I’ve got some modelling chocolate to make for a course in March, the recipe I’ve been sent is to use candy melts rather than chocolate… if this works out it means you could have a multitude of colours! Will try your recipe too, like the sound of honey in it, could make a very sweet, delicious cake covering/modelling paste. Thanks x
Jayne, Cakes by Occasion, www.cakesbyoccasion.com
