Fun! Which parts are modeling chocolate? and which fondant? Thanks!
Hi Julia, The fondant is the chick and egg on the picture's left side. The middle and Right egg as well as the bunny and bird and jelly beans are all modeling chocolate. My kids tell me they like the taste better and it was much easier to sculpt (although it came with it's own quirky challenges) I'm learning a lot.
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
Originally Posted by Kim Damon:
Originally Posted by Julia M. Usher:
Fun! Which parts are modeling chocolate? and which fondant? Thanks!
Hi Julia, The fondant is the chick and egg on the picture's left side. The middle and Right egg as well as the bunny and bird and jelly beans are all modeling chocolate. My kids tell me they like the taste better and it was much easier to sculpt (although it came with it's own quirky challenges) I'm learning a lot.
Thanks. I think modeling chocolate tastes better too, though it's much more heat sensitive, which can be good or bad depending on what you're trying to do.
Yes! I found popping it back in the freezer for a few minutes while I worked on another part helped. I think I've seen photos of people using some kind of stand to hold the blob as it was worked on. I want one! Any ideas of what that is or how I could find one? Originally Posted by Julia M. Usher:
Originally Posted by Kim Damon:
Originally Posted by Julia M. Usher:
Fun! Which parts are modeling chocolate? and which fondant? Thanks!
Hi Julia, The fondant is the chick and egg on the picture's left side. The middle and Right egg as well as the bunny and bird and jelly beans are all modeling chocolate. My kids tell me they like the taste better and it was much easier to sculpt (although it came with it's own quirky challenges) I'm learning a lot.
Thanks. I think modeling chocolate tastes better too, though it's much more heat sensitive, which can be good or bad depending on what you're trying to do.
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
Originally Posted by Kim Damon:
Yes! I found popping it back in the freezer for a few minutes while I worked on another part helped. I think I've seen photos of people using some kind of stand to hold the blob as it was worked on. I want one! Any ideas of what that is or how I could find one? Originally Posted by Julia M. Usher:
Originally Posted by Kim Damon:
Originally Posted by Julia M. Usher:
Fun! Which parts are modeling chocolate? and which fondant? Thanks!
Hi Julia, The fondant is the chick and egg on the picture's left side. The middle and Right egg as well as the bunny and bird and jelly beans are all modeling chocolate. My kids tell me they like the taste better and it was much easier to sculpt (although it came with it's own quirky challenges) I'm learning a lot.
Thanks. I think modeling chocolate tastes better too, though it's much more heat sensitive, which can be good or bad depending on what you're trying to do.
No idea - I tend not to get a lot of gadgets like that. Couldn't you just run a skewer or toothpick through the center and then plunge the piece into a small piece of Styrofoam, so you're handling the Styrofoam to move the piece rather than the piece itself? This would also keep the piece vertical as you work on it. I sometimes do this for fondant and other piped pieces too - was just piping some mini fondant trees this way yesterday, in fact.
Yes! Good idea. I was looking for a table mounted device, but I hear you about gadgets. I might have a fly tying stand that would work. Thanks for the ideas and feed back!
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