Lauren Kitchens also did an amazing Craftsy class on modeling chocolate. Click HERE for 25% off that class! Just an FYI…She uses real chocolate in her class so beware because our recipes are different because I use Wilton candy melts most of the time. My friend Summer Stone has done several posts on modeling chocolate too…see that post HERE.
The method to make candy clay and real modeling chocolate (made with real chocolate) is the same…the ingredients change a bit. You use only two ingredients…chocolate (or candy melts) and light corn syrup (or glucose if you can’t get corn syrup in your area).
1/2 cup of corn syrup (5.6oz)
*If you work in grams, then use THIS website for conversions. You still use the same multipliers!
See how it’s still a little swirly…it still turns out beautiful!! – DON’T overmix!
All done! Nice and smooth and ready to store away!
What if I want to make a smaller/larger batch of candy clay?
What if I want to make a smaller/larger batch of modeling chocolate?
If you want to make more or less than 1lb of modeling chocolate than you need to use a .35 multiplier for chocolate to corn syrup. So, take the ounces of melted chocolate you have, and multiply it by .35 to get how many ounces (by weight) of corn syrup you need to add.
Note: If you work in grams, then use THIS website for conversions. You still use the same multipliers!
HELP! – When I knead my modeling chocolate it’s really crumbly and falls apart!
If after you’ve left your modeling chocolate to rest overnight (after you’ve made it and done the initial kneading then wrapped it up) and it’s real crumbly, knead it and warm it up as best you can. Then, add a few drops of corn syrup into the modeling chocolate and knead it up. You might need to add a little crisco/shortening onto your hands. Work it until it feels smooth and let it rest/cool down a bit. Add more corn syrup (or glucose) until it smooths down.
You can also add a little fondant that is about half the size of your modeling chocolate (up to the same size as your modeling chocolate) and knead that in. It will smooth it out beautifully and allow you to roll it out with a smooth surface. It will change the consistency a bit and won’t set up super hard after doing that…but it will save your modeling chocolate and still work beautifully for cake decorations. When you roll it out on your work surface, use a little cornstarch, or for smaller decorations you can roll it out on wax paper. Then, let it sit 10 min. or so, then cut out your shapes. Letting it sit for a bit will help the chocolate to firm up the medium a bit and you’ll get beautiful cuts!!
If you are trying to use it for flowers or figurines, you can knead in some gumpaste to it instead of fondant. That will help it set up pretty firm and be a lot more stable!
Option #1: If you are going to color a whole batch, say turning a dark chocolate modeling chocolate to black, you can add several (5-8) drops of Americolor (or Wilton) black gel to the corn syrup BEFORE you mix it into the melted chocolate. Then, mix it up and add the coloring/corn syrup into the melted chocolate and Voila! – black modeling chocolate (or pink, or red, or green…or whatever color you want!)
Option #2: Knead in the color just like you would knead it into fondant…after you make the modeling chocolate and let it sit up, add a few drops of color and work it all together until the color is uniform throughout.
You can use basic gel colors in both situations.
Can I use modeling chocolate in hot climates?
Modeling chocolate is made of chocolate…so, it’s sensitive to heat!! :) If you are concerned about the heat melting your decorations, then make sure to use gumpaste. It’s fine to use modeling chocolate on the side of a cake in warmer climates, but don’t try to use it for figures or flowers…they will droop. In hot climates, I might not use it at all. You really need to play with it. I live in Oregon (USA) which is a very cool climate with little humidity…so, I haven’t been able to test the limits on how hot of an environment it will work in!
YES! Modeling chocolate is AMAZINGLY friendly with other mediums like fondant, gumpaste and even Tylose powder. I mix it with my fondant if I need to roll it extra thin or need it a little more elastic. There’s no set percentage on mixing…it just depends what I’m using it for.
I use straight modeling chocolate for most all my decorations. But, I will add 10% fondant to get a real thin medium (modeling chocolate can crack the thinner you roll it because the thinner it gets the colder it gets and the firmness of it will create cracks) or to tint my modeling chocolate a lighter shade. Since I don’t have white modeling chocolate on hand very often, I’ll just use white fondant.
Also, if you need it to be slightly more stable (say you’re working on a flower), you can mix it with gumpaste or even add Tylose powder to it. The reason I would use a little modeling chocolate in my gumpaste is because it makes it taste much better and keeps it from getting ROCK hard…and to me inedible.
If I’m paneling a cake (instead of draping) I’ll use up to 70% modeling chocolate because I can warm up the seams and basically make them disappear with the warmth of my fingers. You can also add it to fondant you’ll use to drape a cake, but not more than 10-15% because again, as it gets thinner, it firms up and you lose elasticity…something that’s important when covering a cake.
How do I store it?
After you knead it and bring it all together in a smooth medium, I wrap it up in plastic wrap and keep it at room temperature for several months. If I know I won’t need it for longer than a few weeks, I keep it in the freezer. I take it out and bring it back to room temp before kneading and rolling it out.
Can I paint on it?
Yes and no! :) You can’t use water based colors (like Americolor or Wilton gels) very well on them…it just beads up. However, the more fondant that’s mixed with the modeling chocolate, the better it becomes and the less beading you’ll notice. So, if you’re going to want to paint something, perhaps mix fondant with it.
You can use dry dusts or dusts mixed with vodka on modeling chocolate. It works beautifully. In fact, I think the gold/silver luster finishes look better on modeling chocolate than on fondant because modeling chocolate is so smooth and the finish on the metallic is therefore nice and smooth!!
Edible pens can work too…the best are Americolor Gourmet Writer. I’ve used Wilton and they don’t work as well…again, they bead up a bit. It is slightly difficult to write on modeling chocolate as the pen can get hung up on the soft chocolate…but if you use a soft hand and keep the pen flat/at an angle, it works!!
I think that’s it!! :) If you have any other questions or something I miss, please leave a comment and I’ll add it up above!! I hope that clears up any mysteries and helps you all make modeling chocolate a bit easier next time!! It will change the way you decorate your cakes!!
OH, and remember my Craftsy Class is always 50% off right HERE! I make it during the class and show you how to use it to decorate four beautiful cakes!
To see a post on what this class is all about, click HERE.
Blessings!
Hi Ms Jessica! Thanks again for being my inspiration. You are an amazing instructor. Just a question, had a problem making modeling chocolate, mine turned out too soft and sticky, I just figured out I used too much Glucose (Im from australia) ang my chocolate turned out too soft and sticky after resting for 24 hours. Is there any way that I can save my modeling chocolate? I am planning to pannel cover my cake (like your lego cake) with modeling chocolate – thanks again
You’re sweet! I have no idea why it was too soft/sticky. Did you let it rest overnight before trying to knead it again?! As long as you use the ratio of .20 oz of glucose per oz of candy melts you should be fine. It might just need to rest a while. I wish you the best!
My modeling chocolate is sticky as well after resting for 24hrs. It’s hard like in the videos than I knead it and trying to make rose petals and it just sticks to my fingers I need help in serious need of a fix ?
I’m so sorry! It sounds like you might have hot hands! Try not kneading it very much or touching too much. Also, keep an ice pack close by to keep your hands chilled. You can use corn starch when rolling it out. But the biggest thing is just not working it too much. Let me know if that helps!
I just had this issue too, I measured out a double batch of corn syrup and changed my mind while measuring the chocolate, forgot to dump out the extra corn syrup! I made a second smaller batch of modeling chocolate and let it sit for a couple hours then taking small amounts of the first batch kneaded them together. Ended up with lots but better with lots then not enough!
