Is vodka a must? I'm not a baker or decorator I only do it on occasions. And on the videos I've seen I've noticed vodka is used for painting cakes or for decoration in fondant etc.... does it leave an alcohol aftertaste?
Alcohol gets evaporated quickly...especially clear vodka...so there will be no aftertaste...there is Evaporex in the market as a substitute for vodka...but again it's a type of alcohol...some people use lemon juice as a substitute for vodka but it spoils the taste of cake...
As Kalyani stated, vodka evaporates very quickly and is fairly inexpensive, so it makes the perfect medium for painting on cakes and it doesn't leave an aftertaste.
You can use clear extract the vanilla kind just make sure it’s clear you can use any extract actually just make sure it’s clear And if it’s not vanilla vanilla make sure it’s something you don’t want your cake taste like but I prefer using clear vanilla extract or you can just buy piping gel as well
great video!! Can you also cover a cake the typical way you would if you were using fondant? and, i'm wondering how do you figure out how much modeling chocolate you'll need to cover a cake?
Thanks! I have a couple videos that explain how I prep my cakes before covering. ua-cam.com/video/Hl63NWwDLcg/v-deo.html and ua-cam.com/video/ZEZKhHUDBqw/v-deo.html Let me know if you have any more questions. I hope this helps!
This could be a long shot, but how does this affect the cutting of the cake? Does it smash the cake or is it fine? And is it pleasurable enough to eat?
The cake cuts just fine, no smashing at all. 😊 And modeling chocolate is very pleasurable to eat, much preferred over fondant! It tastes kind of like tootsie rolls. Hope that helps!
It would be difficult to get the same billowy effect that you'd get with fondant. However, depending on the technique you use to achieve the pattern, you could still pull it off. Modeling chocolate covered cakes at room temperature can still be manipulated by scoring with certain tools like a dresden tool.
My pleasure! I'd love to hear how it turns out for you! As for the white modeling chocolate, I use Wilton Bright White candy melts. Sometimes I add white food color gel if I want it ultra white.
A lot of times, I start with colored candy melts, such as Wilton, then I mix gel food coloring in with my corn syrup before adding to melted chocolate/candy melts. I hope that answers your question sufficiently.
I put my modeling chocolate covered cakes in the fridge frequently. You just need to let it fully come to room temperature before messing with it. It will have condensation droplets on it, but that will go away if you let it sit long enough. I hope that helps!
@@lifeloveandprogress thanks ma'm...I covered the cake with whipping cream and made 4 animal figures with modelling chocolate... I've put the cake in refrigerator but afraid to put the figures on it
I think the figures should be just fine. Unless you've painted them with edible paint, then the condensation could possibly cause the paint to bleed or run. That would be my only concern.
@@lifeloveandprogress thank you so much...actually I dnt have any past experience with modelling chocolate... I haven't given any paint on the figures... you are truly a life saver...
So I’m just curious I’m not trying to be mean but I notice when she talks into the camera she sounds very monotone and almost looks terrified to talk into the camera is it just me or does anybody else notice this?
One of the most beautiful women in the world to me is Julia Stiles. You remind me of her and...you are adorable to watch. I just did my very first fondant cake yesterday using the paneling technique. I did pretty good but that seam meeting together and cutting it...I didn't too much care for that. However, it was my first time. I think I'm going to try your 'overlap' method as it still looked flawless Ms. Pamela. I'm also going to try your Chocolate icing recipe. Have a blessed day.
Thank you so much for your sweet words! I used to get told all the time that I looked like Julia Stiles, but that was when I was much younger. You made my day. 🥰 I use both methods of paneling, just depends on how sturdy my icing underneath is. As long as you're happy with the results, there's no right or wrong way.😊 Please let me know what you think of my chocolate icing! I hope you love it as much as I do! Have a wonderful & blessed day and thank you for commenting!
@@lifeloveandprogress Your welcome and older or not-your still a beauty. ☺️ I know your busy but when you can-give us more tips (more tutorials) I am watching. Your unique in your techniques. I like that. Anyway-I will let you know about your frosting but I have a feeling it will be spectacular. 🙇🏽♀️🙏🏾❤️
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Thanks for sharing your lovely video how to cover the cake with molding chocolate.
Is vodka a must? I'm not a baker or decorator I only do it on occasions. And on the videos I've seen I've noticed vodka is used for painting cakes or for decoration in fondant etc.... does it leave an alcohol aftertaste?
Alcohol gets evaporated quickly...especially clear vodka...so there will be no aftertaste...there is Evaporex in the market as a substitute for vodka...but again it's a type of alcohol...some people use lemon juice as a substitute for vodka but it spoils the taste of cake...
As Kalyani stated, vodka evaporates very quickly and is fairly inexpensive, so it makes the perfect medium for painting on cakes and it doesn't leave an aftertaste.
