For those of you (like me) who don't have/can't get powder or gel food colouring, you can just add 4-5 drops of liquid food colouring to your water (slightly less water) before you add it to your glucose and continue with the recipe as normal. I've tried it and it works! You might want to use rubber gloves when mixing the food coloured glucose with your chocolate to avoid staining your hands.
If you have gel food colouring would it be best to add it to the water and glucose mix before you make the chocolate or would it be ok to add the the chocolate once it's made and left to set overnight?
It lasts for ages :) You can freeze it if you're going to keep it more than a month, and then just let it defrost at room temp before you want to use it, or just keep it in a zip lock bag in the fridge or cupboard for up to a month :)
Hi Carla - grainy usually suggests it has been either overmixed or the chocolate was not entirely melted to begin with. You want to mix until that clear liquid is only just not visible and it just lift away from the sides of the bowl - 90% of MC issues happen in the mixing. Sticky means a fraction too much water has been added so perhaps halve the water on the next try?
This is EXACTLY what I have been looking for! I have always refused to use fondant because of it's taste. I try my best with buttercream, but it can only go so far. This will but me over the edge and onto a new level of baking! Thank you!
So helpful! I was planning on making something with fondant for a cake for my birthday, but I've found many people don't like the way fondant tastes. This looks amazing!
I didn't realise how simple modelling chocolate was until just recently and it's SOOO much easier to work with that fondant! Glad to have been of some help :)
I made this modelling chocolate yesterday. As I had seen the comments about it being too sticky, I left out the water so only used the chocolate and liquid glucose (which is our UK equivalent). I also put it in the fridge for 3 hours, then left it out overnight. It turned out absolutely perfect! Very pliable, tasty and most of all not 'liquidy' or sticky as said in other comments. This is going to be my go to recipe from now on, thank you for sharing!
Hi Laura - I would suggest making several single batches - maybe 3? Not sure exactly what you'd need for an 11" but be careful - I don't usually cover big cakes with this recipe - I'm more inclined to do a 50/50 split of MC and fondant as MC can get a little soft when rolling it out in large pieces and the fondant will help stabilise it and stop it tearing so easily :)
So I tried this exact recipe and ughh disliked it!!! I tried it twice and thought it looked a bit odd...so I looked for different recipes and every others recipe I saw didn't add water..so the next batch I did without the water and it came out perfect.. the colors I made with this recipe are super sticky (even after being left overnight) and the ones without water are the perfect consistency. Just a tip for anyone trying this for the first time :)
if you are from us and you used corn syrup+water, that might have been the reason why it happened, Glucose is way thicker than corn syrup and if you try to make modeling chocolate just with it you end up with a dough that's hard as a rock and crumble apart
I made my first ever batch of white modeling chocolate yesterday! It worked out perfectly!! I'm about to colour it now and let it rest for another day before I get creative. Thanks My Cupcake Addiction.
HI Ana, they are good for about 3-4 days as they are totally airtight in their chocolate case, but if you use paper lollipop sticks they will start to yellow after about 24 hours as the butter and fats in the cake pop mix are absorbed into the stick. Its not that noticeable but would depend on what they were for - You can get plastic sticks and it wont happen with those :)
Yes - I will add this into the comments! Just add colour at the end and knead it in - if adding a lot of colour, fridge between kneads for about 15 minutes so it doesn't get too soft under the heat of your hands / kneading - thanks for bringing this up!
I would use just regular chocolate (blocks) or chocolate melts. I haven't tried the coloured candy wafers yet, but am going to experiment soon and chocolate chips are designed not to melt (so they hold their shape in your cookies etc) so they are not a good idea for this recipe. So glad you will use this! It's such a great medium to work with :)
I tried this recipe a few weeks back but as everyone has been saying theirs was too sticky, I left out the water. It turned out perfect and tastes exactly like normal chocolate! So glad I finally found something that is as good as fondant for decorating- but actually tastes nice!
