Modeling chocolate, also known as chocolate plastic or plastic chocolate, is a versatile medium for cake decorating. Its pliable texture and rich flavor make it a favorite among bakers and cake artists. But can you use it to cover an entire cake instead of fondant or buttercream? The answer is a resounding yes, but with a few important considerations. This article will delve into the intricacies of covering a cake with modeling chocolate, exploring its benefits, potential drawbacks, preparation techniques, application methods, and essential tips for achieving a flawless finish.
Understanding Modeling Chocolate
Modeling chocolate is a paste made from chocolate and corn syrup (or glucose syrup). The combination of these ingredients results in a pliable substance that can be molded, sculpted, and shaped into various decorations. Unlike fondant, which has a slightly doughy consistency, modeling chocolate has a smoother, more chocolate-like texture.
The Appeal of Modeling Chocolate
Why would you choose modeling chocolate over other cake coverings? Several factors contribute to its appeal. Firstly, the taste is a major advantage. Many people find modeling chocolate to be far more palatable than fondant, which can sometimes be overly sweet or have a slightly artificial flavor. The rich chocolate flavor complements a wide variety of cake flavors. Secondly, modeling chocolate is less prone to tearing and cracking than fondant. Its elasticity allows it to stretch and mold easily, making it more forgiving to work with. Finally, modeling chocolate is relatively easy to make at home, requiring only two basic ingredients.
Types of Modeling Chocolate
There are two primary types of modeling chocolate: dark and white. Dark modeling chocolate is made with dark chocolate, while white modeling chocolate is made with white chocolate. Both types can be colored using gel food coloring. White modeling chocolate is particularly versatile, as it can be tinted to any color imaginable. Experimenting with different types of chocolate will change the final product’s texture, flexibility and stability. The ratio of chocolate to corn syrup can also affect the consistency.
Preparing Modeling Chocolate for Cake Covering
The preparation of modeling chocolate is a critical step in the cake covering process. Incorrectly prepared modeling chocolate can be too soft, too stiff, or too greasy, making it difficult to work with.
Ingredients and Ratios
The basic recipe for modeling chocolate calls for chocolate and corn syrup (or glucose syrup). The ratio of these ingredients can vary depending on the type of chocolate used and the desired consistency. As a general guideline, a ratio of 2:1 (chocolate to corn syrup) works well for dark chocolate, while a ratio of 3:1 or even 4:1 might be necessary for white chocolate, which tends to be softer due to its higher fat content. Using high-quality chocolate will result in a better-tasting and easier-to-work-with modeling chocolate.
The Melting and Mixing Process
Start by melting the chocolate in a double boiler or microwave, being careful not to overheat it. Overheated chocolate can seize and become grainy. Once the chocolate is melted and smooth, gently warm the corn syrup in a separate bowl. Add the warmed corn syrup to the melted chocolate and stir until the mixture comes together into a cohesive mass. The mixture may initially appear oily or separated, but continue stirring until it forms a smooth dough.
Resting and Kneading
After mixing, wrap the modeling chocolate tightly in plastic wrap and let it rest at room temperature for at least 2-3 hours, or preferably overnight. This resting period allows the chocolate to crystallize and the corn syrup to fully incorporate. Before using, knead the modeling chocolate until it becomes smooth and pliable. If the modeling chocolate is too stiff, you can gently warm it in the microwave for a few seconds at a time. If it’s too soft, knead in a small amount of powdered sugar.
Preparing Your Cake for Modeling Chocolate
Before covering your cake with modeling chocolate, it’s essential to properly prepare the cake surface. This involves leveling the cake, filling any gaps, and applying a crumb coat.
Leveling and Filling
Use a serrated knife or cake leveler to level the top of your cake, ensuring a flat and even surface. If your cake layers have any gaps or unevenness, fill them with buttercream or ganache. This will create a smooth canvas for the modeling chocolate.
The Crumb Coat
Apply a thin layer of buttercream or ganache over the entire cake. This “crumb coat” will trap any loose crumbs and provide a smooth surface for the final layer of modeling chocolate. Chill the crumb-coated cake in the refrigerator until the buttercream or ganache is firm to the touch. This will prevent the modeling chocolate from sticking to the crumbs.
Applying Modeling Chocolate to the Cake
With your modeling chocolate prepared and your cake ready, it’s time to apply the covering. This process requires patience, precision, and a few helpful tools.
