This modeling chocolate is more stable and easier to decorate with than fondant, plus it is super delicious! A great way to spend extra time with your kids too. This makes enough to easily cover a round cake and make decorations.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
12
Yield:
1 cake's worth
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 3 minutes.

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  • 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.

Cook's Notes:

I sometimes use chewy candies like Tootsie Roll(R) and Starburst(R) 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.

Nutrition Facts

228 calories; protein 2g; carbohydrates 34.1g; fat 10g; cholesterol 6mg; sodium 42.9mg. Full Nutrition
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