Modeling chocolate will change the way that you decorate cakes! Sculpted and novelty cakes benefit from the modeling properties of this amazing medium!
It is flexible and moldable, and it holds it shape better than fondant. Bows, flowers and fine decorations can all be made and attached to your cake within minutes.
Modeling chocolate is perfect for sculpting because it adheres to itself AND can be blended to show no seams. There is a bit of a learning curve if you’ve never used modeling chocolate before, so make a batch and get to creating!
I prefer to use the Wilton or Make n’ Mold chocolate wafers for making modeling chocolate. You can use the white, chocolate, or pre colored wafers here- the color you see is the color you get!
As for the corn syrup, any light corn syrup brand will work.
The ratio that I use to make modeling chocolate is 4 parts chocolate to 1 part corn syrup by weight. If you start with a 12 ounce bag of chocolate wafers you’ll need to weigh out 3 ounces of corn syrup.
Checkout the video below for an explanation of the process.
- 12 ounces candy wafers
- 3 ounces light corn syrup
- Using a kitchen scale, weigh 12 ounces of candy wafers into a medium sized microwave safe bowl and set aside. In a smaller bowl, weigh out 3 ounces of light corn syrup
- Line a cake pan or baking sheet with plastic wrap and set aside
- Melt the chocolate at 30 second intervals, and stir after each interval, just until the chocolate melts
- Heat the corn syrup for about 20-30 seconds
- Stir the corn syrup into the melted chocolate and mix to combine until the chocolate forms a mass
- Don't over mix
- Transfer the mixture to the plastic wrap lined pan, cover and allow to cool until the edges have set but the inside is still soft, about 25-35 minutes
- Knead the modeling chocolate on a clean surface until it is smooth and pliable
- Wrap tightly in plastic wrap until ready to use
I love your videos and am always in awe of your work!
Thanks so much Amanda!
How long do you spend kneeling the modeling chocolate until it’s ready. It’s my first time making your recipe & I made white and brown. The white I spent 5 or so minutes kneeding, it’s nice and smooth, but won’t hold its shape. I spent a lot more time kneeding the Brown & a lot of oils came out and I mean a lot!! It’s a lot former than the white, but it’s still not holding its shape. I let them both sit about 50 minutes initially, where your video says about 30 minutes. Do they need more time kneeding or resting, so they will keep their form?
Hi Jessica,
Don’t worry- usually the MC just needs to sit at room temp, up to overnight if it is warm where you are (Above 70*F)
You can also place the MC in the fridge for an hour or so.
What type of chocolate did you use? The melty coins or coating chocolate work best here.
Let me know how it works!
-Dan
Hi Dan,
I love your awsome rubber duck that you created. I’m making one myself for a friends birthday and I would love to use your recipe.
I have looked at your web page but I can’t find the rubber duck measurements. Could I trouble you to please post the quantities you used for your cake for the body of the duck and for the ducks head.
Thank you
Kind Regards
Daniela
Hi Daniela,
Thanks for stopping by! For the rubber duck I used two 6″ hemisphere cakes (for the head) and then carved the body from two half sheet cakes that measured about 6″ high when stacked/filled.
Good luck with the ducky cake!
-Dan
Just “met” you on Cake Wars and we’re in the same town! I’m actually a beadwork artist and do plenty of how-to’s on video and TV myself. I’m just getting started in cookie and cake decorating as another creative outlet, and I want to say thank you for your generosity in sharing techniques and recipes.
Hi Leslie! How about that, I’m glad you were able to find my page. I’m always happy to meet another artist! Best of luck with the cookie and cake decorating and happy baking! -Dan
You seem to have the easiest recipe for making modeling chocolate. Ive been wanting to try it for a long time but was always afraid of a screw up. Lol. Your info is most definative and i definately will be trying it in the near future. Thanks so much
Thanks John! I hope the modeling chocolate helped out!