Modeling Chocolate


What do the above cakes and cupcakes have in common?

Modeling chocolate!

Modeling chocolate (or MC, for short) is my favorite decorating medium and it’s super easy to create 2-D designs for cakes and cupcakes.

Here is what you will need:

Modeling chocolate

(find a great recipe here)

Roller (or rolling pin, PVP pipe, etc)

Cornstarch for dusting

X-Acto Knife

1. Roll modeling chocolate.

After you’ve kneaded your MC to workable consistency, roll it out very thin (1/16th of an inch is ideal).

2. Grab your template.

You can make a template either by printing a design or hand drawing one. Either works great, just make sure you measure your cake – you want the design to fit, so size it appropriately.

3. Cut out pieces of design.

Using your X-Acto knife, carefully cut out your design, using your template. One of the great things about MC is how cleanly it cuts, without any stretching. It’s such a great medium for when you need fine detail.

4. Assemble design.

I have used crisco, piping gel, or a little bit of melted chocolate to assemble pieces of MC together. Find what works for you and go with it. You can use a paint brush to apply your glue of choice.

5. Make any finishing touches!

You can use a paint brush to dust off any remaining cornstarch, or to manipulate the small pieces. Paint on any details or writing with a fine brush and food coloring.

6. Apply to cake or cupcakes.

Another great benefit of MC is that you can immediately use your decorations – no waiting around for it to dry! If your MC is too soft, just put it in the fridge to help it harden.

Here is a step-by-step picture:

modeling chocolate design


Here is a link to my favorite Craftsy class! It’s where I learned how to work with modeling chocolate, and the wax paper transfer method (it will change your world!):
Clean & Simple Cake Design

Craftsy Cake Decorating Class

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