can get it out of the way and move on to the good stuff.

K, here it is… heat & humidity.   If you are surrounded by extremely hot temperatures and crazy high humidity, you will have problems using modeling chocolate.  Heat and humidity are NO friend to modeling chocolate…  and are, therefore, no friend to me.  (‘Cause, like, that’s just totes wrong, and mod choc is, like, my BFF.) 🙂

I mostly stay away from it in the middle of summer, here.  But as soon as the sweltering temps break, I’m back on that fabulous chocolate wagon.

NOW, for the good stuff… the many ways in which it can be used and the reasons why you will fall in love, and look at no other medium, again, the way you affectionately gaze at your lovely lumps of modeling chocolate.

SM-IssueOne_Shawna

#1.  Figures

When you use modeling chocolate to model figures/figurines, anything, you no longer have to wait for any piece of your project to dry!
You just model, say, the head and pop it onto the stick, right on top of the body and viola!
No sagging down, no pushing into the body so that your figure is suddenly neckless… the stuff just stays where you put it! Wha??

In essence, you can make an entire figure in one sitting and be DONE.  With gumpaste, you need to wait for the head to dry separately for a day or two before you can place it on top of the body, or things will go amiss.

That, right there, is worth it’s weight in gold, if you ask me.

Sculpting Faces tutorial! 1
#2 Carved/Odd Shaped Cakes

Ever have a cake that just can’t be covered the traditional way with fondant?  So you just toss the idea of it out the window ’cause you just KNOW your fondant will look like a truck ran over it.  Or an elephant decided to sleep on it.

Guess what?  Stop tossing.  Modeling chocolate can cover these babies without any elephant skin, it won’t stretch and rip the same way fondant does, AND with a lil’ bit of water, you can rub out ANY seams, anywhere on your cake and make them look like they were never there!  (Would I cover a traditional round cake with mod choc?

No, prolly not, though it can be done.  Fondant just seems to work better for that type of application.)

Supra sneaker

No, I’m not crazy.  Well, not concerning THIS anyway.  Try it… it’s really real.
My Elsa cake’s head is made of solid modeling chocolate, and her bust (skin and dress) is also covered in mod chocolate.
There were definite seams in her neck after I covered it in the MC, but I rubbed those babies out like a CHAMP, and I bet you couldn’t find them if you tried.

Dang yo.  Can not do that with fondant.

That may just be worth it’s weight in a closet full of the most gorgeous high heel shoes you’ve ever seen.
Fo’ REALZ.

 

#3  Tastes Pretty Darn Good, and Can be Mixed With Other Mediums

I’m just gonna say it.  I DON’T eat fondant.  Bluugh.  That’s just me.  But modeling chocolate?

Um… let’s just say I’ve been know to label a few pieces here and there as “this-must-be-scrap-’cause-I-couldn’t-possibly-use-it-’cause-of-it’s-odd-color-so-I-should-probably-shove-it-in-my-mouth-right-now”.  I might even have a special bag of that kind.
But that’s of no consequence.

new carriage cake

The point?  It’s tastes WAY better than fondant, IMHO (in my humble opinion), and you can even mix it with fondant and use it for the 2D decorations on the surface of your cakes like you would normally use fondant…. heck, you can just use it all by itself, no mixing, for the decorations.

It helps keep elephant skin and over stretching at bay, once again.

off center 2 with logo 1

*All of the gold and added decoration on the carriage in the picture is modeling chocolate, and the blue waves on the baby sailboat cake are a fondant/mod choc mix.

Listen, if you’re still not convinced, just trust me on this one and mix up a batch.  Start messing around with it, and I almost guarantee you that if not IMMEDIATELY, then at least someday soon, you’ll fall head over heels for the stuff.

 

Kind of like your dream guy… attraction mixed with mistrust at first (’cause nothin’ that looks that good can actually be that good),  but then you give him a shot and he turns out to be better than sliced bread! No going back.
Ever.

 

Modeling Chocolate.
You need it.

 

modeling chocolate

1 Comment
  1. […] Learn how to make your own modeling chocolate with my FREE recipe video on Cakeheads.com, HERE! […]

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