your work is awesome! i’ve never tried modelling chocolate before out of fear that it won’t stand on the climate we have in the Philippines. It does seem to be a very challenging medium and in addition to pulled sugar, it is also one of the art-media I would like to work with. You are an inspiration and your mindset of continued improvement will only astound the world!
-- Cakes are meant to be eaten!!!
Thank you. Don’t let fear hold you back. The only way you will find out is if you do it. Keep your hands cool and work on a marble or similar type of board that keeps cool. It holds up fairly well even in hot weather. I still have the Cobra. As long as you do not handle it too much and put it down as soon as it starts to get too soft and let it cool again. Once it is made as long as it is not stored in direct sunlight or heat it should be ok. Use tools where possible to minimise touching and heating it too much with your hands.
-- Cecilia - https://www.facebook.com/pages/Cecilias-Custom-Sugar-Art/185849788127238?ref=hl
Cecilia, I love your work and just recently made a dragon out of modeling chocolate. I finally figured out to keep my hands cool. Love looking at your work and will be following you from now on. Have a blessed day.
-- Shannon of Sweet ObsesShan
Cecilia, your work is so inspiring, so out of this world. I still can’t believe it! WOW! It’s incredible! I’m your follower now because I want to be able to see every cake you make. Your spiders are… Your talent is out of this world.
Thank you. I greatly appreciate it
There are different modeling chocolate recipes. I have a few favourites. I will be doing a PDF near the end of the year on them and will add it to my facebook so if you want to see that you can add me on Facebook.
Wow!!!! Your insects and spiders are really amazing!!! I love them! ♥
-- Floralilie Sugar Art
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