tag:blogger.com,1999:blog-4762512389625214720.post7847551879010719927..comments2024-02-13T17:28:19.307-05:00Comments on Cake Walk: Working with Modeling ChocolateMelaniehttp://www.blogger.com/profile/18270094284668394080noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4762512389625214720.post-45986214432319874262011-12-02T17:41:55.556-05:002011-12-02T17:41:55.556-05:00I found chocolate with cocoa butter in the ingredi...I found chocolate with cocoa butter in the ingredient list will not set well and lumps. I hope this helps.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-11917456240433628332011-11-14T21:32:18.090-05:002011-11-14T21:32:18.090-05:00will the modeling chocolate decorations on a cake ...will the modeling chocolate decorations on a cake become ruined if stored on the cake in the refridgerator?<br /><br />if it doesn't become ruined, but hard, how long does it take to thaw out?phoebe-chanhttps://www.blogger.com/profile/15232353428019620071noreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-14430603751335450012011-11-07T09:00:33.862-05:002011-11-07T09:00:33.862-05:00Regarding the last few comments here, I'm sorr...Regarding the last few comments here, I'm sorry but I am no expert in Modeling Chocolate. I have taken 2 classes with the medium and posted here what I learned. So what you see is what I know. If you have technical difficulties with your recipe, I would suggest trying a new recipe or contacting Keith Ryder or Mike McCarey to see if they can help. <br /><br />If your MC gets soft while you're working with it, I understand that is a common problem. Put the MC down for a while and come back to it after it's had time to sit. If your hands are naturally warmer than others', try wearing some food handling gloves while you work with the MC.Melaniehttps://www.blogger.com/profile/18270094284668394080noreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-48950469743153416622011-10-25T11:45:41.919-04:002011-10-25T11:45:41.919-04:00Hi I live in the caribbean its very difficult to g...Hi I live in the caribbean its very difficult to get good quality white chocolate as well as an oil based colouring I have a soccer cake to do complete with soccer players and I was wondering if its possible to create them in regular semi sweet chocolate and then cover my figurines in a thin layer of fondant to give them more character with regards to their uniform. please help. be blessed.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-80128237538503145432011-10-15T01:30:37.252-04:002011-10-15T01:30:37.252-04:00I have made white modelng chocolate using your rec...I have made white modelng chocolate using your recipe and I have having a lot of trouble with it. Maybe I am not using the correct chocolate. I am using white chocolate used in candy making. When I melt the chocolate and then add the corn syrup all seams well. Then at about 45 seconds in the mixture gets lumpy and the oil from the chocolate separates. The chcolate never really sets up. It is perfect if I refigerate and work with right away. But as soon as it becomes room temp it sags and melts. I can't sculpt anything becaue it is just too soft. Any thoughts?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-13287715288982981762011-07-08T08:43:07.997-04:002011-07-08T08:43:07.997-04:00Oh, thank you! I am a "cake artist" here...Oh, thank you! I am a "cake artist" here in the US. My workplace is now getting more and more orders using figures and the like (Thanks Duff, Buddy,etc) but we always got stuck using gum paste or fondant, what a pain.I am "branching out" with modeling choc and needed a little instruction and a good recipe (as I've tried many). Awesome, awesome stuff on this page! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-32205823710345724102011-06-04T09:46:38.428-04:002011-06-04T09:46:38.428-04:00Hello!
