Cake Decorating Community - Cakes We Bake

Well just finished posting on my blog about my newest cake,  http://bowdens-world.blogspot.com/

Well All i can say  is Wow, i tryed my hand at First batch of modeling chocolate, which when i made it the other night i thought i did it right , LOL ,  well i obviously didnt do it right , used the wrong chocolate i suppose ,lol

and toyal icing , isnt as easy as what i thought it would be for first time making royal icing,  i posted a question on this board the other day when i was making the cake i beleive friday about royal icing, and Thank you to all who responded , your advice has really helped,  and i know understand better then what i did, and will be better prepared for next cakeLOL, some one did ask me if i was using royal icing to cover the whole cake < no ) i wasnt , i was using the modeling chocolate to cover the whole cake, But  i will try makieng another modeling chocolate covered cake again next month but this time i am going to use the real candy melts to do it this time , and follow instructions the way i am supposed to and not try to go the cheap $ money out, i thought using hershy bars would work LOL,  buti t does make the modeling chocolate on the cake taste very good LOL, the whole cake does taste very good , Very yummy, LOL so at east that was a good thing even though the cakes design dont look pretty at all LOL , So just wanted to post this to yous, and share my misshapps , LOL,  by your comments i learn from each of yous , so thanks for checking out my blog, and making your comments, Hope you all had a great  weekend,  i am happy its finally monday LOL, 

Jaci  

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Jaci...please do NOT use candy melts it isnt true chocolate and will not work for modeling chocolate. You were on the right track with the Hershey bars BUT try using the jumbo Special dark bars or Ghiradelli. Callebaut, Lindt, Guittard or Valrhona or some other premium chocolate. Walmart does carry some of these brands. Do not use chocolate chips because there is an ingredient in them that prevents them from losing their shape when melting.The recipe is:

16 ounces dark chocolate
2/3 cup light corn syrup

Melt chocolate in a double boiler over very hot water (turn the heat OFF) and stir until it is almost melted. Remove from heat being very careful not to get ANY water in the chocolate. A micorwave is ok but it is too easy to scorch the chocolate. Stir the chocolate until it is completely melted. Add corn syrup and mix until completely blended. It will get thick. Pat into a disk and wrap tightly. Let sit and cure 24 hours before using.

To make white or milk chocolate decrease the corn syrup to 1/2 cup. Use only good quality chocolate. Read the labels. If it has any vegetable oil in any form it isnt pure chocolate. It must say cocoa butter.

Hope this helps.
I use candy melts all the time for modeling clay and it works great for me. Might not have a great taste but works really well for making animal, people etc. To make a big batch I melt 5 cups melts than add 1 cup corn syrup.
How long will this keep for before you have to use it? I need to put it on a cake thursday evening/friday morning, could I make it today (Monday)? Do you just keep it wrapped in plastic wrap to store it or should you also put it in a ziplock bag as well?

Karen Marie said:
Jaci...please do NOT use candy melts it isnt true chocolate and will not work for modeling chocolate. You were on the right track with the Hershey bars BUT try using the jumbo Special dark bars or Ghiradelli. Callebaut, Lindt, Guittard or Valrhona or some other premium chocolate. Walmart does carry some of these brands. Do not use chocolate chips because there is an ingredient in them that prevents them from losing their shape when melting.The recipe is:

16 ounces dark chocolate
2/3 cup light corn syrup

Melt chocolate in a double boiler over very hot water (turn the heat OFF) and stir until it is almost melted. Remove from heat being very careful not to get ANY water in the chocolate. A micorwave is ok but it is too easy to scorch the chocolate. Stir the chocolate until it is completely melted. Add corn syrup and mix until completely blended. It will get thick. Pat into a disk and wrap tightly. Let sit and cure 24 hours before using.

To make white or milk chocolate decrease the corn syrup to 1/2 cup. Use only good quality chocolate. Read the labels. If it has any vegetable oil in any form it isnt pure chocolate. It must say cocoa butter.