Hi Jessica! It’s so wonderful to be able to refer back to this post to refresh myself. I want to thank you for helping me to make a final decision on which medium to use for the most part….guess??? Modeling Chocolate. It’s more affordable and most of all yummy! Thank you for helping me to make a very important decision about what to offer my base. Blessings!
Just wanted to say a big thanks to you for your Super Important note about not overworking the mixture when blending. I just wish I had read your blog a couple of hours ago before wasting a ton of chocolate!!
Oh bummer!!! I’ve been there girl!!
All worth it in the end.
Hi Jessica.
Adriana from Australia (living in Seattle) again. You and your blog are always so inspirational (as a mummy also at home, I really look up to you)
I was just wondering if you think you could use modelling chocolate on sugar cookies instead of fondant? If so, how would you get it to stick to the cookie, royal icing?
Thanks in advance, hope you had a wonderful Thanksgiving x
Yeah! I am so glad you’ve found all kinds of inspiration here!! Yes – it tastes better than fondant!!! I use a little sugar water or buttercream to attach it. God bless!!!
Hello Jessica. I have made the modeling chocolate and I mixed some white and grey together and it is really greasy while I am working on it. Can you let me know if there is anyway I can fix this? Thanks
Hi James!
It can get really greasy when it’s overworked or too warm. You need to leave it alone and let it rest for a few hours (or chill it a bit), then try again. The longer you touch it, work it, the more it can break down…especially if you have hot hands! Blessings!
Help, I made a batch & my hubby put it in the fridge all night. I took it out this morning, let it sit for a few hours, & it’s crumbles. I added more corn syrup but it’s not helping what am I doing wrong? It’s my 1st & I hope not last attempt.
Don’t worry, the fridge wouldn’t have ruined it, there must be something wrong with the batch. What kind of chocolate did you use? – Wilton melts or real chocolate?
Help please ..I have the same problem I use Candy melts to make it but when i put out of the fridge this morning it crumbles and to hard like stone ..How can I make it back soft again please help..Its my 1st and hope its not my last as well…
Hi there!
I never keep my modeling chocolate in the fridge. It’s chocolate and sensative to temperature, and like chocolate will get rock hard. You’ll want to let it come to room temp then put it in the microwave 5-7 seconds at a time until you can start kneading it and getting it smooth. It needs to be warmed up and kneaded to get it soft for rolling out. I wish you the best!!
I want to use modelling chocolate to cover a cake but I’m not sure how much to make. Would I need about the same mass as if I were using fondant?
So sorry I’m just getting back to you!!! Yes, I use the same estimates for fondant. But you’ll have left over!! Also, it’s pretty hard to drape modeling chocolate. You’ll want to panel it and heat the seams together with your fingers to help them disappear. I wish you the best!!!
Hi Jessica. I’m planning to use either modelling chocolate or a combo of MC and fondant to cover a number 4 cake – as there’s lots of corners etc paneling would be immensely easier than draping a cover – so do I simply cut out the no.4 shape to go on top and then a bunch of other pieces for the sides and ‘seam’ them together with my fingers? Also, if I want a blue cake should a I colour the fondant to blue prior to kneading it into the (blue) modelling chocolate/Candy melts? Thanks so much ?
I’ve only done 3 cakes with fondant as it tastes revolting so am looking forward to trying this!
Yes, normally when I panel, I would cut and place the top first then do all the sides. However if it’s a shallow four and the top will be mostly seen, I might panel all the sides first and place the top last since the seams will then be on the side of the cake and not on the top. If you do it this way, panel the sides then roll out the modeling chocolate on some wax paper and place it on a board. I would turn the cake over onto the modeling chocolate and cut out the four, then flip it back over and peel off the wax paper. Or, if you have a template from the four, cut it out just a little bigger from the modeling chocolate, lay it on top and trim it from there. I wish you the best!
Hi Jessica,
Thank you for all the information I’ve read from your blog. I have a question, I made a batch of cake pop with modelling chocolates as toppers, while I’m kneading it, it’s sticky and I dusted it with a bit of cornstarch, which turns out ok but when I tasted it, it tasted a bit (fine) grainy. Is there another way to use for dusting instead of cornstarch? Thanks, looking forward to hear from you.
Hi there!
You can roll it out on wax paper greased lightly with some shortening…depending on how big the pieces are. Then throw them in the fridge for a few minutes and they’ll peel right off and keep their shape once they’re cool. I hope that helps!
Could you use powered sugar instead of cornstarch?
You probably could! – I just always use corn starch.
Hi Jessica, thank you for your prompt reply. I will definitely try it again, as I like to use modelling chocolate instead of fondant. My children loved it. Mu next project is to do draping on a cake. will keep you posted.
Merry Christmas and more power to you.
I’ve given this a go, after my last attempt at modeling chocolate ended catastrophically. Since it’s winter and I’m using white melts I used the 0.21 multiplier for the corn syrup; I’ve just given it its first kneading and it was definitely very hard and crumbly. I got it as smooth as I could. Can I expect it to settle down into something more workable overnight?
Thank you for providing the necessary ratios for different colors, amounts, and temperatures! That makes it a much easier thing to get right.
Hi there!
How is it looking this morning?! Is it still crumbly? The biggest, most important thing is to not overmix when you first make it. You want to barely stir 20 strokes…enough for it to just start to stick together and look like soft serve ice cream. Then lay it on saran wrap, wrap it a bit and let it sit. After about an hour, start kneading it to get it smooth. I don’t let mine sit over night…I like to work it/knead it before it gets rock hard so I an work out any bits in it and get it smooth. If you need to, microwave for 5-10 seconds to warm it slightly, then work it, let it rest for an hours or two and work it again before it gets rock hard. I wish you the best!!
Oh, and one more thing…if it’s really crumbly, it could be your chocolate. Older chocolate will give you a crumbly modeling chocolate so make sure it’s fresh!!
Hi Jessica, Thanks for your Amazing tutorial. I am from Dubai. We don’t get Glucose syrup here. What could I use instead of this with Candy Melts?
Hi I found this post and it’s so informative especially for a newbie like me.
Would you use modelling chocolate or marshmallow fondant to make 3d cake toppers? I want to attempt some dinosaurs for my son’s birthday and wasn’t sure.
Can you make them in advance and how do I store them?
Thanks so much!
Cel
Yes, modeling chocolate is great to use for figurines. You can store it at room temp in a sealed container for a few months!
I just stumbled upon your site while doing some research on modeling chocolate. I really like your site it is very helpful and informative. I was wondering if you could give me your thoughts on a cake that I will be making next week. My costumer wants a 9″ cake round, made to look exactly like a penny. I have never used modeling chocolate before but I thought that maybe it would be the best thing to use to create the face of the penny on top. Do you think that it would work for that or should I use fondant? I need something that will be pliable enough for me to sculpt the face of the penny and not dry too quickly like fondant. Does modeling chocolate dry hard? I am thinking that I may want something that the customer can actually cut through so that they don’t have to remove the top to cut the cake. Any tips or thoughts would be greatly appreciated.
Glad you found me!
Modeling chocolate is firm, but can be easily cut so it’s great for a cake. Yes, a lot of people prefer to use it because it sculpts so well. However, that being said, I don’t know if I’d try it brand new for a client. Perhaps you can make a batch ahead of time and play with it just to make sure. Also, it doesn’t drape like fondant, so if you want to cover your cake in it, you’ll need to panel it on. I hope that helps! Best wishes!!