It lasts for ages :) You can freeze it if you're going to keep it more than a month, and then just let it defrost at room temp before you want to use it, or just keep it in a zip lock bag in the fridge or cupboard for up to a month :) You can cover a cake but I still find fondant easier to work with for large pieces (probably because I have been working with it for years, and am not confident yet with large pieces of modelling chocolate)
Hi! I dont freeze mine as I find it gets sticky with the extra moisture generated by the defrost. Just put it in a zip lock bag and store at room temp for up to 2 months. Essentially it'll last till the expiry date of the chocolate used, so long as its air-tight :) I prefer a 50/50 split of fondant and MC for big cakes as its a little easier to work with in larger pieces. I live in a pretty hot/humid environment & it doesnt melt but I put the air cond. on when I want to actually work with it
No, you can use dark or milk but you wont be able to colour them. I haven't used candy melts before but have heard they are fine - you might want to add an extra teaspoon of glucose if you use candy melts though as they are quite a bit thicker to work with than chocolate :)
Hi - I'm sorry to hear that. You dont want it to be solid and cold - thats why room temp overnight is best to set it - you can leave it on the bench for an hour to warm up a little and see how that goes - If its still too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - let me know if you try it, and if it helps! xx
Hi! I dont freeze mine as I find it gets sticky with the extra moisture generated by the defrost. Just put it in a zip lock bag and store at room temp for up to 2 months. I actually just used one of the batches I made for this tutorial and that was nearly 3 months later! Essentially it'll last till the expiry date of the chocolate used, so long as its air-tight :)
Hi Stephanie - hard usually means it need a little more glucose, greasy usually means it has a little too much! Such a fiddly thing MC - did you try this recipe? How did it go? I use it for figurines, flowers, all sorts!
Hi - It can get a bit tricky with larger cakes, and tends to tear or be a bit hard to roll out. If you know to be careful with it, it will work but you may have some issues. For big cakes I usually use a 50/50 MC and fondant combination and I always buy fondant rather than making my own :)
Yes Sarah but I have had feedback that some peoples are coming out too hard when using candy melts as their consistency is quite a bit thicker than white chocolate - If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - hope this helps :)
Thank you for taking the time to write in paris a noori. Yes you can use powdered colours it is one of the best methods to colour both chocolate and fondant. Elise xx
I have tried to find modelling chocolate recipes everywhere after finding it so expensive online but this recipe is amazing! Thank You so so very much!
Hi! I use chocolate, not candy melts and in my experience candy melts are usually a little thicker in consistency - If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - let me know if you try it, and if it helps! xx
Hi - just plain, supermarket white chocolate - I use Nestle White Melts - it can be cooking chocolate or chocolate you just eat, but not couverture chocolate (it will say it on the packet and will be super expensive if its couverture) If its a whole block, just break it into pieces and weigh out the correct amount :)
Hi Seerat! The glucose is a bit tricky to measure, I just use an actual spoon measure and get a bit sticky! Hard MC usually implies not enough glucose, rather than too much :) If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - let me know if you try it, and if it helps! xx
Once the chocolate is completely made and fully kneaded, I add colour paste or gel (not liquid) and knead it into the completed batch of MC - If possible, colour it the day prior to using it as the additional kneading can make it a bit sticky, or pop it in the fridge for 20 minutes post-colouring to chill it out a bit :)
Once the chocolate is completely made and fully kneaded, I add colour paste or gel (not liquid) and knead it into the completed batch of MC - If possible, colour it the day prior to using it as the additional kneading can make it a bit sticky, or pop it in the fridge for 20 minutes post-colouring to chill it out a bit - Freezer - NO, Fridge - No, just room temp in a zip lock bag (airtight) for up to 2 months :)
Hi - you dont want to use expired or nearly expired chocolate as its harder to melt properly and can get grainy. But chocolate you bought a few weeks ago is fine :) And milk and dark choc should set the same :)
Hi! I have just started study to be a qualified Pastry Chef! Dont worry - I wouldnt usually have glucose either - seriously, how often would we use it? How did you find it with the fridging rather than overnight setting? And how did your hearts go?
Yes, but you may need a little more glucose if it is too firm. Id suggest adding an extra teaspooon and If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon extra glucose at a time - let me know if you try it, and if it helps! xx
You can, but I still find fondant easier to work with for large pieces (probably because I have been working with it for years, and am not confident yet with large pieces of modelling chocolate). For all the smaller stuff though, modelling choc is my new great love :)
Hi - I would say you'd get ABOUT 12 cupcakes out of each batch but I make mine in bulk so I'm not exactly sure - I'm just picturing what a single batch looks like rolled out flat! And you can use your jenga blocks - just break them into pieces, measure the right amount and melt them as you would choc melts :)
Hi - if its coming out grainy, its likely you overmixed it a bit. You want to mix until that clear liquid is only just not visible. I use cooking chocolate, Nestle Melts to be precise but any sort of compound chocolate will do. Don't throw it out though! Melt it back down and add hot milk to make awesome white hot chocolates! Chocolate should never be thrown - lol :)
just made this but my white chocolate didnt want to melt properly and it got all scruffy but it still turned out fine and YUMMY too. Thanks! Love all your videos!
