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Posted on Jun 18, 2013 by in Cakes | 0 comments

This cake was decorated with both Fondant and Modeling Chocolate. Fondant is perfect for decorations that need to stand on their own, but it does not taste good! So I try to incorporate Modeling Chocolate where ever possible, it tastes so much better. MC will firm up for decorating (especially if you put it in the fridge) and works beautifully for covering a “base” like rice crispy treats, but MC decorations without a base will start to wilt if it gets warm. Once fondant is dry it will keep its shape no matter the temperature. I made these fondant giraffes 2 days ahead of time just to be sure they were completely dry and they held up perfectly. I used MC for the giraffe “spots” on the cake. (For complete instructions on making Fondant go HERE, for Modeling Chocolate go HERE.)

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