Great cake. I’m no expert, but I have made a lot of figures in the past couple of years, as well as rainbows, numbers, dogs, cats, cars… The great thing about the modelling choc is that it holds it’s shape really well right from the off (I hate the way that fondant slumps) but also, it doesn’t crack or alligator skin and it’s so much easier to blend seams. The down side is that if it gets overworked it can start to look oily and gets sticky if it gets too warm in your hands, it is chocolate after all, leave it aside to cool and you can work on it later. I tend to mix half flowerpaste and half squires kitchen cocoform modelling choc. I just store these things in a dark cool place. The choc never dries 100% hard but I’ve never found that a problem as it’s easily hard enough, especially once it’s mixed with flowerpaste as then it does dry very hard. I don’t put it in the fridge as the condensation can damage and soften the pieces when you take it out, but maybe that depends on where you live.
Kasserina Cakes, Dorset
