Modeling chocolate, also known as chocolate clay, is a versatile and delicious cake decorating technique that can be used to create intricate decorations like bows, flowers, and fine decorations. This method requires melted chocolate and corn syrup, and can be made using various types of chocolate, such as candy melts, white chocolate, dark chocolate, or glucose. The process is easy to follow and can be used to create detailed decorations, such as bows, flowers, and fine decorations.
Modeling chocolate is perfect for sculpting because it adheres to itself and can be blended to show no signs of moisture. It can be made using bittersweet, semisweet, milk, and white chocolate, and is perfect for certain types of cakes and other decorations. The recipe involves a simple ratio of 4 parts chocolate to 1 part corn syrup by weight, which can be adjusted to suit different cake sizes and preferences.
Modeling chocolate can be used to create a soft, flexible homemade clay that can be used to decorate cakes, cupcakes, cookies, and more. The recipe uses a simple ratio of 4.5:1 by weight of white compound chocolate to light corn syrup, making it a firm, all-purpose modeling chocolate. To make modeling chocolate, mix two parts chocolate to one part corn syrup by weight, as for candy clay, the ratio can vary.
In summary, modeling chocolate is a versatile and delicious cake decoration technique that can be used to create intricate designs on cakes, cupcakes, and other decorations.
📹 Beginners Guide to Modeling Chocolate – How to Make Modeling Chocolate!
Beginners Guide to Modeling Chocolate. In this video I’ll talk about the difference between Modeling Clay and Modeling …
📹 HOW TO MAKE (and fix) MODELING CHOCOLATE | Beginner Tutorial
In this video, Natalie Sideserf of Sideserf Cake Studio shows you a simple way to make (and FIX) modeling chocolate at home.
I made some modeling chocolate using these instructions and tried to make a Salamence cake for my brother-in-law. For some reason the modeling chocolate came out so sticky and runny that the Salamence looks like it’s gone through six generations of inbreeding and only drinks Chernobyl water. Everyone is wheezing. I’m crying. My husband is crying but it’s from laughter.
🙋🏼♀️Hi Natalie, Thank you for this article. I have been a sculptor/crafter/and candy maker for over 20 years now, but only recently decided to use me sculpting/crafting skills to make cakes. Your articles have been a wonderful inspiration for me. I’ve made many cakes but never any like you make. What I’m curious about is your cake recipe. I have wonderful yummy cake recipes however the cake is not dense or sturdy enough to hold up the weight of the modeling chocolate. What kind of cake recipe do you use? And do I have to sacrifice taste and texture for the stability of such a creative masterpiece? I’m sure there are many other people that are also curious about this. Could you PLEASE 😬🙏 make a article to answer this question (and others) and show everyone the best kind of cake recipe to use? Also, do you ever use rice crispy treats in your cake sculptures to make them more stable? If you do or don’t, why? I have tons of other questions I’d love to ask and I’m sure others would love to know that answers to. Like do you ever incorporate pulled sugar elements into your cake sculptures? Or non-edible items like lights to create a certain look to a cake (like I’ve seen Duff Goldman do)? Being a crafter I have come up with some new ideas for cakes/candy that come from the crafting world that I can also use in edible creations, have you also done this? Like I said, I’m full of questions and ideas, but I am always inspired by your articles and look forward to see what you do next.
