Working with modeling chocolate was hard work! Since I'm new at this, I actually thought that modeling chocolate was another term for fondant. Ugh, I know pretty idiotic. My thought was that they couldn't possibly cover a cake with plain chocolate. Modeling chocolate is simply made with melting chocolate and corn syrup. It has to be left overnight to harden and knead when ready to use. Unlike fondant, modeling chocolate is next to impossible to roll thinly with a rolling pin. But with a Kitchen Aid pasta roller attachment, the modeling chocolate were beautifully rolled into thin strips.
I'm pretty proud of this present cake! Couldn't believe how beautiful my bow looked. Now I don't want to brag (ok just a little) but my bow and cake was one of the best looking one in the class. Another skill learned. I can't wait until I start working on sugar flowers...
Oh and just in case you're wondering, it does taste as good as it looks!
Oh and just in case you're wondering, it does taste as good as it looks!