Rolled buttercream question
I Was wondering if anyone has used rolled buttercream? I need something plyable like modeling chocolate.
I am covering a gumpaste & rice crispy treat trophy I made and I need to not have seam. I find that when I am wrapping sideways I get a seam with fondant so I was wondering if rolled buttercream would work.
Thanks in advance
Michelle
Replies to This Discussion
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Permalink Reply by Patricia Sweetland on
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wow I need to get a recipe for this modeling chocolate and fondant , I made the marshmallow fondant but never make really fondant I buy wilton.. I thank you Monica and Michelle for the info..
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Permalink Reply by June Kowalczyk on
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Oh my Patricia
Once you have made AND tasted homemade MMF....you will NEVER buy that Wilton stuff anymore!!!
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June it is so expensive. I mostly use buttercream . I would make it from scratch, but sometimes I buy wilton buttercream or duncan hines frosting.
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Permalink Reply by monica murphy on
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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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I am wondering Monica
Aren't you worried about the print toxins leaching into your modeling chocolate? Why don't you use paper towels?
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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LOL!!! june the newsprint paper doesnt have any printing on it, it is basically a white paper with an almost gloss finish that absorbs the fat, there is no chemical on it, so it is safe to use. Its reminds me of a brown paper bag just not as thick
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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that is true patricia and the marshamallow fondant is so cheap to make. just a bag of marshmallows, melt them and pour in the bag of powdered sugar the mix, then knead and your done, and if you mix modeling chocolate with that it would be a wonderful tasting fondant for your customers
June Kowalczyk said:Oh my Patricia
Once you have made AND tasted homemade MMF....you will NEVER buy that Wilton stuff anymore!!!
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Permalink Reply by Michelle Johnson on
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Monica, I just found this website don't remember how or what it is called but it tells you about the dos and don'ts of modeling chocolate and it says to make sure to keep the oil in it and if it's greasy when your mixing you or it was to warm and you need to mix till you get it mixed make in.. Cool your hands and knead.. I am no modeling chocolate pro but she help me with the crumbling problem.
Also I have never used Wilton fondant but I have used Fondarific which in my opinion in awesome, however I only use it if my client wants to pay for it.. I make marshmallow most the time... I can't wait to try mixing like suggested Monica .
I make sure to buy or stock up on my supplies when it's on sale.. Can't always , but I do my best being that I do more to give away then to sell.
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Oh, I see Monica. Like using a brown paper bag. My Mom use to use brown paper bags al the time to absorb fat & oils. I have seen that certain places now are selling this in rolls. You tear off the amount you want and pay for it. Geez....I'm so old, I remember when you got your brown paper bags for free at the grocery store. And if you needed more, they just gave them to you. Then they started asking..."Paper or Plastic?". I always said, paper.
Now that has gone the way of the dodo bird!!!! I wish all grocery & retail stores would swith back to paper. Better for the environment cause you can recycle. And you could use those bags in SOoooo many ways!!!
Ahhhh the good old days. Sometimes some of those things just plain made sense.
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LOL, too true june, true dat!!! but you can only leave it on there for a little time approx 2hrs.
June Kowalczyk said:Oh, I see Monica. Like using a brown paper bag. My Mom use to use brown paper bags al the time to absorb fat & oils. I have seen that certain places now are selling this in rolls. You tear off the amount you want and pay for it. Geez....I'm so old, I remember when you got your brown paper bags for free at the grocery store. And if you needed more, they just gave them to you. Then they started asking..."Paper or Plastic?". I always said, paper.
Now that has gone the way of the dodo bird!!!! I wish all grocery & retail stores would swith back to paper. Better for the environment cause you can recycle. And you could use those bags in SOoooo many ways!!!
Ahhhh the good old days. Sometimes some of those things just plain made sense.
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I have always thought it best to keep the oil in as well Michelle. This is what keeps your modeling chocolate supple, and doesn't let it crack. But everyone has there own tried & true method. I just found out by mixing a bit of fondant with the modeling chocolate, it is easier to work with. It is amazing with this site & the internet, that we can learn new ways in cake decorating. I am learning all the time.
I have used Fondarific as well, very good, but very pricey here in Canada as it is imported. I go to a cake decorating warehouse about 45 min from me to buy my ivory fondant. They make their own brand, and it is made with white chocolate, which means you can freeze it. So I bought a large batch, and did exactly that. I tried to make the mmf ivory, but the colour is so subtle. Such a slight difference from white. I tried with my last wedding cake, and it was a disaster. It didn't go to waste tho. Froze it, and used it for my last shower cake & for practicing making flowers.
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get out michelle, thats good you found the website. You definitely have to leave some oil in it or it will crumble way to much for you to use. That happened to me before, i usually just leave it wrapped for the first hour or two, and i feel asleep and didnt get it til the next day, omg, it was a mess, i had to throw it out. To me the dark chocolate is option, no need to do it, but the white chocolate has sooo much fatty oil in it, it would be best to remove some of it before using, i let it rest on the paper for 2hrs. I do love working with the modeling chocolate, i once did a 3ft high dora the explorer cake all of which was modeling chocolate, thats when i fell in love with it so to speak,lol
Michelle Johnson said:Monica, I just found this website don't remember how or what it is called but it tells you about the dos and don'ts of modeling chocolate and it says to make sure to keep the oil in it and if it's greasy when your mixing you or it was to warm and you need to mix till you get it mixed make in.. Cool your hands and knead.. I am no modeling chocolate pro but she help me with the crumbling problem.
Also I have never used Wilton fondant but I have used Fondarific which in my opinion in awesome, however I only use it if my client wants to pay for it.. I make marshmallow most the time... I can't wait to try mixing like suggested Monica .
I make sure to buy or stock up on my supplies when it's on sale.. Can't always , but I do my best being that I do more to give away then to sell.
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