Hope this helps.
yes go ahead and make it in advance. It keeps a long time. I make mine and let cool on counter in wax paper. After cooling I knead a little bit again and then shape into a fat log. wrap in wax paper and put in zip lock. You can also make your model early and let dry. I had a dalmatian dog I made to go with a fire truck 4 days before needing. Was all "set up" and ready to place on the board. FYI you can also flavor the candy melts if you choose. The dog was flavored with strawberry oil and the birthday boy loved it. Me, I don't like the taste of the white melts even flavored but that is just me.

Jennifer Ponder said:
How long will this keep for before you have to use it? I need to put it on a cake thursday evening/friday morning, could I make it today (Monday)? Do you just keep it wrapped in plastic wrap to store it or should you also put it in a ziplock bag as well?

Karen Marie said:
Jaci...please do NOT use candy melts it isnt true chocolate and will not work for modeling chocolate. You were on the right track with the Hershey bars BUT try using the jumbo Special dark bars or Ghiradelli. Callebaut, Lindt, Guittard or Valrhona or some other premium chocolate. Walmart does carry some of these brands. Do not use chocolate chips because there is an ingredient in them that prevents them from losing their shape when melting.The recipe is:

16 ounces dark chocolate
2/3 cup light corn syrup

Melt chocolate in a double boiler over very hot water (turn the heat OFF) and stir until it is almost melted. Remove from heat being very careful not to get ANY water in the chocolate. A micorwave is ok but it is too easy to scorch the chocolate. Stir the chocolate until it is completely melted. Add corn syrup and mix until completely blended. It will get thick. Pat into a disk and wrap tightly. Let sit and cure 24 hours before using.

To make white or milk chocolate decrease the corn syrup to 1/2 cup. Use only good quality chocolate. Read the labels. If it has any vegetable oil in any form it isnt pure chocolate. It must say cocoa butter.

Hope this helps.
Now, reading the post again, I have never used this to "cover" a cake. Only used to make figures, models. For covering a cake in choc. I have only used Ganache. And you do need quality chocolate for that.

Dinny said:
yes go ahead and make it in advance. It keeps a long time. I make mine and let cool on counter in wax paper. After cooling I knead a little bit again and then shape into a fat log. wrap in wax paper and put in zip lock. You can also make your model early and let dry. I had a dalmatian dog I made to go with a fire truck 4 days before needing. Was all "set up" and ready to place on the board. FYI you can also flavor the candy melts if you choose. The dog was flavored with strawberry oil and the birthday boy loved it. Me, I don't like the taste of the white melts even flavored but that is just me.

Jennifer Ponder said:
How long will this keep for before you have to use it? I need to put it on a cake thursday evening/friday morning, could I make it today (Monday)? Do you just keep it wrapped in plastic wrap to store it or should you also put it in a ziplock bag as well?

Karen Marie said:
Jaci...please do NOT use candy melts it isnt true chocolate and will not work for modeling chocolate. You were on the right track with the Hershey bars BUT try using the jumbo Special dark bars or Ghiradelli. Callebaut, Lindt, Guittard or Valrhona or some other premium chocolate. Walmart does carry some of these brands. Do not use chocolate chips because there is an ingredient in them that prevents them from losing their shape when melting.The recipe is:

16 ounces dark chocolate
2/3 cup light corn syrup

Melt chocolate in a double boiler over very hot water (turn the heat OFF) and stir until it is almost melted. Remove from heat being very careful not to get ANY water in the chocolate. A micorwave is ok but it is too easy to scorch the chocolate. Stir the chocolate until it is completely melted. Add corn syrup and mix until completely blended. It will get thick. Pat into a disk and wrap tightly. Let sit and cure 24 hours before using.

To make white or milk chocolate decrease the corn syrup to 1/2 cup. Use only good quality chocolate. Read the labels. If it has any vegetable oil in any form it isnt pure chocolate. It must say cocoa butter.

Hope this helps.
Dinny, thank you. I'm not covering a cake with it, I just have to do some vine work with flowers & leaves, similar to this picture. does the modeling chocolate adhere well to the fondant or do i need to use "glue"
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I use piping gel a lot. Works well for me.

Jennifer Ponder said:
Dinny, thank you. I'm not covering a cake with it, I just have to do some vine work with flowers & leaves, similar to this picture. does the modeling chocolate adhere well to the fondant or do i need to use "glue"

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