I was just wondering can you cover a cake with modeling chocolate like you would with fondant? Is there any tricks I should know? I have never heard of anyone using modeling chocolate to cover a cake. I am a beginner at this. Thanks for being there to guide me along.
From the editor:
You can cover a cake in modeling chocolate. Here are a couple of things to know before you begin:
1. White chocolate is the best choice for covering a cake. It is softer than milk of dark, so it stays a little more pliable.
2. Roll the chocolate very thin, between 1/16" and 1/8" to cover a cake. It is more elastic than fondant. so this is easier to achieve.
3. Do not refrigerate the cake after it's covered. The covering will be too stiff and difficult to cut through for serving.
Check out this brand new modeling chocolate tutorial for a recipe and step-by-step directions.
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