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Hello. I've got a client that wants a zebra stripe cake. she wants it covered with dark chocolate and pink stripes.Now I know I could do a chocolate ganache but any ideas on if it's possible to make chocolate fondant or make the ganache look like fondant. Please I would appreciate your help. Thanks

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Ebule

I posted a  recipe on a blog here on CWB. It is Best Ever Chocolate MMF. It truly is  amazingly good, & very easy to make.

I get compliments every time I make it. If you can get your hands on marshmallows, cocoa & chocolate syrup, you can make it. Tastes like a giant tootsie roll.

:o)

I use the Dark Chocolate Satin Ice for all my chocolate fondant and LOVE it!  Works up very nice!  I hate making my own fondant so Satin Ice is my go to fondant!

 

Hi june, thanks for your help. i would check out the blog, Is there anything else i can use aside marshmallows? I can't get that where i am. Thanks

June Kowalczyk said:

Ebule

I posted a  recipe on a blog here on CWB. It is Best Ever Chocolate MMF. It truly is  amazingly good, & very easy to make.

I get compliments every time I make it. If you can get your hands on marshmallows, cocoa & chocolate syrup, you can make it. Tastes like a giant tootsie roll.

:o)

Ok Ebule

If you can't get marshmallows,  try making rolled buttercream. I warn you, it is sweet, but it will do the trick. I hope you have access to syrup & cocoa.

1 cup/250 ml corn syrup

1 cup/250 ml butter

1/2 tsp/5 ml salt

1 tsp/15 ml vanilla

8 cups/1 kg icing sugar .... this is approximate.... could be less/more depending on the weather. Also with the addition of the cocoa, you may need less

2-3 tablespoons/50-75 ml dark cocoa powder

This makes a VERY stiff dough.

Place butter & syrup in a bowl, mix well. Add the vanilla & stir. Place 1/2 of icing sugar in your bowl, add your salt & cocoa. Stir until your icing sugar is incorporated.  By this time your mixture will be pretty stiff. Rub some butter on your kitchen counter & place the mixture on it. This is so it won't stick to your counter. Now add the remaining icing sugar 1/2 cup-125 ml at a time and knead well into your mixture. Good hint..... rub your hands with butter so they won't become so sticky.  After each addition of icing sugar, see how the mixture feels. Should be stiff, but pliable enough to roll out. Only you can tell if you need more or less icing sugar. I always add less, roll it into a ball, wrap in plastic wrap & put into a container or ziploc bag. Let it rest for a hour or so. When you test it after resting, if it is too sticky, add more sugar. Most recipes say to add icing sugar when rolling out, I don't.  I rub a thin layer of butter or shortening on the counter to roll out. Moves much easier, and you can pick it up & move around. You roll & lay on your cake just like fondant. Actually, this is a "form" of fondant.

Hope this helps Ebule.

:o)

Awwww. Thanks so much June. This would really help. I really appreciate. Would let you know the result.

June Kowalczyk said:

Ok Ebule

If you can't get marshmallows,  try making rolled buttercream. I warn you, it is sweet, but it will do the trick. I hope you have access to syrup & cocoa.

1 cup/250 ml corn syrup

1 cup/250 ml butter

1/2 tsp/5 ml salt

1 tsp/15 ml vanilla

8 cups/1 kg icing sugar .... this is approximate.... could be less/more depending on the weather. Also with the addition of the cocoa, you may need less

2-3 tablespoons/50-75 ml dark cocoa powder

This makes a VERY stiff dough.

Place butter & syrup in a bowl, mix well. Add the vanilla & stir. Place 1/2 of icing sugar in your bowl, add your salt & cocoa. Stir until your icing sugar is incorporated.  By this time your mixture will be pretty stiff. Rub some butter on your kitchen counter & place the mixture on it. This is so it won't stick to your counter. Now add the remaining icing sugar 1/2 cup-125 ml at a time and knead well into your mixture. Good hint..... rub your hands with butter so they won't become so sticky.  After each addition of icing sugar, see how the mixture feels. Should be stiff, but pliable enough to roll out. Only you can tell if you need more or less icing sugar. I always add less, roll it into a ball, wrap in plastic wrap & put into a container or ziploc bag. Let it rest for a hour or so. When you test it after resting, if it is too sticky, add more sugar. Most recipes say to add icing sugar when rolling out, I don't.  I rub a thin layer of butter or shortening on the counter to roll out. Moves much easier, and you can pick it up & move around. You roll & lay on your cake just like fondant. Actually, this is a "form" of fondant.

Hope this helps Ebule.

:o)

No problem Ebule. Happy to help. Yes, let me know the results. :o)

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