Rolling Out the Modeling Chocolate
On a clean, lightly greased surface (using shortening or vegetable oil), roll out the modeling chocolate to a thickness of about 1/8 inch (3mm). Ensure the circle is large enough to cover the entire cake, including the sides, with a little extra to trim. Using powdered sugar is not recommended as it tends to dry out the modeling chocolate.
Lifting and Draping
Carefully lift the rolled-out modeling chocolate and drape it over the prepared cake. Center the modeling chocolate as much as possible to ensure even coverage.
Smoothing and Trimming
Gently smooth the modeling chocolate onto the cake, starting from the top and working your way down the sides. Use your hands or a fondant smoother to remove any air bubbles or wrinkles. Trim away any excess modeling chocolate around the base of the cake.
Finishing Touches
Once the modeling chocolate is smooth and even, you can add any desired finishing touches, such as textures, patterns, or embellishments. You can use tools like textured rolling pins, impression mats, or sculpting tools to create intricate designs.
Tips and Tricks for a Flawless Finish
Achieving a flawless finish with modeling chocolate requires attention to detail and a few helpful tricks.
Preventing Cracks and Tears
To prevent cracks and tears, ensure the modeling chocolate is pliable and not too cold. Kneading it well before rolling it out will help. If you notice any cracks forming, gently smooth them over with your fingers or a fondant smoother.
Dealing with Air Bubbles
Air bubbles can be a common problem when covering a cake with modeling chocolate. To remove them, gently prick them with a needle or pin and smooth the area over. Using a fondant smoother can also help to eliminate air bubbles.
Working in Warm Weather
Modeling chocolate can become soft and sticky in warm weather. To combat this, work in a cool environment and keep the modeling chocolate refrigerated until you’re ready to use it. You can also knead in a small amount of powdered sugar to help stiffen it.
Coloring Modeling Chocolate
Gel food coloring is the best choice for coloring modeling chocolate. Add the coloring gradually and knead it in until the color is evenly distributed. Avoid using liquid food coloring, as it can alter the consistency of the modeling chocolate. Start with small amounts of color and gradually add more until you achieve the desired shade.
Storing Modeling Chocolate Covered Cakes
Modeling chocolate covered cakes can be stored at room temperature in a cool, dry place. Avoid storing them in the refrigerator, as condensation can cause the modeling chocolate to become sticky. If you must refrigerate the cake, wrap it tightly in plastic wrap to protect the modeling chocolate.
Troubleshooting Common Issues
Even with careful preparation and application, you may encounter some common issues when covering a cake with modeling chocolate.
Modeling Chocolate is Too Soft
If your modeling chocolate is too soft, knead in a small amount of powdered sugar or cornstarch. You can also chill it in the refrigerator for a few minutes to firm it up.
Modeling Chocolate is Too Stiff
If your modeling chocolate is too stiff, gently warm it in the microwave for a few seconds at a time. Be careful not to overheat it. You can also add a small amount of shortening or vegetable oil to help soften it.
Modeling Chocolate is Greasy
If your modeling chocolate is greasy, it may be due to the chocolate separating from the corn syrup. Knead it well to re-incorporate the ingredients. You can also add a small amount of powdered sugar to absorb some of the excess oil.
Uneven Coverage
Uneven coverage can be caused by rolling the modeling chocolate too thin or by not smoothing it properly onto the cake. Make sure the modeling chocolate is rolled out to an even thickness and use a fondant smoother to eliminate any air bubbles or wrinkles.
Advantages and Disadvantages of Using Modeling Chocolate
Like any cake covering, modeling chocolate has its advantages and disadvantages.
Advantages:
- Superior taste compared to fondant.
- More pliable and less prone to tearing.
- Easy to make at home with basic ingredients.
- Can be sculpted and molded into various decorations.
- Holds its shape well.
Disadvantages:
- Can be more expensive than fondant if using high-quality chocolate.
- Can be sensitive to temperature and humidity.
- Can be greasy if not prepared correctly.
- May require more practice to master than buttercream.
Conclusion: Is Modeling Chocolate Right for Your Cake?
Covering a cake with modeling chocolate is a rewarding technique that can elevate your cake decorating skills. While it requires some practice and attention to detail, the superior taste and ease of use make it a worthwhile alternative to fondant. By understanding the properties of modeling chocolate, preparing it properly, and following the tips and tricks outlined in this article, you can achieve a flawless finish and create stunning cakes that are as delicious as they are beautiful. Consider your skill level, the climate, and the desired aesthetic when deciding if modeling chocolate is the right choice for your next cake project. With a little practice, you’ll be creating stunning, delicious cakes with a professional finish.
