Two days only
+
25% off everything
+
Michael's
=
GO!!!!! RUN...Don't just sit there!! :)
Stock up on your candy melts and make some modeling chocolate!! :)
Click HERE for the coupon
Ends May 18th!!
Have fun!
Thursday, May 16, 2013
Wednesday, May 15, 2013
Modeling Chocolate Questions - Answered!!!
Hi sweet friends!
Since my Craftsy class launched I have been hit with so much excitement and questions regarding modeling chocolate!! I love that it's changing the way you decorate your cakes!! I've loved it for many years, so it's been great fun for me to share it with you!!
Because of all this excitement and all the questions, I felt the need to do a post on it! That way it's all in one place and you can use this post for reference if you need to! I'm going to organize it like a Q&A so it's simple and easy to find answers to your puzzling questions! :)
What is Modeling Chocolate?
What I use is actually referred to as "Candy Clay" since it's not made with chocolate! :) I mainly use Wilton candy melts to make my "modeling chocolate". The reason is because they come in a great variety of color and I don't have to mess with kneading in color or coloring them unless I need to adjust the shade, saturation or tint of them. You can also use real chocolate to make modeling chocolate..which gives you a cream color (from white chips), a light brown (from milk chocolate) or a dark brown (from dark chocolate). Then, you'll have to add color to get the final color you need for your decorations.
Modeling chocolate is basically a chocolate play-doh...and OH so tasty and easy to work with!! Modeling chocolate cuts like a DREAM, doesn't stretch, bend or tear like fondant and WILL give you cleaner more precise looking cakes. It only takes a few minutes to make (compared to home made fondant which takes me about 20 and leaves the kitchen A MESS). So, it's my preferred decoration medium and I use it all the time!!
The method to make candy clay and real modeling chocolate (made with real chocolate) is the same...the ingredients change a bit. You use only two ingredients...chocolate (or candy melts) and light corn syrup (or glucose if you can't get corn syrup in your area).
The method to make candy clay and real modeling chocolate (made with real chocolate) is the same...the ingredients change a bit. You use only two ingredients...chocolate (or candy melts) and light corn syrup (or glucose if you can't get corn syrup in your area).
How do I make modeling chocolate?
There are two versions due to the type of chocolate you use.
To make modeling chocolate with candy melts, here's the recipe I use:
Two ingredients:
10oz of candy melts
+
1.5oz of corn syrup for dark colored melts (or if you're in a warmer zone)
OR
2oz of corn syrup for light colored melts (or cooler zones).
NOTE:
The ounces of corn syrup above are by weight!! If you want to figure out how much corn syrup you need per cup, then remember that one cup of corn syrup weighs 11.5oz.
To make modeling chocolate using real chocolate, then use his recipe:
1/2 cup of corn syrup (5.6oz)
1/2 cup of corn syrup (5.6oz)
+
1 lb of chocolate (any kind)
Method to make them:
Whichever chocolate you use, the method is the same.
For a video to help you make real modeling chocolate, see HERE. Remember to change the quantities if you're using candy melts.
*If you work in grams, then use THIS website for conversions. You still use the same multipliers! :)
*If you work in grams, then use THIS website for conversions. You still use the same multipliers! :)
IMPORTANT NOTES on the method:
1. This is super important!! When making modeling chocolate make sure you DO NOT over work it. After you add your corn syrup, you only want to mix 20 strokes at the most!! If you mix it past that, you run the risk of breaking it and turning it into an oily mess. When that happens, you can trap that wax/oil within pockets of the modeling chocolate and you'll get little bits in there that are near impossible to work out.
2. I do things a little differently than Lauren in that video above. I pour out the seized chocolate onto a piece of plastic wrap and I flatten it down to about 1/2" thick. I dab it once with a paper towel to press out any "wax pockets" then leave it sit for about an hour. It will set up firm, but not hard. After an hour to an hour and a half I trim off any wax around the edges and start to knead it together nicely to work in any trapped wax before it cools completely and gets rock hard. After I work it to a smooth consistency, I wrap it and let it sit overnight before using it (or at least 6 hours).
See how it's still a little swirly...it still turns out beautiful!! - DON'T overmix! :)
I used a 14oz bag. Also notice how dark it gets when you make it. It does darken from the regular melts when you mix it...FYI! :)
All done! Nice and smooth and ready to store away!
What if I want to make a smaller/larger batch of candy clay?
What if I want to make a smaller/larger batch of candy clay?
If you have a candy melt bag that is 12oz or 14oz or you just want to make a small batch, then use a multiplier for how much corn syrup per ounce of melts you need.
For dark colors (or a warmer zone) use .15oz of corn syrup per ounce of melts
For lighter colors (or a cooler zone) use .21oz of corn syrup per ounce of melts
What if I want to make a smaller/larger batch of modeling chocolate?
