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asked August 4th 2015

Choc wrap cake and modelling choc

Hi
Any advice on modelling chocolate? Is it more stable under heat than say buttercream? Is it a good medium to work with? I’m going to attempt the chocolate wrap cake but worried as the temperature starts to rise in wedding cake season lol
Any tips from anyone who’s made this cake?
Thanks

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Hi
Any advice on modelling chocolate? Is it more stable under heat than say buttercream? Is it a good medium to work with? I’m going to attempt the chocolate wrap cake but worried as the temperature starts to rise in wedding cake season lol
Any tips from anyone who’s made this cake?
Thanks

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Hi wardshar

Modelling chocolate is a fabulous medium to work with, however it is still chocolate and will melt in excessive heat. I work with it all the time, it’s just great.
To help it from sofening, work in a cool room and roll out on a cool surface. Avoid constant hard kneading as this will make the oils in the chocolate begin to separate. If this does happen place the chocolate back in the fridge until it holds it shape again.
Modelling chocolate will withstand normal cool room temperature. The melting point of chocolate is between 30c -32c . It would not be a good idea to displace a cake enrobed with modelling chocolate in a marquee or any where near windows where the sun is streaming through.
At home, running a fan or a portable air con unit will certainly help maintain a favourable temperature while you work. Store the enrobed cake in a cool room away from any source of direct heat and transport to venue in the boot of the vehicle at a cool time of day.

Hope this helps. If you need more information please post again.

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Is there a recipe you would recommend for modelling chocolate? It is expensive to buy.

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Hi AnnieLaurie

Hope the answer here helps:

Modeling choclate

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