Thank you so much for your quick reply! I will have to make some and test it out a little bit. You said I would need to panel it instead of draping it, how do you adhere the pieces together? Do you have any ideas on how I can get the metallic copper look for the penny?
You can just use a tiny bit of sugar water at the seams and mainly the heat of your hands to heat the seams together. For the copper color, you’ll want to pick up a copper color luster dust and color your modeling chocolate a copper color so it has a good base to the luster dust. Have fun!
I just stumbled upon your site while doing some research on modeling chocolate. I really like your site it is very helpful and informative. I was wondering if you could give me your thoughts on a cake that I will be making next week. My costumer wants a 9″ cake round, made to look exactly like a penny. I have never used modeling chocolate before but I thought that maybe it would be the best thing to use to create the face of the penny on top. Do you think that it would work for that or should I use fondant? I need something that will be pliable enough for me to sculpt the face of the penny and not dry too quickly like fondant. Does modeling chocolate dry hard? I am thinking that I may want something that the customer can actually cut through so that they don’t have to remove the top to cut the cake. Any tips or thoughts would be greatly appreciated.
Hi, this is such a helpful little blog!
Im going to be making a ‘doll cake’ this weekend and dont really like the taste of fondant. I was wondering if i mix modelling chocolate to the fondant would i be able to panel the cake and rub away the seams the same as if i was using just plain old modelling chocolate? (I was going to use a pasta machine to roll out the fondant as i could get it really thin and even) could you recommend a mix this (ie the quantities of fondant to modelling chocolate)? im not a professional baker by any means but enjoy making cakes at home so all this is quite new to me! Thank you, Jas
Thank you! Yes…I love mixing the two at least 50/50 when panelling a cake. It does taste better and makes it really easy to work out the seams. Blessings!!
aww thank you so much! also, sorry for all the questions, when making the 50/50 split should the modelling chocolate be set hard and rested, or should i add it as soon as the modelling chocolate is made? Jas
I always let it rest a few hours or overnight, then knead it until soft and work it in. I guess you don’t need to though as long as it’s not greasy and too warm!
thank you so much! SO helpful!
hi jessica can u tell me how far in advance i can make a modelling chocolate dummy cake and how long will it last
colette
Hi Jessica,
Thanks for all the fantastic tips! Do you have any for getting modeling chocolate as shiny, or nearly, as tempered chocolate? I have seen a recipe that is 1:1 corn syrup:alcohol that you paint on, but I’m slightly wary. Have you ever used this? Lightly buffing with the palm of my hand isn’t quite getting enough sheen.
Thank you! Marie
You’re welcome! You can spray it with edible lacquer to get it shiny. Reviews are mixed about it…but it does look amazing. Also, I’ve read brushing it with PAM cooking spray or oil works too. Blessings!
Hi Jessica, I just found your site and love it. I am new at modeling chocolate and my question is I made some modeling chocolate with the wilton recipe and I made cut out hearts with it but my hearts didn’t get hard can you tell me why.
Hi there!
The Wilton recipe uses a bit more corn syrup than I use. So, try using my recipe above next time you make it. That being said, modeling chocolate is not like gumpaste. It does get firm, and holds its shape in some situations, but depending upon temperature changes, it will sag and soften as it warms up. But, at room temp, my cut out shapes do get firm and eventually get hard after a few days. Best wishes!
Nice to see your site,I will like your suggestion please,as a newbie to cake making,
Is more better to make your fondants,modelling paste and modelling chocolate to use on cake than buying the processed ones from small and big name brand.
I am in UK and don’t really know which is BEST,at the moment I use dr Otkers ready to roll icing (I found this too sweet)
I will really appreciate if you can solve this issue for me.
thanks and keep up the good works.
Hi there!
I like to make my own products so I know what’s in them and because they are much cheaper to make yourself than to buy…plus I think they taste better! But, it’s a lot of work. So, it’s personal preference. I wish you the best!
hi Jessica. We dont have glucose syrup and corn syrup available in my country. We have glucose powder how do I mix it to get that syrup consistancy? Any ideas?
I have no experience working with the powder so you’ll just have to try it and see. I wish you the best!!!
Hi Jessica
I am pretty new to decorating large cakes and have never used modelling chocolate. I am planning to make a tardis cake for my sister in May, and cover in modelling chocolate, I want to have a trial run in a week or so to see if I can manage it. I was planning to cover the sides in 4 panels and then overlay 4 more with the detail cut out for the tardis panels. I was wondering if just heat from hands would bond the two layers, or if there is something I can use as “glue”?
Yes! When I panel a cake, I put a little sugar water on the back of each panel or on the cake then apply the panels. Where they intersect, I’ll dab a little sugar water on the edges of the panels where they connect, if need be, with a q-tip lightly moistened with the sugar water (mixture of 50/50 corn syrup and water) so it doesn’t get a lot of sugar water on there resulting in dripping. Then, using the heat of my fingers, join/rub the seam together. Voila! Have fun!!
Jessica, Have you ever used modeling chocolate directly on buttercream? I love the way your ribbons look (like on the Holt International Gala cake) and want to experiment with chocolate instead of fondant. I am making a cake for a neighbor and they want a buttercream cake with a several horizontal fondant ribbons. Would the modeling chocolate work? Or could you come and make the cake for me =) Just kidding, but you ARE my idol! I adore all of your beautiful creations!
You are so sweet!!! Thank you!!! Yes…modeling chocolate rolled nice and thin can be perfectly mounted to buttercream with a little simple sugar syrup brushed on the back. I use 50/50 corn syrup and water. Have fun!!!
Hi, I want to know how did your cake turn out, did the modeling chocolate “glued” fine on buttercream? I am making a cake covered with buttercream but on its side I want to “crash” a modeling chocolate witch and I was wondering if this is going to work. Thanks.
Well, I just attached it with some skwers and worked sooo fine.
I was wondering….why the .5 oz. difference in syrup weight between white modeling chocolate and brown modeling chocolate. Pretty new at baking and decorating. Want to be able to make great cakes for my wife and kids. Thank you for helping people like me learn to do cake decorating.
Hi there!
I’ve noticed that with the darker colors that are more saturated, they are softer than the lighter ones and don’t need as much corn syrup. You can use the same, but you’ll notice that your dark colors like black and red are softer than the paler colors like yellow and pink.
*One thing to note…if using the brown candy melts, they have cocoa in them and require more corn syrup…I just realized this. I usually use real chocolate when I need brown, but the other day used the brown melts and my modeling chocolate was drier and required more corn syrup. I’m guessing that’s why. Blessings!
Hi Jessica. I love you’re craftsy classes. Im planning to panel wrap my cake in modeling chocolate and I just wanted to know can I store my cake in a cake container on the counter or do I need to refrigerate it. Im in Houston, Tx.
Thank you!! So happy you’ve enjoyed them!! What is the cake crumb coated and filled with??
I plan to use ganache as the crumb coat and I will fill it with cream cheese icing.
You’ll need to keep it chilled. You’ll want to seal it in a box then chill it. When you take it out keep it in the box and it will help with condensation until it’s room temp. If you can mix in some fondant it will help the condensation re absorb into the cake. Have fun!
Yea thats what I was sort of thinking. Maybe do 50/50 modeling chocolate and fondant? Thank You so much for the advice!
Hi Jessica,
I want to try using wholefoods organic light corn syrup. Do you think I can just replace regular corn syrup in your recipe 1:1?
I think that would work!! I can’t imagine why not. Best of luck!
Hi Jessica
Your blog is so helpful. You are such a generous person to share your talent.
