Modeling Chocolate for Cake Decorating
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Ingredients2 h 15 m servings 228
Original recipe yields 12 servings (1 cake's worth)
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 3 minutes.
- Heat corn syrup until almost as warm as the melted chocolate and combine with chocolate; it may begin to harden and be difficult to stir, but be sure to fully incorporate. Let rest in a cool place, such as a refrigerator or countertop, until very stiff, about 2 hours.
- Break off a piece in the size you need and begin to play with it; the warmth of your hands will make it a Play-Doh consistency. Mix in gel food coloring as desired.
- Dust the countertop and a rolling pin with cornstarch and place a ball of modeling chocolate on top; roll to desired size. To cover a cake, roll the chocolate up on the rolling pin for easier transfer to the cake.
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- Cook's Notes:
- I sometimes use chewy candies like Tootsie Roll® and Starburst® for small decorations; just keep them in your pocket for a while until they soften up.
- A foolproof but slow way to melt chocolate is to wrap the bottom of your bowl in a heating pad on high. If you get the chocolate too hot, the oil will separate and must be completely blotted out or it will form "chunks" in your end product.
- Use gel food coloring as desired. Do not use liquid, as it will cause the chocolate to bind up, making it useless.
Per Serving: 228 calories; 10 34.1 2 6 43 Full nutrition