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Modeling chocolate? I was thinking about playing with some and was interested in knowing a little more about it. I will not use fondant while making cakes and my niece is allergic to chocolate so I usually do white chocolate for he cakes when decorating but as they get older she is asking for more specific cakes and white chocolate is not going to cut it.
Any tips or pros and cons? Is it like marzipan? Anything would be helpful
Posted on CafeMom Mobile
by on Jan. 30, 2013 at 1:55 PM
Replies (11-15):
by Megan on Feb. 1, 2013 at 8:37 AM

I have no clue. Here's a bump for you though!

by Bronze Member on Feb. 1, 2013 at 2:07 PM
Thanks. I need a computer to watch those. Thanks for the links. :-)

Quoting elijahsmama09:

I understand. And marshamllow fondant is only tolerable, its not really all that great. 

I love the internet! Look what I found on youtube:

Quoting Bradensmommy719:

I have made and worked with it and I neutral think there are better options.

When I make a cake I want it all enjoyed and more times than not no one will eat the fondant. The marshmellow fondant doesn't appeal to me.

I know I can work with it I just was hoping for some insight to modeling chocolate.

Quoting elijahsmama09:

Can I askwhy you dont like fondant? Is it the horrible taste? LOL...I have a recipe for homemade marshmallow fondont that actually tastes good and is really easy. 

Posted on CafeMom Mobile
by on Feb. 1, 2013 at 7:39 PM
1 mom liked this

I stayed  up last night watching those tutorials. So much fun! 

by New Member on Feb. 1, 2013 at 10:32 PM
1 mom liked this

It's exactly like a tootsie roll. Tastes and has the same texture. Pretty close to fondant texture. 

by on Feb. 2, 2013 at 8:48 AM

not I said the fly

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