I got some ghirardelli classic white chip and want to try making modeling chocolate. What ratio of corn syrup should I use? Think of it as candy melt or real chocolate?
Thanks
Check out my friend Summer’s blog “Cake Paper Party” because she just did a big write up on the comparison with ratios and everything!!! You can Google her or find her on FB. I’d probably use a little less corn syrup than the real chocolate recipe and more than the candy melts recipe!
Hello Jessica,
This is Maria (again!). I bugged you once with a question regarding a lip on my fondant (while trying to achieve a sharp edge) and this time I’m puzzled by a batch of modeling chocolate I just made. I’m working on a few figurines for a lego cake and given that modeling chocolate hardens a lot (at least in all the batches I’ve made so far) I thought that would be the perfect medium. So I made a bunch of colors but the white one (using the Wilton Candy Melts ‘Bright White’) turned out soft and sticky. Moreover, I’ve cut the pieces out and they’ve been out for a day and they are still soft! I’m trying to assemble the figures but it is a pain because a few seconds after I touch them they start getting super soft and I lose all the detail
Do you have any idea what the problem is or how I can fix it? I tried fondant but cutting the pieces I need to cut squishes the fondant so that’s why I prefer the modeling chocolate but this white batch is driving me insane!
Thanks for your time and for your overall awesomeness
Best regards,
Maria
Hi there!
So weird!! Have you tried making another batch again?! It sounds like it has too much corn syrup in it. I wonder if you somehow got too much in there? Try making another batch again and use a .20 multiplier…for every ounce of candy melts, use .20oz of corn syrup…by weight. I hope that helps!
Blessings!! – and thanks for your sweet words of encouragement!!
I’m wondering if it is the “Bright White” version of the Wilton melts…I’ve had a few bad batches…all have come from the “Bright White” melts. Just trying another batch with Merckens white chocolate candy melts (ivory in color) and I will see how it turns out. Crossing fingers…
Yes!! I’m beginning to think so too. They must make them differently. I feel like they need more corn syrup or something. I need to play with it more, but I’ve had issues with the bright white Wilton melts too!!!
Jessica could u pls tell me how to stripe modelling chocolate. Can i do it as a wax paper transfer method. Would appreciate ur advice
You use it just like it’s fondant. So, roll it out and cut the stripes the same way, then yes, you can use the wax paper transfer method to line things up and add it to the cake!
Jessica I am new to cake decorating. I want to use the panelling method to cover a cake. I want to learn how to get that sharp edge. Pls help
I show how to stack/fill and build a tall cake in my second Craftsy class, then walk you through how to panel a cake to get those nice sharp edges as well as how to drape fondant on. My first class is more foundation and shows how to crumb coat and cover a round and square cake, but only drape methods…so, if you’re looking for panel methods, take my second class. Here’s a link for 50% off:
https://www.craftsy.com/simplymodern
Hi Jessica Love your classes and am desperate to try making modelling chocolate Live in the UK so cannot get corn syrup and there are so many different opinions on whether to replace it with glucose syrup or golden syrup Was wondering if you could make a recommendation Thanks x
I would use glucose thinned with a little water so it’s the consistency of maple syrup. Then weigh it out and add it to the melted chocolate. Blessings!!!
Hi Jessica,
I just stumbled across your page looking for an answer to avoid what I’m hoping isn’t a disaster!
I made my first batch of modelling chocolate yesterday and was very excited when it came together beautifully in the bowl. I poured it out onto plastic wrap and sealed as per the recipe and left for just over 2 hours (suggested time was 1-3hrs or 24hs in a hot environment and it was quite a warm day yesterday). After the 2 hours it still seemed very moist and oily when I tried to knead it together so I wrapped it back up and left it. This morning (approx 12 hours after making) it was almost solid which I was a little surprised at as it had been wrapped tight I guess I expected something a little more like unworked fondant. I broke a piece off anyway and very quickly rolled it in my fingers to see the new texture – it seems very crumbly and not particularly pliable. I didn’t have time (late for work!) to do any more but I’m worried I’ve ruined the batch somehow.
Does this sound normal from your experience or if not, something others have done that can be fixed? I was really excited to play with this but now I’m worried I’ve ruined it!
(I’m stealing lots of pointers from your beautiful cakes by the way!)
Thanks in advance,
Laura
Hi Laura!
I am pretty sure it’s not ruined. When modeling chocolate sits in a cool room it gets hard…like a rock. It softens when warm to a fondant like consistency. So, you just need to work it and warm it up and you’ll be fine. If it still feels crumbly and hard, then add another tablespoon of corn syrup, use some muscles and really work it. If it gets too sticky/oily then wrap it up and let it rest an hour and try again. But, I think you just need to knead it longer and warm it up a bit!! I wish you the best!!!
Thank you so much for your quick reply – I will hope for the best and give it another crack when I get in!
Take care
Hello…love your work and blog. Please can u help. I was wondering whether I can store the finished modelled choc work in the fridge. I’m planning on using it on a cake that requires being kept in the fridge and I’m afraid this might cause condensation marks. Thank you in advance.
Thank you! If you cover the entire cake in straight modeling chocolate, I’ve had some issues with the condensation beading up on the modeling chocolate and it staying there…like tiny sugar beads. If the cake is mainly covered in fondant and there’s just some modeling chocolate decorations on it, there doesn’t seem to be any problems. The fondant absorbs the moisture. I keep my cakes in the fridge!
Hi Jessica. I’m attempting to make a braid/rope to drape around a 2-3 tiered cake. Is modeling chocolate an appropriate medium for this project?
So sorry I’m just seeing this question. Yes, modeling chocolate can work for braids and ropes too! It’s not as elastic, so I would tend to use fondant…but modeling chocolate can work. Blessings!
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Hi jessica
I am new to cake decorating. First time going to try making modelling chocolate for a small cake. How do u calculate the quantities.. Sorry to worry u. I am new to this.
I use Wilton’s guide for fondant quantities and make about that much modeling chocolate. You don’t need much especially when paneling cakes. Blessings!
Thanks for all the tips! Do you know if there is a way to preserve a creation for years? Thanks
Thank you!!! I don’t. The only thing I think might work is freezing it. But then you’d never see it!! best wishes!
Hi Jessica,
I have never worked with modeling chocolate before. I am planning on putting some decorations on a buttercream frosted cake that needs to be in the fridge. Will this work?
Thanks a lot!
Yes absolutely!
Hi Jessica, thanks for this brilliant tutorial! It’s the first time I’ve made moddeling chocolate and so far, success! I’m trying to make an Oscar for a film themed cake so I’ve made the White chocolate, used a body mould and stuvk it together with melted white chocolate, now it’s drying and the it will of course be painted gold, eek! Just hope it drys out firmly so it will stand up! Wish me luck! Dawn at Iced Fantastic xx
I made some candy clay but it won’t stay on the cake and has a white residue from the corn starch that won’t come off. I put the cake in the fridge but the candy clay seems to make the icing soft when it comes out of the fridge. Is there any way to fix it.
Bummer! Did you crumb coat the cake in buttercream or ganache first? – then use a little water/corn syrup on the back of the modeling chocolate to attach it to the buttercream or ganache? That’s what you’ll need to do. Using the water makes it a bit stickier and also removes any corn starch on the back. If the corn starch is on the front of the decorations, you can use a little shortening to rub it out or wipe it off with a little lemon extract. Blessings!
Thanks! I really needed to know that!
HI! Thanks for the tips! I would like to make an “elephant” grey color. Could a just add a drop or two of the Wilton black or are specific colors that I need to mix in order to get this grey color? Thanks!