I have heard of people using it, but have never tried it myself. It will change the colour to give it more of a browny tinge but I think it would otherwise work - if you try it let me know - I'm very curious! xx
Hmmm, did you cover it with plastic wrap? It should be quite hard after sitting overnight, but usually will become pliable (just like fondant) after kneading for about 5 minutes. It might have something to do with the way you mixed it, as this is usually where modelling chocolate goes wrong. Try again, make sure you measure everything exactly and let me know how you go. Also, are you using white chocolate or did you opt for dark or milk?
Great recipe! Tried it twice now and colored small batches of it in different shades and it all worked out fantastic :) I am new to decorating baked goods, always loved baking and thought I'd take it a step further. Love your tutorials, you explain things very well and straight to the point. Keep it up!
No - Once the chocolate is completely made and fully kneaded, I add colour paste or gel (not liquid) and knead it into the completed batch of MC - If possible, colour it the day prior to using it as the additional kneading can make it a bit sticky, or pop it in the fridge for 20 minutes post-colouring to chill it out a bit
Yay Sheeenai - welcome! So glad yoyomax12 sent you over - she is amazing and was awesome to work with! We will definitely collab again later in the year - we have such similar ideas! xx
I would use white chocolate, rather than candy wafers or candy melts. White chocolate can be coloured to suit, but it is a lot thicker than regular chocolate & I am yet to try it to see if it would work the same - plus, normal chocolate is SO much cheaper!
I'm so happy!!! I have been watching all of your videos over the past couple of days since I found you- and I want to make everything! but I don't know where to buy fondant. now I can do it with this! thank you thank you thank you!!
Hi - its a bit late now - sorry. You can fridge it, but bring it out an hour or so before trying to knead it as you dont want it super cold, room temp is best for kneading. Just store the MC in an airtight container at room temp for up to 2 months and your finished pops can be left out in the air and they will be fine :) xx
Kudos to you! Regarding (all things cake and cakepop) tutorials, you are by far THE BEST. You are precise and straight to the point with directions which also adds to your genius. Thank you for sharing your creations with us all! Your tutorials are very helpful!
Yes, you can do it with dark chocolate, the amount I have made will cover approx 12 cupcakes, or 1 x 6' cake. I always suggest a double batch if you're covering a cake as it's easier to trim the excess away and save it for next time, than to come up short and have to wait for a whole new batch to set :)
I would use it anywhere I use fondant for modelling and small amounts of covering (e.g.. covering a cupcake) but would stick to fondant for covering whole cakes and making larger figurines that need a lot of support. It will dry quite hard, but not quote as hard as gumpaste or sugar paste :) I live on the gold coast, so it's pretty hot and humid here and I find it works fine for me :)
No! Once set, this will not melt in room temperature. It will actually set quite hard after a couple of days - don't leave it in direct sunlight though, and it will start to soften if it gets super hot (like above 40 degrees celcius (100 degrees faranheit)
Milky bar buttons will work - or else just plain, supermarket white chocolate - it can be cooking chocolate or chocolate you just eat, but not couverture chocolate (it will say it on the packet and will be super expensive if its couverture) If its a whole block, just break it into pieces and weigh out the correct amount :)
HI - If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - let me know if you try it, and if it helps! xx
Yes - just plain, supermarket white chocolate - it can be cooking chocolate or chocolate you just eat, but not couverture chocolate (it will say it on the packet and will be super expensive if its couverture) xx
Hi - You can make them a few weeks in advance and just store them at room temperature. If you live somewhere really hot or humid, you can store them in a cool cupboard with one of those laundry dehydrator containers that remove moisture from the air :)
I have! The whimsical birds & the duck are on my channel, the makeup cupcakes will be up later this week and the handbags will be up... TODAY! Later this evening :) Some super cute stuff coming up! xxx
Hi Hilda - I still love fondant either by itself or in a 50/50 split with MC for covering big cakes and when things need to be super white in colour, but for decorations and cupcakes, I will never use fondant again! LOL
Yay! I thought the same thing but I do find fondant still has a place - particularly when you want something to be white-white, or for covering big cakes :) Glad you found anew recipe to love!!! x
No, make the modelling choc first and colour at the end. Liquid colour will cause chocolate to separate as chocolate is oil based, and adding too much liquid changes the consistency. Make it up, and colour once it is all finished :)
Loooord. So, I tried this out because I want to do the cake-pop roses following the Valentines video! It's still a work in process so I can't really report on whether I was successful or not. What I can say is that I got so panicked because when I put the MC in the cling film it felt so 'wet'. I thought it wasn't going to work but after a while I went to check on it and it looked fine! Tomorrow I'll color it and we'll see :D Thanks for your FAQs and for the instructions, very direct!! Thank you!