I just discovered your website yesterday, and I am hooked! I don’t really like fondant, and I am so happy to see there is a much better option! Do you (or anyone else) have any idea what I can substitute corn syrup with? I live in Europe (Switzerland) and although I have no problem finding chocolate, corn syrup is close to impossible to find! I am afraid anything else will not have the same properties as the corn syrup, sigh!😐
Oh my gosh I’ve never seen you in person and didn’t know you did articles like this!! I keep seeing people rip off your cakes in third party articles and heard you share that’s why you use green frosting. I friggin love that! I’m so excited to stumble on this. You’re amazing thanks for being an inspiration ☺️
hi,., i’m a new subscriber here in your website,., im a homebaker and i dont have any baking backround studies,.,im only a self taught baker,.I’m so amaze of your cakes work,.,,i want to try fondant in making cakes but when i watched your cakes im kinda interested in your modeling chocolate,.,i just want to ask if it is stable when using modeling chocolate in long hour displaying the cake? and i want to know how to put color on it,., i hope you notice my comment,.,im from Philippines by the way,., thankyou,.,
Hey Natalie, I have tried your recipe with white chocolate and it’s not working somehow. I used a smaller portion to try. The chocolate gets all crumbly and falls apart… What am I doing wrong? Did I mix it too much? Also did I use a plastic bowl… or do I have to heat the corn syrup as well? Thankfull for any tip. Greetings from Germany 😊
Thank You So Much For Giving A substitute To Fondant ❤️😻 I really Hate Fondant taste😅 I will definitely try this recipe❤️💃🏻Thank you So much Maam Am a great fan of you❤️❤️🌝Hatsoff🙌🏻🙌🏻👏🏻👏🏻👏🏻👏🏻i really appreciate all your extraordinary works 😅Since I don’t see any ordinary work in your website 👏🏻👏🏻👏🏻👏🏻🙌🏻🙌🏻🙌🏻 ~With love Dr.Cake❤️India
Great recipe, perfect description and guidance; how: Do not microwave chocolate plz. Make a bain-marie (bring water to a simmer in a pot larger than your metal mixing bowl or another pot of your liking which will contain your chocolate. Once the water simmers bring it down to low heat and place the chosen container for you chocolate so that half or a third of the container’s outer surface is submered whilst the chocolate remains dry. Stir the chocolate with a spatula until perfectly smooth.) Sorry i don’t mean to be a hater your article was amazing, i just cant stand microwaved chocolate, except if are trying to fix it which is a good idea. everything else was A+.
hey how are you my name is Emmanuel I live in Ethiopian the region of amhara the capital city of bahirdar I’m very excited by your work actually I’m working to pastry Emmanuel pastry it’s company at this time but I wanted to try more cakes because I’m very wanted my lifestyle you know so I think you you helping me you know because in my country there is no supplies and materials for making modeling chocolate decorating so I think you can help me and it I want to wait your answer my English not good but I want to try sorry for that
I used to make modeling chocolate this way. And I’d even use different colors to get that bold red and black. But I was told that it would be inedible the next day. And it would melt with the heat of my hands, so sometimes it would be really soft when I put it on the cake, or it would be so heavy, it would weigh down the cake. What was i doing wrong in b that situation? I started using mmf because it was easier to work with but I can’t get seemless lines like you can with modeling chocolate.
I don’t know…why you have less number of subscribers…you work so hard for your articles…I just watched your article in which you made your selfie cake….and trust me…that was awesome….I wish next time when I come back to your website I able to see millions of subscribers….Love and wishes from INDIA
#poem dedicated to Natalie For sideserf studio ur the only onwer Ur energy is a fully loaded sniper Ur sweet expressions n cakes in show Hits ur fans hearts like a arrow n bow In cake making u should be awarded Nobel Prize Ur cakes r delicious in small n big size Ur the most beautiful girl on the earth Ur beauty even hold’s much breath Wish u great success in ur life But I know ur Dave’s wife😅😭😍😍🎂🎂 -Tarun
You’re so amazing. Your cakes are badass. The talent and creativity that goes into every piece. And as a newbie baker/decorator I’m learning so much from your articles. I always thought fondant cakes were the next best thing. (Popular in design not for taste, as a lot of people don’t like the taste and peel it off) now I’m seeing you work with modeling chocolate! and I’m completely blown away. And you’re so generous in telling us how to make it step by step, and how to correct mistakes that could happen (especially for those who could be new to this medium) I’m just in Awe that you’re willing to share with us. I thank, appreciate and applaud you 🌻🌻💜💜