Nessie, the Loch Ness Monster

This was my first attempt at making and using modelling chocolate. I’ve found out that my hands are too warm, so I have to wear 3 pairs of gloves. I have to put the model in the fridge every 15 minutes or so to stop it from getting too soft. Any tips?

Anyways… back to the cake. It’s Nessie the Loch Ness Monster. Red Velvet cake. Piping gel used for the water effect.

Tags: nessie loch ness loch ness monster monster scotland birthday

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7 Comments

Xclusive ...

beautifully done, love it…

NooMoo ...

brilliant!

Happyhills Cakes ...

this is cool

Ana Remígio - CUPCAKES & DREAMS Portugal ...

Amazing job!!! xxx

Nicole - Just For The Cake Of It ...

Love it! Great job.

I have very warm hands too, and when the modeling chocolate gets too soft I have to just leave it to firm up again, or chill it. Recently I just made some candy clay with Guittard vanilla a’peels (it’s a coating chocolate not couverture). The end result was VERY firm. I really had to knead it to get it to soften up, but it never softened such that it was melting in my hands. That being said, I wasn’t handling it for an extended period of time, but regardless, I don’t think it would act like modeling chocolate (it almost had a plastic like quality about it – which also caused it to almost repel water!). I mixed the candy clay with some modeling chocolate and that worked well too.
I’m sure there are others out there who have more experience than I do with modeling chocolate, but thought I’d share my recent experiences. :)

Zoe Robinson ...

Brilliant cake! I some times mix a bit fondant with modelling chocolate, seem to work great for me xx.

MarksCakes ...

A couple of great tips…. I’ll be looking into those… Thank you so much… I’ve got so much to learn. :)

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Nessie, the Loch Ness Monster