Advice please - where best to learn Hand modelling in chocolate

Forum: Cakes & Cake Decorating

Hi cake friends.
I’m feeling ready to learn a new skill and would love to learn how to model chocolate so I can offer another dimension to my cake decorating skills. (And who doesn’t like chocolate??!!)

Do you have any advice on where best to start? – tutorials and courses??
I’ve seen so many awesome examples of work on here, but don’t know the first thing on where to start.
What’s best? – You tube? – Courses? and do you make your own chocolate modelling medium or buy? – Where do you buy from and do you think it’s more expensive in the long run than fondant?
Can you colour it with cake gel colours etc??
Soooooooooo many questions, but all answers welcome.
Thank you in advance for your help, I know I can always rely on you to be there xx
Love you all lots xx
Karen x

Tags: chocolate modelling modelling chocolate

karen,Leicestershire,England

1,034 views

16 1
Share Tweet
Follow

16 Replies

June ("Clarky's Cakes") ...

Karen, I make my own modeling chocolate, both white and dark/light chocolate. I’ve used the recipe from Wicked Goodies.
Modeling Chocolate Recipe – Wicked …
www.wickedgoodies.net › modeling-cho
There are many recipes on the web…there all pretty close in ingredients and how to. I can’t afford to buy mine, too expensive. Can’t justify the expense just being a hobby baker. When I started making mine, no one around here even sold it, so had to make your own.
I can’t help you much with “sculpting”. I have used to cover rct’s when making figures and such. Mixed half and half with fondant for simple modeling. I’ve made roses from both white & dark…but never coloured the chocolate.
Never watched a tutorial using modeling chocolate. I’m sure the experienced members who have used modeling chocolate extensively will have lots of advice for you.

Karen's Kakery ...

Thanks June, this is a good start and the link looks great. I’ll check out Amazon for the book mentioned and see if I can get it here. Thank you for your help xxx

June ("Clarky's Cakes") ...

No problem Karen. Wicked Goodies does specialize in everything chocolate.

Calli Creations ...

There is so much you can do with chocolate and I personally love working in it, especially sculpting. I make my own for modelling chocolate and put this tutorial up over a year ago if it’s of use to you Karen? I’ve had positive feedback on it and you can mix it with fondant too.
You can substitute liquid glucose for corn syrup or golden syrup. Yes you can colour it successfully as well, shown in the blog. Just use edible gels pastes. You can airbrush it too and have done so. With an iguana I did last year as one example .
Books are always a great investment!! I have a mini library of self teAching books. Have fun with it, it’s a fabulous medium to work with
http://cakesdecor.com/entries/1954-making-modelling-chocolate

Karen's Kakery ...

Calli you’re a star! The tutorial is easy to follow and a really good starting point.
I’ve got some time coming up which at the moment looks to be cake free – so I’m going to do some practice and have some fun. Can’t wait!! Trouble is…….what to make first??? thank you xxx

ChristopherJames ...

Hi Karen I used Calli’s recipe when I started using it late last year! I love working with it ! The great thing whilst getting used to it, is that you can model something, then smash it all up again and model something else! I was like a kid playing with play dough for the first time! It’s addictive ;o)
I know you’ll have lots of fun !!

Karen's Kakery ...

Thanks for joining the conversation Christopher x Sounds like I might just be starting another way of enjoying cake decorating. Can’t wait to start, I’ve just looked at your cakes and your work is amazing! Following you from now on. I remember your Alf Hitchcock cake its awesome!

Calli Creations ...

Ahhh, good show Karen!! Have fun creating!! Xx

ChristopherJames ...

Thanks Karen ! Look forward to seeing your creations !! ;o)

Calli Creations ...

Christopher, thank you SO much for that feedback!!! So pleased you enjoy it

Sandra Smiley ...

Karen, I am just beginning to get into modeling, but I have found that tutorials on modeling with clay are helpful, too. They have taught me a lot about how to construct the armature and most anything you can do with aluminum foil and clay can be done with Rice Krispy Treats and modeling chocolate. Just a thought. There are a lot of tutorials, both YouTube and pictorial, on the internet that are fabulous for modeling with sugar and clay.

Karen's Kakery ...

Thanks Sandra, that’s really useful to know. I’ll start surfing the net too.
I’ve learned almost everything I know from You tube…lol!
I spent over £300 on a course once as well as paying for membership once and didn’t learn anything I didn’t already know apart from not buttercreaming the top of cakes……..the rest I already knew or couldn’t have found for free on You tube. But when you start out and want to improve it’s easy to spend to try and get knowledge when just trying and failing is the only real way to learn. You just have to believe in yourself and you get there in the end xx Thanks again xx

Sandra Smiley ...

I agree, Karen. Like you, everything I know I learned from the internet and from the generous folks on cake sites like this one. And…giving it a try and making a bunch of goofs! Every piece I do, whether it is cake or a topper, I learn something. By the way, why are you not supposed to put buttercream on top of your cake? I always do and have heard nothing different.

Karen's Kakery ...

Hi Sandra, tube rocks!!
As for leaving the top of the cake ‘bare’ – I went to a class at Pretty Witty and was told it wasn’t necessary if you use the bottom of the cake and you’ve made sure it’s level. We just wet the top with boiled cooled water and then put the fondant on. I guess it also prevents the top from denting to much if the butter cream is thick and softens it can ‘squidge’ and leave impressions. The cake on it’s own is much firmer and with just a layer of fondant over it’s likely to stay smoother. Also when you smooth the fondant with the cake smoother you’re not squidging the cream towards the sides causing over rounded edges and buldges.

Sandra Smiley ...

Well dang, Karen!! See how wonderful the cake community is! You taught me a valuable lesson today! Thanks!