HOW TO MAKE (and fix) MODELING CHOCOLATE | Beginner Tutorial
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- Опубліковано 9 жов 2018
- In this video, Natalie Sideserf of Sideserf Cake Studio shows you a simple way to make (and FIX) modeling chocolate at home.
Chocopan Modeling Chocolate: amzn.to/2DFBDnG
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I'm tired of fussy marshmallow fondant that dries out on me and don't really have the funds to try a more advanced fondant recipe so this is exactly what I needed. You've saved me with this tutorial. I had no idea it was so easy.
Or u could buy fondant online too!
@@coconut8800 yeah, I’m fortunate enough to have a cake supply store not too far from me. I go between fondant and modeling chocolate. I like satin ice fondant and I’ve bought the choco-pan and I like them both. They both taste good and are easy to work with, but I live in FL and with our crazy humidity, I like to modeling chocolate for something that’s going to be outdoors (although I keep the cakes chilled as long as possible and only take it out right before taking pictures and cutting it unless it’s in a structure that doesn’t allow it to sag. That’s always the dilemma…humidity.
You can use brown chocolate too but obviously you can't colour it like the white. Use real chocolate not compound chocolate and use a higher grade because it'll taste better.
@@Mrscvbuzz You can also buy clay that's basically the same as fondant. Anyways no one will eat fondant so just use clay instead.
@@riktamsarkar7684 lol yeah if you're gonna use fondant, you might as well use clay but kids will eat the fondant
I didn't know you could ever do that kinda stuff without fondant, this has opened a lot of possibilities for me
You can use brown chocolate too but obviously you can't colour it. But if you are making something brown like a fence or door you can use it. It tastes way better than fondant.
@@kandykane2160 Go watch Amaury Guichon or Cedric Grolet. You will learn much more about how to make cake.
@@riktamsarkar7684 I know those guys. I'm talking about someone starting out who obviously wouldn't have an airbrush. Lol! When you are using oil based food colouring that you use to dye white modeling chocolate it doesn't come through with milk or dark. Let OP test out modeling chocolate first before she goes out and spends thousands on an airbrush.
I made some modeling chocolate using these instructions and tried to make a Salamence cake for my brother-in-law.
For some reason the modeling chocolate came out so sticky and runny that the Salamence looks like it’s gone through six generations of inbreeding and only drinks Chernobyl water.
Everyone is wheezing.
I’m crying.
My husband is crying but it’s from laughter.
Omg 🤣🤣 your comment is hilarious!
🤣lol🤣 did you manage to find a way to make modeling chocolate work for you?
Natalie you're awesome! I always manage to get the tiny chunks in mine, and never realized it was because it was undermixed. Of course I knew I had managed to screw it up somewhere along the lines lol Thanks!💚😊
I still get chunks in mine sometimes! Fingers crossed that you (and I) mix it perfectly next time 😂🤞
🤣😁🤞
What an informative tutorial! I loved the result I got with the chocolate/syrup ratio, along with the mixing instructions. I love how much like modeling clay the final result is.
I tried it and it worked. Thanks Natalie.
Where has this been all my life? I make cakes for family stuff, and we always just had a classic looking cake cause I don’t like fondant. Now I can try this one out, and make more designs possible 🥰
Wonderful and more easier!!! Thank you Natalie for taking the time. I’ll definitely try it👏👏
Thanks Natalie!!💜 I will be experimenting with some modeling chocolate. So excited!!
This is super cool, thank you so much for sharing! I have loved working with clay and ceramics in the past but it's been years. I'm inspired, definitely will have to try it sometime!💚
Oh my gosh I’ve never seen you in person and didn’t know you did videos like this!! I keep seeing people rip off your cakes in third party videos and heard you share that’s why you use green frosting. I friggin love that! I’m so excited to stumble on this. You’re amazing thanks for being an inspiration ☺️
I have made fondant for years and now you have changed my life! You are a legend!
You have got to have the best job ever! TYSM for sharing & caring! ♥️
Oh man! This is absolutely perfect!
thank you so much for this!! i always thought i'd have to BUY it! tytyttytytyyyyy!!!