Yes! The Wilton black is the most “purple” of the blacks. So, you might need to add a touch of green to offset the purple a tiny bit. Be careful not to add to much…just a TINY bit!!
Hello! I love the idea of modeling chocolate (not as sweet as fondant) and i would like to cover a cake with it for christmas ! But do you have any ideas wich fillings I could use in my cake ? ( i’m using brown chocolate and a white cake , or are there better combinations? )
You can do anything for fillings!! Use my Swiss Meringue Buttercream and add whatever fruit preserves, chocolate, mocha/espresso powder, lemon curd…whatever flavoring you love!! It’s super easy to play with. Have fun!!
Oke thanks ! I’ll do something crazy
Hi Jessica, I wonder why it became oily when I mixed with fondant and can I do the 3:2 ratio of modelling chocolate to fondant?
Sometimes when the modeling chocolate gets too warm, it breaks down…even in your fondant. You need to make sure your modeling chocolate is smooth and worked but not oily, then add it to your smooth/elastic fondant. If the fondant is too warm when you add the modeling chocolate, it’ll make the oils in the chocolate separate and you’ll get a weird mess!! I hope that helps!!
Hi Jessica. Love your blog. A very useful and helpful post you got here. I did have to ask this though. I am planning on making decorations/figurines for my little ones cake. Her birthday is in march. How early can I make them and how do I store them once made. Also can I place them on fresh whipped cream or only buttercream cakes?
Hi there!
Thank you!!
Figurines last a long time. Just keep them somewhere dark and sealed in a box and they’ll be good to go for a few months even. Yes, they’ll be fine on whipped cream or buttercream or fondant. Have fun!! Happy Birthday to your little girl!
Thank you so much for the reply and info. It’s good to know I have this much more time. Thank you for your wishes.
A very happy new year to you! Cheers!
Hi! I’d like to make a border around the cake. Would it be easier to work with if I did half fondant half modeling chocolate? And im guess guessing it would taste better as well?
I prefer to work in straight modeling chocolate…especially for borders or things you want to stay the same height all the way around. Cut it out then let it sit a bit (15 min.) then wrap it around your cake. Super simple and VERY tasty!!
Hi Jessica,
Im planning to make a cake for my nieces birthday. I want to make a head using modeling chocolate. The problem im worried about is i live 3hrs away and when transporting it in the car im afraid the modeling chocolate might melt from the heat change. Is this possible? I dont want to disapoint my niece on her birthday!
Thank you
Modeling chocolate should be stored at room temp, so it should be fine in transport. I’d personally put it in a little cooler with a cool pack so it doesn’t get too warm. Just keep your AC on and it’ll be fine. If you are really worried and are in a hot climate, then perhaps consider making it out of gumpaste so you don’t have to worry! But, it should be fine if it’s been supported well and it stays relatively cool. Best wishes!
I am wanting to make owl toppers for cupcakes for my daughters birthday. How soon in advance can I make them and how do I store them once made?? Thanks so much.
That sounds adorable. They’ll be fine for a month sealed in a plastic container at room temp. It’s all sugar…so, honestly, they could even last much longer! Blessings!
I’ve made a rainbow out of SKOLPT chocolate modelling clay. It’s a bit soft when out of the fridge but I don’t know if I can leave it in the fridge for 2 weeks till the party. Should I just leave it out & see how it goes? I’m worried. I can’t get such small amounts of already in lovely bright colours in any other form like gumpaste & fondant.
Please assist with the rainbow I have made. Any advice would be appreciated.
Thankyou.
Hi there!
Modeling chocolate is not meant to be moved from cold to warm environments or it will wilt and “warm up”. It’s not like fondant or gumpaste…it never dries out really. It only hardens as it cools. So, if it were me, I’d keep it out of the fridge and let it come to room temp. That will tell you how stable it will be. It will always wilt from the fridge to a warm room. If you need something to be totally stable, I’d recommend mixing some Tylose into fondant (or use gumpaste) so it firms up and hardens…then you won’t have to worry. Blessings!
Hi, Jessica! I covered an entire cake in modeling chocolate panels. There was a lot of powdered sugar left on the MC and I read somewhere to brush on vodka to get rid of the powdered sugar. It definitely did that, but the vodka dried in shiny streaks on the MC. Is there any way I can save this cake? It’s for tomorrow! Yikes!
Hi there! So sorry for not getting back to you sooner. Yes…the vodka doesn’t work so well…there’s nothing that is “best” except air brushing or steaming a tiny bit so you don’t touch it. Then it dries even. You can also rub a little shortening on it then “buff” it out with a clean tissue that doesn’t have a pattern on it. That’s usually what I do. I hope it all worked out! Blessings
I am making a cake and want to make an 3d older model John Deere tractor to put on it would the modeling chocolate and the gum paste be the way to go I have been doing cakes 20+ years and never really tried to do anything like this
I would use modeling chocolate and fondant. Only use gumpaste when you need something to set firm and hold it’s shape. I wish you the very best!!
I want to try working with modeling chocolate…the design of the cake has two elements that I want to use modeling chocolate (MC) instead of fondant.
First there is a checkerboard design around the cake, if I have read all the info on this page correctly I need to bake two batches of MC in the corresponding colors; roll out to the desired thickness; cut into squares; and attach to my buttercream frosted cake (CAN I APPLY IT DIRECTLY ON THE BUTTERCREAM OR USE SOME WATER?)
Secondly there is a name plaque that will go in the front, the design is an edible image (AFTER ROLLING OUT THE MC, HOW SHOULD I APPLY THE EDIBLE IMAGE? I WILL THEN TRIM THE MC, CAN I ATTACH THIS DIRECTLY ON THE CAKE? SHOULD I ADD SOME FONDANT TO THE MC TO MAKE THE PLAQUE A BIT STIFFER?
Lastly can the cake go in the fridge after all the MC decorations are applied? Once I take it out of the fridge will the condensation affect the chocolate?
Hi there!
Yes, you can apply modeling chocolate directly to the buttercream…and yes, cutting out squares and attaching them works great. Use the wax paper transfer method to make it easier. If you want to know more about modeling chocolate and that method, you can take my first class “Clean and Simple Cake Design”…it’ll guide you right through it! For the edible image, I just use a little piping gel and add a very very thin layer, then place the edible image. In the past I’ve also used a tiny bit of shortening, then laid the edible image on it. That has worked too! If the entire cake is covered in modeling chocolate, you can chill it, but there’s a chance that if you are in a humid climate, it will sweat when you pull it out and leave tiny sugar water beads all over the cake. So, if you need to chill it, put a fan on it right away when you pull it out to dry that moisture up asap!! I’d recommend using ganache as the crumb coat so you can leave it at room temp and not have to worry.
I wish you the best!
Hi Jessica thanks so much for this post. I am making a sports jersey cake for my sons’ birthday this year. It will not be very thick as it will not be layered so probably only 1.5 inches high. Would modelling chocolate drape over something this thin or will I need to panel it? Or if I did 50/50 with fondant would that make the draping part better.As the jersey is white, I was going to use white chocolate as it seems there is a problem with the candy melts bright whites, plus I think it will be a lot cheaper to use white chocoate. The jersey is 14 inches wide by 14 inches long. I have looked on Wilton’s site for how much fondant and for a 14 inch square, it asks for 96 ounces of fondant. Am I correct that if I wished to do this all in modelling chocolate I would need to buy 10 bags of candy melts as that is very expensive over here in the UK. Or have I missed something in the conversion. Thank you so much
Hi there!
