The best cake decorating medium for sculpting and great-tasting edible garnishes is modeling chocolate. Here are recipes and instructions on how to make it…
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To make the windows on this boat cake, dark brown, light brown, and white modeling chocolate are marbled together. The marbled modeling chocolate is then rolled into 1/8” thick sheets. Using the two square cutters, cut windows for the sides of the boat. Use smaller square cutters to cut out the windows’ centers.
The easiest way to color modeling chocolate is to do so in the production phase by adding liquid food coloring along with the sugar syrup. No additional work is required with this method since the color blends in automatically during the stirring stage.
Step-by-step video tutorial demonstrates how to sculpt 3D starfish out of modeling chocolate to decorate a beach themed cake.
Step-by-step video tutorial demonstrates how to sculpt 3D horn snail and moon snail shells out of modeling chocolate to decorate a beach themed cake.
Tutorial, I demonstrate how to sculpt a mogul (i.e. a mound) of cake, build a motorbike in parts, then place them on the cake to give the impression of a completely intact standing vehicle.
Right after modeling chocolate has just been handled, it’s soft from the heat of your hands, which makes it tacky so that powdered colors cling. You may use a small paint brush to add details or a blush brush to cover larger surface areas.
Modeling chocolate naturally sticks to the cold surface of buttercream frosting so nothing is needed to help it stay. For the first few seconds, it remains possible to slide the strips around or rearrange their position but after that, they will harden into place on the cake (as long as the cake is cold).
This video demonstrates how to make modeling chocolate out of chocolate + sugar syrup. The sugar syrup can be corn syrup, liquid glucose, golden syrup or rice syrup depending on what you have access to in your part of the world.