Oh I am so excited to try this now
Wow 🤩 that was amazing 😉 Natalie, I should have tried making it
Thank you!! I always felt alone dealing with the inconsistencies of modeling chocolate (although I wayyy prefer it over fondant - taste and texture), and this video was super reassuring and easy to follow. Love your amazing work!! 👏
I can’t wait to try it, you have just inspired me I got a clay kit and I can’t wait to use it., Because you have inspired me, thank you so much for your time and effort that you put in these videos
Thanks for the idea. I was searching for this only
Omg! Thank you so much 😊
The modeling chocolate that you use looks so easy to use but it’s your talent that makes it look easy to use!
Your directions make it just perfect thank you! So many years of working with fondant. I had been missing out!!! Of course not a good idea during the summer months but perfect any other time. Thank you 😊
Thanks...great video
It worked! Thank you so so much!😊
Thank you so much
Very helpful!
Awesome! Thanks for sharing :)
You're the friggin best!
Love it!
THANK YOU SO MUCH FOR THE TUTORIAL THIS IS EXACTLY WHAT I NEEDED THANK YOU! IMA TRY THIS OUT ASAP!
also I love how you showed what to do if u mess it up a lil bit, I never see these kinda tutorials show that, ur awesome!
Working with modeling chocolate, it hardens up pretty quickly (within a couple of minutes). You work with it for hours. How do you keep it so pliable and soft?
thank you!!!!!!
Love your video
Happy halloween to everyone!!!!
Thanks for the video
Thanks Nataloe
You're so amazing. Your cakes are badass. The talent and creativity that goes into every piece. And as a newbie baker/decorator I'm learning so much from your videos. I always thought fondant cakes were the next best thing. (Popular in design not for taste, as a lot of people don't like the taste and peel it off) now I'm seeing you work with modeling chocolate! and I'm completely blown away. And you're so generous in telling us how to make it step by step, and how to correct mistakes that could happen (especially for those who could be new to this medium) I'm just in Awe that you're willing to share with us. I thank, appreciate and applaud you 🌻🌻💜💜
Wow….much easier than I expected. Considering the price of modeling chocolate, I think I’ll just save the money and make it. Thanks!
Just watched her short saying that she uses modeling chocolate instead of fondant so I was curious what a modeling chocolate recipe would look like. This is the video that came up lol
Love you natalie for the tips and tricks! may the FORCE be with YOU!
I usually never subscribe but your channel is absolutly amazing. thanks
Thank you so much, Natalie! Best music in your vids, too. You are such a joy to learn from; you get right to the point and explain everything so clearly. Thank you for you!
Do make all your modeling chocolate you use in your videos!!!
I just discovered your channel yesterday, and I am hooked!
I don't really like fondant, and I am so happy to see there is a much better option! Do you (or anyone else) have any idea what I can substitute corn syrup with? I live in Europe (Switzerland) and although I have no problem finding chocolate, corn syrup is close to impossible to find! I am afraid anything else will not have the same properties as the corn syrup, sigh!😐
Search in UA-cam how to make Corn Syrup at home you will get many videos
I used ahorn syrup and it turned out fine
Have you tried Costco?
Glucose is the same thing if you have that.
You can use liquid glucose to make modelling Chocolate. Search UA-cam for recipe.
Awesome ending with faults and causes. With a remedy
Thank you so much for this recipe ,but can we use compound chocolate
Thank you so much for this, you inspire me alot....without light corn syrup is there any other alternative 🤝
Great tutorial👍👍👌👌👌thank you so much for sharing. Definitely will try it out
I'm making a small cake for my older cousins birthday I'm going to use modeling chocolate to design it!!
Hello.... live your work. I am not a baker but i like watching you. I always watch your big cakes on tv. God bless you.
And can we use any white compound which is available nr by to us.( India)?
Thank You So Much For Giving A substitute To Fondant ❤️😻 I really Hate Fondant taste😅 I will definitely try this recipe❤️💃🏻Thank you So much Maam Am a great fan of you❤️❤️🌝Hatsoff🙌🏻🙌🏻👏🏻👏🏻👏🏻👏🏻i really appreciate all your extraordinary works 😅Since I don't see any ordinary work in your channel 👏🏻👏🏻👏🏻👏🏻🙌🏻🙌🏻🙌🏻
~With love Dr.Cake❤️India
Excelente video.... tienes como hacerlo en grs?