You can use clear extract the vanilla kind just make sure it’s clear you can use any extract actually just make sure it’s clear And if it’s not vanilla vanilla make sure it’s something you don’t want your cake taste like but I prefer using clear vanilla extract or you can just buy piping gel as well
love this video, you are so funny!!!
Thank you so much! I'm just a goofball! 🙈
What is the item you used to smooth and push out air bubbles? Where can I find it?
great video!! Can you also cover a cake the typical way you would if you were using fondant? and, i'm wondering how do you figure out how much modeling chocolate you'll need to cover a cake?
great tutorial..thanks
great video, but how did you prep your cake prior to adding the modelling chocolate, please?
Thanks! I have a couple videos that explain how I prep my cakes before covering. ua-cam.com/video/Hl63NWwDLcg/v-deo.html and ua-cam.com/video/ZEZKhHUDBqw/v-deo.html
Let me know if you have any more questions. I hope this helps!
This could be a long shot, but how does this affect the cutting of the cake? Does it smash the cake or is it fine? And is it pleasurable enough to eat?
The cake cuts just fine, no smashing at all. 😊 And modeling chocolate is very pleasurable to eat, much preferred over fondant! It tastes kind of like tootsie rolls. Hope that helps!
Good video. Question: if I panel a cake with modeling chocolate, would I be able to do a decorative quilt pattern on it ? Will it harden to quickly?
It would be difficult to get the same billowy effect that you'd get with fondant. However, depending on the technique you use to achieve the pattern, you could still pull it off. Modeling chocolate covered cakes at room temperature can still be manipulated by scoring with certain tools like a dresden tool.
@@lifeloveandprogress thank you. I’ll give it a test try. One more question: how did you get your modeling chocolate so white?
My pleasure! I'd love to hear how it turns out for you! As for the white modeling chocolate, I use Wilton Bright White candy melts. Sometimes I add white food color gel if I want it ultra white.
You’re awesome!
Well, thank you for that! 😊
How do you dye your modeling chocolate
A lot of times, I start with colored candy melts, such as Wilton, then I mix gel food coloring in with my corn syrup before adding to melted chocolate/candy melts. I hope that answers your question sufficiently.
What kind of modeling chocolate do you use?
I make my own! 😊 I actually just recorded a tutorial on modeling chocolate and we are in the process of editing it, so hopefully it'll be up soon!
Cake with Pamela Jane when is the tutorial coming out? 🤗
Can we place the modelled figure on cake and refrigerate it???
I put my modeling chocolate covered cakes in the fridge frequently. You just need to let it fully come to room temperature before messing with it. It will have condensation droplets on it, but that will go away if you let it sit long enough. I hope that helps!
@@lifeloveandprogress thanks ma'm...I covered the cake with whipping cream and made 4 animal figures with modelling chocolate... I've put the cake in refrigerator but afraid to put the figures on it
I think the figures should be just fine. Unless you've painted them with edible paint, then the condensation could possibly cause the paint to bleed or run. That would be my only concern.
@@lifeloveandprogress thank you so much...actually I dnt have any past experience with modelling chocolate... I haven't given any paint on the figures... you are truly a life saver...
It's alright...you look fine on video. Hope you've gotten a lot more comfortable by now in front of a camera!! Good video! Great demonstration!
So I’m just curious I’m not trying to be mean but I notice when she talks into the camera she sounds very monotone and almost looks terrified to talk into the camera is it just me or does anybody else notice this?
One of the most beautiful women in the world to me is Julia Stiles. You remind me of her and...you are adorable to watch.
I just did my very first fondant cake yesterday using the paneling technique.
I did pretty good but that seam meeting together and cutting it...I didn't too much care for that. However, it was my first time.
I think I'm going to try your 'overlap' method as it still looked flawless Ms. Pamela.
I'm also going to try your Chocolate icing recipe.
Have a blessed day.
Thank you so much for your sweet words! I used to get told all the time that I looked like Julia Stiles, but that was when I was much younger. You made my day. 🥰
I use both methods of paneling, just depends on how sturdy my icing underneath is. As long as you're happy with the results, there's no right or wrong way.😊
Please let me know what you think of my chocolate icing! I hope you love it as much as I do!
Have a wonderful & blessed day and thank you for commenting!
@@lifeloveandprogress
Your welcome and older or not-your still a beauty. ☺️
I know your busy but when you can-give us more tips (more tutorials) I am watching.
Your unique in your techniques. I like that.
Anyway-I will let you know about your frosting but I have a feeling it will be spectacular.
🙇🏽♀️🙏🏾❤️
Can we place it in a fridge
Yes you can! Just let it come back to room temperature completely before messing with it so that the condensation will have time to evaporate.