Chocolate Plastique or Modeling Chocolate seems to be a forgotten medium. Fondant seems to be in the "in" thing but fondant seems to be something you get an acquired taste for. Why would you want to have to acquire a taste for a once in a while treat like cake? Chocoalte taste way better than fondant. I covered this pillow cake in Chocolate Plastique. This was my first attempt at a pillow cake and my first attempt at covering a cake in the "plastique". This cake in particular was for 16th Birthday "Princess". The crown was made out of white chocolate then covered in pearl luster dust. The base of the crown was from a birthday cake box candy mold and the peaks of the crown are from a snowflake candy mold and I "glued" the snowflakes to the base with melted chocolate and let it harden. I'm always nervous to see if the customer likes the cake or not and if it was worth the money! We'll see! I am including the recipe and instructions for the modeling chocolate/chocolate plastique because Wilton hasn't written it in their yearbook since about 1992!
14oz. of candy melts from Wilton, Candyland Crafts etc. (chocolate)
candy color (optional)
Melt the candy as normal (double boiler or microwave)
if it's white chocolate and you want to add color this is the time to do it; make sure it's exactly the color you want.
Add corn syrup and mix until it's well blended
Shape mixture onto a 6 inch square of wax paper and let it set at room temperature until it's dry.
Wrap well and store at room temp. until needed. Modeling candy handles well if hardened overnight.
Then break of small piece and knead and you're on your way!
This was an excellent well written post. I have never heard of plastique till today. All of my cake decorating and baking instructors have always talked about fondant and you are right about the taste! Thanks for new baking knowledge.
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