A couple things…first, the Wilton site is giving you fondant for a 4″ tall cake…so, you probably need only half what they said you need since you’re only going 1.5 high. I would panel it unless I was using mainly all fondant. It’s hard to get modeling chocolate to “bend” like that. If you did 50/50, it’ll be a lot better and you’ll probably be fine as long as you work slowly and let the fondant/mc warm up under your hands as you work it around the edges. You would probably be totally fine with 4 bags of Wilton melts. I personally wouldn’t use more than that…especially if you are adding a little fondant to it. I hope that helps!
Hi Jessica. Im trying this for the first time im making cake pop roses for my moms birthday this weekend and I want to use the same molding chocolate for fathers day too so should I make separate batches or can I store it some way over the week? Thank you for your advice ill be using this page often im sure.
Hi there!
Modeling chocolate keeps for a few months just wrapped up at room temp. So, yes, you can make a one batch and it’ll keep for both! Have fun!
Jessica,
This is my first experience with Chocolate Clay and so far so good. I was wondering how long it takes to set. I was working with my chocolate and of course it gets really soft the longer you play with it. I popped it into the fridge to see if it would harden up a bit. I don’t want to over do it though. Does it need to sit out for a period of time in order to get firm and keep its shape? Air dry over fridge? I don’t want to mess this up. I really LOVE this stuff!!! It is way easier to work with. Thank you for any information!
Carrie
Yes, chocolate clay is very sensitive to heat. So, it does need to sit up and cool to firm up. You can put it in the fridge, but the only issue you can have with that is once you bring it to a warm room, it’ll droop and warm up. It’s best to just leave it alone at room temp, then when it’s firmer, begin again. Have fun playing!! I LOVE it too!
Hi Jessica
Just came across ur site while doin some search on MC . Can make out u r really a very gr8 tutor as u hv been answering to all the “WHY’s”… I too hv one question… I want to make swags, ribbons some 2-D cutouts with MC n want to put them on a chilled cake, u think there will be this condensation problem in MC m if I leave it in room temp then MC decorations will droop as I live in 43 degrees, hv to chill the cake, what should I do so that the cake is so chill n the MC doesn’t droop. Thanks in advance . Blessings
Thank you Asheena!
If you mount the MC on the cake after you take it from the fridge it’ll be totally fine! MC is stable on the side of a cake and won’t droop as long as it doesn’t climb much higher than 100 degrees (F). I hope that helps! Best wishes!
I am sorry if this has been asked, but I can’t get through all of the comments. I am a beginner and just trying to learn the basics of using modeling chocolate to make things like flowers. I made some (sub-par) petals this morning and find that I can’t assemble them or put them on my cake as they won’t hold their shape. I let them sit out for most of the day in hopes that it would harden a bit, but it is just as pliable and bendable, so the petals just droop and fall off of the toothpicks I am making them on. Did I do something wrong, or am I just trying to do something that shouldn’t be done with modeling chocolate? Thank you!
Yes! – modeling chocolate is not like fondant or gumpaste. It will not “dry out”. It’s shape/flexibility/hardness is all based on temperature. The cooler it is, the harder it gets. Also, it needs more of itself to become stable. If you roll it very thin, it will not firm up and you’ll get droopy flowers. The thicker you roll it, the more stable it becomes. For really thin petals that need to support themselves, you’ll want to use gumpaste or fondant. I hope that makes sense!
Hi Jessica – thanks for sharing your knowledge and tips on modeling chocolate. I’m always having issues no matter the recipe or chocolate/melts I use so you’ve answered a lot of my questions. My question is I want to make one of those fondant frills cake using MC instead of fondant. Can I use straight MC ( my preferred method) or mix it with a little tylose or fondant for the frills. Could you recommend how to make the frills and how to apply them. I was planning on using SMB on the cake. Would this be too soft to attach the frills. I would appreciate any help with this.
Thanks
Hi there! Modeling chocolate is wonderful, but it has its limitations…it doesn’t stretch. You need stretchiness for frills. It works better to use fondant. Then use a little water or sugar water to attach them to your cake. Blessings!
Hi Jessica – This has been incredibly good information – and I have read through all the comments! I am new to this as well – When kneading it and rolling it out do your hands need to be greased or anything. With fondant you use shortening and powder sugar as needed to do different things – do you not need to do that with this? Also with fondant I use a silicone mat, what surface works best to roll out modeling chocolate on?Thank you!
Hi there! When I first make fondant, I do sometimes use a little shortening on my hands, especially when I’m first combining the marshmallows and powdered sugar. But when I’m using it after it’s been made and set up, I don’t unless it gets a bit sticky. I use corn starch to roll out my modeling chocolate and fondant instead of powdered sugar. It seems to work better for me and the fondant I use. Silicone mats work well for modeling chocolate too! Have fun!
Jessica, I am a bit confused about which recipe to use with ghirardelli white baking chips- Candy clay or modeling chocolate??
Hmmmm, that’s a tough one. I would probably use the candy clay because there’s no cocoa butter or cacao in it. It’s more like a wilton candy melt than real chocolate. Let me know how it goes.
Jessica, this is my first time using MC, I think the batvh I made turned out well. But after reading a lot of these questions and answers and you tell me, I’m doing a dummie cake base for a “mudding cake”. Can I just cut the styrofoam to how I need it, cover it in a thin coating of piping gel and just finger spread the MC on the dummie to make it look like mudd. And then I “should” keep it in a cool dark place until I need to finish the rest of the cake. And how far in advance can I do this step. And if I add a ganaChe type chocolate “wet mudd” to make a splatter effect that I just need to make sure it’s cool enough not to melt the MC? I’m very nervous, hoping this first experience will turn out the way I have it planned in my head.
Hi there!
I wouldn’t use modeling chocolate for that…I would use ganache!! It’s amazingly muddy looking! You can even mix in some crushed up oreo cookies into the ganache to look more “dirty” and muddy! You won’t need any piping gel or anything on the dummy. Just smear it on there and make it look messy! Have fun!
By the way, I have a monster truck cake and a construction cake on this blog that I made for my son. The monster truck was ganache and the construction one I believe was chocolate buttercream with crushed oreos on top. You can compare the two and see what you like better. Have fun!
So, that means I’ll have to refrigerate since it’s ganache? it’s the base of of a mudding cake but a regular fondant wedding cake will be on the other side of the base. It’s like two cakes combined like some of those u see that the mud truck is throwing Mudd on the wedding cake. I was hoping to decorate them separately and just set the cake on the other end just before it gets muddied up. I need some guidance on this one, might have taken on too big of a task this time.
Hi Jessica – I just stumbled across your blog while trying to find some info on fixing a problem I’m having with some candy clay embellishments I have made. I usually use the Wilton Melts, but came across some flavored Belgian (orange, lemon, etc.) candy melts that I thought I would try. The batch seemed to come out as normal and working with it was fine, but now the embellishments are drying out and getting a whiteish powder coating to them. I have used cooking oil, spray, and shortening to try and fix them and they look fine initially, but then it gets absorbed. The cake is not due until the end of next week and I am hopeful to find a solution to fix the problem by then without having to redo the embellishments. Thanks so much!
Hi Lisa!
WOW, that sounds like blooming or something that is happening with chocolate…but I’m sure that’s not what it is. I have no idea though. I’ve never had that happen to me. I’m so sorry! I wish you the best! Could you try working them with some fondant and re-rolling and cutting them out? Perhaps the fondant mixed in will help!?