No, wait till the chocolate has set overnight, been kneaded to the dough like consistency and then add your colour, massaging it in to the MC - if you can, wait another day before using it as the kneading and adding of colour will make it a little sticky short-term :)
I haven't tried it with candy melts - they are a different consistency and I'm not sure if they would work the same. If you try it, let me know if it works or not, and in the mean time, I'll do some experimenting :)
This is awesome thank you I did ask the girl at my local cake supplier if there was a recipe but she said no and it was too hard to make pft to her lol. Thanks heaps. And by the way my 7 year old daughter loves watching your videos and loves that your son speaks Japanese plays that over end over xxx
For me, just the baking section of my local supermarket (woolworths, coles) but it will vary depending on country / store. You can also use corn syrup :)
Hmm, was is soft and sticky AFTER you had let it set for 24 hours? If so, this is usually a case of too much glucose. Try melting a quarter of the amount of white chocolate used in the recipe and melting the MC mix back down and combining the two, then see if it sets :)
YOU r officially MY IDOL from now on!! u just saved me from buying fondant which i didnt like it very much for my cupcakes decor! THANX A LOT FOR SHARING!!
No - Just put it in a zip lock bag and store at room temp for up to 2 months. I actually just used one of the batches I made for this tutorial and that was nearly 3 months later! Essentially it'll last till the expiry date of the chocolate used, so long as its air-tight :)
Hmm - usually it is EITHER greasy or brittle, not both. Greasy means a bit too much glucose, and brittle means too little glucose. Was it from the fridge or set on the bench overnight? Could you knead it at all? Its starts pretty hard and then as you knead it, it comes together...
Just put it in a zip lock bag and store at room temp for up to 2 months. I actually just used one of the batches I made for this tutorial and that was nearly 3 months later! Essentially it'll last till the expiry date of the chocolate used, so long as its air-tight :)
Depending on the size - I love MC for cupcakes and decorations, but prefer fondant for big cakes - easier to smooth and get nice sharp edges! I also love a 50/50 mix of fondant and MC :)
I just used Nestle Melts, but you can use any brand you like. Don't use really high quality chocolate (couverture) as it doesn't set as well without tempering, which is a whole lot more work! :)
Love this tutorial. I tried making MC from a recipe I read from a chocolate box, but I was very disappointed with the result. With your tutorial I will give it another try. I am making a christening cake and thinking of using MC for details - Fondant is great but I love the taste of chocolate better...Its chocolate, who doesn't like chocolate,right?! I will post the results on your FB page in 3 weeks time. Thanks, again for this very helpful tutorial!
For those of you (like me) who don't have/can't get powder or gel food colouring, you can just add 4-5 drops of liquid food colouring to your water (slightly less water) before you add it to your glucose and continue with the recipe as normal. I've tried it and it works! You might want to use rubber gloves when mixing the food coloured glucose with your chocolate to avoid staining your hands.
staci
If you have gel food colouring would it be best to add it to the water and glucose mix before you make the chocolate or would it be ok to add the the chocolate once it's made and left to set overnight?
Yay! Success is when you find a new recipe you love and know you can use it forever - great to hear!! xx
It lasts for ages :) You can freeze it if you're going to keep it more than a month, and then just let it defrost at room temp before you want to use it, or just keep it in a zip lock bag in the fridge or cupboard for up to a month :)
Hi Carla - grainy usually suggests it has been either overmixed or the chocolate was not entirely melted to begin with. You want to mix until that clear liquid is only just not visible and it just lift away from the sides of the bowl - 90% of MC issues happen in the mixing.
Sticky means a fraction too much water has been added so perhaps halve the water on the next try?
hey, I tried it for the first time and it came out perfect. You explained everything perfectly. Thanks a lot 😘
This is EXACTLY what I have been looking for! I have always refused to use fondant because of it's taste. I try my best with buttercream, but it can only go so far. This will but me over the edge and onto a new level of baking! Thank you!
Well you just saved me from the so not easy to work with fondant.. Thank you 😊
So helpful! I was planning on making something with fondant for a cake for my birthday, but I've found many people don't like the way fondant tastes. This looks amazing!
can i use dark chocolate instead of white chocolate
Yes, you can use any type of chocolate.
Same amount in dark chocolate and glucose?
