Candy Clay by Sugar Street Studios

Candy Clay is a fantastic sculpting chocolate suitable for modelling and sculpting cake decorations. Not only that but it can be used as a covering for larger sculpted cakes. Long working time and very smooth to blend together. Find out why its such a great alternative to sugar paste and how you can take your cakes to the next level!
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[@MrBakersCakeSchool]

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[@cherylspencer8707]

Hi there. First of all, I love your cakes and designs so thank you for sharing!
Secondly is “Candy Clay” a replacement for/ “next gen” for your “Sugar Clay”?
Finally, I’m a little confused about drying times. (I’m new to the industry!) Petal paste dries hard and can’t be reworked. Your clay can be reworked 1-2 days later by adding heat yet it had set ready to paint etc after 1.5 hours? When you say “set” do you mean it’s hardened due to cooling? And can always be reworked later by warming up again? Also in relation to heat, how does candy Clay hold up in hot summer months?
Many thanks,
Cheryl xx

[@SugarStreetStudios]

Hi Cheryl, Thanks for messaging! So Candy Clay does NOT dry hard like petal paste. It firms up in much the same way as regular chocolate does at room temperature, so is firm and smooth to the touch but can be 'reactivated' with warm hands if you need to go back and rework it. The paste holds up fairly well in the summer but it will not respond well (like most cake related products) to being in direct sunlight. If it gets too hot the cocoa butter in the paste will begin to melt. To answer your question Candy Clay is the next generation on from Sugar Clay, and is a lot more flexible for all over cake covering as it is softer to work once kneaded. Hope that helps! Zoe

[@canadianmasraya332]

I’m sorry if you mentioned this and I missed it. Is this the same as modeling chocolate? If not, what’s the difference?

[@SugarStreetStudios]

Hi! I thought I had answered this but i don't see it, so apologies for the delay! Candy Clay is a type of modelling chocolate but based on a recipe with candy melts rather than traditional chocolate. (hence the name). It is very robust to work with, colours super well and is a more cost effective paste to use in quantity than traditional modelling chocolate, but with all the blending and smoothing capabilities that we know from modelling chocolate. Hope that helps!