Rolled buttercream question

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Permalink Reply by Michelle Johnson on February 15, 2012 at 1:29pm

June, I cold my mms before I add the powder sugar it helps a ton. I haven't done much in ivory so not sure but I use ivory all the time to help counteract colors

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Permalink Reply by monica murphy on February 15, 2012 at 2:06pm

i use the ivory and june if you want to make the white chocolate modeling plastic, wilton's ivory works well on that

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Permalink Reply by Patricia Sweetland on February 15, 2012 at 4:49pm

Monica what is  newsprint paper ,??

monica murphy said:

patricia, you can find the recipe for modeling chocolate on www.ehow.com or go to any cake website for the recipe.  When you do a search it will come up. The recipe i use is from Toba Garrett, she has a blog that has alot of her recipes.  You want to make sure to use the right recipe because some of them will confuse you as to the fact they talk about tempering chocoalte first then doing the recipe.  If you purchase Wilton chocolate wafters(cheap but good chocolate) they are already tempered, you can also purchase Almond Bark(white or dark) its also cheap and you get more for your buck, and its already tempered.  The only this is that if you use white chocolate, decrease the light corn syrup by 1/2. heres toba recipe

1lb of chocolate(light or dark chocolate)

2/3 cup of light corn syrup

heat the chocolate in the microwave at 50% less power until melted or use a double broiler(make sure no water gets into the chocolate or it will sieze). Once melted pour corn syrup into the chocolate and mix. you dont wanna mix too much just enough to incorporate the two. wrap with plastic wrap or store in an air tight plastic bag. put in the frig until mixture has hardend.  Once aged take it out of the frig and let it rest for 1/2 hour. then you can use it to model. same recipe with the white chocolate just decrease the corn syrup. also, i usually let mine sit for a couple of hours on newsprint paper to absorb some of the fat content.  If you dont wanna do that you can still us it.  To roll it out you will need to sprakle a little powdered sugar on the board. 

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Permalink Reply by monica murphy on February 15, 2012 at 6:22pm

its a white paper that it used for newsprint. you can purchase it at art stores.  I get mine from my husband who works at a newspaper.  When the paper comes in it is blank, it has a sort of gloss to it.  But i have also use the brown paper towel or brown bag.  I really only use it for white chocolate, simply because it is so oily, but i only let it set for 2hours.  This way i dont have all the oils.  The paper is inexpensive, but the paper bag method is free.
 
Patricia Sweetland said:

Monica what is  newsprint paper ,??

monica murphy said:

patricia, you can find the recipe for modeling chocolate on www.ehow.com or go to any cake website for the recipe.  When you do a search it will come up. The recipe i use is from Toba Garrett, she has a blog that has alot of her recipes.  You want to make sure to use the right recipe because some of them will confuse you as to the fact they talk about tempering chocoalte first then doing the recipe.  If you purchase Wilton chocolate wafters(cheap but good chocolate) they are already tempered, you can also purchase Almond Bark(white or dark) its also cheap and you get more for your buck, and its already tempered.  The only this is that if you use white chocolate, decrease the light corn syrup by 1/2. heres toba recipe

1lb of chocolate(light or dark chocolate)

2/3 cup of light corn syrup

heat the chocolate in the microwave at 50% less power until melted or use a double broiler(make sure no water gets into the chocolate or it will sieze). Once melted pour corn syrup into the chocolate and mix. you dont wanna mix too much just enough to incorporate the two. wrap with plastic wrap or store in an air tight plastic bag. put in the frig until mixture has hardend.  Once aged take it out of the frig and let it rest for 1/2 hour. then you can use it to model. same recipe with the white chocolate just decrease the corn syrup. also, i usually let mine sit for a couple of hours on newsprint paper to absorb some of the fat content.  If you dont wanna do that you can still us it.  To roll it out you will need to sprakle a little powdered sugar on the board. 

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