@Karmarie, thank you my dear :) just make sure you’re working in a cool environment (I keep the temp in my kitchen at around 70-72 degree F). Keep your hands and fingers cool too. Have a bowl of cold water nearby to dip your fingers into as soon as you notice that the modeling choc is starting to get a little too greasy and too soft. Sometimes, I also just put it back down on my work mat and let it come to room temp again before I start working with it again.
Happy caking my dear :)
