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How to use modelling chocolate in cake decorating
• Lynsey Macdonald
Modelling chocolate is a go-to product for sculpting cakes and making detailed cake decorations. If you've never used it before and aren't sure where to start, you've come to the right place! This is our guide to using modelling chocolate to level up your cakes and bakes.
Once you get to grips with this product, it really is a game changer! You'll find yourself getting more creative than eve. And you'll be able to make decorations for your cakes you'd never have attempted before! Let's dive in...
Contents:
What is modelling chocolate?
Modelling chocolate vs fondant
How to use modelling chocolate for beginners
Modelling chocolate FAQs
What is modelling chocolate?
Modelling chocolate is a mixture of melted chocolate (or candy melts) and corn syrup. Yes, it really is that simple! With just two ingredients, you have a game changer for cake sculpting and modelling!
When the mixture sets you'll have a moldable, clay like product that is easy to work into stable decorations that hold their shape. Professional cake artists love modelling chocolate as it gives them so much flexibility when making cake decorations and sculptures.
You can make modelling chocolate yourself by mixing 4 parts melted white chocolate or candy melts to 1 part corn syrup, or 2 parts melted dark chocolate to 1 part corn syrup. Alternatively, you can buy ready made modelling chocolate - we love the Sweet Success White Modelling Chocolate. It's so easy to work with and you can colour it for any theme.
Modelling Chocolate vs Fondant - what do I need?
Fondant or sugarpaste is perfect for covering cakes and making small, simple decorations. It is primarily made of sugar, and can be rolled really thin. Fondant is flexible, so it is easy to work with, but on its own it may not be able to hold its shape in a large or complex model.
Modelling chocolate is, as the name suggests, a chocolate based product! It has more of a clay like consistency, which is harder to roll as thin as fondant. However, this texture is perfect for sculpting and making models as it really holds its shape.
So, for covering cakes or making toppers for cookies or cupcakes, generally you want fondant. But for creating intricate, detailed models, modelling chocolate is your best friend!
Check out @acakeonlife's tutorial for this Sundae design over on our YouTube channel!
How to use modelling chocolate for beginners
Modelling chocolate is actually very easy to work with. If you're adding colour, add it before you begin and knead thoroughly to get the most vibrant colour payoff.
Knead until you reach an easy to work with consistency and then either push it into a silicone mould (pop a little cornstarch into the mould first!), roll out for covering a cake or use modelling tools to work into your desired shapes.
The beauty of modelling chocolate is that it doesn't set right away, so you can made adjustments to your models as you work. And with such a wide selection of modelling tools available now, the sky is the limit when it comes to getting creative! The incredible @emmajaynecakedesign works with modelling chocolate, and the masterpieces she creates never cease to amaze us.
FAQs
How long does modelling chocolate take to set?
If you are making your own modelling chocolate, there are a number of factors to consider when asking how long it will take to set. This includes what you've made it with and the temperature of the room.
Generally, it can take anywhere from a couple of hours to a full 24 hours for modelling chocolate to set (at room temperature). If you've made it with deco melts or candy melts, it will set more quickly, whereas real chocolate will take longer.
So, if you need it for a specific date, try to give yourself enough time to let it set fully, as it isn't something you can whip up in half an hour!
How long does it take for models made with modelling chocolate to set?
Depending on the brand, it can take up to 48 hours for your modelling chocolate models to fully set. This has its benefits, as it means there is plenty time for you to make alterations or changes to your creations without having to start from scratch! The fantastic Sweet Success White Modelling Chocolate has this time frame.
Can I store my modelling chocolate in the fridge or freezer?
Short term, it is advisable to store modelling chocolate in a cool, dark place, but not in the refrigerator. This is because the condensation can cause damage to the chocolate - the moisture may make the chocolate bloom.
Longer term, you can freeze modelling chocolate. Wrap it well, place it in an airtight container and pop in the freezer - it can keep for up to a couple of years.
Can I colour modelling chocolate?
Yes, absolutely. If you use white modelling chocolate you can add your favourite oil-based or gel colouring to it to add a pop of colour. As is the case with any chocolate, you want to avoid water based colourings as they will not emulsify with the fats. This means your chocolate will likely seize and the colour will be pale.
Oil based colours, however, like the ranges from Colour Mill and Sugarflair, work seamlessly with the chocolate to achieve beautiful, vibrant shades and won't affect the consistency.
How do you get modelling chocolate to stick?
Much like fondant, you can use a little water or edible glue to stick your modelling chocolate models to your cake. However, because of the clay like texture, depending on the cake and the placement (e.g. if it's sitting centred on the top and not balanced on the side) you may be able to stick it on by itself.
To follow along for more inspo and baking ideas, you can find us on Instagram, TikTok, Facebook, Pinterest and YouTube.
Looking for more inspo and advice?
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