The best cake decorating medium for sculpting and great-tasting edible garnishes is modeling chocolate. Here are recipes and instructions on how to make it…
How to Make a Boat Cake
To make the windows on this boat cake, dark brown, light brown, and white modeling chocolate are marbled together. The marbled modeling chocolate is then rolled into 1/8” thick sheets. Using the two square cutters, cut windows for the sides of the boat. Use smaller square cutters to cut out the windows’ centers.
Coloring Modeling Chocolate
The easiest way to color modeling chocolate is to do so in the production phase by adding liquid food coloring along with the sugar syrup. No additional work is required with this method since the color blends in automatically during the stirring stage.
Painted Modeling Chocolate Tips
Right after modeling chocolate has just been handled, it’s soft from the heat of your hands, which makes it tacky so that powdered colors cling. You may use a small paint brush to add details or a blush brush to cover larger surface areas.
Modeling Chocolate Cake Stripes
Modeling chocolate naturally sticks to the cold surface of buttercream frosting so nothing is needed to help it stay. For the first few seconds, it remains possible to slide the strips around or rearrange their position but after that, they will harden into place on the cake (as long as the cake is cold).
How to Make Fondant or Modeling Chocolate Flowers
This common and easy cake decoration that is so popular with fondant can also be executed with rolled modeling chocolate. The same methods apply with modeling chocolate as with fondant; only where fondant tend to look chunky, modeling chocolate buds can be shaped to the thinness of real petals.