Tag: Cake decorating

Modelling Chocolate Recipe

Modelling chocolate. 

I have tried a few different modelling chocolate recipes, so far the best I have found is a simple ratio of corn syrup to white compound chocolate. 

The basic recipe I use is a ratio of 4.5:1  by weight of white chocolate to light corn syrup.

Weigh the chocolate out in grams, then divide the weight by 4.5 and weigh out that amount of corn syrup. For this recipe measure all the weights in grams, it’s a lot more accurate and generally easier.

Modelling Paste Recipe (Pastillage)

The pastillage recipe after the photos is extremely simple and cheap to make. I’ve found it fairly easy and pretty reliable. The recipe is essentially an old fashioned version of pastillage. I have been using this recipe for years to create everything from sugar paste flowers to simple figurines. Best of all it is gluten free and has just three ingredients and water, all of which you can get at nearly any supermarket. This is perfect for structural pieces like the soles and heels of sugar shoes, wired centres for sugar flowers or very thin structural decorations.