I didn't realise how simple modelling chocolate was until just recently and it's SOOO much easier to work with that fondant! Glad to have been of some help :)
owwwww there's US equivalents but no EU equivalents unfortunately :( no clue where to get an equivalent for corn syrup in France
Someone from Germany ordered some off the web. Try google and maybe you can find some :-).
I made this modelling chocolate yesterday. As I had seen the comments about it being too sticky, I left out the water so only used the chocolate and liquid glucose (which is our UK equivalent). I also put it in the fridge for 3 hours, then left it out overnight. It turned out absolutely perfect! Very pliable, tasty and most of all not 'liquidy' or sticky as said in other comments. This is going to be my go to recipe from now on, thank you for sharing!
i will never use fondant again!
Hi Laura - I would suggest making several single batches - maybe 3? Not sure exactly what you'd need for an 11" but be careful - I don't usually cover big cakes with this recipe - I'm more inclined to do a 50/50 split of MC and fondant as MC can get a little soft when rolling it out in large pieces and the fondant will help stabilise it and stop it tearing so easily :)
So I tried this exact recipe and ughh disliked it!!! I tried it twice and thought it looked a bit odd...so I looked for different recipes and every others recipe I saw didn't add water..so the next batch I did without the water and it came out perfect.. the colors I made with this recipe are super sticky (even after being left overnight) and the ones without water are the perfect consistency. Just a tip for anyone trying this for the first time :)
How did you colour the modelling chocolate? :)
if you are from us and you used corn syrup+water, that might have been the reason why it happened, Glucose is way thicker than corn syrup and if you try to make modeling chocolate just with it you end up with a dough that's hard as a rock and crumble apart
icydragon85 thanks for that info! I never knew glucose was thicker. I always that glucose and corn syrup were the same thing.
I made my first ever batch of white modeling chocolate yesterday! It worked out perfectly!! I'm about to colour it now and let it rest for another day before I get creative. Thanks My Cupcake Addiction.
HI Ana, they are good for about 3-4 days as they are totally airtight in their chocolate case, but if you use paper lollipop sticks they will start to yellow after about 24 hours as the butter and fats in the cake pop mix are absorbed into the stick. Its not that noticeable but would depend on what they were for - You can get plastic sticks and it wont happen with those :)
Agreed! And it tastes better, is easier to work with and looks the same! I can't believe it took me so long to discover it!
Yes - I will add this into the comments! Just add colour at the end and knead it in - if adding a lot of colour, fridge between kneads for about 15 minutes so it doesn't get too soft under the heat of your hands / kneading - thanks for bringing this up!
I would use just regular chocolate (blocks) or chocolate melts. I haven't tried the coloured candy wafers yet, but am going to experiment soon and chocolate chips are designed not to melt (so they hold their shape in your cookies etc) so they are not a good idea for this recipe.
So glad you will use this! It's such a great medium to work with :)
I tried this recipe a few weeks back but as everyone has been saying theirs was too sticky, I left out the water. It turned out perfect and tastes exactly like normal chocolate! So glad I finally found something that is as good as fondant for decorating- but actually tastes nice!
It lasts for ages :) You can freeze it if you're going to keep it more than a month, and then just let it defrost at room temp before you want to use it, or just keep it in a zip lock bag in the fridge or cupboard for up to a month :) You can cover a cake but I still find fondant easier to work with for large pieces (probably because I have been working with it for years, and am not confident yet with large pieces of modelling chocolate)
Hi! I dont freeze mine as I find it gets sticky with the extra moisture generated by the defrost. Just put it in a zip lock bag and store at room temp for up to 2 months. Essentially it'll last till the expiry date of the chocolate used, so long as its air-tight :) I prefer a 50/50 split of fondant and MC for big cakes as its a little easier to work with in larger pieces. I live in a pretty hot/humid environment & it doesnt melt but I put the air cond. on when I want to actually work with it
No, you can use dark or milk but you wont be able to colour them. I haven't used candy melts before but have heard they are fine - you might want to add an extra teaspoon of glucose if you use candy melts though as they are quite a bit thicker to work with than chocolate :)
Hi - I'm sorry to hear that. You dont want it to be solid and cold - thats why room temp overnight is best to set it - you can leave it on the bench for an hour to warm up a little and see how that goes - If its still too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - let me know if you try it, and if it helps! xx
Hi! I dont freeze mine as I find it gets sticky with the extra moisture generated by the defrost. Just put it in a zip lock bag and store at room temp for up to 2 months. I actually just used one of the batches I made for this tutorial and that was nearly 3 months later! Essentially it'll last till the expiry date of the chocolate used, so long as its air-tight :)
Hi Stephanie - hard usually means it need a little more glucose, greasy usually means it has a little too much! Such a fiddly thing MC - did you try this recipe? How did it go? I use it for figurines, flowers, all sorts!