I found your site while googling. I want to just say thank you for all of this information. Looks like it took a lot of work and you deserve a round of applause! Good Job and Thank You!
Thanks Alex!! Blessings!
I made some modeling chocolate useing white chocolate chips and corn syrup and I colored it red by adding red gel food coloring to the warm syurp but it turned out greasy. What can I do to help with greasy mess?
The greasiness is probably because it was over mixed or got too hot. I never have issues with coloring it that way, so next time try only mixing/stirring it around 20 strokes, then turn it out, cover it with saran wrap and press it down to 1/2″ or so. Let it rest until it’s firm but you can put your finger in it, then knead knead knead! I hope that helps!
I made modeling chocolate and tryed to make roses and flowers with it but the chocolate is to soft and won’t work. Please help. I tryed add powdered sugar to some of it and a little corn syrup to a different part but that did not work either and it is still to soft. Please help I am makeing a cake and need these to decorate the top.
I made the modeling chocolate on the 3rd
I’m sitting feeling so grateful right now…don’t even remember what I clicked to get me to your site! it will come to me later. I just want to say thank you Jessica. Awesome Q&A…I’ve been singing the praises of candy clay since I discovered it on Cake Style! So glad not to be stuck with fondant! my issue with the modeling clay was I’d measured wrong…trying to make smaller amounts in different color and I got a clumpy clay. Now I know how to save it thanks to this post. Now I remember how I came to your site…I needed to find how to mix the fondant with the clay…but now I know I can use gum paste and other mediums…I’m so happy. I was on crafty and I did ask if I could paint on the modeling clay and didn’t get an answer…so I tried it using Americolor gel… didn’t bead. One of the class mates noted it after seeing the picture that she was surprised it didn’t bead. Now I’m curious as to why. But I think in the future I will use the powdered paints I have and vodka…I’ll come back again. I’d like to see what you think about it.
I have it posted on my blog if you want to see it. Thanks again Michele
So glad you found me! I’m surprised it didn’t bead up either. I always have problems with that. But when I mix it with 50/50 fondant, I can paint on it…so, that’s usually what I do. I wish you the very best!!
Hi Jessica, I wanted to know whether modeling chocolate figures can be stuck on buttercream coated cakes and how?
Thank you
Yes they could, but you’d probably want to put a skewer in them and make sure they are supported. If they are trying to stand on their own and it gets hot, they can droop!
Oh that’s good to know, since i was planning on placing a dragon on the side of my cake. Thanks for the advice!
I’m trying to make a bow for a cake. one of the 3d looped ones. Is it possible to achieve that with chocolate? or will the loops droop? and how far if I can, in advanced can I make that bow?
You can use modeling chocolate but if you are in a very warm climate (over 100 degrees) it will wilt. So, if you are not sure, I’d recommend fondant, gumpaste or fondant mixed with Tylose. Blessings!
This may seem silly.. I’m wondering if I made a cake with fondant, could I use splashes of the candy melt on it? Would it turn out ok. I started experimenting with cake pops etc and now a friend has a request for a bday party.. curious how I should go about this… thanks!!
Amanda
Yes you could! Just melt the “splashes” on wax paper then peel them off and use a little water to attach them to the fondant, or splash the melted candy melts right onto the cake! Have fun!
What do I do if I let it sit in room temperature over the night and when I go to use it, its too oily and sricky to knead it. What should I do?!
Are you talking about modeling chocolate? I like to knead it within and hour or two of making it so I can re-work in any oil that might separate. If you wait over night and it’s still soft/sticky there is way too much corn syrup in it. What ratio did you use?
Hello, thank you for all those awesome tips!!!! If i want to mix in mc with fondant to cover a cake, what would be the ratio? Also, if i do paneling with the mc does it hold up well ? im in a cold climate state but just curious if it holds up well like fondant. Just kind of tied of using fondant so many ppl complain of the taste wanna try something new thank you!!!
If you want to drape a cake with a fondant/mc mix, I wouldn’t put in more than 20% mc because it makes the medium too stiff and takes some of the elasticity away. If you are panelling a cake with the mixture you can use up to 75% mc to the fondant. I keep a little fondant in there when panelling because I like to chill my cakes before I deliver them (or if they’ve been crumb coated in buttercream) and the condensation I get when I take the cakes out doesn’t get absorbed very well when it’s 100% mc. Have you tried my marshmallow fondant recipe? It’s delicious! – although still very sweet. A lot of people sometimes don’t like the sweetness but they love the flavor!
Hi, I am trying to stick a giant cupcake onto the bottom of a cardboard so it doesn’t slid. The bottom of the cupcake is made of chocolate. My question is can I use edible glue to stick into the cardboard? If not do u have an suggestions
Thank u
Yes you can use edible glue, although I always use melted chocolate. Yum! Have fun!
Can homemade chocolate be used to do modelling
I have no idea! You probably can, but the ratio of chocolate to corn syrup might be slightly different. I wish you the best!
I’m so happy to have found your site. It’s so full of valuable information that will be so handy being I’m trying mc for the first time. Thank you so much for sharing.
I’m making a 2 tier music themed fondant cake and hope to use a sheet music design silicone cake lace mold so that it appears to have music floating up around the cake. I’ve been researching what I should make the music out of and it think mc may work but I need some advice please.
I have a few questions.. Can mc be used in silicone cake lace molds? Will it be flexible enough to wrap up and around a 2 tier cake? Is it sturdy enough float slightly above the cake from one tier to the next and slightly above top tier? Will it attach to fondant covered cake? Can it withstand a 2 hour delivery?
Thank you again. I’m eager to learn what you suggest.
Hi there! So glad you found me! MC won’t work in the intricate silicone lace molds without adding fondant to it or even gumpaste. It’s too sensative to heat and doesn’t do well when it’s really really thin. I personally wouldn’t use it. It would be better to use a gumpaste or fondant medium that had a bit of elasticity to it. Then you can roll it nice and thin to get it into the mold. Also, try chilling the fondant in the lace mold to get it out. That can help too! I wish you the best!!
Wonderful Information and nicely organised with crisp content..I want to knw few more things..it ll be great g u cn help..can I use modeling choc to decorate chocolate bars? How to store them together after making? And ll it be of same texture of the Chocolate once it sets properly?
Thanks! – glad you’ve found my site helpful. Modeling chocolate is like chocolate play-doh. You might try ganache instead. Yum!
I missed to ask…if I am working with compound Chocolate..wht should be the ratio of Chocolate to corn syrup fr best results.. Thnks…
I’m not 100% how it compares with the Wilton, but I would try using a 1 to .20 ratio of chocolate to corn syrup by weight. For every one ounce of chocolate you need .20 oz of corn syrup. If you find it too soft, next time lower the ratio a bit. If it’s too hard, up the ratio a bit. It’s just a ratio thing so try making a sample batch to make sure so you don’t ruin a lot!
Hi Jessica,
Thanks for the wonderful information about modelling chocolate. I have a question about covering cakes with MC. I have only had success with paneling a cake with MC (instead of draping a cake like with fondant). Is it possible at all to cover a ball shaped cake with MC? My first attempt was a disaster =(
Yes, modeling chocolate is amazing, but definitely has its limitations…heat and elasticity are strikes against it. It doesn’t like heat and it is NOT elastic. It will not bend/stretch around a cake and especially a ball. You can however still cover a ball with it, but you will get folds and wrinkles which will need to be “worked” out with the heat of your hands…and they will still be seen a bit. It’s much much better to use straight fondant for a ball and for draping a cake. I hope that helps!
