Created in this Craftsy Course
Lauren Kitchens teaches you to concoct, color, texture and transform modeling chocolate, taking it to new heights and bringing it into your kitchen.
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|Here are some details about my project:|
Share a little about the materials, processes and techniques used to create this cake: Cake frosted with buttercream, sanding sugar, snowflake shaped sprinkles, white molding chocolate, fondant, Rice Krispie Treats
What are you most proud of? I think the overall look came out great ... but everyone at the banquet loved the bindings (not being a skier myself I guess I didn't appreciate it as much). The kids for the most part waited forever for the Rice Krispie Treat ski boots.
What advice would you give someone starting this project? When working with the modeling chocolate be sure to prepare WAY ahead. Using the Nestle White Chocolate bits, I needed to cut back on the corn syrup to 3/4 of a cup to get a good working batch. Also, be very careful that the bits are fresh! I had a bag of chips and it looked a bit more yellow in color than the new (but expiration date was good) ... they did not melt properly and left chunks chocolate in the modeling chocolate and that was after pushing it through a strainer in hopes of saving the batch. When rolling out your chocolate make sure your surface is REALLY clean to get that perfectly smooth finish. While the chocolate skis came out ok ... they were too long to hold up and the curled tips broke (repaired by gluing with melted chocolate). if I were to do it again I would try to use something to stable it (gum paste? rice krispie treats?). I ended up putting a coat of fondant to top the skis due to an error in coloring that could not be saved any other way ... but also now gives thought on how to possibly use this combination again in the future. Modeling chocolate can NOT be painted on with water based food coloring but fondant can and is something I frequently do to add detail. Thank you Lauren for the awesome online class! I learned some awesome details that you just don't get from reading a recipe and your input during my creation process was a great help. THANK YOU