You're so welcome! Glad you liked this one :) xx
Hi - It can get a bit tricky with larger cakes, and tends to tear or be a bit hard to roll out. If you know to be careful with it, it will work but you may have some issues. For big cakes I usually use a 50/50 MC and fondant combination and I always buy fondant rather than making my own :)
Yes Sarah but I have had feedback that some peoples are coming out too hard when using candy melts as their consistency is quite a bit thicker than white chocolate - If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - hope this helps :)
Thank you for taking the time to write in paris a noori.
Yes you can use powdered colours it is one of the best methods to colour both chocolate and fondant.
Elise xx
I have tried to find modelling chocolate recipes everywhere after finding it so expensive online but this recipe is amazing! Thank You so so very much!
Hi! I use chocolate, not candy melts and in my experience candy melts are usually a little thicker in consistency - If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - let me know if you try it, and if it helps! xx
Hi - just plain, supermarket white chocolate - I use Nestle White Melts - it can be cooking chocolate or chocolate you just eat, but not couverture chocolate (it will say it on the packet and will be super expensive if its couverture) If its a whole block, just break it into pieces and weigh out the correct amount :)
I will - Im yet to find a home-made fondant I'm happy with but if I do - you guys will be the first to know!!
I will - the handbag cupcake tutorial will be uploaded TONIGHT!! (Aussie time so I think that's early morning for the US) xxx
Just tried out the recipe and I worked perfectly! I'll never use fondant again! This tastes so much better!!! Thanks!
Yes, using glucose - those are the only two options that I've tried and can therefore recommend :)
Hi Seerat! The glucose is a bit tricky to measure, I just use an actual spoon measure and get a bit sticky! Hard MC usually implies not enough glucose, rather than too much :)
If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - let me know if you try it, and if it helps! xx
Once the chocolate is completely made and fully kneaded, I add colour paste or gel (not liquid) and knead it into the completed batch of MC - If possible, colour it the day prior to using it as the additional kneading can make it a bit sticky, or pop it in the fridge for 20 minutes post-colouring to chill it out a bit :)
Once the chocolate is completely made and fully kneaded, I add colour paste or gel (not liquid) and knead it into the completed batch of MC - If possible, colour it the day prior to using it as the additional kneading can make it a bit sticky, or pop it in the fridge for 20 minutes post-colouring to chill it out a bit - Freezer - NO, Fridge - No, just room temp in a zip lock bag (airtight) for up to 2 months :)
Hi - you dont want to use expired or nearly expired chocolate as its harder to melt properly and can get grainy. But chocolate you bought a few weeks ago is fine :) And milk and dark choc should set the same :)
Hi! I have just started study to be a qualified Pastry Chef! Dont worry - I wouldnt usually have glucose either - seriously, how often would we use it? How did you find it with the fridging rather than overnight setting? And how did your hearts go?
Yes, but you may need a little more glucose if it is too firm. Id suggest adding an extra teaspooon and If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon extra glucose at a time - let me know if you try it, and if it helps! xx
DONE! It will be up later this week - and the handbag cupcakes will be up TONIGHT!!
You can, but I still find fondant easier to work with for large pieces (probably because I have been working with it for years, and am not confident yet with large pieces of modelling chocolate). For all the smaller stuff though, modelling choc is my new great love :)
Hi - I would say you'd get ABOUT 12 cupcakes out of each batch but I make mine in bulk so I'm not exactly sure - I'm just picturing what a single batch looks like rolled out flat! And you can use your jenga blocks - just break them into pieces, measure the right amount and melt them as you would choc melts :)
Hi - if its coming out grainy, its likely you overmixed it a bit. You want to mix until that clear liquid is only just not visible. I use cooking chocolate, Nestle Melts to be precise but any sort of compound chocolate will do.
Don't throw it out though! Melt it back down and add hot milk to make awesome white hot chocolates! Chocolate should never be thrown - lol :)
So happy!! I just made 2 batches of modelling chocolate and they turned out fab!!! Thanks sooo much for the recipe!! Soooo happy xx
just made this but my white chocolate didnt want to melt properly and it got all scruffy but it still turned out fine and YUMMY too. Thanks! Love all your videos!
