Modeling chocolate, fondant, and gum paste are all big contenders when it comes to the world of cake decorating. But what exactly are each of these three confectionery concoctions? Here’s a brief primer.
Modeling Chocolate
You make modeling chocolate by melting chocolate and combining it with corn syrup or simple syrup, and then kneading until it reaches a stiff, pliable consistency. Used like clay, this modeling chocolate can be molded into a variety of shapes that are not as easily performed with the softer fondant. Modeling chocolate can be made from white, dark, semi-sweet, or milk chocolate. Modeling white chocolate is the easiest type to tint in colors.
Cake Decorated with Fondant
Generally, when it comes to cake decorating, rolled fondant is the type in question. Rolled fondant is a pliable, dough-like icing that is popular for use on occasion cakes. It is made of sugar, water, gelatin, and food-grade glycerine. Its smooth appearance gives cakes a polished look and rolled fondant is also flexible and workable enough to mold into shapes, which is very effective for decorating cakes.
Using Gum Paste
Like fondant, gum paste is a pliable dough that is often used for cake decorating. However, instead of gelatin, it is made using egg whites, confectioners’ sugar, and shortening. It can be rolled quite thin and is ideal for creating hand-modeled flowers or other intricate decorations. While fondant will remain soft, gum paste dries quite hard and is better suited for decoration on a cake than for, say, covering an entire cake.
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