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white chocolate clay / modeling chocolate

post #1 of 4
3/6/08 at 3:10pm
Thread Starter 
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.
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post #2 of 4
3/7/08 at 3:54pm
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
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post #3 of 4
3/10/08 at 6:42pm
Best suggestion would probably be trial and error, kneading in more corn syrup a tablespoon at a time.
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post #4 of 4
7/30/10 at 12:08pm

Ive heard that if you add a lil glycerin it doesnt harden!!! hope this helps!

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