If you want to make more or less than 1lb of modeling chocolate than you need to use a .35 multiplier for chocolate to corn syrup. So, take the ounces of melted chocolate you have, and multiply it by .35 to get how many ounces (by weight) of corn syrup you need to add.
Note: If you work in grams, then use THIS website for conversions. You still use the same multipliers! :)
What if I want to make a smaller/larger batch of modeling chocolate?
If you want to make more or less than 1lb of modeling chocolate than you need to use a .35 multiplier for chocolate to corn syrup. So, take the ounces of melted chocolate you have, and multiply it by .35 to get how many ounces (by weight) of corn syrup you need to add.
Note: If you work in grams, then use THIS website for conversions. You still use the same multipliers! :)
HELP! - I'm getting small bits in my modeling chocolate!
You get these because you've over worked your chocolate when you're making it. By over mixing, you are creating little pockets that trap in the wax from the candy melts and that wax sets hard and impossible to get out. When you are stirring the corn syrup and chocolate together, don't mix more than 20 strokes and leave it. Pour it out onto a piece of plastic wrap and I flatten
it down to about 1/2" thick. I dab it once with a paper towel to press
out any "wax pockets" then leave it sit for about an hour. It will set
up firm, but not hard...you want it to leave a finger impression if you press on it (but not hard). After an hour to an hour and a half I trim off
any wax around the edges and start to knead it together nicely to work
in any trapped wax before it cools completely and gets rock hard. If I feel any bits, I can work them out by pressing them against the counter with the palm of my hand. After
I work it to a smooth consistency, I wrap it and let it sit overnight
before using it (or at least 6 hours).
How do I color it!?
There are two ways to color your modeling chocolate.
Option #1: If you are going to color a whole batch, say turning a dark chocolate modeling chocolate to black, you can add several (5-8) drops of Americolor (or Wilton) black gel to the corn syrup BEFORE you mix it into the melted chocolate. Then, mix it up and add the coloring/corn syrup into the melted chocolate and Voila! - black modeling chocolate (or pink, or red, or green...or whatever color you want!)
Option #2: Knead in the color just like you would knead it into fondant...after you make the modeling chocolate and let it sit up, add a few drops of color and work it all together until the color is uniform throughout.
You can use basic gel colors in both situations.
Can I use modeling chocolate in hot climates?
Modeling chocolate is made of chocolate...so, it's sensitive to heat!! :) If you are concerned about the heat melting your decorations, then make sure to use gumpaste. It's fine to use modeling chocolate on the side of a cake in warmer climates, but don't try to use it for figures or flowers...they will droop. In hot climates, I might not use it at all. You really need to play with it. I live in Oregon (USA) which is a very cool climate with little humidity...so, I haven't been able to test the limits on how hot of an environment it will work in!
Option #1: If you are going to color a whole batch, say turning a dark chocolate modeling chocolate to black, you can add several (5-8) drops of Americolor (or Wilton) black gel to the corn syrup BEFORE you mix it into the melted chocolate. Then, mix it up and add the coloring/corn syrup into the melted chocolate and Voila! - black modeling chocolate (or pink, or red, or green...or whatever color you want!)
Option #2: Knead in the color just like you would knead it into fondant...after you make the modeling chocolate and let it sit up, add a few drops of color and work it all together until the color is uniform throughout.
You can use basic gel colors in both situations.
Can I use modeling chocolate in hot climates?
Modeling chocolate is made of chocolate...so, it's sensitive to heat!! :) If you are concerned about the heat melting your decorations, then make sure to use gumpaste. It's fine to use modeling chocolate on the side of a cake in warmer climates, but don't try to use it for figures or flowers...they will droop. In hot climates, I might not use it at all. You really need to play with it. I live in Oregon (USA) which is a very cool climate with little humidity...so, I haven't been able to test the limits on how hot of an environment it will work in!
Can I mix it with other mediums?
YES! Modeling chocolate is AMAZINGLY friendly with other mediums like fondant, gumpaste and even Tylose powder. I mix it with my fondant if I need to roll it extra thin or need it a little more elastic. There's no set percentage on mixing...it just depends what I'm using it for.
I use straight modeling chocolate for most all my decorations. But, I will add 10% fondant to get a real thin medium (modeling chocolate can crack the thinner you roll it because the thinner it gets the colder it gets and the firmness of it will create cracks) or to tint my modeling chocolate a lighter shade. Since I don't have white modeling chocolate on hand very often, I'll just use white fondant.
Also, if you need it to be slightly more stable (say you're working on a flower), you can mix it with gumpaste or even add Tylose powder to it. The reason I would use a little modeling chocolate in my gumpaste is because it makes it taste much better and keeps it from getting ROCK hard...and to me inedible.
