Recently I've started using modeling chocolate in more and more of my projects. The Pink Lemonade & Pinwheels cake above... all those decorations were modeling chocolate, and this bunny topper is made out of modeling chocolate.
Modeling Chocolate can be used to make figures and decorations so it's great for cake decorating. I love that it leaves no seams, so even if there is a seam when you make something, just rub it and the warmth of your finger melts the chocolate and smooths away any seams or cracks!
If you have any leftover after a project, keep it wrapped in plastic wrap, then inside a Ziploc bag at room temperature.
My 17-year-old son makes all of my modeling chocolate for me and he always does a fantastic job, but the video below is made by my assistant Susan 🙂
Anyway, I'm sharing her video... because she's awesome, and I love her, and let's face it, I'm also being lazy 😉
Here's what you'll need:
- 10 oz. of candy melts (I use Wilton)
- 1.5 oz. corn syrup
- Large microwaveable bowl
- Silicone Spatula (these are my FAVORITES!!)
- Plastic wrap
Watch the video of Susan doing a smaller batch of "How to Make Modeling Chocolate" here:
Have you made modeling chocolate? What do you think? Any questions? Let me know!
Practically speaking, what's the difference between fondant and modeling chocolate (aside from the taste)?
Here are just a few things off the top of my head: modeling Chocolate can be used to make figures and bows and other things (like the pinwheels) and requires NO drying time. As soon as you shape it, you can pop it in the frig for a few minutes to firm it up and it's ready to use. It's very flexible, but not stretchy at all and it doesn't tear or crack like fondant. If you cut out a shape with fondant and pick it up to apply to the cake, it easily stretches; modeling chocolate won't do that! It also doesn't dry out. Another benefit - no seams. Even if there is a seam when you make something, you just rub it and the warmth of your fingers melts the chocolate and you can smooth away any seams or cracks. I can't think of anything else right now, but here's an article with a little info over at Craftsy: http://www.craftsy.com/article/modeling-chocolate-vs-fondant-vs-gum-paste
Wow, that sounds like it's exactly what I need. I've been using fondant for decorations and embellishment and always struggle with the tearing, stretching, etc. Modeling chocolate sounds like it fits the bill. Thanks for sharing! Now I'm looking forward to my upcoming cakes!
One more question: I'm planning on putting some pumpkin cutouts on top of cupcake swirls--in the past I would have just used dried fondant, but I think I want to try using modeling chocolate. Do you think the modeling chocolate will "flop"? Meaning, they won't be laying on a flat surface, they'll be on the dome-like top of a swirled cupcake--will they lose their shape?
I was also wondering what the difference is between using fondant or gum paste in place of modelling chocolate. Also how long will modelling chocolate keep & what is the best way to store it.
Thanks so much. 🙂
See my reply to Rachel AND... I can tell you that it keeps for weeks (or longer). I've never had any for much longer than a few weeks but it was still great then. I keep mine wrapped in plastic wrap, then inside a ziploc bag at room temperature.
I used Shawna's modeling chocolate before.(isn't her little girl precious) and it works very well. I do love her music too!
What's Cake Fest?? Sounds really cool!
Oh goodness, I should've linked to it! http://www.cakefestla.com/ It's going to be a HUGE Cake Festival with competition, classes and vendors! And best of all - there are gong to be famous cake artists and instructors from all over the world!!
I've never used modeling chocolate before.. Do you color it like fondant? I'm working on a spongebob cake for my niece Marissas 4th birthday this weekend! I'm thinking the modeling chocolate would be great for Spongebobs face! Thank you 🙂
I live in Indiana. I am an new ICES member. How do i find out about shows, contest, cake events. I have not been able to get any information. Thanks.....BETTY
Just tried making my first batch of this modeling chocolate and I can't wait to see how it turns out. (Didn't get to the kneading part yet - it's in the resting stage.)
Two questions for your opinion (for next time and in general): 1. Do you think this can be made as a half batch by simply dividing the two ingredients in half? (20 oz. candy melts and 4 oz. corn syrup.) That's what I did this time since I didn't want to start out so big for my first attempt - but I wanted to know if you think that's okay. 2. I measured out the 20 oz. of candy melts on my food scale, but when I was doing the same with the corn syrup, the scale said 4 oz. of weight before the Pyrex measuring cup showed four ounces. I went with the Pyrex measuring cup since it's a liquid. What do you think, is the corn syrup measured by the liquid measuring cup, or by weight?
Loving all your posts as usual :). Your latest post made me hanker after a pazzles - but I think it's a bit too pricey at the moment, incentives and deals notwithstanding ;).
Yes - it absolutely would work cut in half. In fact, I usually make much smaller batches!! As far as the measuring... I always use a cup and it works. I hadn't even thought to weigh the corn syrup (I'm not really a "scientific" baker... hahahaha). And thank you - you're very kind! xx
Wow, you're fast!
I'll be making my first three-tiered cake soon for a new baby boy and hope to use this for some of the baby decorations.
By the way, I use your homemade MMF recipe now for everything and it's such a big hit and I'm loving it. It takes color beautifully and when you add the gum-tex (which I use instead of tylo powder), it hardens perfectly! I made a little sleeping fondant baby and people couldn't believe how perfect it was. Also, I used your recipe to cover my biggest cake yet - a six layer rainbow cake that was 8 I inches rounds and nearly seven inches high - and I never had such success in smoothing and covering the cake - I had my first perfect non-ragged cake bottom - it didn't even need a border to cover imperfections! (I made one for prettiness but that's not the point ;).)
You're the best!
Hi Rose! Thank you so much for all the amazing tutorials and cake advice, it has been so helpful for the few hobby cakes I've been doing. I was wondering, if I do not have the candy melts to use, can i use a good quality white chocolate? Before I realized to check your blog for a recipe, I came across a few recipes using white chocolate and corn syrup. I was wondering if you have ever made it that way yourself and what your experience was? It occurred to me that I may not be able to get a pure white color using the chocolate pieces..... Are the candy melts available in pure white (not off colored) ?
Sorry for all the questions and thank you so much for your help!
Yes, there are different recipes for different products (white chocolate, almond bark, candy melts). I haven't made modeling chocolate with white chocolate myself, but I know others do. Also, yes, you can get candy melts in white.
Hello Rose, thank you for making this available and look easy. Does the recipe have to use corn syrup specifically for a chemical reaction or is there a non-corn substitute? We can't do corn in our family, but this looks perfect for a pyramid cake, which my daughter wants for her birthday.
I have never seen a modeling chocolate recipe that does not use corn syrup - sorry!
If you over mix it, is it still usable or better off just throwing it out?
Beth has a great post about that here: https://hungryhappenings.com/chocolate-making-tips/how-to-fix-greasy-modeling-chocolate-2/
Hi. I would like to ask if I can use white chocolate compound (like Beryl’s Gourmet) for making modeling chocolate? Thanks.
I've never tried that so I can't say with any certainty.
I am excited to have joined your site and look forward to lots of new things to make. My question is how long do the chocolate figures last? I have always used fondant and they last a very long time. Is chocolate the same?
It looks like fun to work with. I should say though that I live in a hot Queensland area.
They do seem to hold up for several days with no problems. I've never made them any more ahead of time than that.