Don’t let the look of fondant and modeling chocolate fool you! Although they look similar, they are made with different ingredients and therefore have different keeping and working qualities. Many beginning cake designers believe that they can be used interchangeably, but that’s not always the case. While fondant is a wonderful product for enrobing cakes, it may not be the best option for other projects. Head into the kitchen with cake designer Rachael Teufel as she does a side-by-side comparison and helps you understand the differences and limitations of each product.
Included are a handful of tips and tricks on which applications work best for different products. From covering carved cakes, creating delicate ruffles, sculpting figurines, to adding texture through impression mats, Rachael covers it all! For many projects, Rachael prefers to work with modeling chocolate, because it holds its shape better and allows for longer working times, but that may not be the case in your kitchen. Modeling chocolate is highly susceptible to heat and moisture and can vary based on location, season, and overall climate. Rachael encourages you to take the knowledge you learn in the class back to your own kitchen and play around with the two different products to ultimately find what works best for you in your environment.