If I'm paneling a cake (instead of draping) I'll use up to 70% modeling chocolate because I can warm up the seams and basically make them disappear with the warmth of my fingers. You can also add it to fondant you'll use to drape a cake, but not more than 10-15% because again, as it gets thinner, it firms up and you lose elasticity...something that's important when covering a cake.
How do I store it?
After you knead it and bring it all together in a smooth medium, I wrap it up in plastic wrap and keep it at room temperature for several months. If I know I won't need it for longer than a few weeks, I keep it in the freezer. I take it out and bring it back to room temp before kneading and rolling it out.
Can I paint on it?
Yes and no! :) You can't use water based colors (like Americolor or Wilton gels) very well on them...it just beads up. However, the more fondant that's mixed with the modeling chocolate, the better it becomes and the less beading you'll notice. So, if you're going to want to paint something, perhaps mix fondant with it.
You can use dry dusts or dusts mixed with vodka on modeling chocolate. It works beautifully. In fact, I think the gold/silver luster finishes look better on modeling chocolate than on fondant because modeling chocolate is so smooth and the finish on the metallic is therefore nice and smooth!!
Edible pens can work too...the best are Americolor Gourmet Writer. I've used Wilton and they don't work as well...again, they bead up a bit. It is slightly difficult to write on modeling chocolate as the pen can get hung up on the soft chocolate...but if you use a soft hand and keep the pen flat/at an angle, it works!!
I think that's it!! :) If you have any other questions or something I miss, please leave a comment and I'll add it up above!! I hope that clears up any mysteries and helps you all make modeling chocolate a bit easier next time!! It will change the way you decorate your cakes!! :)
OH, and remember my Craftsy Class is always 50% off right HERE! I make it during the class and show you how to use it to decorate four beautiful cakes! :)
To see a post on what this class is all about, click HERE.
Blessings!
YES! Modeling chocolate is AMAZINGLY friendly with other mediums like fondant, gumpaste and even Tylose powder. I mix it with my fondant if I need to roll it extra thin or need it a little more elastic. There's no set percentage on mixing...it just depends what I'm using it for.
I use straight modeling chocolate for most all my decorations. But, I will add 10% fondant to get a real thin medium (modeling chocolate can crack the thinner you roll it because the thinner it gets the colder it gets and the firmness of it will create cracks) or to tint my modeling chocolate a lighter shade. Since I don't have white modeling chocolate on hand very often, I'll just use white fondant.
Also, if you need it to be slightly more stable (say you're working on a flower), you can mix it with gumpaste or even add Tylose powder to it. The reason I would use a little modeling chocolate in my gumpaste is because it makes it taste much better and keeps it from getting ROCK hard...and to me inedible.
If I'm paneling a cake (instead of draping) I'll use up to 70% modeling chocolate because I can warm up the seams and basically make them disappear with the warmth of my fingers. You can also add it to fondant you'll use to drape a cake, but not more than 10-15% because again, as it gets thinner, it firms up and you lose elasticity...something that's important when covering a cake.
How do I store it?
After you knead it and bring it all together in a smooth medium, I wrap it up in plastic wrap and keep it at room temperature for several months. If I know I won't need it for longer than a few weeks, I keep it in the freezer. I take it out and bring it back to room temp before kneading and rolling it out.
Can I paint on it?
Yes and no! :) You can't use water based colors (like Americolor or Wilton gels) very well on them...it just beads up. However, the more fondant that's mixed with the modeling chocolate, the better it becomes and the less beading you'll notice. So, if you're going to want to paint something, perhaps mix fondant with it.
You can use dry dusts or dusts mixed with vodka on modeling chocolate. It works beautifully. In fact, I think the gold/silver luster finishes look better on modeling chocolate than on fondant because modeling chocolate is so smooth and the finish on the metallic is therefore nice and smooth!!
Edible pens can work too...the best are Americolor Gourmet Writer. I've used Wilton and they don't work as well...again, they bead up a bit. It is slightly difficult to write on modeling chocolate as the pen can get hung up on the soft chocolate...but if you use a soft hand and keep the pen flat/at an angle, it works!!
I think that's it!! :) If you have any other questions or something I miss, please leave a comment and I'll add it up above!! I hope that clears up any mysteries and helps you all make modeling chocolate a bit easier next time!! It will change the way you decorate your cakes!! :)
OH, and remember my Craftsy Class is always 50% off right HERE! I make it during the class and show you how to use it to decorate four beautiful cakes! :)
To see a post on what this class is all about, click HERE.
Blessings!
Sculptured Dog Cake, Discount and Giveaway!!
There's a new Craftsy class out and it's sure to make you go "Ohhhh, he's so cute!" :)
Elisa Strauss with Confetti Cakes is back to show you how to sculpt a 3D sitting dog!!!
Here's a link to get 25% off this class!! Click HERE.