What are the benefits of using modeling chocolate to cover a cake instead of fondant?
Modeling chocolate offers a smoother, less elastic finish compared to fondant, making it easier to achieve sharp edges and a more realistic look, especially for intricate designs. It’s also more forgiving in terms of temperature fluctuations and less prone to cracking or tearing. Its slightly chocolatey flavor is often preferred by those who find fondant overly sweet or artificial tasting.
Another significant benefit is that modeling chocolate can be easily colored, sculpted, and molded into various shapes, allowing for a wider range of decorative possibilities. It’s also less prone to sweating than fondant, making it a great choice for cakes that will be displayed for extended periods or in warmer environments. It adheres well to buttercream or ganache, creating a stable and professional-looking cake covering.
What type of modeling chocolate works best for covering an entire cake?
While any well-made modeling chocolate can be used, a slightly firmer consistency is generally preferred for covering cakes. This allows it to hold its shape better and prevents sagging or stretching during application. Recipes using a higher ratio of chocolate to corn syrup tend to produce a firmer modeling chocolate suitable for this purpose.
Using a quality chocolate is also important for both flavor and texture. Dark chocolate modeling chocolate offers a rich, deep flavor and tends to be firmer than white chocolate modeling chocolate. Ultimately, the best type depends on personal preference and the desired final look, but starting with a firmer consistency is a helpful tip.
How much modeling chocolate do I need to cover an entire cake?
The amount of modeling chocolate required depends on the size and shape of the cake. A standard 6-inch round cake typically needs about 1.5 to 2 pounds of modeling chocolate. An 8-inch round cake may require 2 to 3 pounds, while larger or more complex shapes, like square or multi-tiered cakes, will need significantly more.
It’s always better to make a little extra rather than run out mid-covering. Leftover modeling chocolate can be stored for later use. A good rule of thumb is to calculate the surface area of the cake you are covering and then estimate the amount of modeling chocolate you will need based on a thickness of about 1/8 to 1/4 inch.
How do I prepare my cake before covering it with modeling chocolate?
The most important step is to ensure your cake is evenly covered with a smooth layer of buttercream or ganache. This provides a stable base for the modeling chocolate to adhere to and creates a clean, professional finish. Any imperfections in the buttercream will show through the modeling chocolate, so take the time to smooth them out.
Chilling the cake after applying the buttercream or ganache is also crucial. This will firm up the frosting, making it easier to handle and preventing it from softening or shifting when the modeling chocolate is applied. Make sure the surface is dry and free of any crumbs or loose pieces before applying the modeling chocolate.
What is the best technique for applying modeling chocolate to a cake?
Begin by kneading the modeling chocolate until it is pliable and smooth. Roll it out on a non-stick surface dusted with powdered sugar or cornstarch to a thickness of about 1/8 to 1/4 inch. The rolled-out sheet should be large enough to cover the entire cake in one piece.
Carefully lift the modeling chocolate and drape it over the cake, starting from the top and working your way down. Use a fondant smoother or your hands to gently adhere the modeling chocolate to the buttercream or ganache, smoothing out any wrinkles or air bubbles as you go. Trim off any excess modeling chocolate from the bottom edge of the cake.
How do I fix cracks or imperfections in my modeling chocolate covering?
Small cracks can often be smoothed out by gently rubbing them with your fingers or a fondant smoother. The warmth from your hands will help to soften the modeling chocolate and fuse the edges of the crack together. You can also use a small amount of vegetable shortening to help smooth the surface.
For larger cracks or imperfections, you can patch them by applying a small piece of modeling chocolate. Soften the patch by kneading it in your hands and then gently blend it into the surrounding area. If the imperfection is too significant, you may need to remove the affected section of modeling chocolate and replace it with a fresh piece.
How should I store a cake covered in modeling chocolate?
A cake covered in modeling chocolate should be stored in a cool, dry place, away from direct sunlight or heat. A cardboard cake box is ideal for protecting the cake from dust and other contaminants. Avoid storing it in the refrigerator, as the condensation can cause the modeling chocolate to become sticky and soft.
If you absolutely must refrigerate the cake, ensure it is tightly wrapped in plastic wrap to prevent moisture absorption. When removing it from the refrigerator, allow it to come to room temperature gradually before unwrapping it, to minimize condensation. The ideal storage temperature is between 60°F and 70°F.