what you wanna use is modeling chocolate, because the heat from your hand will take that seam out, the rolled buttercream always leaves a seam with me, but the modeling chocolate will not, how this helps
when i use the white modeling, i do a 60/40 white chocolate to fondant. are you gonna leave it white or are you painting it with luster dust?
if u r gonna spray it gold then u can purchase almond bark,which is very cheap and make molding chocolate from that, dark modeling chocoalte takes gold very well and you only need one coat to cover it. but the melting may work, it does dry very fast. good luck
kew; ur welcome michelle and you can always use almond bark in place of the wilton's chocolate, the almond bark is less expensive for double the amount, im sorry i didnt give you a website to go to but i just assumed you had experience with the modeling chocolate, post pics of your trophy that would be kewl to see.
I never use or made modeling chocolate, is it like fondant and does it taste good? can it be use to cover a cake?
yes, and i think that the modeling chocolate is better for making humans, especially for wedding toppers and i use it as a 50/50 with fondant for drapes, because it helps the fondant be more elastic and not to dry as fast. it really depends on what you are making if you want to do a 60/40, i did that on a car once and the fondant was so much more easier to handle with the modeling chocolate mixed in, also know as chocolate paste or chocolate plastic. The taste is way better than fondant or marshmallow fondant, and when used with fondant you can still taste the chocolate, white/or dark chocoate