🙋🏼♀️Hi Natalie, Thank you for this video. I have been a sculptor/crafter/and candy maker for over 20 years now, but only recently decided to use me sculpting/crafting skills to make cakes. Your videos have been a wonderful inspiration for me. I’ve made many cakes but never any like you make.
What I’m curious about is your cake recipe. I have wonderful yummy cake recipes however the cake is not dense or sturdy enough to hold up the weight of the modeling chocolate. What kind of cake recipe do you use? And do I have to sacrifice taste and texture for the stability of such a creative masterpiece? I’m sure there are many other people that are also curious about this. Could you PLEASE 😬🙏 make a video to answer this question (and others) and show everyone the best kind of cake recipe to use? Also, do you ever use rice crispy treats in your cake sculptures to make them more stable? If you do or don’t, why?
I have tons of other questions I’d love to ask and I’m sure others would love to know that answers to. Like do you ever incorporate pulled sugar elements into your cake sculptures? Or non-edible items like lights to create a certain look to a cake (like I’ve seen Duff Goldman do)?
Being a crafter I have come up with some new ideas for cakes/candy that come from the crafting world that I can also use in edible creations, have you also done this?
Like I said, I’m full of questions and ideas, but I am always inspired by your videos and look forward to see what you do next. So thank you and happy creating, Dee😁👍
Modeling chocolate when rolled out isn't that heavy but it's definitely important to do layers of cake with frosting in between, if you try to just shape and model a full cake that hasn't been layered you're almost definitely going to have stuff crumbling. As you may have noticed in her videos all her cakes, even small designs, have at least two layers. And if you do have some smaller parts, for example ears, tails, and snouts on animals, you may need to use either rice crispy mix or some people use kabob skewers to stabilize. I know doing multi tier wedding cakes the support for the top tiers actual goes into the tier beneath it. If you hate the idea of something non-edible, the kabob skewers, you can try making some edible ones out of pulled sugar I personally have never tried this but if you make them thick and also make sure you refrigerate your cake in theory it should work
Insane
what is the dose of chocolate and syrup? 🙏🙏
1:22 hmmmm the swirls from the gelatin video 😎😄
Hey! Should I refrigerate the modelling chocolate after I'm done using some of it
Do you use more of modeling chocolate that you mix or the pre mixed that you can purchase? When i finally attempt to make a cake I want to do it almost as close to your recipe as I can. I know ill never be able to try one of your cakes (completely made by you) so, I will have to do it this way.
hi,., i'm a new subscriber here in your channel,., im a homebaker and i dont have any baking backround studies,.,im only a self taught baker,.I'm so amaze of your cakes work,.,,i want to try fondant in making cakes but when i watched your cakes im kinda interested in your modeling chocolate,.,i just want to ask if it is stable when using modeling chocolate in long hour displaying the cake? and i want to know how to put color on it,., i hope you notice my comment,.,im from Philippines by the way,., thankyou,.,
oh i thought it was fondant what you use for the topping ; now i know its chocolate ; )
I don't know...why you have less number of subscribers...you work so hard for your videos...I just watched your video in which you made your selfie cake....and trust me...that was awesome....I wish next time when I come back to your channel I able to see millions of subscribers....Love and wishes from INDIA
Hello, I have just discovered your you tube page and I am very impressed by your work. I would have liked to know that 3/4 cup of glucose syrup equals how many grams please? Good for you. Rosalie
Hello! I wonder how long can we keep homemade modeling chocolate? Is it the used-by date of the candy melts?
Correct me if I'm wrong but from what I know candy melts are not chocolate since they don't have any cocoa butter so it's just chocolate flavored. What I'm wondering is if you follow this recipe with actual chocolate, does the consistency or way of handling it is any different?
Great tutorial. However, corn syrup is not available in my country. Could glucose syrup be used as a substitute or would the resulting mix have different characteristics?
Hey Natalie! Can I use the same ratio for dark chocolate?