I have heard of people using it, but have never tried it myself. It will change the colour to give it more of a browny tinge but I think it would otherwise work - if you try it let me know - I'm very curious! xx
Hmmm, did you cover it with plastic wrap? It should be quite hard after sitting overnight, but usually will become pliable (just like fondant) after kneading for about 5 minutes. It might have something to do with the way you mixed it, as this is usually where modelling chocolate goes wrong. Try again, make sure you measure everything exactly and let me know how you go. Also, are you using white chocolate or did you opt for dark or milk?
Great recipe! Tried it twice now and colored small batches of it in different shades and it all worked out fantastic :) I am new to decorating baked goods, always loved baking and thought I'd take it a step further. Love your tutorials, you explain things very well and straight to the point. Keep it up!
Lol - that would be a LOT of filming :) But I probably have enough ideas to last at least a year! Thanks - glad you're enjoying the tutorials :)
No - Once the chocolate is completely made and fully kneaded, I add colour paste or gel (not liquid) and knead it into the completed batch of MC - If possible, colour it the day prior to using it as the additional kneading can make it a bit sticky, or pop it in the fridge for 20 minutes post-colouring to chill it out a bit
Yay Sheeenai - welcome! So glad yoyomax12 sent you over - she is amazing and was awesome to work with! We will definitely collab again later in the year - we have such similar ideas! xx
Hi - Thanks! Glad you're enjoying the vids :) I don't wait for the chocolate to col - just add it straight in :)
Hi again CookieCat! You're most welcome - glad you're enjoying them all :) I have a cute makeup cupcake tutorial coming out later this week :)
I would use white chocolate, rather than candy wafers or candy melts. White chocolate can be coloured to suit, but it is a lot thicker than regular chocolate & I am yet to try it to see if it would work the same - plus, normal chocolate is SO much cheaper!
I'm so happy!!! I have been watching all of your videos over the past couple of days since I found you- and I want to make everything! but I don't know where to buy fondant. now I can do it with this! thank you thank you thank you!!
Glad you like it! Thanks for tuning in :)
Hi - its a bit late now - sorry. You can fridge it, but bring it out an hour or so before trying to knead it as you dont want it super cold, room temp is best for kneading. Just store the MC in an airtight container at room temp for up to 2 months and your finished pops can be left out in the air and they will be fine :) xx
Kudos to you! Regarding (all things cake and cakepop) tutorials, you are by far THE BEST. You are precise and straight to the point with directions which also adds to your genius. Thank you for sharing your creations with us all! Your tutorials are very helpful!
Yes, you can do it with dark chocolate, the amount I have made will cover approx 12 cupcakes, or 1 x 6' cake. I always suggest a double batch if you're covering a cake as it's easier to trim the excess away and save it for next time, than to come up short and have to wait for a whole new batch to set :)
I would use it anywhere I use fondant for modelling and small amounts of covering (e.g.. covering a cupcake) but would stick to fondant for covering whole cakes and making larger figurines that need a lot of support. It will dry quite hard, but not quote as hard as gumpaste or sugar paste :) I live on the gold coast, so it's pretty hot and humid here and I find it works fine for me :)
No! Once set, this will not melt in room temperature. It will actually set quite hard after a couple of days - don't leave it in direct sunlight though, and it will start to soften if it gets super hot (like above 40 degrees celcius (100 degrees faranheit)
Milky bar buttons will work - or else just plain, supermarket white chocolate - it can be cooking chocolate or chocolate you just eat, but not couverture chocolate (it will say it on the packet and will be super expensive if its couverture) If its a whole block, just break it into pieces and weigh out the correct amount :)
HI - If its too hard to even knead, melt it down again and just add a touch more glucose - careful not to overmix it. I'd add like a teaspoon or a tablespoon of extra glucose - let me know if you try it, and if it helps! xx
Yes - just plain, supermarket white chocolate - it can be cooking chocolate or chocolate you just eat, but not couverture chocolate (it will say it on the packet and will be super expensive if its couverture) xx
Hi - You can make them a few weeks in advance and just store them at room temperature. If you live somewhere really hot or humid, you can store them in a cool cupboard with one of those laundry dehydrator containers that remove moisture from the air :)
I have! The whimsical birds & the duck are on my channel, the makeup cupcakes will be up later this week and the handbags will be up... TODAY! Later this evening :) Some super cute stuff coming up! xxx
Modelling chocolate success!!!!!!