Here in Italy we don't have corn syrup....Hello!<br />Here in Italy we don't have corn syrup...May I use liquide glucose?<br />Thank you so much!Ledahttps://www.blogger.com/profile/14657913878472994555noreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-10840081470357580672011-04-05T18:14:03.519-04:002011-04-05T18:14:03.519-04:00I am starting a new adventure into using modeling ...I am starting a new adventure into using modeling chocolate and of course i have probably bitten off more than i can chew, its a teddy bear picnic for my 2 year old, but i have a question i plan to cover the cake in red and white checked modeling chocolate. if i put a layer of buttercream underneath will it hold in place???Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-13414247184215712072011-01-18T17:00:38.651-05:002011-01-18T17:00:38.651-05:00When using modeling chocolate to cover a cake do y...When using modeling chocolate to cover a cake do you need to dry frost it as you do when using fondant?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-73244920414520416552010-11-23T14:45:27.376-05:002010-11-23T14:45:27.376-05:00Great Tips Thanks! What about 'painting' w...Great Tips Thanks! What about 'painting' white MC? What to use? If one makes figures from white mc such as a penguine, can one paint directly the black body, the white front and yellow beak/feet? Standard gel pastes I use for fondant/gumaste don't work.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-54214921701714898082010-11-02T21:17:32.719-04:002010-11-02T21:17:32.719-04:00Finally someone who can answer my questions! Thank...Finally someone who can answer my questions! Thank you so much for this site. Here is my problem...Similiar to the above statement, I also had a hard time keeping it stiff. it became too sticky to work with. What could I do to the rest of my batch, should I melt more chocolate and remix it into the batch, or should I just start over? As I see in your recipe I am positive I used too much corn syrup, (1c corn syrup to 1lb chocolate). Please help!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-82352669372144602332010-10-11T17:20:14.331-04:002010-10-11T17:20:14.331-04:00Hello!
Thanks for this great information! I made ...Hello!<br />Thanks for this great information! I made the modeling chocolate for the first time and started making a figurine-- I love how easy it is to get rid of the seams! However, I am having a difficult time getting the chocolate to set quick enough. I'm finding that I still need all the same supports (plastic wrap, foil, cotton balls, etc) as I did with gumpaste or fondant. I found that sticking the figurine in the freezer for a few minutes helps, however, the modeling chocolate begins to sweat as it comes back to room temp (is that normal?) and then once it's back to room temp, it begins to droop again. Seems like I can't get the chocolate to set and harden. Any suggestions or ideas on where I went wrong? <br /><br />Thanks in advance for your help!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-55114826584113772022010-08-18T09:35:04.477-04:002010-08-18T09:35:04.477-04:00Don't give up! Sometimes a recipe doesn't...Don't give up! Sometimes a recipe doesn't work out the first time you try it - it happens to the best of us. My suggestions to you would be to try the recipe one more time Or try another recipe! For example, you can also make modeling chocolate with Candy Melts. Just do a simple Google search and I'm sure you'll find some Candy Melt-based recipes. <br /><br />In fact, it is not uncommon for the modeling chocolate to be very hard. You have to warm it up a bit before you can work with it. Put a small amount in plastic wrap and carry it around in your pocket for a while or just hold it between your hands. Your body temperature will warm it slightly but it will still be difficult to knead at first.Melaniehttps://www.blogger.com/profile/18270094284668394080noreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-79052799263444081952010-08-17T20:18:25.792-04:002010-08-17T20:18:25.792-04:00I tried the modeling chocolate and guess I screwed...I tried the modeling chocolate and guess I screwed up somewhere cause it didn't even come out right and it was still hard that I couldn't even work with it. Any ideas would help out alot since this was the first time making this for me.<br /><br />thank ya all.