Chocolate Modeling Cake Toppers 101 Tasty Ideas for Candy Clay, Modeling Chocolate, and Other Fondant Alternatives
by Ramla Khan
Chocolate Modeling Cake Toppers 101 Tasty Ideas for Candy Clay, Modeling Chocolate, and Other Fondant Alternatives
by Ramla Khan
Paperback
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Contact us for further queries.About the Book
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.
All Editions
Paperback, 1st Edition
ISBN13: 9781438005294
lisher B E S Pub Co 1 April 2015, 2015
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