Hi taking my chance on making modeling chocolate. I don’t have Gumpaste and wanted to know if I could use tylose powder.to help firm it up. I’m make mommy and baby elephants. For cake topper. Mommy to be wanted it out of chocolate. And it will be hot out.silly mommy. Even if I use fondant I think we will be in trouble. I made little elephants for the cupcakes which they will go on after I get there..ok so back to the question about tylose. Will it work and how much should I use? Thanks for any help
Hi there Kim! Modeling chocolate is not at all like fondant. You cannot add Tylose to it to make it firm up. It’s completely dependent upon temperature. The cooler it is, the harder it gets, the warmer it is the softer it gets. It’s great for some things, and not good for other things…it has its limitations. If you want to make figurines, you’ll want to make them ahead of time with gumpaste or fondant mixed with Tylose and let them firm up. They will not be affected by temperature and stay stable and fixed. I wouldn’t use modeling chocolate if it’s going to be hot unless the figuring is attached the the side of the cake and supported completely by cake. I wish you the best!
Hi Jessica! Thanks for all the info you’ve put out on modeling chocolate…I learned everything I know from you. You may have figured this out since creating this post, but if not…to get the little wax bits out of modeling chocolate you can roll it out and pass it through a pasta roller. By the time you get to the highest setting, the wax bit have been worked in or fallen out and your modeling chocolate is silky smooth when you knead it back together. Thanks for all you’ve done in educating Cake hobbyists like me. Many of my methods are directly from your craftsy classes.
Hi Amber! YES…I have heard of that! – and LOVE it! I’ve not done it yet, so it’s so nice to hear it works! Thanks for that tip!
Hi Jessica, Firstly, I am very impressed at all the hard work you have done in replying to so many comments! Must be a full time job, but so appreciated. My query is: I have been asked to make a Star Wars cake for my great niece’s birthday. I bought the Lakeland R2D2 cake pan and have made the cake. My GN doesn’t like fondant or Royal icing and on previous cakes I have used ganache, never very successfully. This cake has a lot of fiddly detail which will be easy to lose if any covering is more than an eighth of an inch thick. I was hoping to use a mix of MC and fondant, press it into the cake pan to get the details and lower the cake onto it, but I am afraid that it won’t bend enough to take the shape. I would be very grateful for any advice you could give me. I haven’t used MC before but thought that it sounded much tastier than plain fondant. (Not sure about ethics of using vodka mixed colours for decorating for 7 year old but it wouldn’t be very much!) Mary
WOW! I guess I didn’t do too good responding to your comment! LOL! I’m not online much anymore or keeping up with my blog so things are slipping. Sorry about that. I’m not actually sure what else to use besides buttercream and maybe some simple modeling chocolate decorations. Sometimes doing something simple for complex tastes is just best. I’m sorry I didn’t respond earlier. I wish you the best!
Hi, I love all the info you provided!!!! It has been very helpful!!! If I cover and decorate my cake in the morning for a party, how hard will the modeling chocolate be when cutting the cake? Will it be edible? I plan on using about 1/8″ thick layer to cover my cake? Its my first time and im worried about how hard it will be. Thanks!
It’s not going to harden like a bar of chocolate. It will be easy to cut with a sharp knife. The trick is to keep the modeling chocolate nice and thin!
Hi Jessica,
I am making a birthday cake for a co-worker’s daughter. She is having a hot dog themed party. I am making hot dogs, chips, watermelon slices for top of cake out of modeling chocolate and wanted to put a modeling chocolate panel on the top to look like a checkered picnic blanket. I was wondering if I can do a panel on just the top of the cake and leave the rest buttercream. I’m still trying to figure out at what stage to attach the panel if it’s even possible to be successful. I was thinking putting on top of chilled cake and then applying a final thin coat of buttercream to the sides to hide any gap between the top panel and the sides. Any thoughts on whether this could work? I am using SMBC for buttercream.
Thanks for you help!
I’m sorry I’m so late responding. But, yes, you can just place modeling chocolate decorations/panels right on buttercream. There shouldn’t be any issues there. You can lay it over the top like a blanket! I hope that helps.
Hi Jessica, Your page is super helpful. I’m new to modeling chocolate but am looking forward to trying it out. I want to make a cake for my dad’s 70th and am planning on putting some “figures” of his favorite things scattered around the cake. Can I make the figures (say a person for example) in advance or will they lose their shape? What do you suggest for making figures/decorations in advance? I’ve used fondant which has worked fine but does tend to crack. Thanks!
Hi there! You can make anything from modeling chocolate. The only potential issue is heat. It doesn’t really harden like gumpaste. It is temperature sensative. As long as the figurine will be in a cool place (under 75) you’ll be totally fine and it will stay firm. It can get softer up to 80-85 but shouldn’t loose it’s shape unless there are delicate decorations/details standing out from the cake or figurine…then they can droop. If you are super concerned, but it on last and keep it cold, or make the figurine out of gumpaste so it hardens and you don’t have to worry. I hope that helps and it’s not too late. Blessings!
Thank you so much. The cake is for this coming Saturday so you’re timing was perfect. I noticed some comments from a while back that said there was trouble making modeling chocolate using the bright white candy melts. I tried it because that’s what I had on hand and it seems to be working ok (although I don’t have much experience). Just wanted to let folks know that it can work. Thanks again!
Hi Jessica,
I used 40oz candy melts to 8oz corn syrup and my modeling chocolate is not hardening. I’ve refrigerated it but to no avail. Would you suggest I melt and add a bit more chocolate? What do you think is going on?
I’m not sure! That’s the ratio I use and it works great. I’m wondering if you just need to let it rest a few hours. I’m so sorry! You could try and add more chocolate…another 5oz. If you are using a dark color, they tend to need less corn syrup. You could try a .15 ratio of corn syrup to candy melts if it’s a dark color. But I’ve been pretty much using a .20 ratio and it’s been fine. I wish you the best!
Hi Jessica! I’m planning on using your modeling chocolate recipe with white chocolate. I’m going to be using it to make rose petals which will go on chocolate covered strawberries. Since the strawberries have to be refrigerated, I’m trying to figure out how to do this. How long do I need to let the chocolate rest before I use it? Can it be refrigerated at all so the strawberries don’t go bad? Should I hold off on covering the strawberries with the modeling chocolate until the day I’m selling them? Thanks in advance!
hi Jessica! Just had my first attempt at blue modeling choc…I believe I did the wrong ration-I used 16oz of blue wafers with a full cup of Karo….after i mixed carefully until no streaks I poured it onto plastic wrap on baking sheet and wrapped…I soon noticed many air bubbles over surface…after a few hours I tried to unwrap and it is very sticky but stretchy like…obviously not setting so I put it into refrig…can i remelt over a double boiler and add more chocolate…it’s a blizzard here in NY today and I was so looking forward to creating my 3D mermaid tail for an Ariel cake!! Any ideas for me so I do not have to waste products….You are terrific to listen to…love your enthusiasm!!
Hi! I am making a cake covered in fondant but with some ropes surrounding the base of each layer made with modeling chocolate. After I have decorated the cake with the chocolate can it be refrigerated for two days?
You can totally chill it but the ropes might get a little condensation on them and usually with modeling chocolate it doesn’t dry up all the way but leaves behind little sticky dots. Depending on the color it can really show up. If that happens, you can try and rub a little corn starch on them in a small/hidden spot to see if that works, then do that all the way around. You can also try rubbing them with a little shortening in a hidden spot to test it and wipe it off with a little lint free cloth. I hope that helps!