*This discount doesn't expire!! It's my discount for all of you!!
Now, you might wonder what the giveaway is!!! Craftsy and I are giving away one free Sculpted Dog Cake Class!!! All you have to do is click HERE, log on to your Craftsy account or create a new account!! - and that's it!! You are eligible to enter one time until this coming Saturday (May 18th) at midnight Pacific Standard Time. We'll announce the winner on Sunday! :)
Best wishes!!
Tuesday, May 7, 2013
How to make a Castle Cake!!!
I am so excited for this new Craftsy Class!!
Sharon Wee of Sharon Wee Creations has a new class called "Design Your Own Castle Cake"!! She is a fantastic designer and makes stunning cakes that are utter perfection! Head over to her site and check her out!! I'm so excited to take this class! I'm sure she's going to have some "down under" tricks to show you since she comes from Australia...and we all know they are FANTASTIC cake designers down there!!
For my special Craftsy link for 25% off this class (no restrictions or expiration dates), click HERE!!!
Enjoy!
Monday, May 6, 2013
Craftsy Sale still going on!
I noticed this weekend there were 23 cake decorating classes on sale!! And they are STILL on sale!!
Click HERE for 25% off all the classes!!
There are a few new ones you need to check out!!
Maggie Austin has another class where she makes these BEAUTIFUL life like flowers!!
But, remember, if you want to take my class, don't pay full price or even 25% off!!
It's ALWAYS 50% off using this link HERE!!
Enjoy learning some new techniques!! :)
Tuesday, April 9, 2013
Giveaway and Special Discounts!!!
A GIVEAWAY AND A DISCOUNT OFFER!!!!!!!!!!!!
In order to thank all you sweet friends out there for supporting me, a friend of mine and I are teaming up to do my first Facebook giveaway to celebrate 6000 likes/new friends!!!! We are going to give away two prizes!! So, you have TWO chances to win something! The winner gets first pick and the runner up gets the other prize.
So, what are we giving away!?!?!?!!?
First off, Marcella from "Just Sugar Coat It" is offering up a $50 gift certificate to her super sweet shop, www.justsugarcoatit.com. You need to head over there and check it out! She's got everything you can think of for baking and stylish cupcakes! There are CUTE little cupcake stands, beautiful cupcake wrappers, twine, cupcake boxes, cookie cutters, and more!! She's also giving all of my readers 15% off any purchase!! - use the code: JC15! Marcella you are a gem! Thanks for being so generous!!
Secondly, I am giving away TWO copies of my Craftsy Class, "Clean and Simple Cake Design" (one for you and one for your friend, mom, sister, neighbor, teacher, etc, etc etc) as well as a $50 gift card to Amazon.com to stock up on any supplies you might want to buy for your next cake project (or diapers, books, games, etc etc etc)!! LOL! I love Amazon!
So, what do you have to do to be eligible???!?!!?!
First, it's a Facebook giveaway, so you need a Facebook account. Then, head over to my facebook page to find out what you have to do to win!! :) Click HERE. I'm also under "Jessicakesblog" on Facebook.
In order to thank all you sweet friends out there for supporting me, a friend of mine and I are teaming up to do my first Facebook giveaway to celebrate 6000 likes/new friends!!!! We are going to give away two prizes!! So, you have TWO chances to win something! The winner gets first pick and the runner up gets the other prize.
So, what are we giving away!?!?!?!!?
First off, Marcella from "Just Sugar Coat It" is offering up a $50 gift certificate to her super sweet shop, www.justsugarcoatit.com. You need to head over there and check it out! She's got everything you can think of for baking and stylish cupcakes! There are CUTE little cupcake stands, beautiful cupcake wrappers, twine, cupcake boxes, cookie cutters, and more!! She's also giving all of my readers 15% off any purchase!! - use the code: JC15! Marcella you are a gem! Thanks for being so generous!!
Secondly, I am giving away TWO copies of my Craftsy Class, "Clean and Simple Cake Design" (one for you and one for your friend, mom, sister, neighbor, teacher, etc, etc etc) as well as a $50 gift card to Amazon.com to stock up on any supplies you might want to buy for your next cake project (or diapers, books, games, etc etc etc)!! LOL! I love Amazon!
So, what do you have to do to be eligible???!?!!?!
First, it's a Facebook giveaway, so you need a Facebook account. Then, head over to my facebook page to find out what you have to do to win!! :) Click HERE. I'm also under "Jessicakesblog" on Facebook.
We'll do a random number generator in one week, 9pm on Tuesday, April 16th (Pacific Time) and pick TWO lucky winners that have met the above criteria!! Simple as that!!!
Thank you again to everyone for your love and support! Have a fantastic week!!
Blessings!!
Jessica
Thank you again to everyone for your love and support! Have a fantastic week!!
Blessings!!
Jessica
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