Chocolate Modeling Cake Toppers: 101 Tasty Ideas for Candy

Chocolate Modeling Cake Toppers: 101 Tasty Ideas for Candy Clay, Modeling Chocolate, and Other Fondant Alternatives

When you blend melted chocolate with corn syrup the result is a thick, pliable paste known as modeling chocolate. With a consistency similar to clay, modeling chocolate can be stretched, colored, rolled, molded, and sculpted into anything the creative baker can dream up. Chocolate Modeling Cake Toppers offers a wealth of guidance for making and using chocolate modeling clay to add flavor and excitement to any baking project. Inside, new and more advanced bakers will find:
An outline of essential tools and equipment for getting started
Clearly illustrated, step-by-step instructions for 101 tasty projects
Ideas for enhancing creations with buttercream, nonpareils, and other decorative mediums
Quick tips for getting a professional finish every time
Chapters are organized by theme, so there is a topper for every occasion, from Teddy Bear Cake Pops to Chocolate Wedding Favors to Graduation cupcakes. More than 50 full-color images provide inspiration and instruction.
Country USA
Brand Barrons Educational Series
Manufacturer B E S Pub Co
Binding Paperback
ItemPartNumber 9781438005294
EANs 9781438005294
ReleaseDate 0000-00-00

Chocolate Modeling Cake Toppers: 101 Tasty Ideas for Candy Clay, Modeling Chocolate, and Other Fondant Alternatives