I followed the hints and tips first and it turned out perfectly,
Many thanks
Hi Hilda - I still love fondant either by itself or in a 50/50 split with MC for covering big cakes and when things need to be super white in colour, but for decorations and cupcakes, I will never use fondant again! LOL
HI Kristie2001 - I have Monster High cakepops coming out Friday 22 Feb - will that be before the party? They are super cute and relatively easy!
Yes - its the best kind to use!
Yay! I thought the same thing but I do find fondant still has a place - particularly when you want something to be white-white, or for covering big cakes :) Glad you found anew recipe to love!!! x
No, make the modelling choc first and colour at the end. Liquid colour will cause chocolate to separate as chocolate is oil based, and adding too much liquid changes the consistency. Make it up, and colour once it is all finished :)
Ohh, you can also use golden syrup, but it won't be as white. Sort or a light brown/fleshy colour :)
Hi Jen - I havent had this happen - how did the modelling chocolate turn out in the end?
Loooord. So, I tried this out because I want to do the cake-pop roses following the Valentines video! It's still a work in process so I can't really report on whether I was successful or not. What I can say is that I got so panicked because when I put the MC in the cling film it felt so 'wet'. I thought it wasn't going to work but after a while I went to check on it and it looked fine! Tomorrow I'll color it and we'll see :D Thanks for your FAQs and for the instructions, very direct!! Thank you!
No, wait till the chocolate has set overnight, been kneaded to the dough like consistency and then add your colour, massaging it in to the MC - if you can, wait another day before using it as the kneading and adding of colour will make it a little sticky short-term :)
I haven't tried it with candy melts - they are a different consistency and I'm not sure if they would work the same. If you try it, let me know if it works or not, and in the mean time, I'll do some experimenting :)
This is awesome thank you I did ask the girl at my local cake supplier if there was a recipe but she said no and it was too hard to make pft to her lol. Thanks heaps. And by the way my 7 year old daughter loves watching your videos and loves that your son speaks Japanese plays that over end over xxx
This is way better than fondant and tastes like Candy Melts vanilla flavour!! Awsome! Youre a genius
I used solid glucose instead of liquid one and added an extra 1/2 tbsp of water and it came out PERFECT!! Thanks for uploading this video! ^_^
Oh, and did you make this with white chocolate or did you use dark or milk?
For me, just the baking section of my local supermarket (woolworths, coles) but it will vary depending on country / store. You can also use corn syrup :)
Hmm, was is soft and sticky AFTER you had let it set for 24 hours? If so, this is usually a case of too much glucose. Try melting a quarter of the amount of white chocolate used in the recipe and melting the MC mix back down and combining the two, then see if it sets :)
YOU r officially MY IDOL from now on!! u just saved me from buying fondant which i didnt like it very much for my cupcakes decor! THANX A LOT FOR SHARING!!
No - Just put it in a zip lock bag and store at room temp for up to 2 months. I actually just used one of the batches I made for this tutorial and that was nearly 3 months later! Essentially it'll last till the expiry date of the chocolate used, so long as its air-tight :)
I made this with milk chocolate and dark syrup.. It worked perfectly and tastes delicious! Thank you! ^^
Hmm - usually it is EITHER greasy or brittle, not both. Greasy means a bit too much glucose, and brittle means too little glucose. Was it from the fridge or set on the bench overnight? Could you knead it at all? Its starts pretty hard and then as you knead it, it comes together...
Thanks! I hope you'll make it and use it heaps!
Just put it in a zip lock bag and store at room temp for up to 2 months. I actually just used one of the batches I made for this tutorial and that was nearly 3 months later! Essentially it'll last till the expiry date of the chocolate used, so long as its air-tight :)
Yes, her birthday cake was made a few weeks ago. I only ended up using the MC for small decorations. She loved the cake though. Thanks so much!
Depending on the size - I love MC for cupcakes and decorations, but prefer fondant for big cakes - easier to smooth and get nice sharp edges! I also love a 50/50 mix of fondant and MC :)
Yes Andy -I think I mention this in the video, and the ingredients? XX
I just used Nestle Melts, but you can use any brand you like. Don't use really high quality chocolate (couverture) as it doesn't set as well without tempering, which is a whole lot more work! :)
LOL - I SO prefer the taste of modelling chocolate! Fondant is out, chocolate is IN!
Love this tutorial. I tried making MC from a recipe I read from a chocolate box, but I was very disappointed with the result. With your tutorial I will give it another try. I am making a christening cake and thinking of using MC for details - Fondant is great but I love the taste of chocolate better...Its chocolate, who doesn't like chocolate,right?! I will post the results on your FB page in 3 weeks time. Thanks, again for this very helpful tutorial!