Yes but you won't be able to dye it
Hi natalie, do you have the ingredients in grams ? I checked 3/4 cup glucose (corn sirup) in grams it says 96 but it sounds very little for such a big amount of chocolate ?
What could I use instead of corn syrup as I'm corn/maize intollerent
can u make a video of making hermoine granger cake
Anyone know if this can be used in a hotter climate, I’m in Texas where it’s hot and wondering how it would hold up here?!
Hi Natalie, can we use glucose syrup instead of corn syrup?
Does this work?
I have the same question
@@nethushiperera8936 yes. Same thing
There are recipes on UA-cam that use it
Hi, please, any type of color? can I use a dust structure? and why does the finished mass spring on me? it bends a little .. thank you
Hi Natalie! Is there a certain white chocolate you recommend? Or doesn't it matter? Is almond bark good? Thanks so much!
I was wondering the same thing
Hi can I use a double boiler for meltibg chocolates
Do we mix the cornsyrup when the melted chocolate comes to room temperature or as soon as we take out from the microwave
Can I use black chocolate and please is corn syrup also called glucose
Can you use any chocolate or just specifically white chocolate?
Hi Natalie, I would like to ask something. How long it will last? Also, how to store them?
What is the difference between modeling chocolate, and gumpaste? In which situation would you use which product?
What brand of candy melts did you use?
Can I use pre-dyed modeling chocolate?
If you make your cake decorations ahead of time, for how many days do they last, in the pantry?
Awesome tutorial!!! What are your favourite paints to paint onto the chocolate? (As I know a few dont work! haha) x
Oh good question!
I would like to know the answer to this as well
I use EdibleArt by Sweet Sticks! In our watermelon video, there's a link in the description and I talk a little bit about painting on modeling chocolate :) ua-cam.com/video/RkbXEnke7WQ/v-deo.html
Is there anything else I can use instead of corn syrup?
good....
What brand chocolate melts do you use?
Can we use double boiling method to melt the chocolate??
Thanks Natalie...for your recipe...I have followed this recipe and wanted to cover my cake ...but it broke...😞I had crumb coated my cake...and at cold condition I had covered the cake...may be that’s why??as chocolate gets hard due cold temperature of cake
Can I do that with an oven and when jes wich settings
Great recipe, perfect description and guidance; how: Do not microwave chocolate plz. Make a bain-marie (bring water to a simmer in a pot larger than your metal mixing bowl or another pot of your liking which will contain your chocolate. Once the water simmers bring it down to low heat and place the chosen container for you chocolate so that half or a third of the container's outer surface is submered whilst the chocolate remains dry. Stir the chocolate with a spatula until perfectly smooth.) Sorry i don't mean to be a hater your video was amazing, i just cant stand microwaved chocolate, except if are trying to fix it which is a good idea. everything else was A+.
0:22 hi Natalie can we use compound chocolate ?
How do you colour it to make into different colours.
Now i know. At first I'm curious about this kind of fondant like you have. Big thanks that you made this video.
How do you store this, and for how long is it safe to store? (Fridge or not?)
Hey Natalie, I have tried your recipe with white chocolate and it's not working somehow. I used a smaller portion to try. The chocolate gets all crumbly and falls apart... What am I doing wrong? Did I mix it too much? Also did I use a plastic bowl... or do I have to heat the corn syrup as well? Thankfull for any tip.
Greetings from Germany 😊
It will get pretty hard once it sets, so you have to take those chunks and kneed them like dough until the chocolate comes together and it gets nice and pliable. If it’s really hard, you can microwave it for a few seconds to soften it a bit. Let me know if this helps 😊
hi natalie is that modelling chocolate can melt if hot weather..i from malaysia weather at malaysia hot..
What can I use instead of corn syrup? I Iive in the UK and we don't have this.
will glucose syrup work?
Can we use white compound chocolate?
I used to make modeling chocolate this way. And I'd even use different colors to get that bold red and black. But I was told that it would be inedible the next day. And it would melt with the heat of my hands, so sometimes it would be really soft when I put it on the cake, or it would be so heavy, it would weigh down the cake. What was i doing wrong in b that situation?
I started using mmf because it was easier to work with but I can't get seemless lines like you can with modeling chocolate.