white chocolate clay / modeling chocolate

amatuer andma · #1 03-06-2008, 05:10 PM

What should I do to make my modelling chocloate, particularly the white, a bit softer or more plyable at room temperature. I am using it as a "fondant" look on a cake, but once it sets up, it is harder than I would like. The recipe I am using, is:

1 1/3 cups of corn syrup
2 1/2 lbs of white chocolate

Melt chocolate, add warm syrup and stir til thick. Let set overnight, and knead to soften.

chrissi_e · #2 03-07-2008, 05:54 PM

I just tried to do the same thing last night and I must say it did not work well at all. The modelling chocolate tore in several places as I layed it and tried to smooth it over my round cake. I look forward to a solution because I was hoping to use the same technique for a wedding cake

CoolCook · #3 03-10-2008, 08:42 PM

Best suggestion would probably be trial and error, kneading in more corn syrup a tablespoon at a time.