Tirrikka

I plan to try many White Chocolate Modelling Clay recipes, after the first try. Maybe I can even find cocoa butter somewhere. Hope to make ficures with small details to cake decorating from the WCMC....Does anyone have that kind of more complex (French) recipe for professional White chocolate Modelling Chocolate? It had at least cocoa butter, WC and glycose in it? One had to blend the ingredients in a blender that uses a sharp chopper (like for making nut flour out of whole nuts). The WCMC had to rest for minimum of 12 hours under plastic wrap. I remember it first oozed liquid/water/oil but then it took it back when just continuing blending with the blender. The result was beautiful smooht texture after taking it out of blender. It was found from one of the books that were written in both english and french. Do not remember the author nor the title of the book, though.

Milloins of thanks! I cannot believe I was knocked down with a thing simply as that! So if I recon right, it's 6 oz White Chocolate and 1.8 oz Corn Syrup. Wow it's awful a lot of less corn suryp vompared to mine! Well I saved the ingredients of one more batch, so I will test that again. Thanks! Will get back.

Oh, yes, this is exactly what I need now. I have once done white chocolate modelling clay and it was so beautiful to work with when doing figures for cake decoration. I do not remember from what professional book I found it but it called for glucose, cocoa butter and White chocolate at least! Do not remember if anything else. But it was so good. Now, being at home I do not have access to cocoa butter so I tried twice Jeanne Cake's Chefpeon's modelling chocolate formula. Yes, in metric measures. I used 60 grams Corn syrup and 113 grams White Chocolate. Then 10 grams less CS but same amount of WC. And did exactly, or at least I tried to do exactly according to her recipe. Well just when having it all mixed together it looked grainy. It did not ooze oil from it though. Is my problem the same as above or I am doing something else wrong? (for the first batch 2.1 oz Corn syrup and 4 oz WC) (for second batch 1,8 oz CS and same amount of WC)It's settling now over night. But When I took it between my fingers it was grainy looking, no oil though coming out of it. Help!

Hi there! I am writing from Finland. I would be interested if there is any that is at the forum and in neighborhood countries of Finland, Scandinavia? I am a home mother for three foster children and now having some months brake for trying to organize our children's school and health things little further. I am studying to be a professional in cake decorating and baking, is it a Confectionist or Pastry chef in English? Maybe Confectionist or does that relate in primarily those making hand made chocolate? Oh sorry, I am not so sure about these in English. I participated Finland's most famous place for little more than a year and oh boy it was an experience! Never done so hard physical work in so fast rhythm and so delicately tiny four petit's, than there. I had zero experience when going in and I could manage right most of the handmade products done there, when leaving. I was meant to be staying there for 2 years and continue working there as a professional after graduation, but our foster children ans my whole family would not stretch so much. I just had to decide that my children won't be able to hold on any longer, it's not their job. Yea, I am a passionate with cakes, baking and decorating stuff. I am not very skilful, in my own eyes, since I have seen the top of Finnish Cake Art, but I am constantly trying to enhance it. Anyway, if you have got a baking passion problem, when staying in Finland or nearby North European cities, I am eager to help. And yes, this is my fist posting to here. And Yes, I am a Finn, I lived with my husband 4 months at USA, Maryland, College Park when I was younger. I still like to read and write in English.