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-6245819047700680402010-07-22T21:30:40.675-04:002010-07-22T21:30:40.675-04:00To make white modeling chocolate, you have to star...To make white modeling chocolate, you have to start with white chocolate. :)Melaniehttps://www.blogger.com/profile/18270094284668394080noreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-17166693040408901522010-07-21T23:11:27.512-04:002010-07-21T23:11:27.512-04:00I cannot tell you how much I have appreciated you ...I cannot tell you how much I have appreciated you sharing this information. I have just made some and it was so easy to use, it saved me so much time and aggravation. Bless you! I do have one question though, how can you make a white colour with this? Once again thank you for you sharing of knowledge.CakeGirl74noreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-66367218010491536832010-05-11T12:30:45.957-04:002010-05-11T12:30:45.957-04:00Hello sugar!Oh my,what a treasure this is!It's...Hello sugar!Oh my,what a treasure this is!It's the first time I'm modeling chocolate, so I really find your tips usefull, and I don't feel so scared about it anymore;)<br />Thank you so much, and please keep up the good work!<br />:)Valerynoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-54596428017352132862010-04-04T23:02:42.968-04:002010-04-04T23:02:42.968-04:00Thanku for the info! U r wonderful to take the ti...Thanku for the info! U r wonderful to take the time to help out :)florida bethnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-82233742588466514872010-03-30T20:41:08.492-04:002010-03-30T20:41:08.492-04:00I made the modeling chocolate and I began to mold ...I made the modeling chocolate and I began to mold it and within 5 minutes it was breaking into pieces and it wouldnt hold shape. I used Wiltons gel food coloring and I am not sure if thats what made it fall apart. Any suggestions?Unknownhttps://www.blogger.com/profile/07273055634193073834noreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-4599628998294326912010-03-19T14:03:13.986-04:002010-03-19T14:03:13.986-04:00Thanks for all the useful info! I've been doin...Thanks for all the useful info! I've been doing cakes for 15 years and am tired of all the headaches associated with gumpaste and modelling paste figurines. I am making Tinkerbell and my Little Pony figurines to put around a castle cake for my daughter's 5th birthday. I was dreading the whole thing but now I am looking forward to it. I thought about trying to make the figures out of marzipan which would give a nice fleshy appearance for Tink and is easier to model than gumpaste but I think I'm just going to do all the figures out of modelling choc. The ponies will hold up better with the mod. choc. I don't know why I haven't thought of it really before and then I started pondering it and came across your site. Thanks again for the info! I think I can tell I'm going to fall in love with mod. choc!!!Tiffany Thibodeauhttp://www.illtakethatcake.comnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-81062663493069233252010-03-10T11:31:06.145-05:002010-03-10T11:31:06.145-05:00My daughter will be 14 & loves to makes differ...My daughter will be 14 & loves to makes different figures out of clay. She is going to decorate her own birthday cake this year using modeling chocolate. There is really good information, tips & ideas here! Is there anything she should keep in mind being a beginner?Trishnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-89585165639605084952010-01-11T09:02:05.270-05:002010-01-11T09:02:05.270-05:00You can use many different things to attach your m...You can use many different things to attach your modeling chocolate decorations: gum glue (a little gum paste dissolved in a small amount of water), clear vanilla/alcohol, melted chocolate, etc.Melaniehttps://www.blogger.com/profile/18270094284668394080noreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-39398911165068525922010-01-09T19:39:02.840-05:002010-01-09T19:39:02.840-05:00If i have multiple small objects to stick to a cak...If i have multiple small objects to stick to a cake....say rocks that I have made from modeling chocolate what is the best way to do that? I have to build a cave with small rocks...thanks for your help!cassnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-41467248095252583782010-01-01T15:22:44.274-05:002010-01-01T15:22:44.274-05:00At last! someone else who loves modelling chocolat...At last! someone else who loves modelling chocolate. thanks for all the tips. i am in the UK and i find that most people just use white or dark chocolate to cover cakes and make roses and ruffles or use cigarillos to cover cakes. I have always wanted to be more adventurous with MC but information is not readily available online or even books so i hae had to do a lot of (fun) experimenting. your articles are a godsend and very encouraging and exciting. please keep the tips coming and if there is any book or websites that you think are helpful please get in touch at exoticfantastic@ymail.com<br />thanks again and happy new year!<br />EmeEmehttp://www.exoticfantastic.comnoreply@blogger.comtag:blogger.com,1999:blog-4762512389625214720.post-79567640653881227462009-08-19T08:43:02.199-04:002009-08-19T08:43:02.199-04:00I'm tired after just reading that! I know, I k...I'm tired after just reading that! I know, I know, it's "easy." I'll stick with Photoshop. It looks awesome, though! And I loved the rat you made. The mohawk was an especially nice touch.Elisehttps://www.blogger.com/profile/15399220614842841615noreply@blogger.com