Candy Clay (Modeling Chocolate)

Now that Cake Pops aren’t the ‘big thing’, it’s time to find a new use for candy melts.

If you haven’t tried using modelling chocolate before when decorating a cake, you’re missing out!  This stuff is amazing!  It sets up hard quickly, so no drooping, and it’s pretty simple to mould using the heat of your hands.  If you don’t like what you’ve made, rewarm in your hands and start again!  While many people use gumpaste for modeling, candy clay (called such because candy melts aren’t real chocolate) is actually edible and tastes good.

With only 2 ingredients it’s hard to go wrong, so give it a try and I’ll leave you with some tips too.

Candy Clay (Also called Modelling Clay or Modelling Chocolate

1 x 12oz bag of Wilton Candy Melts

1/4 cup glucose (found in the baking aisle at the supermarket)

Melt Candy Melts in the microwave until just melted (not too hot).  Warm glucose in the microwave to a similar temperature, then mix until just combined.  DO NOT OVERMIX!

Tip out onto baking paper and leave to cool.

You can either use once cooled, or place into a container or bag until needed.

TIPS and TRICKS

When you mix together the melts and glucose, overmixing can cause it to become grainy and oily looking.  Don’t panic.  Once it cools you can knead any oily residue back into the clay.

When ready to use, take off a piece the size you need and knead, using the warmth of your hands to help soften it.  There is no point kneading the whole thing as it resets pretty quickly and you will just be starting over every time you need a piece.  You will notice it start to soften and start looking smooth and satiny, more like fondant.

You can use coloured candy melts to save yourself time, or use white and colour it as needed after making your clay.  It takes a little more time to knead in gel colours, but works perfectly fine.

Candy Clay isn’t great to roll out thinly.  In my cake below, I couldn’t roll it out thinly enough to use with the tappits for the name, or for the pieces of coral which stand up around the side and on top.  Instead I mixed candy clay with a little fondant until it was soft enough to roll out to the desired thinness.  It still sets up firm, but just takes a little longer (a couple of minutes).

To add one piece of clay to another, warm with your hands and press on.  You can also easily add pieces of the same colour clay onto another piece, then rub together to make it seamless (perfect if you’re modelling and haven’t got it quite right).

I actually always use modelling chocolate inplace of gumpaste in my decorating now.  It’s much sturdier so I don’t have to worry about it being too soft and the skewer coming through the number on top of the cake, for example.  It doesn’t dry super hard like gumpaste and fondant does, so bigger pieces may need extra support internally (if you are modelling people, for example).

The biggest upside is, apart from the hour or so of mixing together and cooling, this is perfect for last minute decorating!  I decorated this cake the day before the party, and I didn’t have to worry about making and drying pieces in advance, perfect if you do everything last minute like me!

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