[momoreg]

I've gotten straight lines that way too. I had to do a cake that looked like a striped gift box. I rolled out the strips almost to the thickness I needed, then cut them perfectly straight, before placing them side by side. A couple of rolls with the pin adhered them together, then I just wrapped the whole deal over a rolling pin and draped it over the cake. It came out perfect.

I was the one who mentioned choco-pan, but I've never used it myself. What's it like?

[W.DeBord]

Masso Ticino is my prefered rolling fondant. But I haven't ever made bows using it....it's so soft I find that a hassle to postion and let set. Instead I've always used purchased chocolate plastic or real chocolate where you can finish it imediately and get it on your cake.

I did look at your roses before Chrose (THEY ARE WONDERFUL!) you have a very very nice techinque and a great eye for coloring (which pulls the whole thing off)! Yesterday I made Wiltons chocolate plastic using their candy melts. I haven't played with it yet but it appears to be rather nice. Have you ever used white bark with it's real bright white color? Granted real chocolate would taste best.....but only a child would eat these..... Chrose have you ever atempted to paint directly onto chocolate plastic?

I've rolled out cookie dough like that to strip but It seems like she'd be charging alot more for that particular cake. She's not shy about pricing, at ALL! Actually, it makes more sense to use the chocolate plastic in that application then fondant (which would be too soft to keep your lines so straight). She'd have to be using Wiltons candy melts to get such bright and deep colors. don't you think?

Thanks for the post Anna! I printed it out and will try it. Well it seems everyone is right! She is using chocolate plastic. The only thing I can see off hand is she is using more cornsyrup (wilton recipe is 14 oz. melts to 1/3 c. corn syrup her's is 16 oz. to 1/2 c.) that must give her the flexiblity that everyone wondered about, cause reg. plastic will crack at those tight folds. (P.S. she does belong in the group with Torres and Burnbaum)

I just bought the choco-pan yesterday on line. Can't wait to try it!

Oh, speaking of Rose...I read her cake bible on the plane and was wondering if anyone's ever made her chocolate rolling fondant? If so how was it?

[momoreg]

I used Massa Ticino many years ago, and I find it much harder to work with than the Pettinice Icing. If you haven't tried it, you may find it easier to manipulate.

[chrose]

I have painted on the plastic but I'm not a big fan of it. Using straight paste colors thinly applied isn't too bad but it leaves the chocolate a little on the soft side. It isn't wet but it never reallly seems quite dry. Powder colors wet with alcohol like Amaretto or a similar liquer isn't too bad. Overall though it seems that mixing in the colors works better than painting.

[mudbug]

Chocolate Plastic

7 ounces bittersweet chocolate -- finely chopped
1/4 cup light corn syrup

Preparation:
Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. Remove the double boiler from the heat, remove the top pan from the water, and wipe the outside very dry. Stir the chocolate for a few minutes to cool slightly. Pour in the corn syrup and stir until the mixture is smooth and thick; it will look dull.

Scrape the chocolate mixture into a mound onto a large piece of plastic wrap. Wrap tightly, and leave it to stand at room temperature for 6 hours, or refrigerate it for 2 hours, to firm. Knead the chocolate plastic on a smooth surface until it is smooth and pliable, then roll it out on a smooth surface lightly dusted with cocoa powder. Chocolate plastic: can also be rolled out through a pasta machine.

Store chocolate plastic tightly wrapped in plastic in an airtight container at room temperature for up to 1 year. If it becomes too firm, add a drop or 2 of corn syrup when you knead it. Variations: Chocolate plastic can also be made with other types of chocolate. If using white chocolate, decrease the corn syrup to 1 1/2 tablespoons. If using milk chocolate, decrease the corn syrup to 2 1/2 tablespoons. If using semisweet chocolate, decrease the corn syrup to /2 tablespoons.

Chocolate Plastic: Also called chocolate modeling paste, chocolate plastic is a pliable decorating paste made from a mixture of chocolate and corn syrup, similar in texture to marzipan.

Chocolate plastic is used to wrap around the outside of cakes and confections and to make ribbons, ruffles, various flowers, leaves, and stems for decorating desserts, pastries, and confections. A variety of designs and shapes can be cut and fashioned from thinly rolled-out chocolate plastic. Chocolate plastic can be made with dark, white, or milk chocolate. United States.

From here.

[Anna W.]

Never used Beranbaum's chocolate fondant but have a friend who has and she had no complaints. I have to say, I have never had a problem with any of the recipes in the Cake Bible, she is very accurate and scientific about the whole thing.

[momoreg]

Check out the white chocolate colors from Confectionery Arts International. I haven't tried them, but it looks great for coloring white modeling chocolate.

http://www.confectioneryarts.com/hotnew.html

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