Can You Cover Cake with Modeling Chocolate?

Modeling chocolate is a versatile and delicious alternative to traditional cake-covering materials like fondant or buttercream. Made from a combination of chocolate and corn syrup, modeling chocolate is pliable and easy to work with, allowing for intricate designs and decorations. It has a rich chocolate flavor and a smooth, velvety texture that adds a touch of elegance to any cake.

Benefits of Using Modeling Chocolate for Cake Covering

Taste: Modeling chocolate has a delicious chocolate flavor that complements the cake’s sweetness.
Texture: Modeling chocolate has a smooth, velvety texture that creates a luxurious look and feel.
Pliability: Modeling chocolate is pliable and easy to work with, making it suitable for creating intricate designs and decorations.
Stability: Modeling chocolate is more stable than fondant or buttercream, making it less prone to melting or cracking.
Versatility: Modeling chocolate can be used to cover cakes, create decorations, or mold into various shapes.

Preparing the Cake for Modeling Chocolate

Level the cake: Use a serrated knife to trim the top of the cake to create a flat surface.
Fill the cake: If desired, fill the cake with a layer of frosting, ganache, or jam.
Crumb coat the cake: Apply a thin layer of frosting to the entire cake to seal in any crumbs. Chill the cake until the crumb coat is firm.

Making Modeling Chocolate

Ingredients:

12 ounces white chocolate chips
¾ cup corn syrup
1 drop gel food coloring (optional)
¼ cup cornstarch (or as needed)

Instructions:

Melt the chocolate: Place the white chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
Combine the chocolate and corn syrup: Heat the corn syrup until it is almost as warm as the melted chocolate. Add the corn syrup to the melted chocolate and stir until well combined. The mixture may begin to harden and become difficult to stir, but continue stirring until it is fully incorporated.
Chill the mixture: Pour the chocolate-corn syrup mixture into a covered container and refrigerate for at least 2 hours, or until it is very stiff.
Knead the modeling chocolate: Remove the modeling chocolate from the refrigerator and knead it until it reaches a Play-Doh-like consistency. If the chocolate is too sticky, add more cornstarch until it is smooth and easy to work with.

Coloring and Flavoring Modeling Chocolate

Coloring: To color modeling chocolate, add a drop or two of gel food coloring to the mixture before kneading. Knead the chocolate until the color is evenly distributed.
Flavoring: To flavor modeling chocolate, add a teaspoon or two of your desired flavoring extract to the mixture before kneading. Knead the chocolate until the flavor is evenly distributed.

Rolling and Applying Modeling Chocolate

Dust the work surface and rolling pin with cornstarch: This will prevent the modeling chocolate from sticking.
Roll out the modeling chocolate: Place a ball of modeling chocolate on the dusted work surface and roll it out to the desired thickness.
Transfer the modeling chocolate to the cake: To cover the cake, roll the modeling chocolate up on the rolling pin and carefully transfer it to the cake. Unroll the modeling chocolate over the cake and smooth it out with your hands.
Trim the excess modeling chocolate: Use a sharp knife to trim the excess modeling chocolate around the base of the cake.

Decorating with Modeling Chocolate

Modeling chocolate can be used to create various decorations, such as flowers, figurines, or patterns. To create decorations, roll out the modeling chocolate to a thin sheet and use cookie cutters or molds to cut out the desired shapes. Attach the decorations to the cake using a small amount of water or edible glue.

Storing and Serving a Cake Covered with Modeling Chocolate

Storing: Cakes covered with modeling chocolate can be stored at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months.
Serving: Before serving, allow the cake to thaw at room temperature for 1-2 hours.

Troubleshooting Tips

Cracking: If the modeling chocolate cracks, it may be too dry. Knead in a small amount of corn syrup until the chocolate is smooth and pliable.
Tearing: If the modeling chocolate tears, it may be too thin. Roll out the chocolate to a thicker thickness.
Melting: If the modeling chocolate melts, it may be too warm. Place the cake in a cool place or refrigerate it until the chocolate hardens.

Conclusion

Modeling chocolate is a delicious and versatile cake-covering material that offers many advantages over traditional options like fondant or buttercream. With its rich chocolate flavor, smooth texture, and pliability, modeling chocolate is perfect for creating elegant and intricate cake designs. By following the steps outlined in this article, you can successfully cover a cake with modeling chocolate and create beautiful decorations that will impress your friends and family.

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FAQs

Can you cover a cake with modeling chocolate?

Yes, you can cover a cake with modeling chocolate. Modeling chocolate is a pliable and easy-to-work-with material that can be used to create smooth, elegant finishes and intricate decorations.

What are the benefits of using modeling chocolate to cover a cake?

There are several benefits to using modeling chocolate to cover a cake:

It has a delicious chocolate flavor that complements the cake’s sweetness.
It has a smooth, velvety texture that creates a luxurious look and feel.
It is pliable and easy to work with, making it suitable for creating intricate designs and decorations.
It is more stable than fondant or buttercream, making it less prone to melting or cracking.
It is versatile and can be used to cover cakes, create decorations, or mold into various shapes.

How do you prepare a cake for modeling chocolate?

To prepare a cake for modeling chocolate, you should:

Level the cake to create a flat surface.
Fill the cake with a layer of frosting, ganache, or jam (optional).
Apply a thin layer of frosting to the entire cake to seal in any crumbs (crumb coat).
Chill the cake until the crumb coat is firm.

How do you make modeling chocolate?

To make modeling chocolate, you will need:

12 ounces white chocolate chips
¾ cup corn syrup
1 drop gel food coloring (optional)
¼ cup cornstarch (or as needed)

Instructions:

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
Heat the corn syrup until it is almost as warm as the melted chocolate.
Add the corn syrup to the melted chocolate and stir until well combined.
Pour the chocolate-corn syrup mixture into a covered container and refrigerate for at least 2 hours, or until it is very stiff.
Remove the modeling chocolate from the refrigerator and knead it until it reaches a Play-Doh-like consistency.

How do you color and flavor modeling chocolate?

To color modeling chocolate:

Add a drop or two of gel food coloring to the mixture before kneading.
Knead the chocolate until the color is evenly distributed.

To flavor modeling chocolate:

Add a teaspoon or two of your desired flavoring extract to the mixture before kneading.
Knead the chocolate until the flavor is evenly distributed.

How do you roll and apply modeling chocolate to a cake?

To roll and apply modeling chocolate to a cake:

Dust the work surface and rolling pin with cornstarch to prevent sticking.
Roll out the modeling chocolate to the desired thickness.
Transfer the modeling chocolate to the cake by rolling it up on the rolling pin and carefully unrolling it over the cake.
Smooth out the modeling chocolate with your hands and trim any excess around the base of the cake.

How do you decorate a cake with modeling chocolate?

You can decorate a cake with modeling chocolate by:

Rolling out the modeling chocolate to a thin sheet and using cookie cutters or molds to cut out shapes.
Attaching the decorations to the cake using a small amount of water or edible glue.
Creating intricate designs and patterns by molding the modeling chocolate into various shapes.

How do you store a cake covered with modeling chocolate?

To store a cake covered with modeling chocolate:

Keep the cake at room temperature for up to 3 days.
For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months.

How do you serve a cake covered with modeling chocolate?

To serve a cake covered with modeling chocolate:

Allow the cake to thaw at room temperature for 1-2 hours if it has been frozen.
Decorate the cake with additional decorations, such as fresh fruit, whipped cream, or sprinkles (optional).
Slice and enjoy!