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
on Jan. 30, 2013 at 1:55 PM