How to Make Modeling Chocolate

How to Make Modeling Chocolate

Recently I’ve started using modeling chocolate in more and more of my projects, like the Pink Lemonade & Pinwheels cake above… all those decorations were modeling chocolate.

And at some point in the future, I hope to do my own modeling chocolate tutorial, but this week I’m going to be using this tutorial and fun video by Shawna McGreevy for How to Make Modeling Chocolate.

My 17 year old son makes all of my modeling chocolate for me and he usually does much smaller batches than this, but THIS week, I have to have a huge batch of white for an upcoming project, so he’ll be doing it Shawna’s way.  Ultimately I’ll get his input on which method he likes better (although honestly, they’re pretty similar except for the quantity differences).

Anyway, I’m sharing her video… because she’s awesome and love her and let’s face it, I’m also being lazy ;)

Here’s what you’ll need:

Watch the video “How to Make Modeling Chocolate” here:

Wasn’t that fun?  I just love the music that she has playing in all of her videos!!   And her smile and personality are just infectious… I’m hoping to see her and maybe meet her at Cake Fest in February (fingers crossed!!).

Have you made modeling chocolate?  What do you think?  Any questions?  Let me know! 

This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

How to Thin Wilton Candy Melts for Perfect Cake Pops

How to Thin Wilton Candy Melts for Perfect Cake Pops

Have you ever had trouble using Wilton Candy  Melts for cake pops?  I know I have!  It’s often too thick and clumpy and I get sooooo frustrated when this happens!   But the truth is, the candy melts are sooo convenient!  They’re already colored in a whole rainbow of colors and they’re very easy to find online or in craft stores or Walmart.

Well, you can not imagine how excited I was to see this video that Wilton recently shared on YouTube… and they share how to fix the candy melts to make perfect cake pops!    Watch it here:

They’re #1 suggestions is to mix in 2 Tbsp. of EZ Thin Dipping Aid.  Honestly, I had never heard of this before watching this video, but it appears to be an awesome product!  If i see some in stores, I will be grabbing it and giving it a try!

There are a couple of other things I’ve used that helps with this problem…

First up – shortening (which is also mentioned in that video).    Before a few months ago, shortening was my go-to fix for thick melted candy melts.  I’d just keep stirring in a teaspoon at a time until I got the candy melts to a good consistency.

But a few months back, I read somewhere about using Paramount Crystals to thin candy melts.  I didn’t know what that was either but since I was willing to try anything to make cake pops easier, I ordered me a bag and voila – they also work like a charm!!

By the way, I suspect that paramount crystals and EZ Thin are very similar products, if not identical, although I haven’t tried the EZ Thin yet.  Anywho… if you’ve ever had trouble with thick, goopy candy melts, maybe now you can solve that problem to make your cake pop adventures go a little easier!

Anywho… if you’re new to cake pops, I highly suggest these posts below:

Click HERE for a post on How to Make Cake Pops!

How to Make Cake Pops

and… if you want a video to watch too… check out this FREE Craftsy Class:

Click to sign up for this FREE Craftsy Class: Creative Cake Pops!

Creative Cake Pops (FREE Craftsy Class!)

Tell me, tell me!  Do you have any other tips for making Perfect Cake Pops?  Leave me a comment!!

PS.  Have you signed up for my free email newsletter? Click HERE to sign up now!   It’s the best way to never miss a  post from!  

Want more??  Here are a few of my detailed cake pops tutorials…

Red Ladybug Cake Pops Pin It

How to Make Ladybug Cake Pops

How to Make Hulk Smash Cake Pops

How to Make Hulk Fist Cake Pops

Peanut Butter Oreo Cake Pops Feature

and these… Peanut Butter Oreo Cake Pops.  You need these!!

Cake Pop Board

And last… How to Make a Homemade Cake Pop Stand!


This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

Can You Freeze a Fondant Decorated Cake?

You Can Freeze a Fondant Covered Cake

Can You Freeze a Fondant Decorated Cake?   Yes you can!!  But up until a couple of months ago – I wasn’t sure.

A couple of years ago when I was taking way too many orders, I found myself baking and freezing cakes ahead of time just so I could keep up with my workload.  But those were either plain baked cakes, or baked, filled & crumb-coated cakes… but never decorated cakes – especially fondant covered.

But then I had an unusual situation come up back in July.    One of my clients ordered a fondant covered/decorated cake for a specific date… then had to change the party to the next weekend…  but forgot to tell me.  Oops!

In addition to that, when I messaged to tell her her cake was ready for pickup (on the original weekend) she was out of town (actually, a couple of states away from home) and couldn’t get the cake even if she wanted to.  Ugh.  I was frustrated.  I hated to waste that cake – and the time I had invested in making it!

Plus I was completely booked the next weekend and knew I probably wouldn’t have time to redo the cake for her then.   So I took a chance and I decided to freeze a completely finished, fondant covered cake.

Wrapped Frozen Saints Cake

I wrapped it up in four or five layers of heavy duty plastic wrap (I buy mine at Sam’s Club) then I stuck it in the freezer for 6 days.  I read that some bakers also wrap it in foil over the plastic wrap, but I only used plastic wrap.

The night before the cake was to be picked up, I took it out of the freezer and put it in the refrigerator (still wrapped in plastic wrap).  I left it there overnight – probably around 12-14 hours.

The next morning I set it out on the counter and I let it come up to room temperature.   Again, I left the plastic wrap on.

As it started to warm up, condensation appeared on the outside of the plastic wrap, so I didn’t touch it – I let it sit.  Probably 6-8 hours later (late that afternoon/evening), I unwrapped it!

Note: the condensation had completely disappeared after around 3-4 hours, but that time will vary depending on your climate, temperature and humidity!

Saints Cake

And guess what?  It held up beautifully!!   It didn’t even get sticky!!   Although if it had, I suspect letting it air-dry or turning a fan on it for a little while would’ve resolved that too!

Saints Birthday Cake

My biggest worry was that the condensation would cause sweating and that would cause color bleeding or running… but I think keeping the plastic wrap on was the answer to that!    No moisture ever showed up on the fondant itself!

SO – this is my only experience with freezing a fondant covered cake, but if I had to, I’d definitely do it again!  Here’s what I’d recommend:

  • Wrap the cake with multiple layers of heavy duty plastic wrap, and possibly foil on top of that!
  • Freeze for no more than a month (that’s just a good rule of thumb for any frozen cake)
  • Allow the cake to first thaw in the frig – at least 8 hours, keeping the plastic wrap intact.
  • Bring it to room temperature for at least 4 hours, again, keeping the plastic wrap intact.
  • If it gets sticky or has any condensation on the actual cake, allow it to air-dry or place it in front of a fan – do not touch it, wipe it or handle it!

It’s YOUR turn!  Do you freeze cakes?  Do you have any tips or tricks… tell us how you do it in the comments!    Also leave a comment if you have other questions!


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This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

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