Let's call them the Big Three: fondant, gum paste and modeling chocolate. You probably know they're super important for decorating cakes, but you may be a little fuzzy on what they are, exactly. Here's a quick rundown.
Working with modeling chocolate opens a world of decorating possibilities — it's easy to work with and durable at the same time. Another plus? It's ridiculously tasty, too! Try your hand at decorating with modeling chocolate with these simple flowers! These cute flowers are edible versions of fabric Kanzashi flowers used to adorn clothes and accessories.
If you have been around cake for quite some time, you have likely heard the phrase, "I love the look of fondant, but I just don't like the taste" uttered at least a million times! Luckily, there is a great alternative to fondant: modeling chocolate. For those whom have never used modeling chocolate, it works very differently than fondant and yet it can look the same; better yet, it also tastes like chocolate!
With this technique, you will learn how to make ombré shavings that replicate real chocolate flakes. Made from modeling chocolate or a modeling chocolate and sugar paste (fondant) mixture, these shavings are light and delicate. Use them to create a sea-cake with ombré waves, or use it instead of ruffles on your cake. I have also included a quick flower made with shavings that will elevate the look of any cake you make.
Use any picture or template of your choice to make edible images. In this project, I have made a 2-D puppy silhouette from a template I created. A silhouette is the outline of a person, animal or object filled in with a single color as a solid shape.
It's all the rage. It allows for so much more flexibility in cake design and figure modeling, and my GOODNESS does it taste delicious.
If you're new to modeling chocolate the very thought of working with it may be terrifying. After all chocolate is a hard medium to master, right?...Wrong! Not only is it a fantastic skill to add to your cake decorating repertoire, it tastes great and its pliability means it can be used where fondant sometimes fails. So here's a straightforward how-to creating modeling chocolate for cupcakes that is sure to get you started!