Anyone who has been baking for some time is sure to have heard someone they know say to them that they love the look of fondant, but that they just can’t stand the taste. But fondant covered cakes look amazing and it’s probably their aesthetic appeal that continue to boost their popularity – you will see fondant-covered cakes at weddings, birthdays and what have you.
So is there no alternative to using fondant at all, without affecting the aesthetic factor of the cakes you are baking? Well, that isn’t really the case at all – you can actually have your cake and eat it too (pun intended). Modelling chocolate is the perfect alternative to fondant.
If you haven’t really used it before, you should know that it works very differently from fondant, however it can look the same – what’s probably even better is that it also has the chocolate taste that very few can crinkle their nose up to.
Modelling chocolate – what exactly is it?
Well, firstly, its chocolate – it could be made from chocolate chunks, chocolate chips or even candy melts. But right now, when we are talking about it, we will refer to everything as ‘chocolate’. Corn syrup has to be added to your chocolate. Adding just a wee bit of water into it, seizes the chocolate & it quickly turns into a very soft clay that you can use to mould it into any shape you want; and of course you can also use it just as you would use fondant, and drape it over a chocolate.
Some modelling chocolate facts
Luckily, we can use modelling chocolate as a replacement for most fondant work. When you use the right recipe and method to make it, modelling chocolate will easily hold its shape and won’t dry out. This is why it’s excellent for making flowers or sculpting figures. However, what we are going to look at today is how modelling chocolate can be used to cover a cake. Here are some facts and tips:
- Since it’s made of chocolate, it can melt even while you are actually moulding it. This is why it’s important to keep the chocolate as well as your hands cool.
- It doesn’t have the stretch that fondant has and if you pull it beyond its capacity, it will tear. The best way to avoid this is to cut a sheet of modelling chocolate of the right size.
Things you will need:
- A crumb-coated & chilled cake
- Rolling pin
- Corn starch/powdered sugar
- Paring knife
- Fondant smoother
- Modelling chocolate
- Sprinkle some flour all around the cake base.
- Work the modelling chocolate until it’s soft yet firm.
- Rollout your modelling chocolate from the centre out, until it’s about 1/8 – 1/4 inch thick.
- After every few strokes, pick up the chocolate and turn.
- Pick up the rolled chocolate and place it over your cake.
- Carefully secure the top of the cake and rub it to the cake’s top so as to attach it to the cake. Just as you do with fondant, fluff the skirt very gently.
- Press it up & in until the whole cake is covered (occasionally cool your hands down with some ice, but ensure there is no moisture on them).
- Cut out the excess modelling chocolate off the cake base.
- Use your smoother.
- Remove all the excess powdered sugar using a firm & dry paint brush.
- Add some detailing and embellishments as per your preference and you will find that you have a delicious cake that looks amazing too.
We at Ganache Patisserie offer a large variety of stunning chocoholic cakes decorated with modelling chocolate and have a variety of goodies ranging from fondant cakes to buttercream ones and more.
Thanks for reading,
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